Cake mix cookies are an easy and delicious addition to any holiday baking lineup. This chocolate cake mix cookie recipe comes together quickly with just a handful of ingredients and bakes in about 20 minutes, producing soft, chewy cookies with a gooey, minty center that’s perfect for Christmas and other celebrations.
The combination of a chocolate cake mix and a mint-filled center makes these 20-minute cake mix cookies a crowd-pleaser for cookie trays and edible gifts.
Make these chocolate cake mix cookies in just 20 minutes and enjoy a minty surprise in every bite.
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About these
If homemade cookies feel intimidating, this recipe is an excellent shortcut. Using a boxed chocolate cake mix as the base simplifies measurements and yields consistent results, while a small mint candy tucked into the center creates a soft, melty surprise once baked. The finished cookies are soft and chewy, and this recipe yields approximately 14 cookies — perfect for sharing or packaging as a small holiday gift.
These cake mix cookies are quick to make and easy to customize, so they work well for last-minute baking, cookie swaps, or homemade gift boxes.
Ingredients
- 1 box chocolate cake mix
- 1 tsp baking soda
- 1 large egg (room temperature)
- 1/2 cup canola oil (or neutral vegetable oil)
- 14 York Peppermint Pattie Minis (or similar mint candies)
- Colored sprinkles, optional, for decoration
How to make these
Gather the ingredients and preheat the oven to 350° F. Line two baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, combine the dry ingredients: the chocolate cake mix and baking soda. Stir to distribute the baking soda evenly.
- In a separate bowl, whisk together the egg and the canola oil until smooth.
- Add the wet ingredients to the dry mixture and stir until a uniform dough forms. The dough will be soft but manageable.
- Portion the dough into roughly 1-inch balls. Flatten each ball slightly, place a mini peppermint pattie in the center, then fold and seal the dough around the candy so it is fully enclosed. If desired, press a few sprinkles on top for a festive look.
- Arrange the cookies on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for 8–10 minutes, or until the edges are set and the tops look dry. Do not overbake—these cookies are best when soft and slightly gooey in the center.
- Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro baking hints
Using room-temperature eggs helps the dough mix more evenly and can improve texture. If you need to bring an egg to room temperature quickly, place it in warm (not hot) water for a few minutes.
Use a rubber spatula to scrape down the bowl while mixing so no dry pockets of cake mix remain. If your dough seems too sticky to handle, chilling it briefly in the refrigerator for 10–15 minutes will make it easier to shape.
A small cookie scoop creates uniform cookies that bake evenly. For a softer cookie, remove from the oven as soon as the edges are set but the centers still look a touch underbaked; they will firm up as they cool.
4. Roll the dough into 1-inch balls and flatten each one. Place a mini Peppermint Pattie in the center and fold the dough around it. 5. Add sprinkles if you like, then bake for about 8–10 minutes at 350° F.
Substitutions
If peppermint patties aren’t your favorite, you can switch the mint candy for many other small confections or fillings. Try any of the following:
- Dove chocolates or other individually wrapped chocolate pieces
- M&M’s or similar candy-coated chocolates
- Soft caramels (wrap in a small square of parchment if very sticky)
- Small Tootsie Rolls
- Mini peanut butter cups for a chocolate-peanut butter version
Common recipe questions
Replace one egg with a mixture of 1 tablespoon vinegar plus 1 teaspoon baking soda, mixed together. This provides lift and moisture for recipes that rely on a single egg.
Stir in a couple of tablespoons of mayonnaise to the batter for added moisture and a richer, more homemade flavor. It’s a common trick that helps cake-mix-based cookies feel less like a shortcut and more like a classic homemade cookie.
Related recipes
Try other holiday cookie ideas and cake-mix cookie variations such as Cherry Kiss Cookies, Snowball Cookies, Simple Sour Milk Sugar Cookies, or Lemon Cake Mix Cookies for more fast and festive baking options.
Tried this recipe? Leave a rating and a comment if you make these cookies — feedback helps others decide what to bake next.
20 Minute Cake Mix Cookies
Prep: 10 mins • Cook: 10 mins • Total: 20 mins • Yield: 14 cookies
Ingredients
- 1 box chocolate cake mix
- 1 tsp baking soda
- 1 large egg, room temperature
- 1/2 cup canola oil
- 14 York Peppermint Pattie Minis
- Sprinkles, optional
Instructions
- Preheat oven to 350° F and line baking sheets with parchment paper.
- Combine cake mix and baking soda in a bowl. In another bowl whisk the egg and oil.
- Mix wet into dry until a dough forms. Shape into 1-inch balls.
- Flatten each ball, place a peppermint patty in the center, then fold dough to seal and top with sprinkles if desired.
- Bake 8–10 minutes. Cool briefly on the sheet, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 10 days.
- Freeze baked cookies for up to two months; thaw at room temperature before serving.
Nutrition
Approximate per cookie: Calories: 252 kcal, Carbohydrates: 41 g, Protein: 2 g, Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 11 mg, Sodium: 270 mg, Potassium: 25 mg, Fiber: 0 g, Sugar: 26 g, Vitamin A: 15 IU, Calcium: 22 mg, Iron: 1.5 mg.