Prepare a bake the boxed vanilla cake mix according to the instructions.
Use a fork to shred the cake into crumbs once it has cooled.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cookie butter together until smooth.
Add the vanilla and mix.
Start to add the powdered sugar little by little until it is mixed in well.
Add in the milk and mix until smooth.
Remove the cookie butter mixture from the bowl and set aside.
Add the crumbs of the entire cake into the bowl of your stand mixer fitted with the paddle attachement.
Begin to add the cookie butter mixture to the cake crumbs until you get a dough that is sticky enough to roll into balls without crumbing. I used almost all of my cookie butter mixture, but I did have some left over.
Place your dough into the refrigerator for 30 minutes to help it set.
Line a cookie sheet with parchment paper and begin rolling the dough into 1 inch balls. I used a small cookie scoop and then rolled with my hands to get them smooth.
Once all of your cake balls are rolled, put them in the freezer to chill for about 30 minutes.