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Last week, I made these little beauties…Cake Batter Sandwich Cookies.  I was inspired by Chef in Training and her recipe for Cake Batter Pudding Cookies, found here on her blog.  Like myself, it appears she has a deep love for pudding cookies – check out her other recipes if you get a chance.

Since her recipe is very close to the base recipe I use for my pudding cookies, the only change I made to her original recipe was to add a little bit more butter 🙂  And I omitted the salt since I used salted butter.  I also decided to turn these into sandwich cookies using a couple of containers of ready-made cake frosting (vanilla and chocolate).

So, where does the cake batter flavor come from?  By adding some dry yellow cake mix to the batter – smart, huh?  You won’t use the whole box, so save the rest in a ziploc bag to make another batch down the road.  Trust me, you’ll be making these more than once.

These cookies are perfect on their own…but add some frosting and double the cookie in one bite and you have one of those “close-your-eyes-they-taste-so-good” kind of moments!

The flavor (and the sprinkles) obviously make these great for a birthday party.  But since they are such happy-looking morsels, why wait for a special day to make them?  Turn that frown upside down!  You just need some butter, sprinkles and frosting in your life!  Tomorrow, you can have a salad.

Cake Batter Sandwich Cookies

  • 2 1/4 c. flour
  • 1 tsp. baking soda
  • 1 c. (2 sticks) butter, softened
  • 3/4 c. brown sugar
  • 1/4 c. sugar
  • 1 (3oz.) package instant vanilla flavor pudding mix
  • ¾ c. yellow cake mix, dry
  • 2 eggs
  • 1 tsp. vanilla
  • 1.75 oz. container of sprinkles
  • 1 container, cake frosting (your favorite flavor)

Preheat oven to 350°.

Combine the flour and baking soda and set aside.

In a large bowl, cream together the butter and sugars.  Beat in the instant pudding mix and dry cake mix until blended.  Stir in the eggs and vanilla.

Add the flour mixture.

Stir in the sprinkles.

Using rounded spoonfuls, place the dough balls onto cookie sheets that are lined with parchment paper or a silpat liner.

Bake 10-12 minutes until edges are golden brown.  They may still look a little under-done.  That’s okay, they’ll keep cooking on the tray as they cool.  Once they are comfortable to touch, transfer to a cooling rack.

If you’re making sandwiches, simply spread a little bit a frosting between two cookies and smoosh (fyi – that’s a technical term) them together.