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Iced peppermint chocolate cookies – delicious easy chocolate cookies topped with a peppermint buttercream icing and crushed bits of candy cane. Chocolate cookies are super simple to whip up, and taste delicious with our peppermint buttercream, all topped off with peppermint candy for a crunchy, sweet treat!
My German Chocolate Cookies, get a hand from a boxed cake mix – making them super simple to whip up last minute. These cookies are great for Christmas – but are tasty any time you want a chocolate peppermint kick. I hope you love these delicious, iced cookies as much as we do!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Iced Peppermint Chocolate Cookies
No worry separating wet and dry ingredients, just toss the cookie ingredients in the bowl, mix, and add to a well prepped baking sheet to bake about 10-12 minutes at 350 degrees.
How to Make Easy Chocolate Cookies
First assemble the following ingredients:
- German Chocolate Cake Mix (1 box) – This boxed mix forms the rich, chocolatey base of the cookies with built-in sweetness and structure, saving time without sacrificing flavor.
- Butter (1/4 cup, softened) – Softened butter adds moisture and richness, helping the cookies bake up tender with a soft, fudgy center.
- Large eggs (2) – Eggs bind the dough together while adding structure and chew to the finished cookies.
For the icing:
- Butter (½ cup, at room temperature) – Room-temperature butter creates a smooth, creamy base for the icing that spreads easily without melting.
- Confectioners’ sugar (3 ½ cups) – Powdered sugar sweetens the icing while giving it that classic silky, melt-in-your-mouth texture.
- Milk (3 tablespoons) – Milk thins the icing to a spreadable consistency so it glides smoothly over cooled cookies.
- Peppermint extract (½ teaspoon) – Peppermint extract delivers a cool, festive burst of flavor that balances the rich chocolate cookies perfectly.
Steps to Make Peppermint Iced Chocolate Cookies
Mix. In a larger bowl, mix cake mix, butter, and eggs. Using a cookie scoop or spoon, shape into 20-22 balls.
Bake. Preheat oven to 350 degrees. Prepare a baking sheet with nonstick cooking spray or parchment paper. Bake 10-15 minutes, until edges are lightly browned.
Cool. Remove from oven and let cool on baking rack until completely Cool.
Ice. In a large bowl, or bowl of a stand mixer, add butter, confectioners’ sugar, milk, and peppermint extract. Beat with hand mixer or stand mixer until light and fluffy. Spread over cooled cookies.
Finish. Garnish with crushed candy canes to top. Enjoy!
Tips and Tricks for Making Peppermint Iced Chocolate Cookies
Dutch-processed cocoa – for a deeper chocolate flavor that pairs beautifully with peppermint.
Chill the dough for at least 30 minutes – to prevent spreading and keep the cookies thick and fudgy.
Add peppermint extract sparingly – a little goes a long way and too much can overpower the chocolate.
Slightly underbake the cookies – so the centers stay soft once cooled.
Let cookies cool completely before icing – to prevent the glaze from melting or sliding off.
Shine – For extra shine, whisk the icing until completely smooth and drizzle while it’s still fluid.
Use crushed candy canes or peppermint candies – as garnish while the icing is wet so they stick well.
Drizzle – If you want clean drizzles, spoon icing into a zip-top bag and snip the corner for better control.
Salt – Balance sweetness by adding a small pinch of salt to both the dough and the icing.
Chocolate Mint Cookie FAQs
Wait to add icing to cookies until cookies are completely cool – or the icing will go everywhere and melt.
Cookies can be kept in the refrigerator in an airtight container for up to five days.
The peppermint should be subtle and refreshing, not overpowering—start with a small amount of extract and adjust to taste.
Chilling is highly recommended to prevent spreading and help the cookies keep a thick, fudgy texture.
Store them in an airtight container at room temperature with parchment between layers to protect the icing.
Yes, freeze the baked cookies without icing for up to 2 months, then thaw and ice before serving.
More Christmas Cookies
We love these cookies with mulled cider, a caramel espresso martini, or boozy rumchata hot cocoa. When you love these cookies try iced Christmas tree shortbread cookies and melted snowman cookies!
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Iced Peppermint Cookies Recipe
Equipment
Ingredients
For the Cookies:
- 15.25 oz German Chocolate Cake Mix, premixed box
- ¼ cup butter, softened
- 2 large eggs
For the Icing:
- ½ cup butter, at room temperature
- 3?½ cups confectioners’ sugar
- 3 tablespoons milk
- ½ teaspoon peppermint extract
- 2-3 candy canes, crushed, to garnish
Instructions
- Preheat oven to 350 degrees.
- Prepare a baking sheet with nonstick cooking spray or parchment paper.
- In a larger bowl, mix cake mix, butter, and eggs.
- Using a cookie scoop or spoon, shape into 20-22 balls.
- Bake 10-15 minutes, until edges are lightly browned.
- Remove from oven and let cool on baking rack until completely Cool.
- In a large bowl, or bowl of a stand mixer, add butter, confectioners' sugar, milk, and peppermint extract.
- Beat with hand mixer or stand mixer until light and fluffy.
- Spread over cooled cookies.
- Garnish with crushed candy canes to top.
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
