I used Pumpkin spice pudding mix and a yellow cake mix. They came out wonderful!
frosted them with cream cheese frosting! YUMMY!
| Makes 2 dozen cookies. | ||||||||
| Ingredients: | ||||||||
| 1 Duncan Hines 16.5oz cake mix (I used classic white, but you can use any flavor) | ||||||||
| 1 small 3.4oz box of instant pudding (I used vanilla, but again whatever suits your fancy) | ||||||||
| Two extra large eggs, one stick of softened butter | ||||||||
| Instructions: | ||||||||
| Preheat oven to 350° | ||||||||
| In a large bowl stir together the cake and pudding mixes | ||||||||
| Add eggs and butter and mix until a dough is formed – you may have to get your hands involved ;) | ||||||||
| Roll into 1 inch balls and place on an ungreased nonstick cookie sheet or baking stone | ||||||||
| Bake for 6-7 minutes | ||||||||
| Place on a baking rack to cool | ||||||||
| You do not want to over cook these Store in an air-tight container, or ziplock bag. | ||||||||
| It may seem like they aren’t quite finished but once | ||||||||
| they won’t be soft and chewy if you do.they cool they are perfect. | ||||||||
| store in air tight container | ||||||||
| Recipe from the motherhuddle.com | ||||||||
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