NEAPOLITAN CAKE BATTER COOKIES

Neapolitan Cake Batter Cookies image

Provided by Inspired Taste

Categories Dessert

Time 1h30m

Yield 20

Number Of Ingredients 9

1 cup Betty Crocker™ Super Moist™ strawberry cake mix
1 cup Betty Crocker™ Super Moist™ devil's food cake mix
2 pouches (1 lb 1.5 oz each) Betty Crocker™ sugar cookie mix
1 cup butter, softened
2 eggs
1 package (8 oz) cream cheese, softened
3/4 cup butter, softened
1 teaspoon vanilla
2 3/4 cups powdered sugar

Steps:

Heat oven to 375°F. In 2 separate small bowls, place 1/2 cup each of the dry strawberry cake mix and dry devil's food cake mix; set aside.
In medium bowl, stir 1 pouch cookie mix, remaining 1/2 cup strawberry cake mix, 1/2 cup of the butter and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved strawberry cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
In another medium bowl, stir second pouch of cookie mix, remaining 1/2 cup devil's food cake mix, remaining 1/2 cup butter and remaining egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved devil's food cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In large bowl, beat cream cheese, 3/4 cup butter and the vanilla with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 strawberry cookie. Top with 1 devil's food cookie, bottom side down; gently press together.

Nutrition Facts : ServingSize 1 Serving