Cake Batter Cookies

CAKE BATTER PUDDING COOKIES

Chef in Training

Ingredients

• 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
• 3/4 cup yellow cake mix
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 2-1/4 cups flour
• 1/2 tsp salt
• sprinkles

Preheat oven to 350 F.

Stir together flour, salt and baking soda and set aside.

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 mixture slowly until well incorporated.

Mix in sprinkles sprinkles.

Roll into 1" balls and place on greased baking sheet.

Bake at 350 F for 10-12 minutes.

Chocolate Marshmallow Cookies

Wicked Good!

Chocolate Marshmallow Cookies

-15 marshmallows (cut into thirds)
-2/3 Cup cocoa powder
-2 Cups flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 Cup sugar (plus 1/2 Cup sugar for rolling)
-1 Cup crisco
-1/2 Cup brown sugar (firmly packed)
-2 unbeaten eggs
-1 teaspoon vanilla

1. Cut marshmallows into thirds (I use scissors), and place in freezer while preparing the cookie dough.
2. Measure and Sift together with a whisk the: flour, cocoa powder, baking soda and salt.
3. In a separate bowl, cream together the: sugar, brown sugar and crisco.
4. Blend into the sugar bowl the 2 unbeaten eggs and vanilla. Beat together well.
5. Stir in the dry ingredients.
6. Roll the dough around each marshmallow third sealing it in a small ball.
7. Roll each ball in sugar.
8. Place on a cookie sheet about 1 1/2 inches apart.
9. Bake at 400 for 4 1/2 to 5 minutes, then set out to cool.

That’s it! They bake for such a short time, and it’s better to under cook than over cook them. They freeze really well too. They are a good mix of salty sweet. I hope you try them!

Peanut Butter Nutella Swirl Cookies

1/2 cup unsalted butter, at room temp

3/4 cup smooth peanut butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

1/2 tsp. vanilla extract

3/4 tsp baking soda

1/4 tsp salt

1 3/4 cups all purpose flour

1/4 cup nutella

Preheat oven to 350 degrees.

In the bowl of an electric mixer, beat together butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

Add in the egg and vanilla and beat until well combined.  

In a separate bowl, whisk together flour, baking soda, and salt.  With mixer on low, slowly incorporate the dry ingredients into the butter mixture until just combined.

Microwave Nutella for 20 seconds and then drizzle over the dough.  Fold in Nutella with a spatula until well distributed throughout the dough.

Chill the dough in the fridge for 15 minutes and then roll small balls by hand.

Place about an inch apart on a parchment paper lined cookie sheet and use a fork to press down the balls slightly.

Bake until the edges are lightly browned, about 8-10 minutes.

Allow cookies to cool on the pan for 2 minutes, and then transfer to a cooling rack to cool completely.  

Cadbury Cookies

Cadbury Egg Cookies
Our Best Bites
print recipe text only

1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs
**If it’s not Easter, or you don’t like Cadbury Eggs, try these cookies with white chocolate or PB chips- they’re fantastic!

Preheat oven to 350. You’ll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a rolling pin. A hammer would work too.

Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add to the butter mixture to combine and then mix in the candies. If you want your cookies to look pretty, save a few egg pieces and pop them on top of the cookies before baking so you get those colorful speckles on top!
Drop onto a cookie sheet and cook for about 8-10 minutes.

Chocolate Caramel Cookies

Chocolate Caramel Cookies
from Frankly Entertaining

Ingredients:
1 Chocolate Cake Mix
2 Eggs
1/3 c. oil
Chocolate covered caramels (rolos or milk duds)

Directions:
Combine cake mix, oil and eggs; mix.
Scoop out 2 Tbsp. of dough and wrap it around a candy; shape into a ball
Bake at 350 degrees for 7-10 minutes.

Browned Sugar Cookies

My mom used to take me to this mexican restaurant when I was little that had these delicious candies wrapped and placed in the bottom of the chip basket. The restaurant closed and I've spent my entire life searching for those candies to no avail.

I made these cookies and voila! They reminded me of those candies. The GWAE called them slap yo' mamma good. I didn't want to slap her but I did pick up the phone and call my mom immediately.

Ford had a bunch of boys over and I thought for sure they would not eat them because of the pecans. They ate all of them.

Praline Cookies
From The Girl Who Ate Everything

2 cups browned butter
2 cups brown sugar
2 eggs
2 tsp vanilla
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups all-purpose flour
1 cup chopped pecans (reserve 1/3 cup for sprinkling on frosted cookies)

Preheat oven to 350 degrees.
Place butter in a heavy saucepan over medium heat stirring occasionally for 5-8 minutes or until deep brown with small flecks. Butter will melt, bubble, foam and then turn a deep brown, from the bottom up. Be careful at this point, it can burn quite easily once it has turned brown. Remove from heat. Take out ½ cup and set aside for frosting.
Beat slightly cooled remaining butter with brown sugar until it isn’t hot anymore. Add eggs, vanilla, soda, powder and salt. Beat thoroughly. Add flour and 2/3 cup chopped pecans.
Bake at 350 for about 10 minutes depending on size of cookie you scoop out. Small ones are better because this is a VERY rich cookie. Combine frosting ingredients and beat well. Spread over cooled cookies and sprinkle remaining chopped pecans on top. Makes 4-5 dozen.

Frosting:
½ cup reserved brown butter
2 teaspoons vanilla
3 cups powdered sugar
¼ cup hot water
Mix all ingredients in a bowl until smooth. Frosting is thick but you can add a tad more hot water to make it spreadable if you need to.

Chewy Ginger Chocolate Cookies

I could have died happy the day I made these. Perfect fall cookie. Or any time the rest of the year.

Chewy Ginger Chocolate Cookies
makes 4 dozen cookies
by Joy the Baker

Print this Recipe!
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup brown sugar
1 large egg
1/4 cup molasses
1/2 cup chocolate chips (milk chocolate or semi sweet)
1/4 cup granulated sugar, for rolling dough balls

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or just spray lightly with cooking spray.
Sift the flour, baking soda, spices and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until blended and an even light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. Fold in the chocolate chips.
Spread the granulated sugar into a small bowl. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.
Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 4 days

Sugar Cookie Bars

Excuse my cooking...I overcooked these and they were not nearly as moist as they should have been. They are much better than they look, I promise. A friend made these one day and I could have sat down and eaten the entire tray. I had my cousin's little girl do all the making of the icing and the decorating completely on her own, the whole time trying to invision my own daughter totally making icing on her own without supervision...it would have been a disaster.

Sugar Cookie Bars
Source: BreeAnn Fankhauser/The Girl Who Ate Everything

1 cup butter, room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda
1 tsp lemon zest (optional)

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan). Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean (they won't look done so do the toothpick test). Cool completely and frost.Frosting1/2 cup butter, room temperature4 ounces cream cheese (1/2 of an 8 oz block) softened 1 tsp vanilla (I used almond extract for half of the frosting)¼ tsp salt4 cups powdered sugar5 Tbsp milkfood coloring (if desired)For frosting combine butter and cream cheese until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk a little at a time and mix until smooth and spreading consistency. You may not need all the milk! Spread over cooled cookie bars.

Surprise Cookies

About the time I started college, I discovered Pinwheels. Those cookies with the graham bottom, a big marshmallow on top and then dipped in chocolate. They became my go to PMS cookie. I craved them every time. There were like 10 in a box for about 10 dollors. Not really, but close.

Darby came out of church the other day with a little gift box from one of her leaders, filled with a homemade, much better version of those cookies and I about died. It's been years since I've had one of those and it brought me back to all those PMS days...breakups...the list goes on. Fun times.

I immediately called for the recipe. They are that good. Soft chocolate cookie, melted marshmallow all covered in chocolate...It doesn't get much better.

Surprise Cookies
Jen Walsh
Martha Stewart
Makes about 2 1/2 dozen



For the cookies:

1 3/4 cup flour

3/4 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. coarse salt
1/2 cup (1 stick) unsalted butter, room temp.
1 cup granulated sugar
1 large egg
1/2 cup whole milk
1 tsp. pure vanilla extract
About 15 large marshmallows, halved crosswise



For the frosting:
3 cups confectioner's sugar
6 Tbs. unsalted butter, room temp.
1/4 cup plus 1 1/2 tsps. unsweetened cocoa powder
1/4 cup plus 2 Tbs. whole milk
3/4 tsps. pure vanilla extract

1. Preheat oven to 375 degrees. Make cookies: Sift together flour, cocoa powder, baking soda, and salt into a bowl.

2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, about 2 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla. Mix in flour mixture, 1/2 cup at a time until combined.

3. Drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies, rotating sheets halfway through until firm, 8-10 minutes. Immediately press a marshmallow half on top of each cookie. Bake until marshmallow begins to melt, 2 minutes more. Let cool completely on wire racks.

4. Make frosting: Put confectioner's sugar in a medium bowl. Melt butter with the cocoa powder in a saucepan over medium heat, stirring occasionally. Add butter mixture to the confectioner's sugar. Whisk in milk and vanilla.

5. Spread about 1 Tbs. of frosting on top of each cookie to cover marshmallow. Let stand until set, about 10 minutes. Cookies can be stored in single layers in airtight containers at room temperature up to 2 days.

Homemade Oreo Cookies

These are always a favorite. This recipe is everywhere but, I just recently found it on My Sister's Cafe. A few years ago one of my friends made these for a baby shower and used pink icing...too cute. I made them for Superbowl this year. I should have thought to make the icing the two teams' colors. But, as usual, my ingenious thinking comes, just late.

Homemade Oreo Cookies
submitted by Melanie
Printable recipe here

For the Cookies:
1 package devil's food cake mix
2 eggs
1/2 - cup oil

Heat oven to 350 degrees. Add oil and eggs to cake mix and blend together. Roll dough into balls (a little larger than a quarter). Place on greased cookie sheet. Bake for 8 minutes. Remove from oven and let cool on sheet (until warm). Remove cookies from sheet and place on cooling rack.To assemble the cookies, add about a tablespoon of filling into the center of one cookie. Place another cookie similar in size on top of the filling. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

Cream Cheese Filling Recipe:
1/2 cup butter (1 stick)
1 block of cream cheese (8 oz)
3-4 cups - powdered sugar (depending on desired consistency)
1 - tsp vanilla extract.

Cream butter and add cream cheese and mix well. Add powdered sugar slowly until you reach your desired consistency.

Esther's Gingersnap Cookies

These are some of my all time favorite cookies. I love them this time of year. My friend Esther usually gifts me with some and then I have to turn around and make them myself because I never get enough.

Gingersnaps
Esther Boyer

1 c. brown sugar
3/4 c. shortening
1/4 c. molasses
1 egg
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt

Blend all together. Roll into balls and then roll in granulated sugar. Bake at 375. The trick is not to over cook, that way they stay soft and chewy, about 9-10 minutes.

Cookie Smores

I saw these on Picky Palate, and thought they'd be fun for my kids. I had no idea how good they were and once I tried them, I didn't even want to share with my kids. They are "died and gone to heaven" kind of good. And, be warned, the cookie dough is almost as good as the end result.

Oozing Chocolate Chip Cookie S'mor Sandwiches

2 sticks softened butter

3/4 Cups sugar

3/4 Cup brown sugar, packed

2 eggs

1 Tablespoon vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 oz package Kraft Chocolate Covered Mini Marshmallows, if you can find them (I just used plain, mini marshmallows)

1/2 Cup chocolate chips

1 1/2 Cups mini baking M&M's

Mini Marshmallows (less than 1 bag full)

Mini Hersey bars

1. Preheat oven to 350 degrees F. Beat butter and sugars in stand or electric mixer until well combined. Beat in eggs and vanilla until well combined as well. In a large bowl, whisk the flour, soda and salt. Add to wet ingredients as well as marshmallows, chips and M&M's until just combined. Spread onto a large rimmed baking sheet that's been lined with parchment paper and sprayed with cooking spray. Bake for 20-22 minutes or until edges are just turning golden brown. Remove and let cool completely.

2. Use your favorite cookie cutters to cut out shapes (I obviously just skipped this part). Top bottom shapes with a layer of mini marshmallows and place under broiler until puffed. Top with hershey bars to melt. Top with another cookie to close sandwich. Serve warm. (They are just as good the next day, cold).

Peanut Butter Cookies

I got this recipe off "The Girl Who Ate Everything". While, I'm not sure that I agree that they are the best ever, they were as good as any I've ever made. The trick was to not overcook them. I took them out as soon as they started browning just a little. They were then very soft and perfect. I did like the added peanut butter and chocolate chips. Although next time, I may add a little more.

Best Ever Peanut Butter Cookies
by Baking Blonde

1 cup + 2 TBS peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips
1/2 cup Chocolate Chips
3/4 cup Sugar (for rolling dough balls, may need more or less)

Preheat oven to 350. Line baking sheets with parchment paper. In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferred to a wire rack to cool completely. *These are delicate cookies but so moist.

***chill dough at least 20 minutes before baking & keep extra dough chilled while other cookies are baking

Chocolate & Butterscotch Chip Cookies

These are our new favorite cookies. They are delicious! I got the recipe from "The Girl Who Ate Everything". She calls them Liberty Square cookies but, since I'm pretty sure that has something to do with BYU, I'll call them something else for my own purposes.

This recipe makes a ton of cookies, another thing I love about them. There is plenty to share while leaving plenty for me and my family. I sent about half with Darby for her basketball team and we still had plenty for that after church sugar rush that we always need.

While cooking them, I mentioned to York that the reason they were so good was that they called for 4 sticks of butter. Brock heard me and a little later he announced to some electricians that were here, that he was making cookies. They asked what kind and he said "a good kind! They have 4 pieces of butter!"

Chocolate & Butterscotch Chip Cookies
by Stephanie Jensen

1 lb unsalted butter (4 sticks )
2 C. brown sugar
1 1/2 C. sugar
2 T vanilla
3 eggs
1 1/2 t salt
1 1/2 t baking soda
6 C. flour
12 oz. semi-sweet chocolate chips ( or you can do both bags chocolate chip and don't add the butterscotch chips)
12 oz. butterscotch chips

Mix everything but chips. Fold the chips in. Bake at 350 degrees for 10-12 minutes. Do not overcook. Sometimes I use parchment paper to make sure they don't stick. This recipe is very touchy. Follow it exactly or it won't turn out.