In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. In a muffin pan well sprayed, use a #16 blue scoop to deposit 3oz. of cookie dough in each muffin cup. Spread it out making a little pocket for the filling. Using a #40 purple scoop, place 1oz. of filling in the middle of each sugar cookie cup. Bake at 350*F for 20-25 minutes.