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  • 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
  • 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


  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.