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1
For the cookies: Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Coat 2 baking sheets with cooking spray.
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2
Beat the cake mix, butter, eggs and 1/3 cup water with an electric mixer on medium speed in a large bowl until smooth and no bits of dry cake mix are left.
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3
Drop the batter by the tablespoonful (a small ice cream scoop will make this task easier) onto the prepared baking sheets about 1 1/2 inches apart.
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4
(You will have additional batter for a second batch.)
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5
Bake until the cookies are set around the edges but still soft in the center, about 8 minutes.
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6
Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely (the rounded tops will sink slightly).
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7
When the baking sheets are cool, repeat with the remaining batter.
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8
For the frosting: Melt the butter and chocolate in a medium microwavable bowl in the microwave in 1-minute increments, stirring in between, until smooth.
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9
Beat the cream cheese, confectioners' sugar and vanilla together with an electric mixer on medium speed in a large bowl until smooth.
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10
Pour the chocolate mixture into the cream cheese mixture and beat until smooth.
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11
Frost the cookies, decorate with sprinkles and serve.
