So I was sitting on my sofa one afternoon trying to think of something to make for dessert for that evening. I wanted to make something easy; I didn’t want to spend all afternoon in the kitchen. I thought about making cupcakes, but I like to set my butter out hours in advance and I hadn’t done that. So my mind immediately went to thinking about cake batter flavored things. So then I thought about Cake Batter Pudding. I hadn’t seen anyone post anything about that before, but I knew it had to be done by someone. So I googled it and came across a post from Mrs. Happy Homemaker. We must’ve been on the same wavelength since she posted this at the beginning of March.
I’m baaaaaaack! I was out of touch last week because I was summoned for Jury Duty and I was picked to serve on the jury for a trial. So I was out of the office all week. This was the first time I was ever summoned for Jury Duty. I was picked for a criminal case and I have to say that I found it to be very interesting. I’m interested in that stuff though – I could watch the Investigation Discovery Channel all day long! So pardon me for my absence – it was not intentional!
As we all know, I love cake. I also love cake batter. I love cookies. Put the two together and you have Cake Batter Cookies! I was catching up on my Google Reader and came across Lovin’ From the Oven’s blog post for Cake Batter Cookies. I knew from the second I laid eyes on them that I had to try them. So I did! I wanted to try them out before making homemade gifts for the holidays. So I did a test run. And I loved how they turned out. I decided to take it up a notch and make Cake Batter Cookie Sandwiches!
- 3/4 cup flour
- 1 1/4 cup funfetti cake mix
- 1/4 tsp. baking soda
- 3/4 cup softened butter
- 1 egg
- 1 egg yolk
- 2 tsp. vanilla
- 1/2 cup sugar
- 1/2 cup brown sugar
- sprinkles (optional)
- buttercream icing
Note: The recipe on Lovin’ From the Oven’s post called for chocolate chips, but I didn’t want to put those in.
Cream together the butter and sugars. Mix in the egg yolk, egg, and vanilla until creamy.
Add in the flour, cake mix, and baking soda. Stir in sprinkles.
Refrigerate for at least an hour.
Preheat oven to 350 degrees.
Scoop heaping tablespoons of dough onto cookie sheets. I used a medium sized cookie scoop.
Bake for 12-15 minutes, until the edges are golden.
Let the cookies cool on a baking rack.
Place a cookie upside down and pipe some buttercream icing on the cookie. Place another cookie (bottom side down) on top to make a sandwich.
These cookies are also delicious plain if you don’t want to make the sandwiches!
- Thin Mint Cupcake from Crumbs Bakeshop (Feb 15, 2013)
- The Cupcakery at the Monte Carlo Resort & Casino in Las Vegas (May 4, 2012)
- Cake Batter Doughnuts (Apr 16, 2012)
- Insomnia Cookies – Center City Philadelphia (Apr 4, 2012)
- Ms. Goody’s Got It! (Mar 15, 2012)