Peppermint Cookie Dough Cupcakes

  • Author: Julianne Bayer
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 24 cupcakes


These Peppermint Cookie Dough Cupcakes are a lightly peppermint flavored cupcake filled with a peppermint chocolate chip cookie dough and a red and white vanilla swirled frosting.


  • For the cookie dough
  • 1 C Unsalted butter (2 sticks), softened
  • 1 C Granulated sugar
  • ¾ C Light brown sugar
  • C All-purpose flour
  • ½ tsp Salt
  • 3 tbsp Milk
  • 1 tbsp Pure vanilla extract
  • 1 C Andes Peppermint Crunch baking chips
  • ½ C Mini chocolate chips
  • For the Cupcake
  • 3 Oz White chocolate, melted and cooled.
  • 1 Box white cake mix
  • 4 Large egg whites
  • 1/3 C Oil
  • 3/4 C Buttermilk
  • 3/4 C Light sour cream
  • 1/2 tsp Peppermint extract
  • For the frosting
  • C (3 sticks) Unsalted butter, cold.
  • 5 C Powdered sugar
  • 2½ tsp Vanilla extract
  • 2 tbsp Heavy whipping cream (or milk)
  • Red food coloring


  1. For the cookie dough:
  2. Combine butter and both sugars in a medium-sized bowl. Mix with a handheld mixer until smooth. All chunks of sugar and butter should be broken up.
  3. Add flour and salt. Mix just until combined. Mixture will be crumbly.
  4. Add vanilla extract and milk. Mix until dough is soft.
  5. Unwrap Andes mints and chop into smaller pieces and pour into dough with mini chocolate chips. Beat to combine.
  6. Roll 24 cookie dough balls, about 1-2 tablespoons each.
  7. For the cupcakes
  8. Melt the white chocolate in a microwave-safe bowl for 30-45 seconds until melted; stir until smooth.
  9. Pre-heat over to 350° F.
  10. In a large mixing bowl, combine cake mix, egg whites, vegetable oil, milk, sour cream and peppermint extract. Beat on medium speed until all ingredients are well mixed. Add melted white chocolate and stir until combined. Scrape down the sides of the bowl and stir from the bottom.
  11. Drop a cookie dough ball into a cupcake liner. Pour 3 tablespoons of cupcake batter over top of the cookie dough.
  12. Divide batter evenly between lined cupcake pan. Bake at 350° for 18-21 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
  13. For the frosting
  14. Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
  15. Add 2 C powdered sugar and mix on low speed until incorporated into butter.
  16. Add 2 tsp vanilla extract and mix to combine.
  17. Add additional 2 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
  18. Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream and ½ tsp vanilla extract . Beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
  19. Divide the frosting in half and use red food coloring to dye half of the frosting red.
  20. In order to pipe the two colors of frosting, I prefer to use 3 different piping bags. First, fill two bags each with a different frosting and cut off the tip about a half-inch up. Then take a third piping bag and cut off the tip. I use a large piping tip in the bottom of the third bag. Drop the two frosting filled bags into the third. The large piping tip will naturally fit both of the frosting filled bags and as you squeeze the frosting from the bag, it will swirl together.
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