Watergate Cookies

Watergate cookies topped with pecan pieces, stacked on a pink small cake stand

5 from 6 votes

Created by: Fun Cookie Recipes

52 small cookies

Prep Time 15

Cook Time 8

Total Time 23

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.

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