Cook's Note: Some cake mix brands will yield flatter and fudgier cookies. Others will produce puffier and slightly cakier cookies. Both are delicious in this recipe.
Preheat the oven to 175°C. Coat two baking sheets with cooking spray.
Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract.
Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes.
Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter.
Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.
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From Food Network Kitchen