Halloween Funfetti Cookie Sandwiches
Ingredients
Scale
- 1 box Halloween Funfetti cake mix
- 2 eggs
- 1/2 cup vegetable oil
- 1 stick of salted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream
- 1/4 cup dark cocoa powder
- 11–12 ghost-shaped marshmallows
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine the cake mix, eggs, and vegetable oil. Use a small 1-inch cookie scoop (about 1 tablespoon) to portion the dough onto the baking sheets, spacing them about 2 inches apart. You should get around 22 cookies, perfect for making 11 cookie sandwiches.
- Bake for 7-8 minutes, or until the cookies just start to “set”. Remove them from the oven and gently place a ghost marshmallow on top of half of the cookies. Bake for another 2-3 minutes, just until the cookies are lightly golden and the marshmallows are soft. Be careful not to overbake, or the ghosts will melt!
- Let the cookies cool on the baking sheets for 10-15 minutes, then transfer them to wire racks to cool completely.
- While the cookies cool, prepare the frosting. In a mixing bowl, beat the butter until smooth using a hand or stand mixer. Gradually add half the powdered sugar and mix. Add the remaining powdered sugar, vanilla extract, heavy cream, and cocoa powder, and mix until smooth and fluffy. Start with 2 tablespoons of heavy cream and add more if needed for a spreadable consistency. Basically, you want it to be smooth enough to frost, not too thick. If the starting temp of your butter was a bit cool, you’ll need more heavy cream.
- To assemble the sandwiches, place one cookie upside down and pipe or spread the frosting in the center. Top with a marshmallow-topped cookie and gently press together. Repeat with the remaining cookies.