Giant Chocolate Peppermint Cookies

5 from 3 votes

Giant Chocolate Peppermint Cookies are your favorite holiday flavor combination in one, bakery-style cookie.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 1511kcal

Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Set aside.
Place the butter in a large bowl with an electric mixer. Beat until creamy, about 1-2 minutes.
Add the sugar and beat until well combined, scraping down the edges of the bowl as needed.
Add the eggs, one at a time, followed by the egg yolks, scraping down the bowl as needed.
Add the peppermint extract, beating to combine.
Add the baking powder, baking soda, and baking salt, mixing to combine.
Add the cake mix, flour, and cocoa powder, and beat until combined.
Form the dough into ½ cup sized dough balls. I like to spray a ½ cup measuring cup with cooking spray to make the dough easier to get out.
Place 3 dough balls onto one cookie sheet and slightly press them down.
Bake the cookies for 9-10 minutes. The edges should be set and the middle may still seem slightly underbaked. They will set up as they cool.
Cool them on the cookie sheet for 10-15 minutes and then transfer to a cooling rack to cool completely. This is important since the cookies are so big!
Repeat with remaining dough.

In a large bowl, combine the powdered sugar, butter, peppermint extract, and 2 tablespoon milk and beat well to combine.
Add additional milk, 1 tablespoon at a time, as needed. The frosting should be easy to spread.
Spread a thick layer of frosting on each cookie.
Top with crushed candy canes.
Enjoy!