My kids don’t eat my desserts.
Let me backtrack. When I became a mom, I decided I would bake for my children. They would take freshly made cookies for granted, know the exact texture and thickness of a perfect brownie, and crave my homemade creations with nostalgia when they grew up and left home.
I didn’t realize that small children don’t really like anything decadent. You have to keep it simple. Like, a plain cookie. A sugar one. With nothing else. Sigh. It doesn’t really appeal to my creativity, I’ll tell you that!
But I finally hit upon a cookie that both they and I love! Thank the powers above, because I was in the mood to be cute and girly today, not boring.
Can’t you tell? Look at these cookies. They’re precious! Pink and white and irresistible. I should know. I’ve been hiding them from my kids all day. But I can only hold out so long. I think they’re staging a rebellion. My son just walked by with a particularly dangerous look on his face. You know, a smile that you just know isn’t just a smile? And it’s scary?
So yeah, I’d better talk about these cookies quickly before they disappear before my eyes!
These are cake mix cookies, made with pink velvet cake mix and vanilla pudding. They come together super quick. And they’re so soft and thick!
As you know by now, the best road to thick cookies is usually refrigerating the dough. That’s not as necessary here, though, because there’s no butter in this cookie dough. That’s right! It’s vegetable oil. So you don’t have to spend time waiting for the dough to chill, although it’s also not forbidden if you feel like it anyway!
When you make the cookies, save a few white chocolate chips to dot the tops with. It makes them so pretty!
And then you have a lovely snack, appealing to adults and children alike. Someday, your kids will be away in college, just wishing they had a batch of these. Or maybe not. Either way, you’re going to love them!
- pink velvet cake mix (Duncan Hines)
- 3.4 oz. box of vanilla pudding mix
- 2 eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cup white chocolate chips
In a mixing bowl, combine all of the ingredients except the white chocolate chips. Mix well. Once the dough is consistently pink and smooth, add the white chocolate chips.
Refrigerate the dough for at least one hour.
When you’re ready to bake, preheat the oven to 350. Line cookie sheets with parchment paper or a silicone baking mat. Roll the cookie dough into tall mounds about 2 tablespoons in size. Place 2 inches apart on the cookie sheet.
Press any white chocolate chips that fall into the bowl onto the tops of the cookies.
Bake for 10 minutes exactly. Let the cookies cool and then remove from the cookie sheets. Store in an airtight container.