Devils Food Cream Cheese Cookies Recipes

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QUICK CHOCOLATE SANDWICH COOKIES



Quick Chocolate Sandwich Cookies image

These cookies freeze well, so it's easy to keep some on hand for last-minute munching. In summer, I often make them larger to use for ice cream sandwiches. -Mary Rempel, Altona, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 6 dozen.

Number Of Ingredients 8

2 packages devil's food cake mix (regular size)
1 cup canola oil
4 large eggs, room temperature
FILLING:
8 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine the cake mixes, oil and eggs until well blended. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Do not flatten. , Bake at 350° until set, 8-10 minutes. Cool for 5 minutes before removing to wire racks (cookies will flatten as they cool). , In a small bowl, beat cream cheese and butter until fluffy. Beat in sugar and vanilla until smooth. Spread or pipe filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 149mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.

DEVIL'S FOOD CREAM CHEESE COOKIES



Devil's Food Cream Cheese Cookies image

Made with a cake mix, these cookies are very easy. I saw where Nane had made some with Butter Pecan (Recipe #112895) because her Mom didn't like chocolate. Well, I searched for the Devil's Food cookies because I LOVE chocolate. Couldn't find it on 'Zaar so I am posting it after finding it on Recipe Goldmine. YUM!

Provided by mary winecoff

Categories     Drop Cookies

Time 20m

Yield 6-8 dozen

Number Of Ingredients 5

1/4 cup softened butter or 1/4 cup margarine
8 ounces cream cheese, softened
1 egg
1/4 teaspoon vanilla extract
1 (18 1/2 ounce) box devil's food cake mix

Steps:

  • Cream butter and cream cheese.
  • Blend in egg and vanilla extract.
  • Add dry cake mix, 1/3 at a time, mixing well after each addition.
  • Cover; chill 30 minutes.
  • Drop by scant teaspoonsful onto ungreased baking sheet.
  • Bake at 375 degrees for 8 to 10 minutes.
  • Cool slightly before removing from baking sheet.

SOFT & CHEWY CHOCOLATE PEANUT BUTTER COOKIES



Soft & Chewy Chocolate Peanut Butter Cookies image

Lift your dessert skills to new heights with these Soft & Chewy Chocolate Peanut Butter Cookies. The rich cream cheese makes them extra soft and chewy.

Provided by My Food and Family

Categories     Baking Ingredients

Time 23m

Yield 22 servings, 2 cookies each

Number Of Ingredients 4

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
2 eggs
1 pkg. (2-layer size) devil's food cake mix

Steps:

  • Heat oven to 375ºF.
  • Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
  • Shape into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.
  • Bake 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire rack; cool completely.

Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

CREAM CHEESE COOKIES



Cream Cheese Cookies image

A triple dose of cream cheese (mixed into the batter, in chunks in the dough and as a glaze on top) makes these pillowy cookies extra tangy. Freezing the cream cheese before stirring it into the dough makes it easier to cut into clean pieces and keeps the chunks from disintegrating when shaping the dough into balls.

Provided by Food Network Kitchen

Categories     dessert

Time 3h25m

Yield 3 dozen cookies

Number Of Ingredients 9

2 3/4 sticks (1 cup plus 6 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract or vanilla bean paste
One 8-ounce package cream cheese, 6 ounces at room temperature, 2 ounces frozen
1 1/4 teaspoons kosher salt
4 cups confectioners' sugar, sifted
1 large egg yolk
3 1/2 cups all-purpose flour, plus more for flouring (see Cook's Note)
2 tablespoons whole milk, plus more if needed
Very finely grated lime zest or finely minced cranberries, for garnish, optional

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
  • Combine the butter, vanilla, 4 ounces of the room-temperature cream cheese and 1 teaspoon of the salt in a large bowl and beat with an electric mixer on medium speed until creamy, about 1 minute. Add 2 cups of the sugar and beat until pale and fluffy, about 3 minutes. Add the egg yolk and beat until smooth, then add the flour and beat on low until the dough just comes together. Remove the frozen cream cheese from the freezer and chop into 1/4-inch cubes. Add the cubes to the dough, quickly stirring with a rubber spatula to evenly incorporate them into the dough. Refrigerate the dough for 1 hour.
  • Using a 1-ounce ice cream scoop or 2 tablespoons, scoop 12 portions of dough, roll into balls and transfer to the prepared baking sheet, spacing them evenly apart. Lightly flour the bottom of a 1/2-cup measuring cup and use it to flatten each cookie into a disk about 1/2 inch thick, re-flouring the cup after each cookie.
  • Bake, rotating the baking sheet halfway through, until the cookies look set but are still pale and barely brown on the bottom, 20 to 24 minutes. Cool the cookies on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely. Repeat with the remaining cookie dough.
  • Meanwhile, combine the remaining 2 ounces room-temperature cream cheese, 2 cups sugar and 1/4 teaspoon salt in a medium bowl and beat with an electric mixer on low speed until the mixture forms a thick paste. Add the milk and stir slowly until a thick glaze forms.
  • When the cookies are cool, dip the entire surface of the top of each cookie in the glaze and lift up, letting the excess glaze drip off, then flip the cookie right-side up and onto the cooling rack. If the glaze is too thick, add another teaspoon of milk to loosen it. If using the cranberries or lime zest, sprinkle on top of the cookies while the glaze is still wet. Allow the glaze to set before serving, at least 10 minutes. Store the cookies in a single layer in an airtight container for up to 5 days.

DEVIL'S FOOD CREAM CHEESE COOKIES



Devil's Food Cream Cheese Cookies image

Provided by 92037

Time 45m

Yield 84

Number Of Ingredients 5

1/4 cup softened butter or margarine
8 ounces cream cheese, softened
1 egg
1/4 teaspoon vanilla extract
1 package (18.5 ounce size) devil's food cake mix

Steps:

  • Cream butter and cheese. Blend in egg and vanilla extract. Add dry cake mix, 1/3 at a time, mixing well after each addition. Cover; chill 30 minutes. Drop by scant teaspoonfuls onto ungreased baking sheet. Bake at 375 degrees F for 8 to 10 minutes. Cool slightly before removing from baking sheet.

Nutrition Facts :

HOMEMADE CHOCOLATE SANDWICH COOKIES



Homemade Chocolate Sandwich Cookies image

We like to call them homemade 'oreos or soft 'oreos.'

Provided by John Crandall

Categories     Desserts     Cookies     Sandwich Cookie Recipes

Yield 12

Number Of Ingredients 3

2 (18.25 ounce) packages devil's food cake mix
4 eggs
1 cup shortening

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Blend the above ingredients together with a pastry blender until mixed.
  • Roll in balls about the size of a quarter and place on ungreased baking sheets. Make an even number of balls.
  • Bake for 10 minutes. Let cookies stand on cookie sheet for 5-6 minutes before removing them to cooling rack. After cookies have cooled, put Cream Cheese Frosting (see recipe or use one can of pre-made frosting) between two cookies, putting bottom sides together.
  • NOTE: Adding chopped pecans to the cookies without making them into sandwiches is also very good. Spice cake mix can be used in place of Devil's food.

Nutrition Facts : Calories 549.6 calories, Carbohydrate 60.6 g, Cholesterol 79 mg, Fat 30.7 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 9.5 g, Sodium 657 mg, Sugar 37.6 g

DEVILS FOOD DROP COOKIES (WITH CREAM CHEESE FROSTING)



Devils Food Drop Cookies (With Cream Cheese Frosting) image

These are really good, but they take a little effort compared to drop cookies because of the frosting. It is worth it--great holiday cookie.

Provided by AmyZoe

Categories     Drop Cookies

Time 40m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 unsweetened chocolate square
2 cups flour, sifted
1/2 teaspoon baking soda
3/4 cup sour cream
1/2 cup nuts
3 ounces cream cheese
1 teaspoon vanilla
1/2 cup butter
3 cups powdered sugar

Steps:

  • Cream butter and sugar until fluffy.
  • Beat in egg and vanilla.
  • Stir in melted chocolate.
  • Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well.
  • Add nuts if desired.
  • Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting.
  • For frosting: Mix together until creamy. Add additional powdered sugar if needed.

Nutrition Facts : Calories 251.9, Fat 12.7, SaturatedFat 7, Cholesterol 35.7, Sodium 136.3, Carbohydrate 33.4, Fiber 0.7, Sugar 24.2, Protein 2.4

DEVIL'S FOOD CAKE WITH CREAM CHEESE FROSTING



Devil's Food Cake with Cream Cheese Frosting image

What's black and white and delicious all over? This double-decker chocolate cake with cream cheese frosting.

Provided by Food Network Kitchen

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/4 cup milk
2 cups plus 2 tablespoons granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
Two 8-ounce packages cream cheese, at room temperature
2 sticks (1 cup) unsalted butter, cut into cubes, at room temperature
2 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1/4 cup cold heavy cream

Steps:

  • Preheat the oven to 350 degrees F. Lightly butter two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together the flour, baking soda, baking powder and salt in a medium bowl; set aside. Bring the milk and 1 1/4 cups water to a boil in a small saucepan. Remove from the heat and set aside.
  • Beat the butter in a large bowl using an electric mixer on medium speed until smooth. Add the granulated sugar, increase the speed to medium-high and beat until light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl occasionally. Add the cocoa powder and vanilla and beat at medium speed for 1 minute. Reduce the speed to medium-low and add the eggs, 1 at a time, beating for 1 minute after each addition.
  • Reduce the mixer to low and beat in the flour mixture in four additions. Carefully pour the hot milk mixture into the batter. Stir using a rubber spatula until smooth. Evenly divide the batter between the prepared pans and lightly tap the pans on the counter.
  • Bake until the cakes begin to pull away from sides of the pans and the centers spring back when pressed gently, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert onto the rack and cool completely. Peel the parchment from the bottoms.
  • Beat the cream cheese and butter with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until smooth, about 2 minutes. Reduce the mixer speed to low and add the confectioners' sugar, vanilla and salt. Gradually increase the mixer speed to medium-high and beat until the frosting is fluffy and smooth, about 3 minutes. With the mixer running on medium-high speed, slowly pour in the heavy cream until it is fully incorporated. Continue beating until the frosting is slightly lighter in color and creamy, about 1 minute more.
  • Put one cake round on a serving plate; spread about one-third of the frosting over the top, going to the edge of the cake. Place the second cake round on top. Frost the top and sides with the remaining frosting.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

DEVIL'S FOOD CAKE COOKIES



Devil's Food Cake Cookies image

The owner of a small printing company I worked for, put in a little kitchen and hired a cook to make hot lunches for the employees (with 20-30 employees it was a real luxury). Once a week the cook would come in early and make these Devils Food cookies for us. The aroma drifted down the hallway as we worked. It was a treat we all...

Provided by linda hennessey

Categories     Cookies

Number Of Ingredients 6

1 box devil's food cake mix
8 oz cream cheese (softened)
1 egg
1/4 tsp vanilla
1/2 c butter (softened)
sugar for coating

Steps:

  • 1. Blend with mixer - 1/2 box of the cake mix, 8 oz cream cheese, egg, vanilla and butter.
  • 2. Add the other 1/2 of cake mix. Mixing by hand.
  • 3. Roll into small balls. (I use the small Pampered Chef scoop). Roll balls in sugar.
  • 4. Place sugar coated balls on greased or parchment paper lined cookie sheets. Flatten cookies.
  • 5. Bake at 350 degrees for 12-14 minutes. Cool cookies on wire rack.

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