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Preheat oven to 350 degrees. Mix eggs, oil and chocolate cake mix together until smooth. The consistency of the mixture will be sticky.
Roll into 1 inch balls and place on parchment paper. Using a lightly floured glass, flatten the cookies. Sprinkle Andes peppermint crunch baking chips. Bake for 8-10 minutes.
Allow cookies to cool and place icing in between 2 cookies, making a whoopie pie sandwich. Tip- Refrigerate icing for 30 minutes before using so it doesn’t run.
Enjoy! Run to the store to pick up more Andes peppermint crunch baking chips, because you will officially be addicted.
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