Preheat oven to 350 degrees. Lightly grease cookie sheets or line with parchment paper or a silicone mat.
In a large mixing bowl, combine cake mix, oil, and eggs. Beat just until mixed.
Stir in peppermint chips.
Here you have the option of rolling the dough into a ball and then rolling in confectioner's sugar before placing on the prepared cookie sheet or just dropping by teaspoonful onto the cookie sheet, spacing about 2" apart.
Bake for 10 minutes. Remove from oven and let cool for 5-10 minutes on cookie sheet on wire rack. Remove from cookie sheet and finish cooling cookies on wire rack.
Store in airtight container on countertop.
Notes
Note: For an 18.25-oz boxed cake mix, add ½ cup oil instead of ⅓ cup.VARIATIONSChocolate cake mix flavors - I used devil's food but chocolate fudge, German chocolate and red velvet would be great choicesOther cake mix flavors (depending on your add-ins)- vanilla with mini M&Ms, white cake with candy bar pieces, lemon with white chocolate, banana cake with peanut butter chips, carrot cake with coconut, or spice cake with pecans. Or try something funky like the new Blue Velvet cake mix with white chocolate chips.Gluten-free option - choose a gluten-free cake mixMore mint - change out the peppermint chips and add more crunch with ½ cup crushed candy cane pieces and ½ cup white chocolate chips.Add-in choices - chocolate chips, Andes mint chips, M&Ms, candy bar pieces, mini marshmallows, peanut butter chips or cut-up mini peanut butter cups, cinnamon chips, coconut, chopped nuts, and of course sprinkles!