Preheat your oven to 350 degrees F. and prepare two large baking sheets by lining with parchment paper and set aside.

In the bowl of a stand mixer equipped with a paddle attachment, add the cake mix, cream cheese, butter, and egg. Mix until combined and forms a dough.

Unwrap 14 peppermint patties and set aside.

Use a small cookie scoop to scoop out two balls of dough. (I used a 1.5 tbsp scoop).

Flatten one ball of dough into a disc and place the peppermint patty on top. Use the second ball of dough and form around the peppermint patty sealing it inside the dough.

Roll the ball of dough in between your hands to form a ball and set on the prepared baking sheet.

Continue until all the dough is gone.

Bake the cookies for 10-12 minutes until the start to crack and don’t look glossy.

Remove from the oven and allow to set on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve as is, or top with white frosting and crushed peppermint. NOTE: I found that using the soft peppermints worked a lot better than the harder peppermint candy.

Keep stores in an airtight container at room temperature for up to three days.