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Neapolitan Cake Batter Cookies
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Prep Time:
1 hour 15 minutes
Total Time:
1 hour 30 minutes
Deliciously easy sandwich cookies with strawberry and chocolate flavors using cake and cookie mixes.
Ingredients:
  • 1 cup from 1 box Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
  • 1 cup from 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
  • 2 pouches (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 cup butter, softened
  • 2 eggs
  • 1 package (8 oz) cream cheese, softened
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 2 3/4 cups powdered sugar
Instructions:
  • Preheat oven to 375°F. Divide 1/2 cup of dry strawberry cake mix and 1/2 cup of dry devil’s food cake mix into 2 small bowls; set aside.
  • Combine the cookie mix, strawberry cake mix, butter, and egg in a medium bowl until a soft dough forms. Shape the dough into 20 (1 1/2-inch) balls, then coat them in the reserved strawberry cake mix. Place the balls 2 inches apart on an ungreased cookie sheet.
  • Mix second pouch of cookie mix, remaining 1/2 cup devil’s food cake mix, remaining 1/2 cup butter, and remaining egg in a medium bowl until a soft dough forms. Shape dough into 20 (1 1/2-inch) balls, coat them with reserved devil’s food cake mix, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 8 to 10 minutes, just until set - be careful not to overbake. Allow to cool for 1 minute before transferring cookies to cooling racks. Let them cool completely for about 15 minutes.
  • In a large bowl, use an electric mixer to whip together cream cheese, 3/4 cup of butter, and vanilla until well combined. Gradually incorporate powdered sugar until the frosting is smooth and fluffy.
  • Spread a generous 1 1/2 teaspoons of frosting on the bottom of one strawberry cookie. Place a devil’s food cookie on top, bottom side down, and gently press the two cookies together to create a sandwich.

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