CAKE BATTER COOKIES Special food for christmas

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CAKE BATTER COOKIES

We cant stop making cookies over here! These look incredibly delicious and I love your story about elf on the shelf! Our first night introducing ours was a total mommy fail… Chase threw it accross the room crying because it scared him…lol!

Ingredients

• 1 and 1/4 cups (147g) white all purpose flour, measured by spooning and leveling
• 1/2 cup (80g) jimmies sprinkles
• 1 cup (181g) white chocolate chips
• 3/4 cup (1 and 1/2 sticks; 170g) unsalted butter, at room temperature (not melted at all)
• 1/2 tablespoon pure vanilla extract
• 1/2 teaspoon baking soda
• scant 1/2 teaspoon fine sea salt (reduce if using table salt)
• 3/4 cup (165g) dark brown sugar, lightly packed
• 1/4 cup (50g) white sugar
• 1 large egg
• 1/3 cup (54g) instant vanilla pudding mix, (dry, not prepared, NOT sugar/fat free)
• 1 cup (138g) funfetti (or yellow) cake mix, dry (I recommend Betty Crocker's Super Moist Party Rainbow Chip)
• Instructions

1. Frist, In a large bowl, beat together the butter, brown sugar, and white sugar. (TIP: The butter should not be melted AT all. 
2. Next, Beat until ingredients are completely smooth and combined, and light & cream.
3. Then Add in the egg and vanilla extract and beat until combined.
4. Next, In a separate bowl whisk together the baking soda, salt, unprepared pudding mix, unprepared cake mix, and flour. Stir until combined.
5. Then Add the dry ingredients to wet. Beat to JUST combine (do not overmix). The cookie dough gets exceptionally thick! 
6. Then Add in the sprinkles and chips and gently fold into the dough with a spatula.
7. Next, Form cookie dough balls that are about 1.6 ounces in size. Chill in the fridge, covered, for at least 1 hour.
8. When Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking liner.
9. Then Place no more than 6 cookie dough balls per cookie sheet to give ample room for the cookies.
10. Next, Bake for 9-13 minutes or until lightly browned at the edges and still soft (slightly under-baked in the center; we bake for about 11 minutes).
11. Then Remove from the oven and allow to continue to "cook" on the cookie sheet for another 3-4 minutes. 
12. Next, While they are on the cookie sheet I add in a few more chocolate chips and sprinkles just to make them look pretty. This is, of course, optional. Remove with a metal spatula to a cooling rack until fully cooled. Cookies are best enjoyed the same day they're made.
13. Next, Store any leftover (completely cooled) cookies in an airtight container at room temperature.
14. Enjoy It !

Recipes adapted from : motherthyme.com