You guys already know this: Desserts are tough to rely on for people with food allergies. The typical bakery will almost never guarantee that your dessert doesn’t contain or hasn’t been cross contaminated with nuts and most are made with dairy, eggs, wheat, and even corn and soy.
So, every couple of weeks, I would spend an afternoon baking and frosting cupcakes for my son to bring with him to birthday parties, class celebrations, and dinners out. Sometimes, he’d have the occasion to gobble up a whole batch (minus a few for Dad) before I could even freeze a few! But I began noticing he wasn’t really eating the cake part. Which started making my labor of love a lot less lovely.
“Yeah, Mom….” he began one day, “I don’t really like the cake part.” I thought I would die. Do you know how much time I had been spending baking cupcakes?!
Turns out he was just using the cupcakes for the frosting. So, I had to find a new vehicle to get frosting into that kid’s mouth (but ONLY for special occasions, much to his dismay!). Thus the Cookie Sandwich was born! At first I used store bought cookies (influenced by my son’s inexplicable objection to my baking). As they are, they are a humungous hit when I send them into school for both my boys’ birthdays. And, it’s embarrassing when moms ask for the recipe because it’s so insanely simple. But this week, the Cookie Sandwich has been upgraded.
Meet the soft, perfectly proportioned, Sweet Surprise Cake Cookie Sandwich:
And, may I point out that it’s frosting to cake ratio is ideal! It’s just simple math. These are perfect for taking with you to birthday parties, serving as class treats, and offering to guests. I made them for my husband’s birthday this week and plan on making more for a May Day celebration.
Here’s how to begin (based on a suggestions from the Betty Crocker site):
1 box cake mix (I used Betty Crocker’s Rainbow Chip Super Moist Mix)
1/2 cup butter, melted
1 Tbsp milk
1 can frosting
Heat oven to 350 degrees. Mix all ingredients together until soft batter forms. Scoop onto ungreased baking sheet. Bake for 8-10 minutes.
[Tip: You want to remove the cookies from the oven before they begin to turn golden. I took mine out at 8 minutes sharp.]
Cool completely. Frost generously on the bottom of one cookie and top with the bottom of another. Serves 12.
Notes: I use Pillsbury frosting because it is dairy-free (a holdover from when my son was very allergic to dairy). Although this recipe isn’t dairy free, I’m certain it would be delicious using dairy-free butter and very vanilla soy milk in lieu of regular. As is, it’s good for kids who are approved to incorporate baked milk products into their diet.
Optional: I liked mine with the sprinkles IN the cookie, but you would use another cake mix and roll the frosted cookies in sprinkles, chocolate chips or nonpareils to mix things up!
Quick someone get me a napkin, I’m salivating from TYPING about them!