Chocolate Caramel Cake Batter Cookies

  • Prep 45 min
  • Total 60 min
  • Servings 10
Chocolate Caramel Cake Batter Cookies



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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