Neapolitan Cake Batter Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste sandwich chocolate and strawberry cake batter cookies with cream cheese frosting for a Neapolitan treat.

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Prep Time 1 hr 15 min
Total Time 1 hr 30 min
Servings 20

Ingredients

Cookies

1: cup Betty Crocker® SuperMoist® strawberry cake mix

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

2: pouches (1 lb 1.5 oz each) Betty Crocker® sugar cookie mix

1: cup butter, softened

2: eggs

Cream Cheese Frosting

1: package (8 oz) cream cheese, softened

3/4: cup butter, softened

1: teaspoon vanilla

2 3/4: cups powdered sugar

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Directions

1 Heat oven to 375°F. In 2 separate small bowls, place 1/2 cup each of the dry strawberry cake mix and dry devil’s food cake mix; set aside.
2 In medium bowl, stir 1 pouch cookie mix, remaining 1/2 cup strawberry cake mix, 1/2 cup of the butter and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved strawberry cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
3 In another medium bowl, stir second pouch of cookie mix, remaining 1/2 cup devil’s food cake mix, remaining 1/2 cup butter and remaining egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved devil’s food cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
4 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 sheets to cooling racks. Cool completely, about 15 minutes.
5 In large bowl, beat cream cheese, 3/4 cup butter and the vanilla with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
6 For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 strawberry cookie. Top with 1 devil’s food cookie, bottom side down; gently press together.