Serves 16
60 min
Cake Batter Monster Cookie Sandwiches
Recipe GLPR68dd76e3bf7c6e
Oversized, chewy cookies loaded with cake mix, oats, colorful M&Ms, chocolate chips, and sprinkles, baked until golden and paired with a smooth buttercream frosting. Assembled as fun sandwich cookies with frosting swirls and edged with additional sprinkles for a festive, playful dessert.
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Ingredients
1 cup unsalted butter (2 sticks), softened
¾ cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons butter extract
1½ cups all-purpose flour
1 cup dry yellow cake mix
2 cups quick-cooking oats
1 teaspoon baking soda
1 teaspoon salt
¾ cup sprinkles
1 cup birthday cake M&Ms
½ cup mini chocolate chips
4 cups powdered sugar
2 tablespoons milk or heavy cream
Additional sprinkles for decorating
Directions
Preheat your oven to 350°F. Microwave the 1 cup of unsalted butter for 10–15 seconds until softened but not melted.
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and well combined, about 2–3 minutes.
Add the 2 eggs to the butter-sugar mixture and beat until fully incorporated. Then mix in the vanilla extract and butter extract until smooth.
In a separate bowl, whisk together the flour, dry yellow cake mix, quick oats, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients while mixing on low speed. Once all the dry ingredients are incorporated, increase speed to medium and mix until a stiff dough forms.
Fold in the ¾ cup sprinkles, birthday cake M&Ms, and mini chocolate chips until evenly distributed throughout the dough.
Line a baking sheet with parchment paper or a silicone baking mat. Using a 2-tablespoon cookie scoop or measuring spoon, drop rounded portions of dough onto the prepared sheet, spacing them about 2 inches apart.
Bake at 350°F for 12–14 minutes, until the edges are set but the centers remain slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the frosting. Soften the remaining unsalted butter (or microwave for 10–15 seconds) and place it in a clean mixing bowl. Using a paddle attachment, beat the butter on medium speed until light and fluffy, about 2 minutes.
Gradually add the powdered sugar, 1 cup at a time, beating until smooth after each addition. After adding 2 cups of powdered sugar, the frosting will be very thick. Add 1 tablespoon of milk and beat until smooth.
Add the remaining 2 cups of powdered sugar and the remaining 1 tablespoon of milk, along with the 2 teaspoons of vanilla extract. Beat on medium speed until the frosting is smooth, creamy, and spreadable.
Transfer the frosting to a piping bag fitted with a large round tip, or fill a small zip-top bag and snip off a small corner. Pipe or swirl a generous amount of frosting onto the flat side of one cookie.
Top with a second cookie, flat side down, and gently press together. Roll the frosted edge in additional sprinkles for a festive finish.
Serve immediately or store the cookie sandwiches in an airtight container at room temperature for up to 2 days.
