Pistachio-White Chocolate Cake Batter Cookies and a Special Cookie Making Tip

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.