Neapolitan Cake Batter Cookies

Neapolitan Cake Batter Cookies
90 min.
20
426kcal

Suggestions


Indulge your sweet tooth with these delightful Neapolitan Cake Batter Cookies, a perfect fusion of flavors that will transport you straight to dessert heaven! Combining the rich, chocolatey goodness of devil's food cake with the sweet, fruity essence of strawberry cake, these cookies are not just a treat for the taste buds but also a feast for the eyes. With a soft and chewy texture, each cookie is lovingly sandwiched with a luscious cream cheese frosting that adds a creamy, tangy twist to every bite.

Whether you're hosting a party, celebrating a special occasion, or simply craving something sweet, these cookies are sure to impress. They are easy to make and yield a generous batch of 20 cookies, making them perfect for sharing with friends and family. The vibrant colors and unique flavors of these Neapolitan cookies will not only satisfy your dessert cravings but also bring a smile to everyone’s face.

So, roll up your sleeves and get ready to bake! In just 90 minutes, you can create a batch of these scrumptious cookies that are as fun to make as they are to eat. Let the aroma of freshly baked cookies fill your kitchen, and enjoy the delightful combination of flavors that will have everyone coming back for more!

Ingredients

  • cup betty delights super strawberry cake mix 
  • cup duncan hines devil's food cake 
  • 17.5 oz sugar cookie mix 
  • cup butter softened
  •  eggs 
  • oz cream cheese softened
  • 0.8 cup butter softened
  • teaspoon vanilla 
  • 2.8 cups powdered sugar 

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 375°F. In 2 separate small bowls, place 1/2 cup each of the dry strawberry cake mix and dry devil’s food cake mix; set aside.
  2. In medium bowl, stir 1 pouch cookie mix, remaining 1/2 cup strawberry cake mix, 1/2 cup of the butter and 1 egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls.
  3. Roll in reserved strawberry cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  4. In another medium bowl, stir second pouch of cookie mix, remaining 1/2 cup devil’s food cake mix, remaining 1/2 cup butter and remaining egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls.
  5. Roll in reserved devil’s food cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  6. 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 sheets to cooling racks. Cool completely, about 15 minutes.
  7. In large bowl, beat cream cheese, 3/4 cup butter and the vanilla with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
  8. For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 strawberry cookie. Top with 1 devil’s food cookie, bottom side down; gently press together.

Nutrition Facts

Calories426kcal
Protein2.72%
Fat49.43%
Carbs47.85%

Properties

Glycemic Index
6.35
Glycemic Load
0.17
Inflammation Score
-4
Nutrition Score
2.7756521468577%

Nutrients percent of daily need

Calories:425.82kcal
21.29%
Fat:23.67g
36.41%
Saturated Fat:13.25g
82.78%
Carbohydrates:51.54g
17.18%
Net Carbohydrates:51.39g
18.69%
Sugar:36.2g
40.22%
Cholesterol:70.53mg
23.51%
Sodium:370.07mg
16.09%
Alcohol:0.07g
100%
Alcohol %:0.09%
100%
Protein:2.93g
5.87%
Vitamin A:672.6IU
13.45%
Vitamin B2:0.09mg
5.48%
Calcium:49.42mg
4.94%
Selenium:3.37µg
4.81%
Vitamin E:0.67mg
4.47%
Vitamin B1:0.06mg
4.24%
Phosphorus:41.82mg
4.18%
Iron:0.66mg
3.67%
Folate:13.02µg
3.26%
Vitamin B3:0.44mg
2.19%
Vitamin K:1.87µg
1.78%
Vitamin B12:0.1µg
1.63%
Vitamin B5:0.16mg
1.62%
Copper:0.03mg
1.53%
Potassium:46.23mg
1.32%
Zinc:0.18mg
1.21%
Magnesium:4.79mg
1.2%