These gluten free chocolate cookie sandwiches are made with gluten free cake mix making them such an easy dessert. They're so rich and decadent, perfect for sharing with friends!
I found these cookies on Annie’s Eats the other day and knew they would be delicious. I liked that they were made with cake mix because I’m not going to lie.. I LOVE CAKE MIX. It’s easy and by adjusting the ingredients listed on the box it can taste delicious. Don’t get me wrong.. I like to make my cake from scratch too, but sometimes when you’re in a hurry or don’t have patience cake mix is the way to go. My sister and I had a lot of fun making these cookies. We used a simple vanilla frosting that we found on the Betty Crocker website. This will probably be my go-to frosting from now on because it was perfect. Needless to say these cookies tasted as good as they looked. However…. WARNING: Make sure you have a glass of milk ready! You will need it!
More Gluten-Free Cookie Recipes
- Flourless Peanut Butter Blossoms – Gluten-Free
- Homemade Oreos
- Raw Cookie Dough Bites
- Snickerdoodle Blondies
- Gluten-Free White Chocolate Peppermint Icebox Cookies
- Gluten-Free Vegan Lime Poppyseed Cookies
Chocolate Cookie Sandwiches
These gluten free chocolate cookie sandwiches are made with gluten free cake mix making them such an easy dessert. They're so rich and decadent, perfect for sharing with friends!Print Pin Rate
Servings: 12 cookie sandwiches
For the Cookie:
- 1 box gluten free chocolate cake mix
- 1 egg
- 1/2 cup butter (softened)
For the Frosting:
- 1/3 cup butter (softened)
- 2 tablespoons milk
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup sprinkles
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
- In a mixing bowl, combine the cake mix, egg and butter. Beat with a mixer on low speed until all the cake mix has been fully incorporated. Don't over mix the dough.
- Roll the dough into 1-inch balls and place on baking sheets. Try to make them all the same size so you may have to do some readjusting with the size of the balls until they are all the same size. You should get about 24 balls to make 12 sandwiches.
- Slightly flatten the dough before it goes into the oven because they rise a lot.
- Bake for 8-10 minutes in the oven. Allow cookies to cool completely before icing.
- In a mixing bowl, combine the softened butter with the powdered sugar and mix with a blender on low speed until they are well blended. A
- dd the vanilla extract and one teaspoon of the milk and mix well. Add milk one teaspoon at a time until the frosting is the desired consistency. Make sure that you scrape the sides of the bowl before adding more milk each time.
- To assemble the sandwiches, frost the flat side of one cookie with the icing. With another cookie, make a sandwich and press down so that the icing reaches the sides of the cookie so that there is something for the sprinkles to adhere to.
- Place the sprinkles in a bowl and roll the edges of the cookie in the sprinkles to cover.
Calories: 387kcal | Carbohydrates: 65g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 318mg | Potassium: 8mg | Sugar: 51g | Vitamin A: 415IU | Calcium: 30mg | Iron: 1.6mg
Idea and cookie recipe adapted from Annie’s Eats
Frosting adapted from Betty Crocker