Fudgy Peppermint Cookies

Sometimes during the holidays, you need something that doesn’t take a lot of time. The Internet abounds with recipes that use a cake mix as their base. While I don’t often use cake mix recipes, there are times when they are the perfect choice. I’ve used them when I have limited time or ingredients. In this cake, these cookies are the picture-perfect holiday cookie that you may be looking for, and they are so quick to make.

Like many cake mix cookies, the cookies themselves are simple: cake mix, oil, eggs. When I made my dough, it was so soft that there was no way that I was going to be able to shape the cookies at all. I thought about it and added a little flour, between ¼ and ½ cup, and that helped. The dough was still very soft, but I could roll it into balls. They flattened a little upon sitting, but that was to be expected as the dough was still very soft. They baked up fine and make sure they don’t get over baked. I took mine out of the oven when they looked ever so slightly wet, and they were perfect.

If you had to name anything remotely complex about this recipe, I suppose it would be the ganache. Many folks have heavy cream left from other holiday feasts, and I simply used chocolate chips. I had no problems at all. You’ll probably have leftover ganache, but that’s never bad. I topped mine with store-bought crushed candy canes, as they are always more consistent that what I can make at home. These cookies are picture perfect and so easy for your festive baking!

Fudgy Peppermint Cookies
1 box devil’s food cake mix
1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs
Flour, as needed
8 ounces chocolate chips
1/2 cup heavy cream
About 1 cup crushed candy canes

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl combine the cake mix, oil, vanilla, and eggs. Mix on low until the dough comes together; it will be soft. If the dough is too soft to handle at all, add about ¼ cup flour to help firm up the dough. Shape the dough into balls and place on the prepared baking sheets.

Bake for 10-12 minutes, until set. The cookies may look slightly under baked but will continue baking as they cool. Cool on the baking sheets for 10 minutes before removing to a wire rack to cool completely.

Once the cookies are cool, make the ganache. Place the chocolate chips in a medium bowl. Place the heavy cream in a microwave-safe cup and heat until just before the boiling point. Pour the hot cream over the chocolate and allow to sit for five minutes. Once the time has elapsed, whisk the mixture until the chocolate is smooth and shiny.

Spoon the ganache on top of the cookies and sprinkle with crushed candy canes. Allow the ganache to set before serving.

Recipe from Betty Crocker