Ingredients
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
Preparation
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.
