1 box (15.25-oz.) devil's food cake mix
2 large eggs
5 Tbsp. unsalted butter, melted
1 Tbsp. coconut oil, melted
2/3 cup (75 g.) finely chopped white chocolate or white chocolate peppermint bark (from about 2 1/2 oz.)
Cooking spray
1 (8-oz.) bag crushed peppermints
In a large bowl, whisk cake mix, eggs, butter, and oil until just combined.
The dough will be quite thick and start to stick to the whisk.
Switch to a spatula and mix until a smooth dough forms.
Fold in chocolate.
Cover with plastic wrap and refrigerate until set, 5 to 10 minutes.
Arrange a rack in center of oven; preheat to 350°F (180°C).
Line 2 baking sheets with parchment, then grease parchment with cooking spray.
Using a 3/4-oz. scoop, scoop dough into golf ball-sized balls.
Pour crushed candies onto a plate.
Roll tops of balls in candies.
If baking immediately, transfer dough to prepared sheets, or store in an airtight container and refrigerate up to 4 days.
Gently press down on tops of balls with the palm of your hand to slightly flatten.
Bake cookies for 3 minutes.
Remove pans and bang against a solid surface (such as the stove or a wooden cutting board) about 6 times.
This will help the cookies spread and take on the desired texture.
Continue to bake until no longer glossy on top but soft and moist inside, about 3 minutes more.
Let cool on sheets 5 to 10 minutes, then transfer to a wire rack and let cool completely.
Servings
Makes 16 cookies
Nutrition Facts
Nutrition Per Serving (1 cookie) - Calories: 245; Total Fat: 9g (Saturated Fat: 5g); Cholesterol: 30mg; Sodium: 280mg; Total Carbohydrates: 40g (Dietary Fiber: 1g, Sugars: 25g); Protein: 2g; Calories from Fat: 81 (33%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
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