Chocolate Caramel Cake Batter Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste sandwich caramel and cream cheese frosting between two devil’s food cake batter cookies.

Save and Share

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

dc58106e-9b00-42dd-90ce-352ffc5fe546

Prep Time 45 min
Total Time 60 min
Servings 10

Ingredients

Cookies

1: cup Betty Crocker® SuperMoist® devil’s food cake mix

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2: cup butter, softened

1: egg

Cream Cheese Frosting

4: oz (half of 8-oz package) cream cheese, softened

6: tablespoons butter, softened

1/2: teaspoon vanilla

1 1/3: cups powdered sugar

3: tablespoons plus 1 teaspoon caramel dip

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

1 Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
2 In medium bowl, stir together cookie mix, remaining 1/2 cup cake mix, 1/2 cup butter and the egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
3 Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4 In medium bowl, beat cream cheese, 6 tablespoons butter and the vanilla with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
5 For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 cookie. Spread bottom of second cookie with 1 teaspoon caramel dip; gently press cookies together.