It may be the first of November but I’m already gearing up for the baking fest that is winter. Last year, I baked some of my favorite cookies– one inspired by camping outdoors and another inspired by autumn days spent inside wearing warm, fuzzy knit socks and watching TV.
This time around, the theme was “ease”. Sometimes, you just want something easy. And THIS. IS. IT. My dearest friend Sam shared this ridiculously easy baking recipe and I am hooked. One bowl recipe? Sign me up!
What I love about these is how they’re a cross between cake, cookie and muffin. Depending on how long you bake it for, it can be delightfully moist or a little more chewy and cake like. And why 3.5 ingredients you ask? Well, mainly because I feel like the confectioner’s sugar is more of a topping and only counts as half an ingredient ;).
3.5 INGREDIENT FUNFETTI MUFFIN TOPS RECIPE
- 8 oz Cool Whip
- 1 box funfetti cake mix
- 1 egg
- confectioner’s sugar for topping
Mix the cool whip, cake mix and egg together in a medium bowl. The batter should be sticky.
Let it sit in the fridge for about 30 minutes.
Preheat the oven to 350 degrees F. While the oven is preheating, roll the dough into little balls and dredge in powdered sugar. Bake for 9 minutes for muffin top texture, 12 minutes for more of a chewy cookie texture.
NOW WAS THAT RIDICULOUSLY EASY OR WHAT??