These Peppermint Mocha Gooey Butter Cookies are the perfect holiday treat! Combining the richness of chocolate, the creaminess of butter and cream cheese, and the refreshing flavor of peppermint, these cookies are soft, gooey, and topped with a festive frosting for extra indulgence.
Why You’ll Love This Recipe
- Holiday-ready: Festive peppermint and mocha flavors make these cookies ideal for holiday gatherings or gifting.
- Soft and gooey: The cream cheese and cake mix create a fudgy, melt-in-your-mouth texture.
- Easy to make: Simple ingredients and straightforward steps mean you can whip these up in no time.
- Customizable: Adjust the peppermint flavor or frosting to suit your taste.
Ingredients
For the Cookies:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 egg
- 1/4 teaspoon vanilla extract
- 1 box devil’s food cake mix
- 1 cup powdered sugar
For the Frosting:
- 4 cups powdered sugar
- 1 cup butter, softened
- 1 teaspoon salt
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 teaspoon mint extract
- 1/4 cup crushed peppermint candy
Kitchen Equipment Needed
- Mixing bowls (medium and large)
- Electric mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Spatula
Step-by-Step Instructions
Step 1: Make the Cookie Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, use an electric mixer to combine the softened butter, cream cheese, egg, and vanilla extract. Beat until the mixture is light and fluffy.
- Gradually stir in the dry devil’s food cake mix until the dough is thick but smooth.
Step 2: Form the Cookies
- Pour the powdered sugar into a separate bowl.
- Scoop a spoonful of the cookie dough and roll it into a ball.
- Roll the dough ball in powdered sugar until fully coated.
- Place the cookie balls onto the prepared baking sheet, spacing them about 2 inches apart.
Step 3: Bake
- Bake the cookies for 12 minutes, or until they are set but still soft in the center.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Frosting
- In a medium bowl, combine the powdered sugar, softened butter, salt, milk, vanilla extract, and mint extract.
- Beat the mixture on medium speed until it becomes light and fluffy.
Step 5: Decorate the Cookies
- Spread the frosting generously over each cooled cookie using a spatula.
- Sprinkle the crushed peppermint candy over the frosting for a festive finish.
Serving and Storage Tips
- Serving: Serve these cookies with a cup of coffee or hot cocoa for a cozy holiday treat.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: Freeze unfrosted cookies for up to 2 months. Thaw and frost just before serving.
Variations
- Chocolate drizzle: Instead of frosting, drizzle melted chocolate over the cookies for a simpler finish.
- Extra minty: Add 1/4 teaspoon of peppermint extract to the cookie dough for an extra burst of peppermint flavor.
- Candy cane crunch: Swap the crushed peppermint for crushed candy canes for a colorful topping.
- Gluten-free: Use a gluten-free chocolate cake mix for a gluten-free version.
Helpful Notes
- Be sure the butter and cream cheese are softened to ensure a smooth, creamy dough.
- Roll the cookie dough balls well in powdered sugar for a beautiful crackled effect when baked.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
Tips from Well-Known Chefs
- Ina Garten: “Use pure vanilla extract for the best flavor—it makes all the difference in baked goods.”
- Mary Berry: “Chill your cookie dough briefly if it feels too sticky to handle easily.”
- Giada De Laurentiis: “Add a pinch of espresso powder to the dough for a richer mocha flavor.”
Frequently Asked Questions
Q: Can I use store-bought frosting?
A: Yes, but homemade frosting enhances the flavor and gives a smoother, fluffier texture.
Q: Can I substitute butter with margarine?
A: Butter is recommended for its flavor and texture, but margarine can work in a pinch.
Q: What can I use instead of crushed peppermint?
A: Crushed candy canes or even white chocolate shavings make excellent substitutes.
Q: Can I make these cookies ahead of time?
A: Absolutely! The cookies taste even better the next day as the flavors meld together.
Q: How can I prevent the cookies from spreading too much?
A: Ensure the butter and cream cheese are softened but not melted, and chill the dough slightly if it feels too soft.
These Peppermint Mocha Gooey Butter Cookies are a must-have for your holiday baking lineup. Fudgy, festive, and filled with classic holiday flavors, they’re sure to become a favorite!
