Cookie sandwiches involve so much awesome. In one single unit, you to get two cookies and delicious filling, and you get to eat them all at once.
But there's always room for more awesome at the cookie sandwich party, as I learned when I prepared a batch of sweet sandwiches using Betty Crocker's Cooky Book and the finest of cake mixes—the kind with a built-in rainbow. What better pick-me-up for dull winter days than a double dose of dense, moist, lightly tangy, cakey cookies sandwiched with rich, sweet, buttery frosting?
Funfetti Cake Mix Cookie Sandwiches
Adapted from Betty Crocker's Cooky Book.
- For the cookies:
- 1/4 cup butter, softened
- 1 package (8 ounces) cream cheese
- 1 egg
- 1/4 teaspoon vanilla
- 1 package funfetti or rainbow chip cake mix
- For for the filling:
- 1 1/2 sticks of butter
- 1 teaspoon vanilla
Preheat oven to 350°F.
Note: the original cookie recipe called for 8 to 10 minutes at 375°F, but I found that baking slightly longer at 350°F worked better for my cookies.
Cream the butter and cream cheese. Blend in egg and vanilla.
Add cake mix in two parts, mixing well (it will be a super thick batter—if it is too stiff, add a small quantity of heavy cream to the batter and mix well).
Using a small cookie scoop, drop balls of cookie dough on an ungreased baking sheet. Leave about 2 inches between the cookies.
Bake for 8 to 12 minutes, or until lightly browned. Cool cookies for at least 15 minutes on the cookie sheet before transferring to a wire cooling rack; the cookies are very delicate when they first come out of the oven and they will break if you try to transfer them too soon.
Once completely cool, add a generous dollop of frosting to the bottom of half the cookies, and then sandwich the rest of the cookies on top to form something that vaguely resembles a whoopie pie, but tastes like something else entirely.