Easy to make, fun for all ages, and soft and moist cookies!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 (15.25 ounce) package white cake mix
- 1 (3.4 ounce) package instant banana pudding mix
- ¼ cup all-purpose flour
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tablespoon cornstarch
- ½ cup semisweet chocolate chips
- ½ cup coarsely chopped maraschino cherries
- ¼ cup mini marshmallows
- ¼ cup multicolored candy sprinkles
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Combine cake mix, pudding mix, flour, vegetable oil, eggs, and cornstarch in a large bowl; beat with an electric mixer until well blended. Fold in chocolate chips, cherries, marshmallows, sprinkles, and pecans; do not overmix. Use a cookie scoop to drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until bottoms are just golden, 8 to 10 minutes. Cool on the baking sheets for 1 minute, then remove to a cooling rack to cool completely, about 25 minutes.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 125 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |