These sandwich cookies are simply made with a cake mix and a sweet peanut butter and cream cheese filling. Baked and assembled in under 30 minutes.
Course Cookies
Cuisine American
Keyword Chocolate, Cookie, Cookies, Dessert
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Cool 10 minutesminutes
Total Time 18 minutesminutes
Servings 18cookies
Author Amy Williams mynameissnickerdoodle.com
Ingredients
FOR COOKIE
1BoxDevil's Food Cake Mix
4ozCream Cheese, Softened
4TBSPButter, Softened
2LargeEggs
1tspPure Vanilla Extract
FOR FROSTING
4ozCream Cheese, Softened
3/4CupCreamy Peanut Butter
1tspPure Vanilla Extract
2Cups Powdered Sugar
3TBSPMilk
Instructions
FOR COOKIES
Preheat oven to 375 degrees.
In a large stand mixer, beat together cream cheese and butter together until well incorporated.
Add in eggs and vanilla and beat well.
Slowly mix in chocolate cake mix and blend until just incorporated.
Using a small cookie scoop (see notes above in post) evenly scoop out dough and place evenly spaced onto a standard baking sheet. Fitting 15 to a sheet.
Bake for 6-8 minutes.
Removed from the oven and immediately press the tops down gently with the flat bottom of a glass.
Let them cool for 5 minutes on the baking sheet then remove to a cooking rack to cool completely.
FOR FROSTING
Cream together cream cheese and peanut butter until well incorporated.
Mix in vanilla.
Slowly blend in powdered sugar and mix until completely smooth.
Add in milk 1 tablespoon at a time until desired consistency.
Spread about 2 tablespoons of frosting onto the bottom of one cookie and top with another cookie. The tops of the cookies should be facing out. Gently press together.
Best served chilled.
Store in an airtight container in the refrigerator.