There’s something about boxed cake mix that feels a little magical. Maybe it’s the nostalgia, the kind that takes me straight back to baking in the kitchen with my mom, standing on a stool, sneaking chocolate chips when she wasn’t looking. We always had a box or two of Duncan Hines cake mix in the pantry “just in case,” and that just-in-case always turned into something delicious. These cake mix chocolate sandwich cookies are exactly the kind of treat she would've loved, simple, quick, and ridiculously good.
You know I'm an expert at creating recipes with less than 7 ingredients and these cookies deliver! With just 4 ingredients, they come together in no time. They are the perfect mash-up of a chewy chocolate cookie and sweet, creamy filling.
If you’ve tried my brownie mix cookies or those sweet, colorful funfetti mix cookies, you already know I love giving boxed mixes a second life and this recipe is no exception.
Ingredients
- Devil’s Food cake mix: I've always been partial to Duncan Hines, but any brand you have in the pantry is good.
- Eggs: I always use large eggs in my cake mix baking, but any size eggs will work.
- Oil: I use vegetable oil to keep these cookies pareve (dairy free), but you can substitute the same amount of butter.
- Vanilla Frosting: You can grab a can of store bought frosting (Duncan Hines is dairy free) or make your own buttercream if you are feeling ambitious.
Step by step directions
In a large mixing bowl, add the chocolate cake mix, eggs and oil.
Stir until you can’t see any more dry cake mix. You don’t want to overmix.
Using a cookie scoop to make sure all your cookies are the same size, scoop the dough onto your prepared baking tray, leaving about 2” between dough balls.
Bake for 8-10 minutes until you see cracks on the top of the cookies, being careful not to overbake them. Remove from the baking tray and let cool.
Once cooled, use a small scoop or teaspoon measuring spoon to place a dollop of the frosting onto half of the cookies
Then top each one with a second cookie.
🍪Hot Tip: This method will work for making all different flavors of cake mix sandwich cookies. Try lemon cake mix cookies with lemon curd for something light and fresh. Or mix and match the cookies to come up with lots of creative pairings. Think strawberry cookie top with chocolate cookie bottom and a jammy filling or red velvet cookies with brownie cookies and a fudgy filling. The possibilities are endless!
Filling options
Chocolate cake mix cookies are a great base for lots of different filling choices. Mix and match these fillings for a real party at your house.
- Peanut butter filling: Beat together 1 cup creamy peanut butter (use Jif or Skippy) with about ¼ cup powdered sugar and splash of heavy cream, until smooth and spreadable.
- Mint chocolate filling: Add chopped up Andes mints to a tub of chocolate frosting or make your own mint chocolate chip buttercream.
- Chocolate Cherry: Instead of a frosting middle, spread your favorite cherry preserves between the two cookies.
- Death by chocolate sandwich cookies: Use chocolate frosting in the middle with a drizzle of chocolate syrup and then roll each cookie in either mini chocolate chips or chocolate sprinkles for the ultimate chocolate treat.
Make an ice cream sandwich
This cake mix chocolate cookie can easily be turned into a 4-ingredient ice cream sandwich. Follow the directions as written, underbaking the cookies by a minute. Then, once cool, place a scoop of softened ice cream (vanilla or chocolate) on half the cookies and top with another cookie.
Wrap each cookie sandwich in plastic wrap and place in an airtight container in the freezer. Underbaking the cookies a bit makes them easier to eat once frozen!
And, if you want to get the traditional rectangle ice cream cookie shape, you can bake the cookies in a rectangular silicone baking mold, like these ½ cup souper cubes.
Storage Tips
For regular chocolate sandwich cookies, once filled, they can be stored in an airtight container on the counter for up to 5 days.
You can also freeze the cookies in a zip top bag for up to 3 months. I like to live on the edge and eat them frozen (watch out for a tough first bite), but you can also just let them sit out on the counter to thaw for 10-15 minutes before enjoying.
More simple dessert recipes
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📖 Recipe
30 Minute Chocolate Sandwich Cookies
Ingredients
- 1 box Devil’s Food cake mix (Duncan Hine's is my go to but any 15oz boxed mix will work)
- 2 eggs
- ½ cup oil
- 16 oz Vanilla frosting (equivalent to one tub of frosting)
Instructions
- Preheat the oven to 350℉ and line two sheet pans with parchment paper.
- In a large mixing bowl, add the chocolate cake mix, eggs and oil. Stir just until you can’t see any more dry cake mix.
- Using a cookie scoop to make sure all your cookies are the same size, scoop the dough onto your prepared baking tray, leaving about 2” between dough balls.
- Bake for 8-10 minutes until you see cracks on the top of the cookies, being careful not to overbake them. Remove from the baking tray and let cool.
- Once cooled, use a small scoop or teaspoon measuring spoon to place a dollop of the frosting onto half of the cookies, then top each one with a second cookie, pressing down slightly to make sure the filling is evenly distributed.
Notes
- This method will work for making all different flavors of cake mix sandwich cookies. Try lemon cake mix cookies with a lemon filling for something light and fresh or funfetti cake mix cookies with sprinkles.
- Once filled the sandwich cookies, can be stored in an airtight container on the counter for up to 5 days. You also freeze the cookies in a zip top bag for up to 3 months. Eat them frozen or let them sit out on the counter to thaw for 10-15 minutes before enjoying.
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