Cake Mix Cookie Sandwiches Recipes

CAKE-MIX MINT CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray.
• Beat the cake mix, eggs, butter and 1/4 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Stir in the chocolate chips and peppermint extract.
• Drop the batter onto the prepared baking sheets, using about 2 tablespoonfuls for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 10 minutes.
• Let the cookies cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Continue to bake cookies with the remaining batter.
• Place about 1 tablespoon marshmallow cream on half the cookies and top each with a second cookie, gently pressing on the marshmallow; it will continue to spread to the edges on its own in a few minutes.

QUICK CHOCOLATE SANDWICH COOKIES

Steps:

• 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° until set, 8-10 minutes. 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 bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

PEPPERMINT-CHOCOLATE CAKE MIX SANDWICH COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper; set aside.
• In large bowl, mix cake mix, oil and eggs with electric mixer on low speed until soft dough forms. Scoop dough by level tablespoonfuls onto cookie sheets. Bake 8 to 10 minutes or until edges are set and slightly crispy. Cool 5 minutes on cookie sheets. Remove to cooling racks to cool completely.
• To make frosting, in large bowl, beat marshmallow creme and 1 cup butter with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spoon 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies.
• Roll edges of cookies in crushed peppermint candies.

CAKE MIX COOKIE SANDWICHES

Steps:

• Preheat oven to 350.
• In a bowl mix together the cake mix, oil and eggs. Do this by hand as it is very stiff. You are looking for everything to just come together to form a dough.
• Roll dough into 1" balls. Place about 2" apart on an ungreased cookie sheet.
• Note: if dough is too sticky to roll into balls easily, refrigerate for a short time.
• Bake cookies 8 to 11 minutes at 350. Cookies should still be soft but the tops will have a cracked appearance when done.
• Remove cookies from baking sheets to cool.
• Allow to cool completely.
• Choose 2 cookies that are the same size and shape. Place about 1/2 to 1 teaspoon of frosting on the bottom of one cookie. Put the two cookies together bottoms facing each other to form the sandwich.
• Note: I like to use the following combinations, but feel free to experiment. Chocolate cookie with fudge frosting, chocolate cookie with vanilla frosting, white cake with vanilla frosting (add about 1/2 teaspoon of almond extract to the frosting), carrot cake cookies with chream cheese frosting, funfetti cookies with rainbow chip frosting (kids love this one for the colors).

CAKE MIX COOKIES II

Steps:

• Mix butter, shortening, egg yolks and vanilla. Thoroughly blend in cake mix 1/3 at a time.
• If dough is dry add 1 to 1/2 teaspoons water. Half cup chopped nuts, chocolate morsels, coconut, or raisins can be added to dough.
• Roll dough into long smooth roll and chill until firm.
• Preheat oven to 375 degrees F (190 degrees C).
• Slice cookies about 1/4 inch thick and bake on ungreased cookie sheet about 8 minutes or until cookie is light brown around edges. Cool cookie on sheet about 1 minute before removing to rack.

ICE CREAM SANDWICHES FROM CAKE MIX

Steps:

• Preheat oven to 350 degrees F. Light spray a 13x9-inch pan with nonstick cooking spray. Line pan with aluminum foil and spray again.
• Beat cake mix, eggs, water and melted butter in a large bowl with electric mixer until well blended. Dough will be thick and sticky. Spoon dough into prepared pan. Cover with plastic wrap and press dough evenly into pan, using plastic wrap to keep hands from sticking to dough. Remove plastic wrap and prick surface all over with fork (about 40 times) to prevent dough from rising too much.
• Bake 20 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
• Cut the resultant cookie in half crosswise; Remove one half from pan. Spread ice cream evenly over cookie half remaining in pan. Top with second half; use foil in pan to wrap up sanwich.
• Freeze at least 4 hours. Cut into 8 equal pieces; dip cut ends in decoratie sugar or colored sprinkles which will adhere to the ice cream for a pretty presentation. Wrap and freeze sandwiches until ready to serve.

GRASSHOPPER SANDWICH COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Mix together cake mix, eggs and shortening until well combined. The dough will be pretty thick.
• Roll dough into 1-inch balls, making sure they are all similar in size.
• Place dough onto ungreased cookie sheet and bake for 8 minutes.
• Immediately transfer cookies to a cooking rack.
• To make the frosting, mix together butter, milk, powdered sugar, peppermint extract and as much green food coloring as desired (I used 8 drops) until smooth.
• Spread onto cooled cookies and sandwich together.