Chocolate Sandwich Cookies II

Chocolate Sandwich Cookies II

Anne Paquette 0

"These EASY to make cookies are absolutely fantastic. Moist and chewy - can't stop at one, or two,..... ..."

Ingredients {{adjustedServings}} servings 609 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 88.6g
  • 29%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 583 mg
  • 23%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
  2. In a medium bowl, stir together the dark and light chocolate cake mix. Add the eggs and oil, mix until well blended. Roll dough into 2 inch balls, and place them onto the prepared cookie sheet. Flatten the balls slightly with the back of a spoon.
  3. Bake for 10 to 12 minutes in the preheated oven, until firm. Let cool on the baking sheet for a few minutes before removing to cool on wire racks.
  4. To make the filling, beat the cream cheese and confectioner' sugar together until smooth. Spread between two cooled cookies.
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Reviews 133

  1. 163 Ratings


I wasn't sure what to make of this recipe before I made it (all I could picture is whoopie pies, which is two small cakes with filling inside). This is not whoopie pie! The texture of the cookies is not really cookies, more like brownies. A few things; 1) The "cookie batter" is really hard to stir. I mixed this with my hands, like a meatloaf. 2) Make sure you use parchment paper on the pans. I made my first batch on a regular cookie sheet sprayed with non-stick spray and those babies were hard to get off without deforming them. 3) I used a number 40 scoop to make sure I had an even amount of batter so I would get the same sized cookie but you could use a Tbls x 2. I changed up the filling a bit by adding 1/2 stick of butter, 1tsp vanilla, and a Tbls of milk. Popped it in a zip lock bag, cut off the end and "piped" the filling on a cookie and topped with the second cookie. These were wonderful! Very tasty and different


This recipe was really easy to make. We found we liked it better when the cookies were not cooked as long (maybe 9 min) so they were a little softer.


I love this recipe! I actually got it from a friend of mine, but she uses my absolute favorite cake mix, RED VELVET! The Red Velvet cookies are awesome, as are Carrot Cake and Butter Pecan. The Butter Pecan are very sweet though...I want to try it with just a yellow or white cake mix and see how they taste...Here are some changes/things I do: first, I don't roll them into balls, I just use the Pampered Chef small scoop and they turn out the perfect size. Also, my icing is a bit different. It won't taste so cream cheesey this way - I use 1 block cream cheese softened, 1 stick butter softened, 4 cups powdered sugar (which is one box), and 1 teaspoon vanilla....SO YUMMY!!! I keep these in the fridge also! Try the Red Velvet if it is available in your area... YUM-O!!