With their cake batter filling and crunchy chocolate cookies, these cake batter chocolate sandwich cookies are a sweet treat you need in your life!
Before we get to today’s recipe, I need to say THANK YOU from the bottom of my heart to everyone for their kind words about my post last week. I’m so grateful to everyone who commented and emailed in response. Words really can’t express how much I appreciate all of you, and how lucky I feel to have such wonderful people in my life. You all make my every day better!
But now, the main event: cake batter chocolate sandwich cookies. I know you’re here for the baked goods, not the self-indulgent babbling :).
Can I let you in on a little secret? I LOVE cake batter from a box mix.
Generally I prefer to eat a cake made from scratch—not always, but most of the time.
But when it comes to the batter? Well, box batter is just better. To my taste buds anyway. I’m not sure, but I think my preference is a holdover from my college days, when I was known to eat yellow cake batter (from a box) for dinner when I was too lazy to cook.
Yeah. Health nut I am not. If I tried to do that today I’d end up with a month-long migraine, not to mention I’d be shopping for a new wardrobe.
But nothing is stopping me from eating one (or three) of these cake batter chocolate sandwich cookies after a balanced dinner.
Or a balanced breakfast, because some things never change.
These chocolate cake batter sandwich cookies are sort of like a homemade Oreo. The cookies themselves are very crunchy and provide a perfect contrast to the creamy cake batter filling.
And the filling is just a simple buttercream with a couple of tablespoons of yellow cake mix mixed in. Guys, it tastes JUST like the cake mix.
(Duh, Kels, you’re probably thinking. Did you think it would taste like chicken? Well no, silly. But I was concerned I’d need so much cake mix to get a good cake batter flavor that my filling would cease to be fluffy. Fortunately, it didn’t take much.)
The sprinkles in the filling are optional, in the way that they aren’t integral to the cookie. But they’re necessary in the way that sprinkles are integral to a happy life. So include/exclude the sprinkles as you wish.
These heavenly little sandwich cookies are my life right now. Crunchy, creamy, sweet and chocolate-y, they’re my new favorite afternoon snack. And I know they can be yours too!
Have a lovely weekend!
- 1 cup unsalted butter, melted and cooled slightly
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup chocolate chips, melted and cooled slightly
- 1 large egg
- 1 1/2 cups all-purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon espresso powder (optional)
- 1/2 cup unsalted butter, at room temperature
- 1 2/3 cups powdered sugar, less 1 tablespoon
- 2 tablespoons white or yellow cake mix
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 1/8 teaspoon salt
- 3 tablespoons rainbow jimmies
- Whisk the butter and sugar together in a medium mixing bowl until well combined. Whisk in the vanilla and melted chocolate. Add the egg and whisk until fully combined.
- Stir the flour, cocoa powder, salt, baking soda, and espresso powder (if using) together in a second medium bowl. Stir the dry ingredients into the butter-chocolate mixture with a wooden spoon; if the dough is too stiff to mix with the spoon, use your hands. Mix until the dough is cohesive. Let the dough sit at room temperature for 1 hour.
- Transfer the dough to a large square of parchment paper and shape into a log about 10 inches long. Wrap the parchment around the log, then roll back and forth on the counter a few times to form a smooth log of dough. Place in refrigerator for at least 2 hours, turning the log every 15 minutes or so to maintain the log’s round shape.
- Center a rack in the oven and preheat to 325 degrees. Line two large baking sheets with parchment paper.
- Cut the dough into 1/4-inch-thick slices and arrange them on the prepared baking sheets 1 inch apart. Bake for 18 to 23 minutes, just until cookies are firm to the touch. Cool cookies completely on the baking sheets before filling.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until very smooth, about 30 seconds. Beat in the powdered sugar, cake mix, vanilla, milk, and salt and mix until mixture is very smooth. Fold in the rainbow jimmies with a rubber spatula.
- Scoop 1 heaping tablespoon of filling onto half of the cookies. Top with remaining cookies, then press down to flatten the filling. Serve and enjoy.
Cookies adapted from Flour