I've never baked a cookie that I liked more than the dough itself. Until now. I've also never regretted making a cookie as much as I regret making these. I seriously can't stay out of them.
I'm obsessed with three things:
Cookie dough.
Cake batter.
Sprinkles.
These cookies capture the magic of all three in one seriously sweet treat. This might possibly be the best cookie I have ever made.
The inspiration started with my favorite chocolate chip cookie recipe. I first discovered it in high school, when I was trying to impress my boyfriend with my baking skills. I'm fairly certain those cookies were why he fell in love with me. I eventually dumped him, but I stuck by that recipe for the long haul. It's a no-fail crowd pleaser—the soft, dense type of cookie most people assume could only come from a bakery.
The irony? The secret ingredient is a basic supermarket staple: instant pudding mix.
I wanted to create a cookie with the same soft, cake-like texture. But I was afraid pudding mix would overpower the cake batter flavor I sought. So I broke out the milk powder, the secret weapon of Momofuku Milk Bar, one of my favorite NYC bakeries. I combined it with sugar, cornstarch, and a little salt to create my own milk-flavored pudding mix. The powdery mixture contributes creaminess more than it does flavor.
The effect was exactly as I intended. The batter was, as you'd expect, delicious, but the cookies were otherworldly. If I sound like I'm bragging, it's because I am. These cookies were GOOD.
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| Fresh out of the oven! |
What you need
2 cups all-purpose flour
1 ½ cups yellow cake mix
3 sticks butter, softened
1 ¼ cups brown sugar, packed
1/3 cup white sugar
2 ½ Tbsp milk powder
3 ½ Tbsp white sugar
2 ½ Tbsp cornstarch
Pinch of salt
2 eggs
1 ½ Tsp vanilla extract
2 cups white baking chips
½ cup sprinkles
Put it all together
2 cups all-purpose flour
1 ½ cups yellow cake mix
3 sticks butter, softened
1 ¼ cups brown sugar, packed
1/3 cup white sugar
2 ½ Tbsp milk powder
3 ½ Tbsp white sugar
2 ½ Tbsp cornstarch
Pinch of salt
2 eggs
1 ½ Tsp vanilla extract
2 cups white baking chips
½ cup sprinkles
Put it all together
- Preheat the oven to 350°F.
- Beat the butter, brown sugar, and 1/3 cup sugar until well combined.
- In a separate bowl, combine the milk powder, 3 ½ Tbsp white sugar, cornstarch, and salt. Slowly beat the mixture in with the butter and sugar.
- Stir in the eggs and vanilla, then gently fold in the white baking chips and sprinkles.
- Roll dough into 1" balls, and place on an ungreased baking sheet, about 1 to 2 inches apart. Bake for 13-15 minutes.
Or, if you really want to get experimental, grill the cookie dough!
I flattened a ball of dough into a pancake shape, and grilled it on a 350°F griddle. The outside was crispy, the inside gooey. I have no idea if this is safe, since the inside wasn't fully cooked, but I do know it was delicious!
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| Grilled cookie! |
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Hey Laura! Did you add sprinkles to make it a birthday cake batter or did you use a funfetti cake mix? I didn't see anything in the ingredients that would make it colorful like that? I can't wait to make them!!
ReplyDeleteHey Devon! Oh my goodness...good thing you pointed that out! Thank you! I did use sprinkles. I added that to the recipe instructions. I'm getting senile!
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