Don't just say it, bake it.™

The Baker's Club

Learn More >>

Join Now Product Locator

Welcome back, !

Log Out Settings Product Locator
Join Now

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® 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


Tres Leches Question

Tres Leches Question

Anyone know if the Tres Leches cake takes a 9x13 pan (like the box says) or an 8x8 inch pan (like the website says). Also, soaking time - just the two hours or overnight? Thanks!

lemon pound cake

lemon pound cake

I would add a little lemon Zest to this recipe! The lemon puddiong mix is not quite enough zing.

Keep Exploring

Back to Top