Save on Pinterest
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 2 packages devil's food cake mix (regular size)
  • 3/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 4 Eggland's Best large eggs, room temperature
  • 1 teaspoon mint extract, divided
  • FILLING:
  • 1 package (8 ounces) cold reduced-fat cream cheese
  • 2-1/2 cups confectioners' sugar
  • Red or green paste food coloring
  • Crushed peppermint candies, optional

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, oil, applesauce, eggs and 1/2 teaspoon extract until well blended. Roll into 1-in. balls. Place 2 in. apart on parchment-lined baking sheets. Do not flatten.
  2. Bake until set, 8-10 minutes. Cool 5 minutes before removing to wire racks (cookies will flatten as they cool).
  3. In a small bowl, beat cream cheese until fluffy. Gradually beat in sugar and remaining 1/2 teaspoon mint extract until smooth. If desired, beat in food coloring. Spread filling on the flat side of half of the cookies; top with remaining cookies. If desired, roll edge in crushed candies. Store in an airtight container in the refrigerator.

Nutrition Facts

1 sandwich cookie: 103 calories, 4g fat (1g saturated fat), 13mg cholesterol, 138mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.