These cookies are as easy as they get. The trick is to keep the cookies soft (I am pretty opposed to crunchy cookies) and to have a good frosting-to-cookie ratio. Ratios involving frosting are always important and, in my opinion, should be close to 1:1.
Here are some with blue cream cheese frosting that I made for a boy baby shower.
- 2 packages Devil's food cake mix (I use Betty Crocker cakes mixes. For some reason, other brands don't turn out as well.)
- 1 cup vegetable oil
- 4 eggs
Mix cake mix, oil, and eggs using a mixer; it will be a thick mixture.
Roll batter into 1 inch balls and place on a cookie sheet with Silpat (silicone baking sheet).
Bake at 350 for 8-10 minutes.
NOTE: When you pull the cookies out of the oven, they will be a little puffy. I like to use the bottom of a drinking glass to flatten the cookies out while they are still hot. This makes them nice and flat and lump-free.
Let cookies cool completely on a cooling rack.
Spread filling between two cookies.
NOTE: I like to use a pastry bag to spread the frosting. It's way faster, looks better, and provides enough frosting so it's not all cookie.
ANOTHER NOTE: If you like a good portion of frosting on each cookie, you'll need more than the cream cheese frosting below. I would double it to make sure you have enough. If you prefer a thin layer, the amounts below are plenty.
CREAM CHEESE FROSTING
- 8 ounces cream cheese
- 1/4 cup butter
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
Cream cream cheese and butter together in mixer.
Add powdered sugar, a little at a time and beat well after each addition.
Here's the peanut butter frosting version:
PEANUT BUTTER FROSTING
* from allrecipes.com
- 1/2 cup butter, softened
- 1 cup creamy peanut butter
- 3 tablespoons milk
- 2 cups powdered sugar
Mix butter and peanut butter in mixer.
Gradually mix in the powdered sugar, a small amount at a time, beating well after each addition.
When the frosting thickens, add needed milk, a little at a time.
Beat for at least 3 minutes or until it is a little fluffy.
NOTE: I would suggest using something other than natural peanut butter for this recipe. The separate oil in natural peanut butter makes it difficult to get the right texture for the frosting. Stick with hydrogenated oils on this one.