Peppermint Crunch Dark Chocolate Cake Mix Cookies Recipe! {4 Ingredients}


  1. 15.25 ounces Betty Crocker Dark Chocolate or Chocolate Fudge Cake Mix {1 box.}
  2. 10 ounces Andes Peppermint Crunch Baking Chips {1 bag} {or chopped Andes Peppermint Crunch Thin candies}
  3. 2 eggs
  4. ½ cup Canola Oil


  1. Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
  2. Stir in Peppermint Crunch Baking Chips
  3. Chill dough in refrigerator for 1 hour.
  4. Drop onto ungreased non-stick cookie sheet in rounded balls.
  5. Bake for approx. 7 – 9 minutes at 350 degrees, or until done. ENJOY!

For more detail thefrugalgirls

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