Cake batter cookie sandwiches, with whipped cream cheese filling. Need I say more?
- 1 1/4 cup flour
- 1 1/4 cup vanilla cake mix
- 1/4 cup softened butter
- 1/4 cup vegetable oil
- 1 cup chocolate chips
- 1/2 tsp baking soda
- 1 1/2 tsp vanilla
- 1 egg, room temp
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Sift flour, cake mix, baking soda together. Set aside.
With a hand mixer blend butter & sugars. Add egg, mix for 1 minute. Add Vanilla, mix. Add flour/cake batter mixture, mix on low. Stir in chocolate chips. Refrigerate 2-3 hours. To be honest, I always cheat and stick it in the freezer for half an hour, though I’m sure if you did it properly they’d turn out better.
Roll tall balls of dough, as the cookies settle quite flat, and rolling them into an egg shape gives them the best chance. Bake at 350F for 10-12 min, or until edges are golden.
- 3 egg whites
- 1 tsp vanilla
- 1 cup icing sugar
- 3/4 cup softened cream cheese
- 2 cups thick cream/whipping cream
Whip cream until firm peaks form, put in fridge. Wash beaters well!! Trust me. Egg whites are fickle. Beat egg whites until soft peaks form, stir in vanilla. Whisk in powdered sugar in small batches. Blend in softened cream cheese. Once cookies have cooled, fold together whipped cream and egg white mixture. Spread about 1 tbsp icing between two cookies. Refrigerate to set.
**I would suggested not icing the cookies until just before consuming, as the cookies are better/softer if they haven’t been in the fridge. Just store the icing mixture in the fridge until you’re ready to eat it.