For the Cookies:

1. Preheat oven to 350°F. Line large baking sheets with parchment paper and set aside.
2. In a large bowl, combine cake mix, eggs, and oil.
3. Mix on medium speed until dough is formed. Using a small (1 inch or so) cookie scoop, scoop out one ball of each dough.
4. Place on prepared baking sheets, about 2 inches apart.
5. Bake for about 8 minutes or until cookies are puffed and crackly and edges are set.
6. Let cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

For the Peppermint Buttercream:

1. In the bowl of your mixer, beat butter, heavy cream, and mint extract on medium speed until smooth.
2. With the mixer on low, slowly add powdered sugar, beating until just combined.
3. Increase speed to medium high and beat for one minute.
4. Generously frost cooled cookies.
5. Place cookies on a wax paper lined baking sheet or plate and freeze for at least one hour, until frosting is firm and chilled.

For the Chocolate Shell:

1. In a small microwave-safe bowl, heat chocolate chips and vegetable oil, stirring every 30 seconds until smooth.
2. Remove cookies from freezer and dunk, frosted side down, into the melted chocolate, letting the excess drip off.
3. Place cookies back on wax paper and until chocolate is firm.
4. Melt vanilla almond bark and drizzle the tops, if desired.