Taste of Home
Quick Chocolate Sandwich Cookies
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
YIELD: 6 dozen
These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. —Mary Rempel, Altona, Manitoba
Ingredients
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2 packages devil's food cake mix (regular size)
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1 cup canola oil
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4 large eggs
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FILLING:
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8 ounces cream cheese, softened
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1/4 cup butter, softened
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2-1/2 cups confectioners' sugar
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1 teaspoon vanilla extract
Directions
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1.
In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten.
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2.
Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool).
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3.
In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Nutrition Facts
1 sandwich cookie: 118 calories, 6g fat (2g saturated fat), 15mg cholesterol, 139mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.
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