Cake Batter & Pudding Cookies

 

Box mixes are a huge NO NO in my kitchen!  I do not use them to make any of my cakes or cupcakes… EVER.   I am a strictly a “from-scratch” kinda baker.

BUT… I kept seeing pictures for Cake Batter cookies on Pinterest and I kept thinking to myself that I needed to try them.  The box mix wasn’t the main ingredient so it must be in there just add some flavor and texture.

So, I bit the bullet and bought a box of yellow cake mix.

*sigh*

I know… I almost feel like a traitor as a baker.  That was until I saw how amazing the cookies turned out and I understood.

These cookies are light, fluffy and FULL of yummy flavor.  The dough was pretty stiff, so I wasn’t sure how they’d turn out… but seriously, they are super yummy!  They’d be perfect for anyone who just wants a simple cookie without any fuss!

Cake Batter & Pudding Cookies
Makes 3+ dozen cookies

3/4 cup (12 tbsp) unsalted butter, room temperature
3/4 cup brown sugar, packed
1/4 cup sugar
1 (3.4 oz) package JELL-O French Vanilla instant pudding mix
3/4 cup yellow cake mix
2 eggs
1 tsp vanilla

2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

1 1.25oz jar of star sprinkles (or any shape you have on hand)

  1. Preheat oven to 350 F degrees.  Line cookie sheet with parchment paper and lightly spray with cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda and salt.  Set aside.
  3. In the bowl of an electric mixer, cream together the butter and sugars.
  4. Add the eggs and vanilla, scrape the sides of the bowl and mix on high until smooth.
  5. Mix in the pudding mix and cake mix and beat on high until incorporated.  (About 30 seconds.)
  6. Add the flour mixture and mix on medium-high until combined.  NOTE:  Dough will be thick!
  7. By hand stir in all but 2 tbsp of the sprinkles into the dough.
  8. Roll 1in. balls of dough and place onto cookie sheet at least 1-2 inches apart.
  9. Using the reserved sprinkles, press a few stars on top of each ball.  This will ensure that you can see that there are sprinkles baked into the cookies!
  10. Bake for 10-12 minutes, rotating pan after 8 minutes.
  11. Let cool on pan for 1 minute before removing to a wire rack to cool completely.
  12. Serve with milk and enjoy!


Comments

  1. 1

    says

    I LOVE your post today. I can totally relate. I only buy “cake in a box” for my mom’s Strawberry Trifle recipe. It’s just not the same with cake scratch! And I only use the Duncan Hines Moist Butter Golden Cake. Now I am curious about these cookie and will to whip these up tomorrow.
    Thanks for sharing.

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