If you make these funfetti cookie sandwiches, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram! (@zafo0d)
THE RECIPE
funfetti cookie sandwiches
INGREDIENTS
1 box Funfetti Cake Mix
1/2 cup vegetable oil
2 large eggs
FROSTING
4 tablespoons unsalted butter, at room temperature
2 cups marshmallow creme, such as Marshmallow Fluff
1 teaspoon vanilla extract
2-3 cups confectioners' sugar
Confetti sprinkles for rolling, optional
INSTRUCTIONS
For the cookies: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
Mix together the cake mix, oil and eggs in a large bowl until combined.
Using a 2-tablespoon ice cream scoop, place 12 scoopfuls of batter on one of the prepared baking sheets, about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape. Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.
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