Reviewed: Dec. 3, 2012

Very easy and very tasty! I made one batch with two boxes of dark chocolate cake mix, and another batch with two boxes of vanilla cake mix. Both turned out great. I was making these for people whose taste I don't know very well, and I wasn't sure they would like cream cheese filling. So, I opted for regular cake icing in the middle. This made for an extremely sweet and filling but yummy cookie. I will try again with cream cheese, because I love cream cheese. My cookies weren't firm in 12 minutes--more like 18-19 minutes.

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Reviewer:

largesse

Reviewed: Nov. 5, 2012

These were great cookies and made wonderful "spiders" for Halloween.

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Reviewer:

JimK

Cooking Level: Intermediate

Home Town: Nogales, Arizona, USA

Living In: Rancho Santa Margarita, California, USA

Reviewed: Oct. 15, 2012

simply delicious

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Reviewer:

lilac

Home Town: Weslaco, Texas, USA

Reviewed: Feb. 20, 2012

very yummy

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Reviewer:

crisppnoodles37

Reviewed: Jan. 28, 2012

These are very good. They are very rich, almost too sweet, so I gave them a rating of 4. I recommend making small cookies if you don't want to get overwhelmed.

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Reviewer:

Melanie

Reviewed: Dec. 3, 2011

Everyone went crazy for this. I used less sugar in creamcheese . And I also made with vanilla cakemix and made a moose filling also great hit. easy, and unique

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Reviewer:

LydiaMomof Three

Cooking Level: Intermediate

Reviewed: Oct. 30, 2011

Such a simple recipe with so MANY possibilities! I made awesome spider cookies for Halloween with dark chocolate cake mixes. I added orange to the cream filling, licorice for legs and decorator's frosting for eyes - orange, green and black. These are cookies best made on the small size because they are VERY rich and delicious but hard to eat the whole cookie if too large. Be sure to use parchment paper and they will come right up without any damage to the cookie. Thanks for a fabulous recipe!

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Reviewer:

maliforte

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Dayton, Ohio, USA

Reviewed: Oct. 8, 2011

100

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Reviewer:

TinaMarie

Reviewed: Sep. 10, 2011

I made my filling from 1/2 can chocolate frosting brought tooroom temp, whipped then folded into 3/4 tub whipped topping, the recipie filling was calorie dense and I was trying to use things up from my fridge.

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