This has been a recipe in the making for months now. I had to decide exactly how I wanted to go about creating my favorite cake, into my now favorite cookie.
The “Better than Anything Cake” is my absolute favorite cake. I have been experimenting in my kitchen, and after A LOT of trial and error, I have found how I wanted to re-create it into a pudding cookie.
Believe me, I have tried it in so many different variations that I had all but given up. I mean, this recipe needed to be “Better than Anything” and needed to incorporate the flavors and gooeyness of the cake. The flavor that was stumping me the most was the Cool Whip. It is one of the essential ingredients to the cake. The lightness of it helps make it the unique cake that it is. BUT I didn’t want to frost my cookies with actual Cool Whip, because they wouldn’t be refrigerated as often as the cake would. I was strolling down the frozen aisles one evening and got to the Cool Whip Section. I was staring and pondering when my eyes scrolled down to a new creation. Maybe its not new, but it was sure new to me. Cool Whip Frosting. And thats when I knew how I was going to make this cookie work.
I can now present you with the finished product, and it was WELL worth the wait. They are fabulous.
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 (3.9 oz) box Devil's Food Pudding Mix, dry
- 2 eggs
- 1 tsp. vanilla
- 1 tsp. baking soda
- 2¼ cups bread flour, all-purpose works well, too. I notice softer cookies with bread flour.
- 36 (half inch) cubes homemade caramels, Rolos, Kraft caramels or caramel bits work fine, too, but I notice they get really hard once cooled which is why I prefer homemade caramel.
- 1 (10.6 oz) tub Vanilla Cool Whip Frosting, thawed in fridge. You can find it next to the tubs of Cool Whip
- Heath bits for topping
- In a large bowl, cream butter and sugars together.
- Add dry pudding mix and mix well.
- Beat in eggs and vanilla.
- Add baking soda and flour and mix until well incorporated.
- Grab enough dough to make a 1" ball and flatten it out in the palm of your hand. Place one 0.5" caramel cube and place it in the center of the flattened dough. Fold up the edges of the dough around caramel and roll into a ball, making sure the caramel is sealed in the center of the dough ball. Place on greased cookie sheet. Repeat with remaining dough. 9-12 cookie dough balls per cookie sheet.
- Bake at 350 degrees F for 8-10 minutes. Allow cookies to cool on pan for about 5 minutes, then transfer to a wired cooling rack.
- Once cookies have completely cooled, frost with Cool Whip frosting.
- Sprinkle the tops of the frosted cookies with Heath bits.
Here is a recipe for homemade caramel on my blog you could use. For this recipe, I actually bought a block of homemade caramel from my local Kitchen store, Kitchen Kneads.