These cookies have been made several times already December and they are always a hit. They are quite simple to make and full of flavor. They are like cookies + pastries taste hybrid. The texture is still very much like cookie-sharp edges, chewy and soft interior. They do not have the texture of the cake-like, but did taste like cookie dough. You can jazz them up with whatever you like — sprinkles, white chocolate chips, milk/semi-auto-sweet/dark chocolate chips, or even a mixture of all three!
The best part about this is the cookie dough should not be cold. That said, I still usually cold dough because I like a little different cold cookie dough texture and taste the best have the opportunity to really develop and become rich. Even just thirty minutes in the refrigerator did great things for this cookie!
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 3/4 cup (1 and 1/2 sticks) unsalted butter cold
- 1/4 cup white sugar
- 1 and 1/2 cups white all purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup sprinkles
- 3/4 cup light brown sugar lightly packed
- 1/4 teaspoon imitation butter extract optional (gives a stronger cake flavor)
- 1 package (5.1 ounces) family-sized instant vanilla pudding mix dry, not prepared
- 3/4 cup yellow cake mix dry
- 1 cup chocolate chips (white, milk, semi-sweet, or dark, OR a mix of a few different kinds)
- Preheat the oven to 350 degrees f. Line a baking sheet with parchment paper or baking.
- In a large bowl, stir together butter, sugar, and white sugar. (TIP: butter should not be melted once or these cookies will spread further. Try to keep the setenang possible while still able to beat with sugar.)
- Beat until light and creamy.
- Add the eggs, one at a time, beating after each addition.
- Hit in the vanilla extract and extract of imitation butter.
- Add pudding mix and mix cake. Shake and then scrape down the sides with a spatula.
- Add flour and baking soda. Beat. The mix got super thick so you will probably need to mix with a wooden spoon. It should be very thick.
- Stir in chocolate chips and sprinkles. You may need to poke this add-in was a bit with your hands because of how thick the dough.
- Form the balls of cookie dough (see my video rolled into shapes) that are about 1.5 ounces in size.
- Place the balls of cookie dough no more than 9 per sheet cake to give plenty of room for the pastries.
- Bake for 8-10 minutes or until lightly browned on the edges and still malleable (slightly under-baked in the Center).
- Remove from the oven and allow it to continue to be “cook’s” on a cookie sheet for another 3-4 minutes. While those on the cookie sheet I added in a few more chocolate chips and topping just to make them look beautiful. This, of course, optional.
- If you want to chill the dough (I love cool for a slightly different texture and better taste (ingredients blend and become rich), cool the dough covered for at least 30 minutes to 2 hours). Roll a ball and place on a sheet of cookies. With a cold batter, this Cook for a little longer–closer to 12-15 minutes. Every oven is different though especially watch for a slightly browned on the edges and bottom of the cake.
- Store cooled cookies in an airtight container.