Monster Sandwich Cookies
Prep Time :
50 Minutes
Total Time : 1 Hour
30 Minutes
Servings : 22 Sandwich cookies
Take a box of Betty Crocker™ Super Moist Dark Chocolate Cake Mix and make a bumper batch of these sweet and spooky Halloween sandwich cookies to hand out to trick or treaters.
Ingredients
- 1 box Betty Crocker™ Super Moist Dark Chocolate Cake Mix
- 2 medium eggs
- 120ml vegetable oil
For the filling and decoration
- Orange and purple food coloring gel or paste
- 1 tub Betty Crocker™ Vanilla Frosting
- Edible candy eyeballs (see Tips)
Preparation
- 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). Chill in the fridge for 30 minutes.
- Preheat the oven to 180°C/350°F. Line 3 large baking sheets with baking paper. Divide and shape the dough into 44 small balls (roughly 17g each). Place on the baking sheets, well-spaced apart.
- Bake for 8-9 minutes (see Tips). Leave on the baking sheets for 5 minutes to firm up, then transfer to a cooling rack and leave to cool completely (about 25 minutes).
- Using the food coloring gels or pastes, color 125g of the frosting orange and 125g purple. Drop a teaspoonful of orange frosting onto the flat side of 7 cookies and top with another 7 cookies (slightly angle each cookie on the top). Press candy eyeballs into the frosting. Repeat with the purple frosting and a further 14 cookies to make another 7 sandwich cookies.
- Sandwich the remaining 16 cookies with 120g of the uncolored frosting (no need to angle the top cookie). Spoon the remaining frosting into a paper piping bag fitted with a fine writing tip or 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 until the frosting is firm.
Betty's Tips
- The dough should be just 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 and chilling, stir in a little sifted all-purpose flour.
- 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.
- 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.
- If you can’t find edible candy eyeballs, use white chocolate chips or mini colored sugar-coated chocolate beans dotted with a black writing icing pen for the spooky eyes.
