Quick Chocolate Sandwich Cookies

By dette

These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches.

Ingredients

• FILLING:
• Ingredients
• 2 packages (18-1/4 ounces each) devil's food cake mix
• 1 cup canola oil
• 4 eggs
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), softened
• 1/4 cup butter, softened
• 2-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Details

Servings 36
Preparation time 15mins
Cooking time 25mins

Preparation

Step 1

Directions
In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten.
Bake at 350° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool).
In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 6 dozen.



Nutrition Facts: 1 serving (2 each) equals 188 calories, 11 g fat (4 g saturated fat), 34 mg cholesterol, 149 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.