Place 24 mini candy canes in pint sized freezer bag, crush with the back of a spoon.

In a microwave safe mixing bowl combine butter and cream cheese, microwave for 15 seconds, stir. Repeat until butter is melted and cream cheese is soft.

Add cake mix, stir well.

Add eggs and peppermint, stir until forms a soft dough.

In a small mixing bowl combine powdered sugar and cornstarch, mix.

Drop dough by teaspoonfuls (a small cookie scoop works well) into powdered sugar; 1 at a time, roll dough to coat, remove and place onto an un-greased cookie sheet.

Press thumb into the center of each cookie, making a large indent. Fill with crushed candy canes.

Bake 9-10 minutes, until cracked. Let rest 1 minute on pan, sprinkle center with additional crushed candy cane if desired, remove cookies to cooling rack.

Store in an air tight container.