Soft-Baked Cake Batter Cookies (VIDEO

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 cups All purpose flour, white
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, light lightly packed
  • 3/4 cup Cake mix, yellow dry
  • 1 cup Chocolate chips, white
  • 1 package Family-sized instant vanilla pudding mix, dry
  • 1/2 cup Sprinkles
  • 1/2 tbsp Vanilla extract
  • 1/4 cup White sugar

• Dairy

  • 3/4 cup Butter, unsalted
  • 1/4 tsp Imitation butter extract

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking liner.
• In a large bowl, beat together the butter, brown sugar, and white sugar. (TIP: The butter should not be melted AT all or these cookies will spread a lot. Try to keep it as cool as possible while still being able to beat it with the sugars.)
• Beat until light and creamy.
• Add in the eggs, one at a time, beating after each addition.
• Beat in the vanilla extract and imitation butter extract.
• Add in the pudding mix and cake mix. Beat and then scrape down the sides with a spatula.
• Add in the flour and baking soda. Beat. The mixture gets super thick so you will likely need to mix with a wooden spoon. It is supposed to be very thick.
• Stir in the sprinkles and chocolate chips. You may need to knead these add-ins a bit with your hands because of how thick the dough is.
• Form cookie dough balls (see video for shape I roll the balls into) that are about 1.5 ounces in size.
• Place no more than 9 cookie dough balls per cookie sheet to give ample room for the cookies.
• Bake for 8-10 minutes or until lightly browned at the edges and still soft (slightly under-baked in the center).
• Remove from the oven and allow to continue to cook on the cookie sheet for another 3-4 minutes. While they are on the cookie sheet I add in a few more chocolate chips and sprinkles just to make them look pretty. This is, of course, optional.
• If you want to chill the dough (I like it chilled for a slightly different texture and better flavor (ingredients meld and become richer), chill the dough covered for at least 30 minutes to 2 hours). Roll the balls and place on a cookie sheet. With cold dough, these cook for a bit longer -- closer to 12-15 minutes. Every oven is different though so mainly watch for a slight browning at the edges and bottom of the cookies.
• Store cooled cookies in an airtight container.