Chocolate Caramel Cake Batter Cookies

  • Prep 45 min
  • Total 60 min
  • Servings 10



cup Betty Crocker™ SuperMoist™ devil’s food cake mix
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
cup butter, softened

Cream Cheese Frosting

oz (half of 8-oz package) cream cheese, softened
tablespoons butter, softened
teaspoon vanilla
1 1/3
cups powdered sugar
tablespoons plus 1 teaspoon caramel dip


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  • 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.



Expert Tips

Look for containers of caramel dip in the refrigerated section of the produce department.

Use another variety of cake mix in place of the devil’s food cake mix, if desired.

Save time by substituting your favorite flavor of Betty Crocker® Whipped frosting for the scratch frosting.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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