May I have your attention, please. In accordance with the National Cake Batter Alliance, NaC-BA for short, I am hereby posting a recipe for Cake Batter Pudding Cookies. That is all.
One more thing.
This is not my recipe. The recipe was developed by the talented Nikki at Chef in Training.
However, I made the cookies in the above picture. They are in my kitchen awaiting the arrival of The Mouths …except for one because I ate it (cookie, not mouth). I made myself stop at one so that I could eat the Cake Batter Crispy Rice Cereal Treats and still have room for Cake Batter Ice Cream and Cake Batter Popcorn later this evening. Update–The Mouths came, they ate, they ate some more, they pronounced blessings upon the cookies.
Warning: Yes I am aware that my last recipe was a cake batter recipe. There will at least one more cake batter recipe in the near future because I still have leftover cake batter mix that I need to use. (Insert smirky face here.)
- chocolate cake mix + chocolate chips (might have to reduce some of the flour and add additional cake mix to get increased chocolate flavor–I dunno, try it and let me know how it works out) Update 5/2/2014: Read comment from Hannah Wright in the comments section. She made a chocolate version of these cake batter pudding cookies.
- spice cake mix + butterscotch pudding mix (instead of vanilla) + cinnamon chips
- strawberry cake mix + white chocolate chips + fresh strawberry frosting
Cake Batter Pudding Cookies
Recipe by Chef in Training
- Yield: Makes 3 dozen cookies
- 2 1/4 cups flour Spoon flour into measuring cup, then level with a flat edge such as the dull side of a knife.
- 1 teaspoon baking soda
- 1/2 tsp salt
- 1 1/2 sticks (or 3/4 cup) butter
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 (3.4 oz) package instant vanilla pudding mix (dry)
- 3/4 cup yellow cake mix (dry) I used Pillsbury Funfetti. Just as with the flour, spoon the cake mix into a measuring cup and level with a flat edge such as the dull side of a knife.
- 2 eggs
- 1 teaspoon vanilla
- 1/4-1/2 cup sprinkles
- Preheat oven to 350 F.
- In a medium bowl, stir together flour, salt and baking soda and set aside.
- In a large bowl, cream butter and sugars together.
- Add in dry pudding powder and cake mix and beat until well blended.
- Add eggs and vanilla and mix until smooth.
- Add flour mixture slowly until well incorporated. The batter will be quite thick.
- Mix in sprinkles.
- Roll into 1″ balls and place on greased baking sheet or onto a parchment lined baking sheet.
- Bake at 350 F for 10-12 minutes. Don’t cook too long. My cookies were done at about 11 minutes.
- Allow to sit on pan for 1-2 minutes then move to cooling rack. When the cookies first come out of the oven they are sort of puffy and rounded. As they cool, the center flattens out somewhat and the cookies look more like cookies instead of like they’re pregnant. 🙂
I recommend using a stand mixer for this batter, if you have one. The cookie dough gets quite thick and my hand mixer struggled with handling it.
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