Description
Discover the science of the perfect holiday treat with these fudgy devil’s food cookies that utilize a professional pan-banging technique. By combining butter and coconut oil, these cookies achieve a decadent, chewy texture accented by the refreshing crunch of white chocolate peppermint bark.
Ingredients
- 15.25-oz. (432g) Devil’s Food Cake Mix
- 2 Large Eggs (100g)
- 5 Tbsp. (71g) Unsalted Butter, melted
- 1 Tbsp. (14g) Coconut Oil, melted
- 2/3 cup (75g) White Chocolate Peppermint Bark, finely chopped
- 1 (8-oz.) Bag Crushed Peppermints
Instructions
- In a large glass bowl, whisk together the cake mix, eggs, melted butter, and coconut oil for approximately 45 seconds until the mixture thickens.
- Switch to a silicone spatula and fold in the chopped peppermint bark, mixing just until no dry streaks of flour remain.
- Cover the bowl tightly and refrigerate for exactly 10 minutes to stabilize the fats before baking.
- Preheat your oven to 350°F (177°C) and line two heavy-gauge baking sheets with parchment paper and a light coating of cooking spray.
- Use a 3/4-oz. scoop to form 1.5-inch spheres, then roll the top half of each ball in the crushed peppermints.
- Place spheres 2 inches apart on the sheets, flatten slightly with your palm, and bake for 3 minutes.
- Open the oven, lift the pan 4 inches, and drop it firmly against the rack 6 times; return to the oven and bake for 3 more minutes until the edges are matte.
- Allow the cookies to rest on the hot baking sheets for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
To achieve the signature ripple effect, ensure your baking sheets are heavy-gauge; thinner pans may not provide enough resistance during the pan-banging phase. If you prefer a more intense mint flavor, you can add a quarter teaspoon of peppermint extract to the wet ingredients, but be careful not to exceed this amount as it can overwhelm the cocoa notes.
- Prep Time: 30 mins
- Cook Time: 6 mins
- Category: Dessert
- Method: Baking
- Cuisine: American