Total Time
40mins
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 an 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. My picture is with French Vanilla cake mix. 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 Chocolate Sandwich Cookies!

Ingredients Nutrition

  • Cookie

  • 2 (18 1/4 ounce) boxes French vanilla cake mix or 2 (18 1/4 ounce) boxes yellow cake mix
  • 1 cup butter, melted
  • 2 large eggs
  • Filling

  • 12 cup butter, softened to room temperature
  • 1 (8 ounce) package cream cheese, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 (1 lb) box powdered sugar

Directions

  1. Preheat your oven to 350 degrees F.
  2. In a large mixing bowl, combine the cookie ingredients.
  3. 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.
  4. Bake for about 7-8 minutes. Take them out of the oven when the tops have cracked a little.
  5. Let them sit on the hot cookie sheet for 2 minutes. Transfer cookies to a wire rack to finish cooling.
  6. Make the filling: With a mixer, cream the butter and cream cheese. Add the vanilla. Gradually add the powdered sugar and mix until smooth.
  7. Frost the underside of a cookie and place another cookie on top.
  8. Wrap individually in plastic wrap and store in the refrigerator.