For the Cookie

Ingredients:

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box red velvet cake mix
• Confectioners' sugar, for dusting

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.
3. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix.
4. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.
5. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar.
6. Place on an ungreased cookie sheet, 2 inches apart.
7. Bake about 12 minutes. The cookies will remain soft and "gooey."
8. Cool completely and sprinkle with more confectioners' sugar, if desired.

For the Filling

Ingredients:

• 1 (8-ounce) brick cream cheese
• 1 stick butter
• 1/8 teaspoon fine sea salt
• 1/2 teaspoon vanilla extract
• 3 ¾ cup Confectioners' sugar

Directions:

1. Beat the cream cheese, butter, and salt with an electric mixer until smooth and creamy (about 2 to 3 minutes)
2. Reduce speed and slowly add the confectioners’ sugar until completely incorporated
3. Add the vanilla and beat just until incorporated, do not overmix.

Assembling the Sandwiches

This is the fun part, grab a cookie spread as much frosting as you like and top it with another cookie. If the frosting is too soft you can place the assembled cookies in the refrigerator just until they harden.

Enjoy! Whoopie!