It’s been a long time since I shared a recipe, and since Melina keeps requesting these cookies, and I can’t find where I shared the recipe before (though I’m pretty sure I did), I’m sharing it again. These soft, cake-like cookies are delicious and easy to make. This recipe originally came from Annie’s City Kitchen, and I’ve used it many, many times. So thank you, Annie!

Ingredients
Cookies:
1 18.25oz box of devil’s food cake mix*
2 eggs
1/3 cup vegetable oil

*Due to inflation, you can’t find this size cake mix anymore. So every time I make this recipe, I use math (gasp!) and my knowledge of ratios to figure out how many eggs and how much oil I need. That involves quick and easy cross multiplication. If you need a primer, head here.

Buttercream filling:
2 sticks unsalted butter (one cup), at room temperature
3 to 4 cups powdered sugar, sifted
1/4 teaspoon salt
1 tablespoon pure vanilla extract
up to 4 tablespoons cream 

For the cookies:
1.  Preheat oven to 350 degrees and line a baking sheet (or two) with parchment paper or silicon mat. 

2.  Pour cake mix into a medium size bowl and make a well in the center. Add oil and eggs into the well and combine all three using a wooden spoon until well mixed. The dough should pull together, but if it’s dry, add a splash of milk.  

3.  Scoop about a tablespoon of dough at a time and place on baking sheets about 2 inches apart. If you prefer larger or smaller cookies, go for it, but adjust the baking time.  

4.  Bake for 8 to 10 minutes until the edges are just set, and DO NOT OVERBAKE!  The cookies will appear soft, so allow them to set for a few minutes on the pan before removing to a wire rack.

Buttercream filling:
1.  Using the paddle attachment on the mixer, beat butter for about 2 to 3 minutes on medium speed. Turn to low speed and slowly add 3 cups of powdered sugar. (I’ve used a hand mixer as well, and it works just fine!)

2.  Turn mixer back to medium and add the vanilla, salt and 2 tablespoons of cream and beat for 3 minutes more.  If the frosting is a little thin, add more sugar, and if it’s too thick, add more cream.  

Cookie assembly:
Cookies should be completely cool before spreading or piping frosting on one side of an upturned cookie. Find a similarly sized cookie, and press lightly, and voila! You have your cookie. 

Store the cookies in an airtight container. We like to put them in the refrigerator, especially in the summer, but we’ve also thrown the assembled cookies in the freezer and enjoyed them ice cold. 

Because I love to experiment, we’ve tried this recipe with multiple flavors of cake, and our favorites are chocolate and spice. But feel free to get creative!

Image from https://therecipecritic.com/homemade-oreo-cakesters/