With crackers for dipping, this traditional dish is created with cream cheese and dried meat. It works well as a party appetizer.
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 1 (18.25 ounce) package dark chocolate cake mix
- 1 (18.25 ounce) package low calorie chocolate cake mix
- 4 eggs
- ⅔ cup vegetable oil
- 1 (8 ounce) package cream cheese, softened
- 2 cups confectioners’ sugar
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
- 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.
- 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.
- To make the filling, beat the cream cheese and confectioner’ sugar together until smooth. Spread between two cooled cookies.
Nutrition Facts
| Calories | 609 kcal |
| Carbohydrate | 89 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 583 mg |
| Sugars | 63 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make but it had two different cooking times and of course I used the longer and they ended up a little on the overdone side. Had to put a couple slices of bread in the container to get some moisture back in them otherwise all the filling smooshed out the sides when trying to bite when they are overdone. Every oven is different so adjust accordingly. My thoughts are 6-7 min
These are HUGE! GIANT. I’d cut the recipe in half and make smaller ones next time. These were very easy and taste good. Thanks for the recipe.
Hubby loved these. I call them Doreos. I actually chilled the dough overnight and used a cookie scoop.
My grandsons and my husband could not keep their hands off of them!
Baked for 14 minutes and added 1/2 stick of softened butter and 1 tsp vanilla extract to frosting. Very very Yummy!! I highly reccomend
These are so good!! Pressed down each one using bottom of a glass dipped in water. This made them perfect thickness for this cookie.. Thank you for sharing this one!
Very quick and easy recipe. I only had a yellow cake mix so I added cocoa powder to it. I also listened to the other reviews and added butter, vanilla, and milk to the icing, and then piped it from a plastic baggie. I made some large and some cookies and they were very good!
Very easy to make and they should really be called Brownie Sandwich Cookies because they are so moist!!! If you’re not a fan of cream cheese use vanilla frosting or even peanut butter frosting – yum! Going to make these with a spice cake mix next time!
I liked the recipe as is but I made some with fluffier filling (1 pint of whipping cream, 1.5 tsp vanilla, 1 cup powdered sugar) and that filling was fluffier.
These were horrible! The texture was way off. I tried baking them less, tried baking them longer, but the cookies either fell apart or were gooey and raw. The cookies alone were edible at best. Making sandwiches with these things were impossible.
Insanely amazing!! I make these cookies all the time for special occasions….or whenever I have a craving :P. The only thing I would say is to add 1 and 1/2 or 2 packages of cream cheese and confectioners sugar because I like them very creamy!
I used applesauce instead of oil, and I think I added a bit too much. The dough was so hard to work with–so sticky. I added some powdered sugar to it to dry it out a bit but it got tough, and was still sticky! Also, I had to keep mine in for closer to 18 minutes to get them firm enough. I used the other reviewers’ suggestion to use 1/2 stick butter and less cream cheese, 1 T milk and 1 T vanilla, and I ended up using nearly 3 cups of powdered sugar to get it to a less-oozy consistency. The cookies are really cake-like–I was hoping they’d be crispier. Next time I will try using some oil and making the cookies a bit smaller. I plan to freeze these.
OK, all you gluten free folks out there. I tried this with Bette Crocker GF vanilla cake mix. I added 1/3 cup soft butter and 2 eggs. Mixed well and added white chocolate chips (all I had) and M & M’s. Kind of sweet, but tasty. I used a 1 inch level cookie scoop and didn’t press them down, but they spread just a tiny bit and became a not-to-rounded 2″ cookie. They baked for about 13 minutes. Oh, I would add a bit more spray to the pan. They do tend to stick with a light spray. 🙂
So delicious! I have used a variety of cake mixes and the chocolate always seems to work best. When I did 2 yellow cake mixes it was very wet and hard to form into balls. I just stuck the dough in the fridge and that seemed to help. I normally fill them with homemade buttercream frosting. Love these!!!
Very easy and very tasty! I made one batch with two boxes of dark chocolate cake mix, and another batch with two boxes of vanilla cake mix. Both turned out great. I was making these for people whose taste I don’t know very well, and I wasn’t sure they would like cream cheese filling. So, I opted for regular cake icing in the middle. This made for an extremely sweet and filling but yummy cookie. I will try again with cream cheese, because I love cream cheese. My cookies weren’t firm in 12 minutes–more like 18-19 minutes.
These were great cookies and made wonderful “spiders” for Halloween.
simply delicious
very yummy
These are very good. They are very rich, almost too sweet, so I gave them a rating of 4. I recommend making small cookies if you don’t want to get overwhelmed.
Everyone went crazy for this. I used less sugar in creamcheese . And I also made with vanilla cakemix and made a moose filling also great hit. easy, and unique
Such a simple recipe with so MANY possibilities! I made awesome spider cookies for Halloween with dark chocolate cake mixes. I added orange to the cream filling, licorice for legs and decorator’s frosting for eyes – orange, green and black. These are cookies best made on the small size because they are VERY rich and delicious but hard to eat the whole cookie if too large. Be sure to use parchment paper and they will come right up without any damage to the cookie. Thanks for a fabulous recipe!