Prep 10 mins
Cook 30 mins
These cookies don't have many ingredients, are easy to make, and taste pretty good. This was my attempt at a copycat of a Chocolate Oreo Cakester, but it's not the same. It's not really like a whoopie pie, either. Unlike either of those, with these, you can really only eat one (well, I can), because they're pretty dense. You can also make a mint version by adding the ingredients that are marked as optional. If you try these with butter-flavored shortening for the cookie part, let me know how it turns out - or any other substitutions (cake mixes, extract flavors...). If you make these the day before (or even 2 days before) and refrigerate them, the cookie part becomes a bit softer. Also, try my Vanilla Sandwich Cookies!
- 2 (18 1/4 ounce) boxes devil's food cake mix
- 1 cup butter, melted
- 2 large eggs
- 1⁄2 cup butter, softened to room temperature
- 1 (8 ounce) package cream cheese, softened to room temperature
- 1 teaspoon vanilla extract (omit if making mint version)
- 1 (1 lb) box powdered sugar
- 1 teaspoon peppermint extract (optional)
- 3 -4 drops green food coloring (optional)
- Preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the cookie ingredients.
- Roll dough into 1 1/2 inch balls (ping pong ball-size) and place on a greased or parchment-lined cookie sheet. Make sure you have an even number of cookies. Smash the balls down just a bit.
- Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
- Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
- Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla (or peppermint extract and green food coloring, if using). Gradually add the powdered sugar and mix until smooth.
- Frost the underside of a cookie and place another cookie on top.
- Wrap individually in plastic wrap and store in the refrigerator.