Giant Chocolate Sandwich Cookie
This giant sandwich cookie is reminiscent of a soft homemade Oreo. Big enough to make you swoon! Choose between a buttercream or cream cheese frosting.
Servings 10" cookie
Equipment
- 1 Pizza Box ideal for delivery and gifting
Ingredients
Cookie
- 15.2 ounce box devil's food cake mix I recommend Duncan Hines
- ½ cup butter, softened butter flavored shortening or oil also works
- 2 eggs
Buttercream Frosting
- ½ cup real butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 generous pinch salt
- 1 + tablespoons milk or enough to reach desired consistency
Cream Cheese Frosting
- 3 ounces cream cheese
- 2 tablespoons butter
- 2 cups powdered sugar
- 1 pinch salt
- 1 + tablespoons milk or enough to reach desired consistency
Instructions
- Preheat oven to 350℉. Print off template guide.Tip: After your oven signals it's pre-heated, wait an extra 10-15 minutes if possible before placing food in.
- Combine butter and eggs with dry cake mix (ignore all instructions on box) with a hand mixer or stand mixer until a cohesive dough forms. Butter should be very soft, it's even okay if you soften in the microwave and it's just a bit melted.
- Divide dough into equal parts; I recommend a food scale to accurately divide.
- Form each portion of dough into a round ball. Place template guide on a baking sheet. Place a sheet of parchment paper over the template guide. Pat dough evenly into circle shape following the guide for a 6" circle.
- You are making 2 cookies. If you have a jumbo baking sheet you might be able to fit them both on, otherwise, use 2 separate cookie sheets or bake one and then bake the other.
- Bake each cookie for 12-15 minutes. You'll be looking for cracking on the edges and moving into the center of the cookie. This is a good signal the cookie is ready. Remove pan from oven and let cool on the counter until cool enough to touch. Slide parchment onto a cooling rack. Wait until cookie is completely cool before filling.
- To prepare filling, choose buttercream or cream cheese icing and beat all ingredients until smooth. Add milk one teaspoon at a time until frosting is fluffy and soft as desired.
Notes
- Nutritional value is for the entire cookie, and was calculated using buttercream frosting.
- Store in an airtight container at room temperature. Homemade cookies are safe to eat for a week or more when stored this way, but they will definitely have the best taste and texture the first couple days.
- Feeling creative? Feel free to use any flavor of cake mix, or add different extracts to your frosting to really make this cookie your own!
Nutrition
Calories: 4552kcal, Carbohydrates: 556g, Protein: 39g, Fat: 260g, Saturated Fat: 134g, Polyunsaturated Fat: 30g, Monounsaturated Fat: 78g, Trans Fat: 7g, Cholesterol: 817mg, Sodium: 5538mg, Potassium: 1631mg, Fiber: 10g, Sugar: 401g, Vitamin A: 6185IU, Calcium: 772mg, Iron: 21mg
Calories: 4552kcal
Cost: $5
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