• Preheat the oven to 350 degreed Farenheit.
• In a medium sized bowl, combine the dry cake mix, eggs, and vegetable oil. Stir together till everything is combined and you have a thick cookie batter.
• Roll the cookie dough into about 1 1/2 to 2 inch sized balls. Place them on a cookie sheet lined with parchment paper or a silicone liner.
• Flatten each of the balls slightly with your fingers.
• Place the tray in the preheated oven and bake for 7-9 minutes or until the cookie tops are set and start to crack.
• Remove pan from the oven and let cookies cool on the cookie sheets for about 3 minutes. Then remove them to a cooling rack to cool completely.

For the Cream Cheese Frosting:

• Beat the cream cheese in a medium sized bowl with a stand mixer or hand mixer until smooth.
• Add in the butter and beat till smooth.
• Add in the powdered sugar and peppermint extract and beat until the whole thing is smooth.

For the Assembly:

• Frost the bottom of one of the cookies and place another cookie on top to sandwich them.
• Sprinkle crushed candy cane pieces over the sides of the frosting that are showing between each cookie. Rotate the cookie as you sprinkle to cover all the frosting.
• Repeat with remaining cookies.
• Enjoy the cookies immediately, or place them in a container with a lid and chill for at least one hour to enjoy them chilled.
• Store any leftovers in a container with a lid for up to 3 to 4 days.