So I am by no means a master chef, but I am definitely a foodie. I had cake mix laying around the house and wanted to find something a bit more exciting to make with boxes of cake mix, rather than just the standard cupcakes. Clearly, I am not food photographer either, so sorry in advance for the lackluster food pictures! Although I do hope you enjoy this recipe! Super easy, and all of my instructions will be detailed, including for people who don’t make things often.
My cousin turned 13 and I wanted to make her something fun for her birthday that wasn’t so traditional. I may have eaten quite a few of these before they actually made it to the celebration.
First things first, you will need three boxes of cake mix. I made a larger batch of these, since it was for more people. If you would like to make a smaller batch, you will just need one of each kind. Two chocolate of Devil’s food for the outside, and one yellow for the cake batter frosting (I know, so amazing!) You can also substitute out chocolate for other varieties of cake mix if you would like, or if chocolate isn’t your thing.
There are two sets of ingredients, for the outside cookies and the inside cake batter frosting. If you would like a smaller yield, just half all the ingredients in the cookies section only.
2 boxes of cake mix (I used Devil’s food)
2/3 cup oil
1-2 tsp of vanilla extract (optional)
4 oz. cream cheese (gives them that cream cheese frosting taste and makes it creamier)
1/2 cup dry yellow cake mix
1/4 cup milk (I used almond milk)
3 cups powdered sugar
1 tsp vallina extract
1/2 cup butter
1. In a large bowl, beat the chocolate cake mix, eggs, and oil until completely blended. I would recommend mixing this by hand, I swear it isn’t hard and doesn’t take long. I don’t have a stand mixer (but if you do use that)! I found the batter to be a bit thick and sticky, so by hand with a rubber scraper and whisk was easier for me.
2. Roll dough into one inch balls and place on a greased cookie sheet. If you want them larger, make them about golf ball size. I made smaller ones, so mine were a little different in size.
In case you need a size reference. Also, I grease the heck out of cookie sheets with pam because I hate when things get stuck to them.
3. Bake at 350 F for about 7- 9 minutes. Since these are mostly cake batter, you want them to feel and be a little bit undone (they taste much better, I promise). If you want them a bit harder, just cook for longer.
4. When they are done baking, they will look a bit round. I just simply pressed them down with my thumb to get a more “cookie” appearance. When they cool, they will flatten out a bit as well, but pressing them down is much easier.
My done cookies. They will look a bit more cake battery on the inside and appear a bit cracked! These are the smaller versions I made. I had about 2 racks of these!
5. For the frosting!!! Combine the softened butter, cream cheese, and milk into a bowl and mix first. Slowly add in the cake mix until you get a nice consistency without lumps. I recommend adding the cake mix first, to test out taste and also because I changed my powdered sugar amount as I was going.
6. Add in the powdered sugar slowly, until you have a lump-free consistency. I added a bit more powdered sugar, mainly because I wanted it to be a bit thicker. You should get a frosting with a consistency similar to that of frosting. I added a bit more to get it a bit thicker, up to what I like to taste. I also added a tad more cake mix at the end for taste.
7. You can add sprinkles to the frosting if you would like, but I just rolled them on at the end!
I frosted them with not too much frosting in the middle. I prefer more cookie, but it is totally up to you. This is the consistency of my frosting. The color is a bit off white because I used almond milk instead of regular milk. Using a rubber scraper was easiest for layering frosting and wiping off the sides when putting the other cookie on top.
Take a plate of sprinkles and just roll the edges of the cookies on the plate. Just make sure the cookies are cool before putting on the frosting.
Sorry this post is sooo long but I wanted to make the instructions super simple and easy to follow along with. I always make them detailed in case there is anything you think you may be missing.