Our Chocolate Sandwich Cake Mix Cookies are the perfect blend of sweet and creamy. The combination of a rich chocolate cookie made with Devil's Food Cake Mix and a creamy peppermint filling is the ultimate treat for any occasion.
This recipe is easy to make and incredibly delicious, so you can be sure everyone will love it! Enjoy these cookies with a glass of milk or a cup of coffee for an extra special treat.
Looking for specifics on the recipe? Use the table of contents to click on sections of the recipe.
Jump to:
- Why Everyone Loves Chocolate Cake Mix Sandwich Cookies
- Ingredients to make Peppermint Chocolate Sandwich Cookies
- Kitchen Tools to make Chocolate Sandwich Cookies
- How to make Peppermint Chocolate Sandwich Cake Mix Cookies
- Assemble the sandwich cookie
- Eileen's Tips for Delicious Chocolate Cake Mix Sandwich Cookies
- Variations
- Make-ahead, storage, and freezer tips
- FAQs for making Chocolate Peppermint Cookies
- Similar recipes
- 📖 Recipe
- 💬 Comments
Why Everyone Loves Chocolate Cake Mix Sandwich Cookies
- Chocolate Cake Mix Sandwich Cookies are festive, rich, and easy to make.
- Chocolate Sandwich Cookies will make a chocolate lover's dreams come true as they are decadently delicious.
- The peppermint cream cheese filling complements the decadent chocolate sandwich cake mix cookies.
- You use simple pantry ingredients that are affordable and easy to find.
Ingredients to make Peppermint Chocolate Sandwich Cookies
- devil’s food chocolate cake mix
- unsalted butter
- large eggs
Peppermint Cream Cheese Filling Ingredients:
- confectioners' sugar
- vanilla extract
- cream cheese
- unsalted butter
- candy canes
Kitchen Tools to make Chocolate Sandwich Cookies
- Stainless Steel Mixing Bowls
- Measuring Spoons and Cups
- Stand Mixer
- Hand Mixer
- baking sheet
- Cooling Racks
How to make Peppermint Chocolate Sandwich Cake Mix Cookies
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make Chocolate Sandwich Cake Mix Cookie
- Combine cake mix, butter, and eggs.
- Beat on medium speed until combined, about 2 to 3 minutes.
- Scoop into balls and place on an ungreased cookie sheet.
- Make sure that your cookie dough balls are spaced at least 1 inch apart.
- Bake for 7-10 minutes, until the tops are slightly cracked.
- Let cookies cool for 10 minutes. Then move them to a wire cooling rack.
How to make peppermint cream filling
- In a large mixing bowl, cream together the butter, cream cheese, and vanilla extract.
- To the cream cheese mixture, add confectioners' sugar and beat until light and fluffy.
Assemble the sandwich cookie
- Use an ice cream scoop or spoon to place a scoop of frosting on top of a cookie. Place a second cookie to flatten the scoop slightly to make a sandwich cookie.
- Roll the edges in crushed peppermint candies. Repeat until all cookies are finished.
Eileen's Tips for Delicious Chocolate Cake Mix Sandwich Cookies
- Use room-temperature ingredients for the peppermint cream cheese frosting. This will give you a nice fluffy frosting.
- Don't have a cookie scoop or ice cream scoop on hand? You can use a piping bag to add the filling instead.
- Make sure you add the filling to completely cooled cookies; otherwise, it may start to melt and become runny.
Variations
Do you want to change up this recipe?
- Want to make a chocolate filling? Add ⅓ cup of cocoa powder to the filling ingredients. This will give you a light chocolate flavor.
- You can also make a peanut butter filling by adding ⅓ cup of creamy peanut butter to the ingredients.
- Instead of rolling your sandwich cookies in candy canes, you could also roll them in mini chocolate chips for even more chocolate.
- Not a fan of cream cheese frosting? You can use vanilla frosting or even marshmallow creme instead.
Make-ahead, storage, and freezer tips
Storage - Store the cookies in an airtight container or on a plate wrapped with plastic wrap in the fridge for up to three days.
Make ahead - These cookies can be made ahead and enjoyed the next day. However, I don't recommend that you make them more than 24 hours in advance.
FAQs for making Chocolate Peppermint Cookies
They are similar to homemade Oreos, but they taste more like whoopie pies.
Yes, you can freeze the cookie dough or already-baked cookies in an airtight container for up to two months. Just make sure to wrap each cookie individually before freezing. To thaw, place the frozen cookies on a tray at room temperature until softened.
I used a stand mixer with a paddle attachment to mix these brownie sandwich cookies. However, you can add the batter to a large bowl and use a hand mixer or mix them by hand instead.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Chocolate Peppermint Sandwich Cookies
Equipment
Ingredients
Instructions
- Preheat oven to 375°F/190C. In a small mixing bowl, add the crushed peppermint candies and set aside until ready to decorate the cookies.
- In a large mixing bowl, using an electric hand mixer with beaters attached, or a stand mixer with paddle attachment, add 1(15.25) ounce box, devil’s food chocolate cake mix, 8 Tablespoons unsalted butter (room temperature), and 2 large eggs. Beat on medium speed until well combined, about 2 to 3 minutes.
- Scoop the dough into 2-inch balls and place on an ungreased cookie sheet.
- Bake for 7-10 minutes, until slightly cracked on top.
- Remove the cookie sheet from the oven, cool for about 10 minutes. Then place the cookies on a wire cooling rack to finish cooling completely before adding the peppermint cream filling ( recipe below)
- In a large mixing bowl, using an electric hand mixer with beaters attached, or a stand mixer with paddle attachment, cream together 8 Tablespoons unsalted butter (room temperature), 8 ounces cream cheese (room temperature), and ½ teaspoon pure vanilla extract until combined, about 2 to 3 minutes.
- To the cream cheese mixture, add 4 cups confectioners' sugar and beat until light and fluffy, 1 to 2 minutes.
- Use an ice cream scoop or spoon to place a scoop of frosting between 2 cookies and flatten slightly.
- Place a second cookie on top of the filling, flat side facing the cream filling.
- Roll the edges in crushed peppermint candies.
- Store the cookies in the refrigerator in an airtight covered container until ready to eat.
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