Chocolate Cream Cheese Sandwich Cookies
Chocolate Sandwich Cookies recipe
Yield
48 servingsPrep
35 minCook
10 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cake mix, devils food
|
|
| 4 | large |
eggs
lightly beaten |
|
| ⅔ | cup |
vegetable oil
|
|
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
butter
or margarine, softened |
|
| 3 | cups |
powdered sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
|
food coloring
red or green |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cake mix, devils food
|
|
| 4 | large |
eggs
lightly beaten |
|
| 158 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
butter
or margarine, softened |
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
food coloring
red or green |
*
|
Directions
In a mixing bowl, beat cake mixes, eggs and oil (batter will be very stiff).
Roll into 1 inch balls; place on ungreased baking sheets and flatten slightly.
Bake at 350℉ (180℃) for 8 to 10 minutes or until a slight indentation remains when lightly touched.
Cool. In another mixing bowl, beat cream cheese and butter.
Add sugar and vanilla; mix until smooth.
If desired, tint with food coloring.
Spread on bottom of half of the cookies.
Top with remaining cookies.
