Chocolate Peanut Butter Sandwich Cookies
These sandwich cookies are simply made with a cake mix and a sweet peanut butter and cream cheese filling. Baked and assembled in under 30 minutes.
Servings 18 cookies
Ingredients
FOR COOKIE
- 1 Box Devil's Food Cake Mix
- 4 oz Cream Cheese, Softened
- 4 TBSP Butter, Softened
- 2 Large Eggs
- 1 tsp Pure Vanilla Extract
FOR FROSTING
- 4 oz Cream Cheese, Softened
- 3/4 Cup Creamy Peanut Butter
- 1 tsp Pure Vanilla Extract
- 2 Cups Powdered Sugar
- 3 TBSP Milk
Instructions
FOR COOKIES
- Preheat oven to 375 degrees.
- In a large stand mixer, beat together cream cheese and butter together until well incorporated.
- Add in eggs and vanilla and beat well.
- Slowly mix in chocolate cake mix and blend until just incorporated.
- Using a small cookie scoop (see notes above in post) evenly scoop out dough and place evenly spaced onto a standard baking sheet. Fitting 15 to a sheet.
- Bake for 6-8 minutes.
- Removed from the oven and immediately press the tops down gently with the flat bottom of a glass.
- Let them cool for 5 minutes on the baking sheet then remove to a cooking rack to cool completely.
FOR FROSTING
- Cream together cream cheese and peanut butter until well incorporated.
- Mix in vanilla.
- Slowly blend in powdered sugar and mix until completely smooth.
- Add in milk 1 tablespoon at a time until desired consistency.
- Spread about 2 tablespoons of frosting onto the bottom of one cookie and top with another cookie. The tops of the cookies should be facing out. Gently press together.
- Best served chilled.
- Store in an airtight container in the refrigerator.