The flavor of cake batter brings home the party on these cookies. They are tender on the inside and lightly crispy on the outside. The perfect cookies.
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.
Wait.
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 be 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.)
Additional Ideas:
- 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
Ingredients
- 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
- 3/4 cup butter (1 1/2 sticks)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) package instant vanilla pudding mix (dry)
- 3/4 cup yellow cake mix, dry (I used Pillsbury Funfetti.)
- 2 eggs
- 1 teaspoon vanilla
- 1/4-1/2 cup sprinkles
Instructions
- Preheat oven to 350 F. Butter or grease a large cookie sheet or line with parchment paper. Set aside.
- In a medium bowl, stir together flour, salt and baking soda; 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.
- With mixer on low speed, or while stirring by hand, add flour mixture slowly until well incorporated. The batter will be quite thick. Stir in sprinkles, just until evenly distributed.
- Roll into 1" balls and place on prepared baking sheet. Bake at 350 F for 10-12 minutes, just until cookies are lightly golden around the edges and on the bottom. Don't cook too long. My cookies were done at about 11 minutes.
- Allow cookies 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 looking like they're pregnant. 🙂
Notes
- 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.
- Recipe by Chef in Training
This recipe has been linked to:
You may also like:
Cake Batter Crispy Rice Cereal Treats
Strawberry Banana Cake Batter Ice Cream
Cake Batter Caramel Popcorn
The texture of these looks wonderful! I am not a fan of sprinkles but they sure look cute!
Marlarae–You are right about the texture of these cookies. They are soft on the inside with a touch of crispy around the edges. If you don’t like sprinkles, just use a regular yellow cake mix and leave out the sprinkles. You can add chocolate chips or even leave these plain.
I am loving the cake batter recipes, something I’ve never tried. These cookies look to-die-for! Adding them to my list of cookies to make, fo sho. {pinning too} Very fun!!
Naaah…don’t die, just make them. Your kids will think you walk on water or whatever it is that kids think moms do. Even my adult kids can’t stay out of the cookie jar.
I’ve not tried cake batter cookies yet but they sound amazing! Love the confetti colors in your mix.
This sounds like a delicious idea! I love the cracks on the cookies – it’s a sign of yumminess if you ask me: )
When I saw these I knew I had to make them because I LOVE cake batter! I used chocolate pudding and confetti cake mix instead. Turned out very good, a bit dry though. And the shape is not like the picture, however I always seem to mess up the shape of my cookies 😛 Thanks for sharing!
Oh, how sad that they turned out dry! It sounds as though there was either too much flour or too much cake mix in the dough. Try spooning them into the measuring cups, then level with a straight edge such as the dull side of a knife. I’ve updated the recipe to reflect this advice.
Thank you for taking the time to drop by and leave a comment letting me know how things worked out. It’s always nice to know that someone has a tried a recipe.
Hi there! I stumbled upon this while on Pinterest and decided to give the chocolate version a try! I used 1 cup of the cake batter and only two cups of flour (as you suggested to raise the batter content and lower the flower a little) and instead of sprinkles I used 3/4-1 cup of Andes chocolate mint baking chips! They were PERFECTION! Melt in your mouth glory from the cookie heavens! Thank you so much for inspiring me to make them! (:
Hannah, that sounds like a great combination! I’d give almost anything to be able to eat chocolate again (allergy) just so that I could make these. I used to love those little Andes chocolate mint baking chips…I think I still have some left over from the “old days” before the stupid allergy thing. Anyway, I’m so glad that you left a comment here to share your great idea for the chocolate version. I had forgotten that I had suggested various cake batter combinations. You’ve inspired me today to get back in the kitchen and try one of my own suggestions!!!! ~Terri