Ingredients
1
cup from 1 box (15.25 oz) Betty Crocker™ Super Moist™ Devil's Food Cake Mix
1
pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2
cup butter, softened
1
egg
4
oz (half of 8-oz package) cream cheese, softened
6
tablespoons butter, softened
1/2
teaspoon vanilla
1 1/3
cups powdered sugar
3
tablespoons plus 1 teaspoon caramel dip
Preparation
Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
In medium bowl, stir together cookie mix, remaining 1/2 cup cake mix, 1/2 cup butter and the egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved 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 sheet to cooling rack. Cool completely, about 15 minutes.
In medium bowl, beat cream cheese, 6 tablespoons 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 cookie. Spread bottom of second cookie with 1 teaspoon caramel dip; gently press cookies together.
