Cake or Cookies? You Get The Best Of Both With These Cake Batter Cookies

Hmm, cake or cookies, cake or cookies?  Well, why not both!  These Cake Batter Cookies are like amped up sugar cookies only with the delicious taste of buttery yellow cake.  They are so good!  If you love sugar cookies and yellow cake, this cookie is for you.

This cookie recipe calls for a full box of dry instant vanilla pudding.  The pudding helps give the cookies a super moist, fluffy texture.  I’m usually not a cookie person but I can’t keep my hands off these!  I’m sitting here daydreaming of two cake batter cookies with a scoop of cake batter ice cream in the middle.  Now that would be heaven!

Cake Batter Cookies

from Chef in Training


1 & 1/2 stick unsalted butter, room temp
3/4 cup brown sugar
1/4 cup sugar
2 & 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 oz) package instant vanilla pudding mix, dry
3/4 cup yellow cake mix, dry
2 eggs
1 teaspoon vanilla

sprinkles, optional


1.  Preheat oven to 350°.  In a separate mixing bowl; combine the flour, salt and baking soda.  Set aside.

2.  In the bowl of your electric mixer, cream together the butter and sugars until smooth.  Add the eggs and vanilla until mixed.

3.  Gradually add the flour mixture into the wet ingredients.  Mix until combined.  Mix in the sprinkles if desired.

4.  Using a medium cookie scoop, roll out 1″ balls and place on parchment lined baking sheets about 2″ apart.  Bake for around 10 minutes or until edges start to brown.  Let set on baking sheets a few more minutes before you transfer to a cooling rack.

Soft Sugar Cookie Bars

soft sugar cookie bar recipe

This recipe for soft sugar cookie bars would be perfect for taking to a family picnic or gathering.  It makes a huge 13 x 18 pan full of yummy sugar cookie bars.  They are super soft and the cream cheese icing is to die for.  It’s not too sweet and sugary, just right.  And they look so pretty in the pan or cut up into squares and arranged on a platter.

soft sugar cookie bar recipe

soft sugar cookie bar recipe

Soft Sugar Cookie Bars

from Let’s Dish


2 sticks unsalted butter, room temp
2 cups sugar
4 eggs
2 teaspoons vanilla extract
5 cups flour
1 teaspoon salt
1/2 teaspoon baking soda


1.  Cover your 13 x 18 baking pan in foil and set aside.  Preheat oven to 375°.

2.  In the bowl of your electric mixer, cream together the butter and sugar until smooth.  Add eggs one at a time until blended.  Add vanilla.

3.  In a separate bowl; mix the flour, salt and soda.  Gradually add to your wet mixture and blend until combined.

4.  Spray your foil covered pan with non-stick cooking spray and spread dough evenly into pan.  Bake for 15 – 20 minutes or until top starts to brown and toothpicks come out clean.  Let cool completely before icing.

Frosting Ingredients:

1 stick unsalted butter, room temp
4 oz cream cheese, room temp
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar
3 – 5 tablespoons milk


1.  With your electric mixer and a whisk attachment, cream together the butter and cream cheese.  Add vanilla and salt.

2.  Gradually begin adding powdered sugar and milk and mix well between.  Continue until you reach the desired icing consistency.  Spread onto cooled sugar cookie bars and top with sprinkles if desired.

Mint Oreo Truffle Pops

mint oreo truffle pops

If you like Cool Mint Oreos and chocolate, you’ll love these!  Basically they are Oreo crumbs mixed with a bit of cream cheese and dipped in white chocolate.  And they are yummy!

The centers end up moist, minty and fudge like.  And the white chocolate on the outside is nice and creamy without being too sweet or sugary.  So much fun to eat, just pop them in your mouth and go.

mint oreo truffles

Mint Oreo Truffle Pops
Recipe Type: dessert
  • 1 whole package of Mint Creme Oreos
  • 4 – 6oz cream cheese
  • 11oz bag Ghiradelli white chocolate chips
  • lollipop sticks (I buy mine at Michaels)
  1. In a food processor, grind all of the Oreos into fine crumbs. Add 4oz cream cheese and blend until crumbs become dough like consistency. You want to be able to roll into balls but you don’t want them too loose. I only used 4 oz of the cream cheese but you can add more if you prefer.
  2. Chill in refrigerator for about 30 minutes. Roll into 1″ balls, push lollipop sticks in and place on parchment lined baking pan. Chill for another 30 minutes.
  3. Microwave chocolate chips just until melted. You can thin it out with vegetable oil if you prefer. Gently dip chilled truffle pops into melted chocolate to cover completely. Let excess drip off and place back onto parchment lined pan.
  4. Let chocolate set completely before serving. Store in an airtight container in the refrigerator.

recipe adapted from Handle The Heat