INGREDIENTS
Cookies
15.2 oz box devil’s food cake mix (like Duncan Hines)
1/2 cup real butter, softened (butter flavored shortening or oil also works)
2 eggs
Buttercream Frosting
1/2 cup real butter
2 cups powdered sugar
1 tsp vanilla
generous pinch salt
1 or more tablespoons milk, or enough to reach desired consistency
Cream Cheese Frosting
3 oz cream cheese
2 TBS butter
2 cups powdered sugar
one pinch salt
1 or more tablespoons milk, or enough to reach desired consistency
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Tip: After your oven signals it’s pre-heated, wait an extra 10-15 minutes if possible before placing food in.
2. Combine butter and eggs with dry cake mix (ignore all instructions on box) with a hand mixer or stand mixer until a cohesive dough forms. *Butter should be very soft, it’s even okay if you soften in the microwave and it’s just a bit melted.
3. Divide dough into 2 equal parts- I recommend a food scale to accurately divide.
Form each portion of dough into a round ball and place it on a baking sheet Pat dough evenly into circle shape. You want a 6″ circle. *You are making 2 cookies. If you have a jumbo baking sheet you might be able to fit them both on, otherwise, use 2 separate cookie sheets or bake one and then bake the other.
4. Bake each cookie for 12-15 minutes. You’ll be looking for cracking on the edges and moving into the center of the cookie. This is a good signal the cookie is ready. Remove pan from oven and let cool on the counter until cool enough to touch. Slide parchment onto a cooling rack. Wait until cookie is completely cool before filling.
5. To prepare filling, choose buttercream or cream cheese icing and beat all ingredients until smooth. Add milk one teaspoon at a time until frosting is fluffy and soft as desired.
1/2 cup real butter, softened (butter flavored shortening or oil also works)
2 eggs
Buttercream Frosting
1/2 cup real butter
2 cups powdered sugar
1 tsp vanilla
generous pinch salt
1 or more tablespoons milk, or enough to reach desired consistency
Cream Cheese Frosting
3 oz cream cheese
2 TBS butter
2 cups powdered sugar
one pinch salt
1 or more tablespoons milk, or enough to reach desired consistency
INSTRUCTIONS
1. Preheat oven to 350 degrees F. Tip: After your oven signals it’s pre-heated, wait an extra 10-15 minutes if possible before placing food in.
2. Combine butter and eggs with dry cake mix (ignore all instructions on box) with a hand mixer or stand mixer until a cohesive dough forms. *Butter should be very soft, it’s even okay if you soften in the microwave and it’s just a bit melted.
3. Divide dough into 2 equal parts- I recommend a food scale to accurately divide.
Form each portion of dough into a round ball and place it on a baking sheet Pat dough evenly into circle shape. You want a 6″ circle. *You are making 2 cookies. If you have a jumbo baking sheet you might be able to fit them both on, otherwise, use 2 separate cookie sheets or bake one and then bake the other.
4. Bake each cookie for 12-15 minutes. You’ll be looking for cracking on the edges and moving into the center of the cookie. This is a good signal the cookie is ready. Remove pan from oven and let cool on the counter until cool enough to touch. Slide parchment onto a cooling rack. Wait until cookie is completely cool before filling.
5. To prepare filling, choose buttercream or cream cheese icing and beat all ingredients until smooth. Add milk one teaspoon at a time until frosting is fluffy and soft as desired.
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