Monster Sandwich Cookies
50 Minutes Prep
1 Hour
25 Minutes Total
21 Servings
Take a box of Betty Crocker™ Devil’s Food Cake Mix and make a bumper batch of these sweet and spooky Halloween sandwich cookies to hand out to trick or treaters.
Ingredient List
- 1 box Betty Crocker™ Devil’s Food Cake Mix
- 2 medium eggs
- 120ml vegetable oil
For the filling and decoration
- Orange and purple food colouring gel or paste
- 1 tub Betty Crocker™ Vanilla Buttercream Style Icing
- Edible candy eyeballs
Preparation
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Line 3 large baking sheets with baking paper.
- 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). Divide and shape into 42 small even-sized balls (roughly 14-15g each). Place on the baking sheets, well-spaced apart.
- Bake for 8-9 minutes until puffed up but still soft to the touch (see Tips). Leave on the baking sheets for 5 minutes to firm up, then transfer to a wire rack and leave to cool completely (about 25 minutes).
- Using the food colouring gels or pastes, colour 125g of the icing orange and 125g of the icing purple. Drop a teaspoonful of orange icing 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 icing. Repeat with the purple icing and another 14 cookies to make another 7 sandwich cookies.
- Sandwich the remaining 14 cookies with 120g of the uncoloured icing (no need to angle the top cookie). Spoon the remaining uncoloured icing into a paper piping bag fitted with a fine writing 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, or until the icing is firm.
Tips
- The dough should be 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, chill in the fridge for 30 minutes to firm up.
- 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.
- If you can’t find edible candy eyeballs, use white chocolate chips or mini coloured sugar-coated chocolate beans dotted with a black writing icing pen for the spooky eyes.
- 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.
