Cake Batter Cookies
What is better than cake batter??
Well maybe cookie dough, but how about cake batter cookie dough?
I’ll let you know now, it’s pretty dang good, but so are these cake batter cookies (even after baking).
I’ve been on this kick of making cookies for lots of birthdays, and it seems like everyone is having small little BBQs, likely due to the Covid-19 pandemic (duh). The great news, I’m always on dessert duty!
I’ve switched it up making some cupcakes, cakes, bars, and many others… but if I’m being honest… I just love these cookies!
I’m not going to lie, I found these funfetti chips just walking down the aisles in Target, definitely not looking for baking supplies. But buying baking supplies is better than buying 15 candles that I definitely don’t need. Well, I might have bought those too.
Back to the chips, they actually take like cake batter with funfetti, you know the boxed cake mix that every kid BEGS for on their birthday? Yeah, that one. Combine that with a cake batter cookie dough, and you have yourself a winner <3
To Make the Cookies:
Start making these cookies by creaming together the butter, sugar, and brown sugar in the bowl of an electric mixer. Take your time on this step as it is by far the most critical! The mixture will start to turn a lighter color, but you might have to scrape the sides and the bottom of the bowl a couple of times to ensure you have it all mixed together.
Once you’ve finished creaming together the butter and sugars, add in the egg, vanilla extract, almond extract, salt, and baking soda. Again, scrape the sides and bottom of the bowl as needed.
Slowly mix in the flour just until the dough starts to form, but be sure to not overmix at this point. Finish using a spatula if needed.
Finally, stir in the funfetti baking chips using your spatula.
Without eating all the cookie dough, use a small ice cream scoop to equally scoop out cookie balls. Roll together between both palms of your hands, and place on a greased cookie sheet. Place the sheet in the fridge for 30-60 minutes, or until the edges of the dough are cool to the touch.
I personally add all the cookies to one pan to reduce the space needed in the fridge.
Once they are to temperature, preheat the oven to 350 degrees F, and space evenly on another greased cookie sheet.
Bake these gems for 9-10 minutes, then remove from the oven.
I pulled mine out right at 9 minutes because I didn’t want any color on the edges of the cookies (who likes crunchy cake??), so they will remain extremely soft and chewy.
Allow them to cool on the baking sheet for a couple of minutes, then finish cooling on a wire rack.
Enjoy these cookies warm, or save up to one week in an air tight container!
Cake Batter Cookies
Start by creaming together the butter, sugar, and brown sugar in the bowl using an electric mixer. The mixture will start to turn lighter and fluffier once it is creamed.
Add in the eggs, vanilla instant pudding, vanilla extract, almond extract, salt, and baking soda. Continue mixing the ingredients until they are all combined. You'll need to scrape down the sides of the bowl a few times.
Reducing the speed, slowly add in the all purpose flour, being sure not to overmix it.
Finally, stir in the funfetti chips using a spatula until evenly dispersed through the cookie dough.
Using a small ice cream scoop, measure out the cookie dough onto a greased cookie sheet.
Place the cookie dough in the fridge for 45 minutes to an hour to allow the butter to chill again.
When the dough is ready, preheat the oven to 350 degrees F, and bake for 9-10 minutes, or until the edges turn light golden brown.
Remove the pan from the oven, and allow the cookies to cool for 4-5 minutes before transferring to a wire cooling rack.
Serve warm and enjoy!
Ingredients
Directions
Start by creaming together the butter, sugar, and brown sugar in the bowl using an electric mixer. The mixture will start to turn lighter and fluffier once it is creamed.
Add in the eggs, vanilla instant pudding, vanilla extract, almond extract, salt, and baking soda. Continue mixing the ingredients until they are all combined. You'll need to scrape down the sides of the bowl a few times.
Reducing the speed, slowly add in the all purpose flour, being sure not to overmix it.
Finally, stir in the funfetti chips using a spatula until evenly dispersed through the cookie dough.
Using a small ice cream scoop, measure out the cookie dough onto a greased cookie sheet.
Place the cookie dough in the fridge for 45 minutes to an hour to allow the butter to chill again.
When the dough is ready, preheat the oven to 350 degrees F, and bake for 9-10 minutes, or until the edges turn light golden brown.
Remove the pan from the oven, and allow the cookies to cool for 4-5 minutes before transferring to a wire cooling rack.
Serve warm and enjoy!
