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Peppermint Drops

A minty favorite from a white cake mix.

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 32 cookies

Ingredients

Cookie

  • 1 box white cake mix
  • 2 large eggs
  • 1/2 cup oil
  • 1/2 tsp peppermint extract

Topping

  • 1 cup powdered sugar
  • 1/2 tsp peppermint extract
  • 1-2 tbsp milk
  • Andes peppermint crunch chips or crushed candy cane

Instructions

  1. Blend the cake mix, eggs, oil and peppermint extract in a mixing bowl to form a thick batter.

  2. Form into 1-inch balls and place on a parchment lined cookie tray about 2 inches apart.

  3. Bake for 10 minutes at 350 degrees until the bottoms have browned lightly and the tops are crackled. Remove from oven and use a spatula to transfer the cookies to a cooling rack. Allow to cool completely.

  4. Mix the powdered sugar with the milk and peppermint extra to drizzling consistency. Drizzle over cooled cookies. Sprinkle the Andes chips or crushed candy cane on top. Allow the glaze to harden before stacking.