In a stand mixer or a large mixing bowl, add the Devils Food Cake Mix, eggs and oil. Mix with a Hand Mixer or in a stand mixer until combined. Dough will be glossy and thick.
Preheat oven to 350 degrees
Using a small cookie scoop (1 inch balls), scoop dough and place on baking sheet. If you don't have a cookie scoop roll dough into 1 in balls using your hands.
Bake at 350 degrees for 8-9 minutes
Remove from oven. Take off of pan and place on wire rack to cool.
In a separate bowl melt white almond bark. To melt you can chop the chocolate into pieces and place in a bowl and microwave for 2 minutes, stirring after every 30 seconds until smooth. OR you can place 3-4 cups in an Instant Pot Pressure Cooker on Saute'. Then place chocolate in a larger bowl that sits on top of the pressure cooker. The steam will heat the bowl of chocolate and melt it easily. Stir chocolate as it melts until smooth. Turn off Instant Pot. The heat from the water will keep the chocolate smooth for about 30 minutes.
Dip ½ of each cooled cookie and place on wax paper.
Sprinkle each cookie with crushed Andes Peppermint Pieces.
Allow cookies to cool. As the chocolate cools the peppermint will stay firmly in place.
Andes Peppermint Chocolate Pieces can be hard to find. Look for bags in the baking section with the other holiday chips.I love to melt the almond bark using the Instant Pot. The chocolate melts so smoothly. Add 3-4 cups of water on Saute' to create steam. Place chocolate in a larger bowl and set on top. The steam will heat the bowl of almond bark chocolate and melt. Stir until smooth.These cookies are easily frozen! Layer with wax paper in a sealed container in the Freezer for up to 3 months. To Thaw: Remove from freezer and allow to sit on the counter for 1 hour to come to room temperature