We’ve been making these soft, delicious cookies for years. I think my mom got the recipe from her sister, Marlene, when I was a kid. (A shout-out and a “Thank You” to Mom and Aunt Marlene!) Anyway … I love them. I crave them. They’re super easy to make because the cookies only require three ingredients and the filling requires four. I usually keep a devil’s food cake mix in my pantry and cream cheese in my fridge so that I’ll be prepared whenever the need for these delicious treats arises.
Soft “Oreo” Cookies
- 1 Devil’s Food Cake mix
- 2 eggs, room temperature
- ¾ cup unsalted butter, softened (not melted)
- 4 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Preheat oven to 375 degrees F.
- In a large mixing bowl, beat the eggs with and unsalted butter. Add cake mix, and mix just until combined.
- Roll into 1-inch balls and place 2 inches apart on a baking sheet.
- Bake at 375 degrees for 8 minutes.
- Cool for 2 minutes in the pan. Then transfer to wire racks, and cool completely.
- In a mixing bowl, combine all filling ingredients and whip until smooth.
- Spread or pipe onto the bottom of half of the cookies.
- Place another cookie on top of the filling.
- Makes 24 (3-inch) cookies or 12 sandwiches
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Line baking sheets with parchment or silicone mats, and preheat oven to 375 degrees F.
In a large mixing bowl, beat together
¾ cup unsalted butter, softened (not melted)
2 eggs (room temperature)
1 Devil’s Food Cake mix
Mix just until combined.
Roll into 1-inch balls and place 2 inches apart on a baking sheet. Then bake at 375 degrees for 8 minutes.
Cool for 2 minutes in the pan.
Transfer to wire racks, and cool completely.
When they’re cool, make the filling.
In a mixing bowl, combine
4 ounces cream cheese, softened to room temperature
¼ cup butter, softened to room temperature
1 teaspoon vanilla
1 cup powdered sugar
Beat until smooth and creamy
To speed the process of filling the cookies, put the mixture into a pastry (or plastic zipper) bag, and snip off one corner. Make the cut about half a centimeter long.
Turn over half of the cookies.
Pipe the filling on to them. … or just spread it with a knife.
Cover with the other half of the cookies, pressing down until the filling comes almost to the edge.
Refrigerate for at least an hour for the filling to set up. Don’t worry if they seem a little crispy. They soften up as the moisture from the filling seeps into the cookie.
Store leftovers in the fridge. (HA! If you have any!)
They’re soft and oh so DELICIOUS!