Ingredients1 h 55 m servings 203
- Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
- Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
- Preheat oven to 350 degrees F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
- Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.
- Spread frosting on half the cookies. Top each frosted cookie with another cookie. Gently press together.
- For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.
Per Serving: 203 calories; 9.3 30 1.3 18 198 Full nutrition
ReviewsRead all reviews 14
This turned out perfectly! Only two things I did differently was #1: I rolled the batter into 1" balls, I got 41.. so to even things up, I HAD to eat the extra one! ??#2: I used a favorite homem...
This was pretty good. Tasted exactly like the cake. But if someone tells you to make a clean, non-mess cookie, this is NOT the cookie for you. This is definitely more of a sloppy cake than a coo...
Wow! So good! Instead of slicing, I rolled them into patties, which was a lot easier. My family loves them!
I just finished this recipe and it came out great! I made 3 different types of cookies: Red Velvet, Blue Velvet and Orange Cremé. This recipe works with any type of Duncan Hines cake mix.
The dough crumbled into pieces when I attempted to slice.
For high altitude I added an extra egg and a 1/4 cup of flour to the dry cake mix before adding other ingredients - came out perfectly!