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 |