Chocolate Caramel Cake Batter Cookies

Chocolate Caramel Cake Batter Cookies
60 min.
10
506kcal

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Indulge your sweet tooth with these delightful Chocolate Caramel Cake Batter Cookies, a perfect treat for any dessert lover! Combining the rich flavors of chocolate and caramel, these cookies are not just a dessert; they are an experience. With a soft and chewy texture, each bite reveals a luscious cream cheese frosting paired with a hint of caramel that will leave you craving more.

What makes these cookies truly special is their unique blend of cake and cookie mixes, which creates a cake-like consistency that melts in your mouth. The addition of cream cheese frosting adds a creamy richness, while the caramel dip provides a sweet surprise that elevates these cookies to a whole new level. Whether you're hosting a gathering, celebrating a special occasion, or simply treating yourself, these cookies are sure to impress your family and friends.

Ready in just 60 minutes, this recipe yields 10 generous servings, making it perfect for sharing—or keeping all to yourself! With a caloric breakdown that balances indulgence and enjoyment, you can savor each bite without the guilt. So, preheat your oven and get ready to bake a batch of these irresistible Chocolate Caramel Cake Batter Cookies that will have everyone asking for the recipe!

Ingredients

  • cup duncan hines devil's food cake 
  • 17.5 oz sugar cookie mix 
  • 0.5 cup butter softened
  •  eggs 
  • oz cream cheese softened (half of 8-oz package)
  • tablespoons butter softened
  • 0.5 teaspoon vanilla 
  • 1.3 cups powdered sugar 
  • tablespoons gorgonzola dip 

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
  2. In medium bowl, stir together cookie mix, remaining 1/2 cup cake mix, 1/2 cup butter and the egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls.
  3. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  4. Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  5. In medium bowl, beat cream cheese, 6 tablespoons butter and the vanilla with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
  6. For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 cookie.
  7. Spread bottom of second cookie with 1 teaspoon caramel dip; gently press cookies together.

Nutrition Facts

Calories506kcal
Protein3.16%
Fat45%
Carbs51.84%

Properties

Glycemic Index
12.7
Glycemic Load
0.17
Inflammation Score
-4
Nutrition Score
3.1439130409904%

Nutrients percent of daily need

Calories:505.69kcal
25.28%
Fat:25.64g
39.44%
Saturated Fat:13.35g
83.42%
Carbohydrates:66.45g
22.15%
Net Carbohydrates:66.17g
24.06%
Sugar:44.04g
48.94%
Cholesterol:70.28mg
23.43%
Sodium:435.43mg
18.93%
Alcohol:0.07g
100%
Alcohol %:0.07%
100%
Protein:4.05g
8.1%
Vitamin A:669.97IU
13.4%
Selenium:4.11µg
5.87%
Phosphorus:58mg
5.8%
Vitamin B2:0.09mg
5.42%
Vitamin E:0.74mg
4.9%
Folate:19.06µg
4.76%
Iron:0.82mg
4.57%
Calcium:42.39mg
4.24%
Vitamin B1:0.06mg
3.7%
Copper:0.05mg
2.72%
Vitamin B3:0.41mg
2.07%
Vitamin K:2.09µg
1.99%
Magnesium:7.61mg
1.9%
Potassium:66mg
1.89%
Vitamin B5:0.17mg
1.7%
Vitamin B12:0.1µg
1.63%
Zinc:0.23mg
1.53%
Manganese:0.03mg
1.52%
Fiber:0.29g
1.15%