This post is a throwback to my 2020 Holographic Halloween Party. I have updated the links to ensure they'll send you to current product options.
My husband and I have an ongoing debate about what makes a good cookie. He has always been on the side of soft sugar cookies and after this recipe, I'm afraid I will have to join him. These cookies are so soft, so sweet, and remarkably reminiscent of both cookie dough and a cake pop at the same time.
I was able to make 8 GIANT cookies (4 EXTRA GIANT cookie sandwiches) out of 1 box of cake mix. One box could easily make 8 mini cookie sandwiches or even just 12-16 regular sized cookies if you wish.
Ingredients
1 box of white cake mix
2 eggs
1/4 cup vegetable oil
1 box chocolate instant pudding mix
2 cups heavy cream
food coloring (I used Sunny Side Up Bakery in violet, fuchsia, and turquoise for the cookies, and in super black for the filling.)
sprinkles of choice (These are from howtocakeit.com)
How to Make Cake Mix Cookie Sandwiches
Mix together the cake mix, eggs, and oil with a plastic spoon. This is a very thick cookie dough so prepare for an arm workout. Once the dough is consistently mixed, separate into three equal parts.
For 1 box of cake mix, I added 2 drops of food coloring to each third. It takes a little bit of muscles to get the food coloring completely incorporated but take your time and WEAR GLOVES!
Once your color looks uniform, wrap each ball of cookie dough in plastic wrap and refrigerate for at least an hour.
Now that your dough is nice and firm, plop the three different colors side by side in a large bowl. Use an ice cream scoop or spoon to be sure your cookies are evenly size and swipe it across the bowl grabbing some dough of each color. Roll the ball between your hands to make sure it's nice and round, place onto your parchment lined cookie sheet and press down to flatten. These cookies do not rise or spread so whatever the shape is when they go in the oven will be the shape when they come out.
Put your cookies in a 350 degree oven for 7-9 minutes. (Keep in mind my cookies were very large, if you make mini cookies they may not need to cook as long.) These cookies will still be soft to the touch when done. Move them to a cooling rack.
Once these cookies are cool, they will still be soft but they can be picked up without breaking in half.
For the Filling
The filling of these cookie sandwiches is actually the same as the topping on my pudding pie.
Mix 1 packet of chocolate instant pudding mix with 2 cups of cold heavy cream and 1 teaspoon of super black food gel using a hand mixer. Beat on medium speed for a couple of minutes until you have stiff peaks.
Transfer your filling to a piping bag and pipe spirals onto half of your cookies. Without pressing down too hard, sandwich another cookie on top and then roll the edges in a bowl of your favorite sprinkles.
Keep these cookies in the refrigerator overnight or until you are ready to serve.
Keep Growing,
crh
All photos taken by Paula Ward Photography