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Chocolate Sandwich Cookies II

Read Reviews (131)

"These EASY to make cookies are absolutely fantastic. Moist and chewy - can't stop at one, or two,..... ..." — Anne Paquette

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Original recipe makes 2 dozen Change Servings

1 (18.25 ounce) package dark chocolate cake mix
1 (18.25 ounce) package low calorie chocolate cake mix
4 eggs
2/3 cup vegetable oil

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar

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Directions

Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.

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I wasn't sure what to make of this recipe before I made it (all I could picture is whoopie pies, which is two small cakes with filling inside). This is not whoopie pie! The texture of the cookies is not really cookies, more like brownies. A few things; 1) The "cookie batter" is really hard to stir. I mixed this with my hands, like a meatloaf. 2) Make sure you use parchment paper on the pans. I made my first batch on a regular cookie sheet sprayed with non-stick spray and those babies were hard to get off without deforming them. 3) I used a number 40 scoop to make sure I had an even amount of batter so I would get the same sized cookie but you could use a Tbls x 2. I changed up the filling a bit by adding 1/2 stick of butter, 1tsp vanilla, and a Tbls of milk. Popped it in a zip lock bag, cut off the end and "piped" the filling on a cookie and topped with the second cookie. These were wonderful! Very tasty and different

—melissaroth

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Most Helpful Critical Review

May 02, 2011

I only gave this 3 stars because the cream cheese filling kind of ruined it for me. I think it would work better with a peanut butter filling instead. The cookies alone were amazing - I couldn't find low calorie cake mix so I used two boxes of Duncan Hinz Devils Food cake mix instead and it was delicious! I will make it with peanut butter next time and let you all know how it came out!

—Dani1229

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161 Ratings

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Mar 18, 2003

This recipe was really easy to make. We found we liked it better when the cookies were not cooked as long (maybe 9 min) so they were a little softer.

—ANGIESCHULZ

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Jun 28, 2008

I love this recipe! I actually got it from a friend of mine, but she uses my absolute favorite cake mix, RED VELVET! The Red Velvet cookies are awesome, as are Carrot Cake and Butter Pecan. The Butter Pecan are very sweet though...I want to try it with just a yellow or white cake mix and see how they taste...Here are some changes/things I do: first, I don't roll them into balls, I just use the Pampered Chef small scoop and they turn out the perfect size. Also, my icing is a bit different. It won't taste so cream cheesey this way - I use 1 block cream cheese softened, 1 stick butter softened, 4 cups powdered sugar (which is one box), and 1 teaspoon vanilla....SO YUMMY!!! I keep these in the fridge also! Try the Red Velvet if it is available in your area... YUM-O!!

—MelissaW

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Oct 22, 2005

I used 2 regular cake mixes 'cause that is what I had. Great cookies. I needed to bake full 12 minutes. Simple and delicious!

—Grannyn

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Mar 02, 2008

Outstanding! I loved these because they are so unique and taste like little chocolate cheesecakes without the plate and fork to serve to a crowd. I was skeptical about the cake mix but I used two packages of devil's food cake mix and the cookies were extra chocolatey like ice cream sandwich cookies. I made the balls to flatten about half the size though so they turned out the size of a normal cookie rather than a giant one. Much more attractive this way. Also, I would cut the icing sugar in half next time. There was so much confectioners sugar that you could barely taste the cream cheese. I'll start with one cup and add to taste if necessary. I'm sure that way, it would have earned a 5-star rating from me. A keeper recipe for sure! I brought them to work and people actually came and found me after having one, usually with an "OMG" comment :) Enjoy! dee

—bakergirl

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Feb 12, 2011

Update:2/2011- This has been such a go to recipe for me for a quick dessert. But today I out did myself. I made the cookies with red velvet cake mix and I filled them with cream cheese frosting with mini chocolate chips.Then for Valentines I stenciled a powdered sugar heart on the top cookies. They looked amazing and they tasted so good! WOW!! Great recipe. My husband came in late tonight but wanted a dessert. I threw these together and we had a great tasting snack in time for our favorite program. The only substitution was canned icing and it worked great! Update: I have since made this recipe with butter cake mix adding in a tsp of almond liquer and 1/2 cup finely chopped almonds. I put them togather with orange marmelade and they were fantastic.

—SMPLYPATTY

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Feb 01, 2008

I got this recipe long ago from a camp cook and when I found I lost the recipe I went looking...so glad I found it! Although I don't make these often, everytime I do I wonder why I don't. Try them frozen - they taste like an amazing ice cream sandwich.

—PERSEPHONE

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Nutrition

Calories
609 kcal
30%

Carbohydrates
88.6 g
29%

Cholesterol
91 mg
30%

Fat
27.1 g
42%

Fiber
2 g
8%

Protein
6.9 g
14%

Sodium
583 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Sandwich Cookies II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 609
Calories from Fat: 244

% Daily Value *
Total Fat 27.1g 42 %
Saturated Fat 9.2g 46 %
Cholesterol 91mg 30 %
Sodium 583mg 23 %
Potassium 255mg 7 %
Total Carbohydrates 88.6g 29 %
Dietary Fiber 2g 8 %
Protein 6.9g 14 %
Sugars 63g
** Vitamin A 7 %
Vitamin C 0 %
Calcium 10 %
Iron 23 %
** Thiamin 1 %
** Niacin 11 %
** Vitamin B6 3 %
** Magnesium 8 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.