These cookies are an ode to the cake batter flavor that has taken over. You know what I mean right- cake batter ice cream? Well, actually I don’t know how far it’s extended beyond cookies and ice cream, but you get the idea haha Either way these are a delicious cookie with a really fun twist.
Back when I was just beginning my life in the kitchen, I thought it was so exciting to take boxed cake mix and turn it into something else entirely. I still kind of get a thrill out of it. One of my favorite things to do was make cookies out of it, like funfetti cookies! (Other favorites include dump cake, gooey butter bars, and pumpkin cake…) To turn any box cake mix into a cookie, all you have to do is add 1/3 cup oil and 2 eggs, instead of the ingredients listed on the back. You’ll get a super stiff batter that makes super yummy, strongly flavored cookies. And as much as I enjoy doing that because of the ease, I almost like this homemade take on it better simply because the flavor isn’t so overwhelming.
This is basically a homemade cookie batter, very similar to the chocolate chip cookie recipe I often use, which highlights the use of instant vanilla pudding and yellow cake mix. BUT! It doesn’t use the whole box of cake mix, it just asks for 3/4 cup. It’s the perfect amount. The yellow cake flavor is there but it isn’t so strong that one cookie is all you can handle.
And the sprinkles? Kind of reminsicent of funfetti cake mix, but the flavor is all yellow cake batter. The sprinkles are just fun and they add a little bit of texture. They are completely optional as add-in’s and aren’t at all necessary to sprinkle on top either. Whatever you do, do NOT add more than 1/2 cup to the batter. 1/2 cup is plenty! Anymore than that and you’ll have to change the name to sprinkle cookies because that’s all you’re going to taste.
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 (3.4 oz) package vanilla pudding
- ¾ cup box yellow cake mix
- ¾ cup (1½ sticks) butter, room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- ½ cup sprinkles, plus more to top
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment or a silicone mat.
- In a large bowl, sift together flour, baking soda, and salt. Whisk in pudding mix and cake mix. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars together until light and fluffy, about 3 minutes. Scrape down sides of bowl and paddle. Add eggs one at a time, beating one minute before adding next. Add vanilla. Scrape down bowl. Add dry ingredients and mix until just combined. Mix in sprinkles until evenly distributed.
- Scoop batter onto sheet pan in tablespoonfuls. Top with more sprinkles if desired. Bake 10-12 minutes or until edges and bottoms are lightly browned. Cool on wire rack.
adapted from chef-in-training