Need a stellar Christmas cookie? Our Chocolate Peppermint Sandwich Cookies are to die for! Chewy chocolate cookies are stuffed with a creamy chocolate mint filling and decorated with crushed candy canes.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
1/3 cup oil
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 tsp. peppermint extract
1/2 cup icing sugar
1/4 cup crushed candy canes
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How do I make it ?
Heat oven to 350ºF.
Beat cake mix, eggs and oil in large bowl with mixer until blended; roll into 48 (1-inch) balls.
Place, 2 inches apart, on parchment-covered baking sheets.
Bake 8 min. or until centres are set. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Melt chocolate as directed on package. Add cream cheese and extract; beat until blended. Gradually add sugar, beating well after each addition.
Spread about 2 tsp. cream cheese mixture onto bottom side of each of 24 cookies; cover with remaining cookies, top sides up. Roll edges of cookies in crushed candy.
Kraft Kitchen Tips!
Prepare using Baker's White Chocolate.
How to Store
Store cooled cookies in airtight container in refrigerator up to 4 days before serving.
You will need to crush about 4 medium candy canes to get the 1/4 cup crushed candy needed to prepare these delicious cookies.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 20 mg
Sodium 210 mg
Carbohydrate 23 g
Fibre 1 g
Sugars 14 g
Protein 2 g
24 servings, 1 cookie sandwich (37 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.