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Quick Chocolate Sandwich Cookies

 Quick Chocolate Sandwich Cookies
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.
36 ServingsPrep: 15 min. Bake: 10 min./batch + cooling


  • 2 packages devil's food cake mix (regular size)
  • 1 cup canola oil
  • 4 eggs
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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.
  • Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes
  • before removing to wire racks (cookies will flatten as they cool).
  • In a small bowl, beat cream cheese and butter until fluffy. Beat in
  • sugar and vanilla until smooth. Spread or pipe filling on the bottom
  • of half of the cookies; top with remaining cookies. Store in the
  • refrigerator. Yield: about 6 dozen.
Nutritional Facts: 1 serving (2 each) equals 188 calories, 11 g fat (4 g saturated fat), 34 mg cholesterol, 149 mg sodium,

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Quick Chocolate Sandwich Cookies (continued)

Nutritional Facts: 20 g carbohydrate, trace fiber, 2 g protein.