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Chocolate Caramel Cake Batter Cookies
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Prep Time:
45 minutes
Total Time:
1 hour
Make devil's food sugar cookie sandwiches with caramel cream cheese filling for a decadent and delicious dessert.
Ingredients:
  • 1 cup from 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 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
Instructions:
  • Preheat oven to 375°F. Place 1/2 cup of the dry cake mix in a small bowl; set aside.
  • Combine cookie mix, 1/2 cup cake mix, butter, and egg in a medium bowl until a soft dough forms. Shape the dough into 20 (1 1/2-inch) balls, coat them in the reserved cake mix, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 8 to 10 minutes until just set. Be vigilant to avoid overly crispy cookies. Let them cool for 1 minute, then transfer from the baking sheet to a cooling rack. Allow to cool completely for about 15 minutes.
  • In a medium bowl, use an electric mixer on medium speed to blend cream cheese, 6 tablespoons of butter, and vanilla until smooth. Slowly mix in powdered sugar until frosting becomes light and fluffy.
  • Spread 1 1/2 rounded teaspoons of frosting on bottom of 1 cookie, then spread 1 teaspoon caramel dip on bottom of second cookie; gently press cookies together.

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