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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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 |
1/2 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.
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