Confetti Batter Peppermint Sandwich Cookies

I have modified a recipe that I have used for years. It is my go-to cookie recipe for many occasions.


Easiest recipe ever.

You will need for the cookie part:

2 boxes Betty Crocker Confetti Cake Mix

4 eggs

1 cup vegetable/canola oil


For the filling:

1 250gr/8oz pkg cream cheese

1/2 cup butter

1/2 cup icing sugar

1-2 tsp peppermint extract

optional: food colouring and coloured sprinkles


Preheat oven to 350*F

In a mixing bowl, add both cake mixes, eggs and oil. Use paddle attachment and mix thoroughly; making sure to get all of the mix incorporated.  Drop by spoon fulls OR roll gently into small balls and place on parchment lined baking sheet. Do NOT flatten cookies at this point. They will flatten while baking. The key here is to make them all uniform for even baking.

Put in preheated oven and bake for 8 minutes.  Do not overbake. This is critical. Based on your elevation and oven , baking times may vary. When we were at a higher elevation I would bake for 9 minutes. The size of your cookie will also determine baking time. You want to remove the cookies from the oven when they just begin to crack. The will look unbaked but trust me; overbaking will give you crispy/hard cookies and that is not what we’re looking for here.

Leave on pan for about 5 minutes to settle before moving to a cooling rack.

After about an hour or 2 your cookies will be ready to frost.

Mix the cream cheese, butter and enough sugar to your liking. I go light on the icing sugar as I don’t want it too sweet. The cream cheese balances the sweetness of the cookie nicely.  Add enough peppermint extract also to your liking. I went heavy on it for Christmas treats.

Spread frosting between to similarly sized cookies and then cut the cookie in half. Dip the cut edge into sprinkles.  You may also want to colour your frosting for a more festive presentation.


These cookies passed the taste test of my 16(nearly 17) year old daughter. She would be brutally honest with me if they weren’t good.

These will freeze well for weeks. I leave them out for a day or so but not longer. Keep frozen or refrigerated until a few hours before you plan to serve. Freezing them will actually intensify the flavours.

A great recipe for little time and prep.

**I recommend Betty Crocker cake mixes as they seem to bake up the best. I’ve tried other brands and I’ve been quite disappointed. I have used this recipe for years with Devil’s Food Mix, plain cream cheese(with almond flavouring) or Butter Pecan mix. The possibilities are endless.


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