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.” —Mary Rempel, Altona, Manitoba
| Servings | Prep Time | Cook Time |
| 6dozen | 15minutes | 10minutes/batch + cooling |
| Servings | Prep Time |
| 6dozen | 15minutes |
| Cook Time |
| 10minutes/batch + cooling |
Ingredients
- 2 packages devil's food cake mix regular size
- 1 cup canola oil
- 4 large eggs room temperature
- FILLING:
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 2-1/2 cups confectioner's sugar
- 1 tsp vanilla extract
Portions: dozen
Units:
|
Ingredients
Portions: dozen
Units:
|
Instructions
- n 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.
Recipe Notes
Nutrition Facts
2 each: 188 calories, 11g fat (4g saturated fat), 34mg cholesterol, 149mg sodium, 20g carbohydrate (14g sugars, 0 fibre), 2g protein.
