Introduction
Imagine soft, chewy chocolate cookies with a rich, tangy cream cheese filling, all made incredibly simple with a box of cake mix. These delightful sandwich cookies come together in no time, making them the perfect quick treat for any occasion. You get the classic flavor of a sophisticated dessert with the ease of a pantry-staple shortcut.
Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 10 sandwich cookies (20 individual cookies)
Ingredients
- 1 box chocolate cake mix
- 2 eggs {whisked}
- 1/3 cup oil {I used vegetable}
- 1/2 cup granulated sugar
- 1/4 cup butter {softened}
- 4 oz. cream cheese {softened}
- 1 1/2-2 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, combine the chocolate cake mix, whisked eggs, and vegetable oil. Stir until a soft dough forms.
- Form the Cookies: Place the granulated sugar in a small bowl. Scoop dough by the tablespoon and roll into balls. Roll each dough ball in the granulated sugar to coat completely.
- Bake: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the bottom of a glass. Bake for 9-11 minutes, or until the cookies are set and just beginning to crack on top. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Filling: While the cookies cool, prepare the filling. In a medium bowl, use a hand mixer or stand mixer to beat the softened butter and softened cream cheese together until smooth and creamy.
- Finish Filling: Beat in the vanilla extract. Gradually add the powdered sugar, starting with 1 1/2 cups, and beat until fully incorporated and fluffy. If you prefer a thicker, stiffer filling, beat in the remaining powdered sugar.
- Assemble the Cookies: Once the cookies are completely cool, spoon or pipe a generous dollop (about 1-2 tablespoons) of the cream cheese filling onto the flat side of one cookie. Top with a second cookie, flat side down, and press gently to form a sandwich. Repeat with remaining cookies and filling.
Variations
- Cookie Scoop Fun: For a fun look, use a cookie scoop to portion the dough but skip the flattening step. This creates a more rounded, rustic cookie.
- Cinnamon Sugar Coating: Mix 1/2 teaspoon of ground cinnamon with the granulated sugar before rolling the dough balls for a warm, spiced crust.
- Mini Treats: Use a teaspoon to scoop smaller dough balls. Adjust bake time to 7-9 minutes for bite-sized sandwich cookies.
- Cookie Ice Cream Sandwiches: Skip the cream cheese filling and sandwich a scoop of your favorite ice cream between two fully cooled cookies. Roll the edges in sprinkles or mini chocolate chips and freeze immediately.
Tips for Success
- Ensure your butter and cream cheese are truly softened to room temperature for a smooth, lump-free filling.
- Let the cookies cool completely before assembling. If they are even slightly warm, the filling will melt and make the cookies soggy.
- For a perfectly round cookie shape, use a large round cookie cutter to gently swirl each cookie after baking while it’s still hot and soft on the pan.
Storage & Reheating
Store assembled cookies in a single layer in an airtight container in the refrigerator for up to 5 days. The cookies are best served at room temperature, so let them sit out for 15-20 minutes before serving to soften.
FAQ
Can I use a different flavor of cake mix?
Yes, you can! This recipe works with any flavor of cake mix. Vanilla, red velvet, or lemon would be delicious variations.
Why do I roll the cookies in sugar before baking?
Rolling the dough in granulated sugar creates a delicate, sparkly crust and adds a subtle crunch that contrasts nicely with the soft cookie interior.
My filling is too runny. How can I fix it?
Ensure your butter and cream cheese were not too warm. You can also chill the mixture for 15-20 minutes, then beat in more powdered sugar (from the 1/2 cup listed range) until it reaches your desired consistency.
Can I make the cookie dough ahead of time?
Yes, you can prepare the cookie dough, cover it tightly, and refrigerate it for up to 2 days. Let it sit at room temperature for about 30 minutes before rolling and baking.
Why are my cookies flat or spreading too much?
This is often due to overly softened or warm dough. If your kitchen is warm, chill the dough balls for 15-20 minutes before rolling in sugar and baking to help them hold their shape.
Can I freeze these cookies?
Yes. You can freeze the baked, unfilled cookies for up to 3 months. You can also freeze the assembled sandwiches. Thaw in the refrigerator before serving.