A few pointers for this recipe, is to make sure the cookies are completely cooled off...and make sure you don't ice to close to the edges of the cookie, bc when you put the top on then its a gooey mess, and that's no fun.
Yield: 10 sandwich cookies (using a medium-sized dough scoop)
Ingredients:
For the cookies:
1 package chocolate cake mix (I used a chocolate fudge-y mix)
1 egg, at room temperature
1/2 cup butter, at room temperature
Ingredients:
For the cookies:
1 package chocolate cake mix (I used a chocolate fudge-y mix)
1 egg, at room temperature
1/2 cup butter, at room temperature
For the frosting:
3/4 cup butter, softened
3 cups powdered sugar, sifted
1 1/2 tsp. vanilla extract
2-3 tbsp. milk
3/4 cup butter, softened
3 cups powdered sugar, sifted
1 1/2 tsp. vanilla extract
2-3 tbsp. milk
For decorating:
multi-colored non-pareils, or other sprinkles or candy of your choice
multi-colored non-pareils, or other sprinkles or candy of your choice
Directions:To make the cookies, preheat the oven to 350 degrees F. Line baking sheets with parchment paper. In the bowl of a stand mixer, combine the cake mix, egg and butter. Beat on low speed until just combined and all dry ingredients have been incorporated. Roll the dough into 1- to 1 1/2-inch balls, place on the prepared baking sheets and press down to slightly flatten. Bake for 8-10 minutes. Allow the cookies to cool completely on the cookie sheets.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth. Scrape down the sides of the bowl, add the powdered sugar, and beat until incorporated. Add vanilla extract and beat on medium speed until fully incorporated. Add 2 tablespoons of milk and beat on medium-high speed until smooth. If the frosting too thick, add the remaining 1 tablespoon of milk and beat until incorporated.
To assemble, pair the cookies based on size on a work surface. Frost the flat side of one cookie from each pair. Place the other cookie of each pair on top of the frosting, flat side down. Lightly press down so that the frosting reaches the edges of the cookies. To decorate, place sprinkles in a small bowl. Dip the sides of each cookie in the sprinkles, pressing down gently and rotating to cover the sides completely.
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