Cake Batter Cookie Stackers Recipes

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CAKE BATTER COOKIES



Cake Batter Cookies image

I've seen this recipe all over the internet but do not see it here yet. I made a batch today and my house smells great! If you love cake batter ice cream then you must try these cookies!

Provided by brokedownrage

Categories     Dessert

Time 20m

Yield 30 cookies

Number Of Ingredients 5

1 (18 1/4 ounce) box cake mix
1 teaspoon baking powder
2 eggs
1/2 cup vegetable oil
1 cup chocolate chips

Steps:

  • Preheat Oven to 350 degrees.
  • Line baking sheet with parchment paper.
  • In a medium to large bowl stir together the cake mix and baking powder.
  • Add eggs and oil.
  • Mix together, the batter will be dry and a bit crumbly just keep mixing, let stand a minute, mix more, it will come together eventually but note it will be drier than usual cookie dough.
  • Stir in chocolate chips.
  • Drop onto baking sheet in heaping spoonfuls
  • Bake for 10 minutes.

Nutrition Facts : Calories 137.9, Fat 7.5, SaturatedFat 1.9, Cholesterol 12.4, Sodium 132.9, Carbohydrate 17.2, Fiber 0.5, Sugar 12.5, Protein 1.4

CAKE BATTER COOKIE STACKERS



Cake Batter Cookie Stackers image

Take sugar cookies to a whole new level of delicious! Kids and adults will love these cake batter flavored cookies with colorful frosting, and lots of sprinkles! Stack 'em up and watch 'em go.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 18

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup Betty Crocker™ Super Moist™ yellow cake mix (dry mix from box)
1/2 cup butter, softened
1 egg
1/2 cup Betty Crocker™ Super Moist™ yellow cake mix (dry mix from box)
2 cups powdered sugar
1/3 cup butter, softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Liquid food colors (neon pink, neon blue, neon green, classic yellow and red to make orange)
Assorted Betty Crocker™ colored sprinkles

Steps:

  • Heat oven to 375°F. In medium bowl, stir sugar cookie mix, 1/2 cup dry cake mix, 1/2 cup butter and the egg until soft dough forms.
  • In small bowl, place remaining 1/2 cup dry cake mix. Shape dough into 36 (1-inch) balls. Roll balls in dry cake mix, coating completely. Place 2 inches apart on ungreased cookie sheets.
  • Bake 7 to 9 minutes or just until cookies are set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • In medium bowl, beat powdered sugar, 1/3 cup butter and vanilla with electric mixer on medium speed until blended. Beat in 1 tablespoon milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Divide frosting among 4 small bowls, about 1/4 cup each. Add food color to tiint frosting in each bowl.
  • For each sandwich cookie, spread 1 rounded teaspoon frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together. Roll sides of sandwich cookie in sprinkles.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Sandwich Cookie, Sodium 220 mg, Sugar 29 g, TransFat 1 1/2 g

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