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1
For the cookies: Preheat the oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
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2
Beat the cake mix, eggs, butter and 1/3 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left.
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3
Drop the batter onto the prepared baking sheets, using about a tablespoonful for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart.
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4
Bake until set around the edges but still soft in the center, about 8 minutes.
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5
Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely (the rounded tops will sink slightly).
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6
Continue to bake cookies with the remaining batter.
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7
For the filling: Melt the chocolate and butter in a medium bowl in the microwave in 1-minute increments, stirring after each, until smooth.
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8
Beat the cream cheese, sugar and vanilla together with an electric mixer on medium-high speed in a large bowl until smooth.
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9
Pour the chocolate-butter mixture into the cream cheese mixture and mix until smooth.
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10
To assemble: Spread about 1 tablespoon of the filling on the flat side of half the cookies.
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11
Sandwich with the remaining cookies, pressing slightly so the filling squishes to the edge.
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12
Roll the filling edge in sprinkles to coat.
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13
Serve or refrigerate up to overnight.
