Cooking with Amy: Cake Batter Cookies

Amy makes cake batter cookies.

They are so ridiculously good looking.  

(You have to say that with Zoolander's voice in mind.)

They are so ridiculously good tasting. 

 So good, Amanda requested them for her birthday.

But we had so much going on in April, that they were never made.

It was sad, truly sad.  

But this weekend Amy finally decided that it was time to make these amazing little balls of joy.

She even asked, "Should I make cake batter cookies today?"

I think she just got shouts of joy for her answer.

(P.S. Just for future reference...you don't have to ask!)

So Amy baked and I took pictures.

Amy's Cake Batter Cookies:

What you'll need:

1 stick of butter, melted

1 brick of cream cheese

1 box of cake (she used Devil's Food)

1 egg

1/4 cup powdered sugar

How you do it:

Preheat oven to 350 degrees.

1. Combine the butter, cream cheese, cake mix and egg in a bowl.  It should be softer than traditional cookie dough but denser then cake.  It will have a real sticky constancy.  

2. Pour powdered sugar into a small bowl.

3. Drop about 1 teaspoon of dough into the bowl of powdered sugar.  The sugar will allow you to roll the dough into balls.  The surface should be lightly dusted.

4. Place on a cookie sheet.

5. Cook for about 14 minutes.

Make sure you have a cold glass of milk and some willpower to walk away after you've had three, four...oh who am I kidding...five of these things.

Holy Grail of Cookies

I wanted to like these cookies. I really did. I spent a week talking about them. I got up early on Sunday to make them. I lovingly mixed and stirred and covered them. I gave them prime real-estate in my refrigerator (and with 4 other roommates, that saying a lot). I waited 33 hours to bake them. And I didn’t find them amazing. I’m not saying that I didn’t like them; as far as a cookie goes they are just fine. Maybe, it was all the hype surrounding them. Maybe I built them up so much in my head that this was the Holy Grail of all chocolate chip cookie recipes.

There could be other explanations though. I looked at two different grocery stores for cake flour and both stores were out of that particular flour. This nice woman in the flour aisle told me that all-purpose flour was the same thing. I think she lied. Can I blame her for me not liking the Holy Grail of cookies? No, that wouldn’t really be fair…but it could be fun…

I also don’t have a dough hook…or a real mixer. It makes me sad. Could that have been the real reason? Or maybe it could be the fact that I used square 60% caco instead of disks.

Or maybe, just maybe, it could be that I’m just not a gourmet cookie kind of girl.

For recipe please click here.