Don't just say it, bake it.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

Enter Duncan Hines Baker's Club Welcome to Duncan Hines Baker's Club Baker's Club Join Baker's Club Logout Baker's Club Settings


Duncan Hines®


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cookies & Bars Another Cookies & Bars Recipe »

Cookies & Bars

Peppermint Sandwich Cookies

Duncan Hines Recipe shared by:
| Follow this Baker

For holiday time or anytime, you will love serving these soft chocolate cookies with vanilla cream filling and a rim of crushed, crunchy peppermint candies. These delights are particularly good refrigerated!

  • Hands-On Time: 11 Minutes
  • Total Time: 30 Minutes
  • Servings: 32 cookies = 16 sandwiches
  • Difficulty: Super Simple
  • Rating:


Baking Instructions

  1. Preheat oven to 350°F. Lightly spray baking sheets with nonstick cooking-spray.
  2. In a large mixing bowl combine brownie mix, oil, water and eggs; stir with a fork to combine into a stiff dough. Dough will seem dry, but will completely moisten as you stir. (Knead briefly by hand, in the bowl, if preferred.)
  3. Working with 1 even tbsp. of dough at a time, roll dough into balls and place on baking sheets 2" apart.
  4. Bake at 350°F for 10-11 minutes or until edges are set. (Centers may appear slightly under-done.) Do not over bake. Cool on cookie sheet for 2 minutes. Transfer to wire racks with a metal spatula and cool completely.
  5. Spread 1 heaping tsp. of frosting on the flat bottoms of half of the cookies. Top each frosted cookie with another cookie, flat side toward the frosting. Gently press together.
  6. Place the crushed peppermint candies in a shallow plate or pie plate. Roll the sides of each cookie in the crushed peppermints so that the candy pieces stick to the frosting.
  7. Variation:
  8. Also delicious with chocolate frosting. You can leave the candies coarsely crushed for a big crunch, or crush finely for a more delicate coating. If you prefer an open-faced cookie, simply spread each baked cookie with frosting and sprinkle with crushed peppermints before serving.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


Pound cake mix in a box

Pound cake mix in a box

My suggestion is pound cake mix in the box, because there are a lot of young ladies like myself who love pound cake, but do not know how to make it from scratch, like our mothers. I think this would be wonderful to add to the other varieties of cake mixes that you do already have out!

Mayonnaise as a replacement for oil and eggs in a cake mix

Mayonnaise as a replacement for oil and eggs in a cake mix

You can substitute the oil and eggs called for in a cake mix by following the directions below: Omit eggs and oil and use ONLY the same amount of Mayonnaise as oil called for in the cake mix directions. You may need to adjust the amount of water. Start by addiing a small amount of water and add more as needed to achieve a cake batter consistency, but do NOT exceed the amount called for in the directions.

Keep Exploring

Back to Top

New Products

Perfect Size For One

Cake Mixes


Perfect Size



Gluten Free







Comstock® and Wilderness® Fruit Fillings


Berry Medley








Fruit Toppers