Cake Batter cookies can be difficult. Why? They spread flat really easily. And it’s kind of annoying. They still taste good, but they are not that beautiful cookie we want to put on our holiday platters.
In my last cookie post, I gave several tips on how to keep your regular chocolate chip cookies from spreading out. Those ideas work. However, when you add cake mix into play, it can be a whole other dimension of thin, flat cookie problems. This is true even after chilling the dough and the cookie pans.
However, I’ve figured out a way to keep my cake batter cookies “lofty” looking. I did explain in my last post that cookie baking is an investment in time and money. Beautiful cookies do not just happen and there really is an art to baking. Don’t be afraid to spend a little time making the perfect cookie. You will be so happy you did.
One thing I always do to my cookies after I roll them in balls is what I call studding. I weigh each of my cookies with a kitchen scale (36 grams ~ about 1-1/2″ balls) then I stud the balls with more nuts and chips. These extras will not sink into the batter and your cookies will look gorgeous. Above is one of my studded cookie balls before baking.
But here is my absolute best tip on how to make cake batter cookies (or any cookie) that does not spread! Bake your cookie balls in Whoopie Pie pans. The cookies can only spread so far and you are left with raised and perfectly round cookies. Make sure to have several Whoopie Pie pans, just like you have cookie sheets. Otherwise you will be baking and waiting for the cookies to finish before you can remove them.
Look at the difference in the cookies when made in the Whoopie Pie pan compared to the baking sheet. No more flat, spread out cookies. Trust me, you will be so happy with the results.
These cookies are sweet with lots of crunch from the pistachios and chocolate chips. Everyone will love them.
Pistachio-White Chocolate Cake Batter Cookies
- 1 box white cake mix
- 2-1/2 cups all purpose flour
- 1-1/4 teaspoons baking soda
- 1-1/2 cups unsalted butter, softened
- 1 cup packed, golden brown sugar
- 1 cup sugar
- 2 large eggs, room temp
- 1 Tablespoon vanilla bean paste or vanilla extract (I always use paste)
- 2 cups white chocolate chips, plus more for studding
- 1-1/4 cups coarsely chopped pistachios, plus more for studding
- cooking spray
- In a large bowl, combine cake mix, flour and baking soda. In the bowl of a stand mixer, cream together butter and sugars until light and fluffy, about four minutes. Add eggs and vanilla and continue mixing; about 2 minutes more. Slowly add flour mixture on low speed mix until fully incorporated. Stir in white chocolate chips and pistachios.
- Roll cookies into 1-1/2" balls (36 grams). Stud each of the cookies with more chocolate chips and nuts on the outside of each ball. Chill cookie dough balls until they are very, very cold. Overnight is best.
- Preheat oven to 325 degrees F. Spray Whoopie Pie pan with cooking spray and place one cookie ball in each cavity of the pan. Bake in the oven for 11 minutes or until edges are slightly brown*. Remove the cookies and let them finish baking in the pan, on the stove; about 5-8 more minutes. Remove to a wired rack to completely cool.
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