Monster Sandwich Cookies
Prep Time:
40 Minutes
Total Time: 1 Hour
15 Minutes
Servings: 16
Take a box of Betty Crocker™ Super Moist™ Devil’s Food Cake Mix and make a bumper batch of these sweet and spooky Halloween sandwich cookies to hand out to trick or treaters.
All You Need Is ...
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- 2 extra large eggs
- 70ml vegetable oil
For the filling and decoration
- Orange and purple food colouring gel or paste
- 325g Betty Crocker™ Creamy Deluxe™ Vanilla Flavoured Frosting
- Edible candy eyeballs
Betty's Easy Steps
- Preheat the oven to 180°C (160°C fan forced). Line 3 large baking trays with baking paper.
- Open the cake box, remove the enclosed frosting sachet and reserve for another use. Tip the cake mix into a large bowl and stir in the eggs and oil to form a fairly firm dough that comes away from the sides of the bowl (see Tips). Divide and shape into 32 small even-sized balls (roughly 14-15g each). Place on the baking trays, well-spaced apart.
- Bake for 8-9 minutes until puffed up but still soft to the touch (see Tips). Leave on the baking trays for 5 minutes to firm up, then transfer to a wire rack and leave to cool completely (about 25 minutes).
- Using the food colouring gels or pastes, colour 100g of the frosting orange and 100g of the frosting purple. Drop a teaspoonful of orange frosting onto the flat side of 5 cookies and top with another 5 cookies (slightly angle each cookie on the top). Press candy eyeballs into the frosting. Repeat with the purple frosting and another 10 cookies to make another 5 sandwich cookies.
- Sandwich the remaining 12 cookies with 100g of the uncoloured frosting (no need to angle the top cookie). Spoon the remaining uncoloured frosting into a paper piping bag fitted with a fine writing nozzle and pipe spider webs on top of each sandwich cookie. Decorate with candy eyeballs, if liked. Chill all the sandwich cookies for 30 minutes, or until the frosting is firm.
Betty's Tips
- The dough should be firm enough to shape and roll into small balls between the palms of your hands. If it is a little too soft to shape after mixing, chill in the fridge for 30 minutes to firm up.
- The cookies will puff up during baking but then flatten when they come out of the oven and start cooling. They will firm up when completely cold. For extra crisp cookies, bake for a further 1-2 minutes.
- If you can’t find edible candy eyeballs, use white chocolate chips or mini coloured sugar-coated chocolate beans dotted with a black writing icing pen for the spooky eyes.
- Store the sandwich cookies in an airtight container in a cool place for 2-3 days. The cookies will become a little softer but still taste just as delicious.
