Watergate cookies

Watergate Cookies

52 SMALL COOKIES

Prep Time15 MINUTES

Cook Time8 MINUTES

Total Time23 MINUTES

Watergate cookies are pudding cake mix cookies made with pistachio instant pudding and a box of cake mix. The cookies are so easy to make, require just one bowl and a cookie sheet, and are packed with traditional watergate salad flavors!

Equipment

Cookie Sheets

Silicone baking Mat (Silpat)

Mixing bowl

Spatula

Small cookie scoop, 1 tablespoon

Wire rack

Ingredients

 

• ▢1 15.oz box yellow cake mix or white cake mix
• ▢1 3.4oz box pistachio instant pudding mix not the cook and serve pudding
• ▢2 large eggs at room temperature
• ▢½ cup (120ml) vegetable oil
• ▢2 tablespoons lime soda can be subbed with water
• ▢¾ cup chopped pecans raw, divided
• ▢½ cup sweetened shredded coconut
• ▢¾ cup mini marshmallow chips/bits divided

Instructions

• Preheat the oven to 350°F/180°C and line two baking sheets with parchment paper or a silicone mat.
• In a large mixing bowl, combine cake mix with pistachio instant pudding, eggs, oil, lime soda, ½ cup of chopped pecans, shredded coconut, and ½ cup of marshmallow chips.
• With a spatula stir well to combine (cookie dough will be stiff). Then using a small cookie scoop (1 tablespoon size), scoop out cookie dough onto the prepared cookie sheet.
• Top each cookie ball with chopped pecans, and bake in the preheated oven for 8 minutes. The cookies are done when the bottom is lightly browned (you don't want the cookies to brown though).
• Remove from the oven, and top with additional mini marshmallow chips. Allow to cool on the cookie sheet for 5-10 minutes, then move to a wire rack to cool completely.

Notes

• Yield: This recipe makes 52 x 2-inch cookies when using a small 1 tbsp cookie scoop.
• To Store: Store watergate cookies in an airtight container at room temperature for up to 5 days. To keep the cookies from going stale quickly, store them with a piece of white bread that will absorb any moisture and keep the cookies fresh for longer.
• To freeze baked cookies: Allow the cookies to cool down completely, then place them in a freezer bag or airtight container. Freeze for up to three months.
• To freeze unbaked cookies: Follow the recipe and stop at the point where you make the cookie balls. Fill a sheet tray with them, and then place the tray of dough balls in the freezer for an hour. After an hour, transfer the frozen cookie dough to a freezer bag or container. You can freeze cookie dough balls for up to three months.
• To bake frozen cookies: You can bake the dough balls directly from frozen. Add 1-2 minutes to the cooking time.

Nutrition

Serving: 1cookie | Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 92mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 0.02mg | Calcium: 20mg | Iron: 0.3mg