A minty favorite from a white cake mix.
Blend the cake mix, eggs, oil and peppermint extract in a mixing bowl to form a thick batter.
Form into 1-inch balls and place on a parchment lined cookie tray about 2 inches apart.
Bake for 10 minutes at 350 degrees until the bottoms have browned lightly and the tops are crackled. Remove from oven and use a spatula to transfer the cookies to a cooling rack. Allow to cool completely.
Mix the powdered sugar with the milk and peppermint extra to drizzling consistency. Drizzle over cooled cookies. Sprinkle the Andes chips or crushed candy cane on top. Allow the glaze to harden before stacking.