Peppermint Chocolate Cake Mix Sandwich Cookies Recipes

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CAKE MIX FUDGY PEPPERMINT COOKIES



Cake Mix Fudgy Peppermint Cookies image

Looking for a delicious dessert that's made using Betty Crocker™ Super Moist™ cake mix? Try these cookies that are topped with chocolate and sprinkled with candy canes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 32

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/2 cup vegetable oil
1 teaspoon vanilla
2 eggs
1 bar (8 oz) dark baking chocolate, chopped
1/2 cup whipping cream
1 cup crushed candy canes (about 40)

Steps:

  • Heat oven to 350°F. In large bowl, stir cake mix, oil, vanilla and eggs until soft dough forms. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart.
  • Bake 10 to 12 minutes or until set. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In medium microwavable bowl, microwave dark chocolate and whipping cream uncovered on High 30 seconds or until warm. Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture over cookies; sprinkle with crushed candy.

Nutrition Facts : Calories 163, Carbohydrate 19 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 144 mg

PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES



Peppermint-Chocolate Cake Mix Sandwich Cookies image

Enjoy all the flavors of chocolate-peppermint bark in cookie form! These soft and chewy cookies are made with cake mix, so they come together quick!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 18

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup vegetable or canola oil
2 eggs
1 jar (7 to 7 1/2 oz) marshmallow creme
1 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla
1/3 cup finely crushed peppermint candies

Steps:

  • Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
  • In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
  • To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
  • Roll edges of cookies in crushed peppermint candies.

Nutrition Facts : Calories 340, Carbohydrate 49 g, Cholesterol 50 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Sandwich Cookie, Sodium 310 mg, Sugar 23 g, TransFat 0 g

CHOCOLATE PEPPERMINT SANDWICH COOKIES



Chocolate Peppermint Sandwich Cookies image

Creamy, fluffy peppermint frosting slathered between 2 soft & chewy cookies. These chocolate peppermint sandwich cookies are perfect for the holidays and the ultimate combination of chocolate & mint.

Provided by Fiona Dowling

Categories     Dessert

Time 1h

Number Of Ingredients 17

1/2 cup unsalted butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
2 oz semi-sweet chocolate (melted*)
1 teaspoon vanilla
1 large egg
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup unsalted butter (softened)
2-3 cups powdered sugar
1/2 - 1 teaspoon peppermint extract
3-4 drops red food coloring (optional)
1-2 tablespoons cream (or milk)
1/4 cup crushed candy canes

Steps:

  • Preheat the oven to 350F degrees. Line cookie sheets with parchment paper.
  • In a large bowl beat the butter and sugars until fluffy (about 2 minutes).
  • Mix in the melted chocolate. Then mix in the vanilla extract and the egg.
  • In a medium bowl whisk together the flour, cocoa, baking soda & salt.
  • Mix the dry ingredients into the butter mixture about 1/2 at a time with the mixer on low speed.
  • Stir in the chocolate chips.
  • Form the dough into balls about 2 teaspoons to 1 tablespoon in size. Do not flatten.
  • Bake in the preheated oven for 7-9 minutes or until the tops look set.
  • In a large bowl beat the butter until soft.
  • With the mixer on low speed, beat in 2 cups of powdered sugar. As it starts to mix in - slowly turn up the mixer to medium speed.
  • Beat in peppermint extract starting with 1/2 teaspoon. If it isn't minty enough for you, add in another 1/2 teaspoon.
  • Mix in the cream 1 tablespoon at a time, adding a little extra powdered sugar as needed until the desired sweetness and consistency is reached. Optionally, mix in a few drops of red food coloring.
  • Make sure the cookies are fully cooled.
  • Pour the crushed candy canes onto a plate
  • Frost the bottom of 1 cookie, then sandwich a second cookie over top.
  • Roll the outside edge of the cookie in the crushed candy canes, or optionally sprinkle around the edge.
  • Store in an airtight container at room temperature.

PEPPERMINT PATTY SANDWICH COOKIES



Peppermint Patty Sandwich Cookies image

At my annual holiday party, these cookies are a big hit with kids and adults, especially when I mix festive food coloring or crushed candy canes into the filling. -Amy Martin, Vancouver, Washington

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 8

2 packages devil's food cake mix (regular size)
4 large eggs
2/3 cup canola oil
Sugar
8 ounces cream cheese, softened
1/2 cup butter, softened
1 teaspoon peppermint extract
4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mixes, eggs and oil; beat until well blended. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with bottom of a glass dipped in granulated sugar., Bake 7-9 minutes or until tops are cracked. Cool 2 minutes before removing to wire racks to cool completely., In a large bowl, beat cream cheese, butter and extract until blended. Gradually beat in confectioners' sugar until smooth., Spread filling on bottoms of half of the cookies; cover with remaining cookies. Refrigerate leftovers in an airtight container.

Nutrition Facts : Calories 231 calories, Fat 10g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 245mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

CAKE-MIX MINT CHOCOLATE SANDWICH COOKIES



Cake-Mix Mint Chocolate Sandwich Cookies image

These are big, chewy, fudgy cookies with just enough mint to cut their richness. They will puff in the oven and settle as they cool.

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 12 sandwich cookies

Number Of Ingredients 7

Cooking spray
1 box devil's food cake mix for two 9-inch rounds, such as Duncan Hines
2 large eggs
1/4 cup unsalted butter, melted
3/4 cup bittersweet chocolate chips
1/4 teaspoon peppermint extract
1 cup marshmallow cream

Steps:

  • Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
  • Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract.
  • Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes.
  • Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter.
  • Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.

PEPPERMINT-CHOCOLATE SANDWICH COOKIES



Peppermint-Chocolate Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield 12 sandwich cookies

Number Of Ingredients 6

1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Steps:

  • Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.
  • Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
  • Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

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