Ok, so this is certainly not an original recipe. EVERYONE is obsessed with cake batter…everything…these days. And I’m such a follower, I had to do the same. It’s the same reason I scored a deal on eBay this week for an Ergo Baby Carrier, all the cool moms here carry their kiddos around in them because there are a zillion places to hike and walk around here and strollers just complicate things. I really wanna be cool. It would be a first for me. I saw this pinned on Pinterest this week and after the cake batter truffles a couple weeks ago, I knew I had to make these. Plus all my sprinkles, enormous amounts of powdered sugar, and other cupcake supplies are back in Illinois.
Some of you may be wondering “why the step by step pics for a basic cookie recipe?”, a couple answers:
- Some people really love the step by step stuff
- I just tend to take pictures of everything, it’s what I do
- Some people just need a little extra help in the kitchen (in the words of Rachel Green “if it says to boil two cups of salt, you just boil two cups of salt”)
So here goes….butter, brown sugar, white sugar. Beat the stinkin heck out of it
Now the magic part….add some dry yellow cake mix and one package of dry instant vanilla pudding mix. The cake mix gives it its flavor, the pudding makes for cookies that are soft and chewy yet sturdy enough to simply slip into a Ziploc back stacked one on top of the other.
Eggs and vanilla….pretty standard. And in case Mr. Sweeter Thing is reading this, another reason for my awesome eBay deal. If I had been wearing Little Miss on my back instead of having her in the cart at the grocery store, I wouldn’t have needed to get a second carton of eggs because she wouldn’t have had the opportunity to throw the first one out of the cart and onto the grocery store floor. Just saying.
Flour, salt, baking soda. If you really want to sift it ahead of time, if you just can’t stand the idea of carelessly throwing unsifted dry ingredients into your cookies, sift to your heart’s content. If you’re trying to get these in and out of the oven before your kids wake up from nap time, just dump in there and mix. Guess which one I did.
Finally….SPRINKLES! The best part of any recipe (that doesn’t include chocolate). I dumped an entire jar in, I wish I had added a few more. Probably four tablespoons of sprinkles I’m guessing.
Like any good cookie, the key to this cookie’s success is to not bake too long. I baked my first batch at 350 for 9 minutes. They were fine, they’ve been consumed, but I felt they were a touch overdone. 8 minutes was just about perfect. Though for a gooey cookie I would go 7 minutes.
Mine didn’t ever flatten out, which is fine. They are super cute as tiny little cookies. Have you noticed yet that the background of this week’s post and last week’s post are identical? Yea, get used to it. We are apartment dwellers right now, I have terrible lighting inside. This is the picnic bench outside, it will be home to my food photography until we buy a house here.
Cake Batter Cookies
Recipe adapted not even the slightest bit from Chef in Training
- 1 1/2 sticks (or 3/4 cup) butter
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 (3.4 oz) package instant vanilla pudding mix, dry
- 3/4 cup yellow cake mix, dry
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 2-1/4 cups flour
- 1/2 tsp salt
- sprinkles (4 tablespoons?)
- Preheat oven to 350 F.
- In a large bowl, cream butter and sugars together.
- Add in pudding package and cake mix and beat until well blended.
- Add eggs and vanilla and mix until smooth.
- Add flour, baking soda, and salt, mix on low speed until well incorporated.
- Mix in sprinkles.
- Roll into 1″ balls and place on greased baking sheet.
- Bake at 350 F for 7-9 minutes