This was my third attempting at perfecting this recipe, and I think I got it to the point of being share-worthy. I apologize for the low-quality iPad photo; I know photography is the big sell for recipes but you'll just have to take my word on these bad boys, because they are delicious and because I was too lazy to find the camera. I gave a sample to a friend who said, "It tastes like I am eating a tube of dough right now and I couldn't be more happy about it."
.JPG)
.JPG)
Here she is. My notes are in italics.
Ingredients
Ingredients
- 2 1/4 c. flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 c. brown sugar (I use dark because I think it makes the cookies richer, but light works, too.)
- 1/4 c. granulated sugar
- 3/4 c. (1 1/2 sticks) butter, softened (I love a good salty/sweet combo, so I use salted butter but if you're not into that or if you have hypertension, use unsalted.)
- 2 eggs
- 1 tsp vanilla
- 1 3.4 oz package of vanilla Jello-o pudding mix (dry)
- 3/4 c. Funfetti cake mix (dry)
- Preheat oven to 350 degrees.
- In a small bowl, mix together flour, baking soda and salt.
- In a large bowl or mixer, blend together butter, brown sugar and granulated sugar until smooth.
- Add eggs and vanilla and mix until smooth.
- Add in dry pudding and cake mix until well combined.
- Slowly add in flour mixture and mix until smooth.
- Spoon about 1-2" size lumps onto an ungreased cookie sheet.
- Drop a pinch of decorative sugar crystals on the top of each cookie.
- Bake for 6-8 minutes, depending on your oven temperature. (I'm a big fan of gooey cookies, so I always undercook mine. Take them out when they still look underdone and they'll continue to cook as they cool on the pan.)
Happy eating!
-Emily
