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Cake Batter Chocolate Chip Cookies Recipe

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★★★★

4 from 72 reviews

These cake batter chocolate chip cookies combine the fun flavor of boxed cake mix with classic chocolate chip cookies, resulting in soft, chewy, and flavorful treats. With added sprinkles for a festive touch, these cookies are perfect for parties, celebrations, or any time you crave a nostalgic, colorful cookie.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/3 cup (167g) all-purpose flour (spooned & leveled)
  • 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (dry mix only)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Add-ins

  • 1 cup (180g) chocolate chips (1/2 cup white and 1/2 cup semi-sweet recommended)
  • 1/2 cup (80g) sprinkles

Instructions

  1. Combine dry ingredients: In a large bowl, sift together the all-purpose flour, cake mix, baking soda, and salt. Set this mixture aside for later use.
  2. Cream butter and sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter with granulated sugar and light brown sugar on medium speed until the mixture is creamy and smooth, about 3 minutes.
  3. Add egg and vanilla: Add the egg and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Then add the vanilla extract and beat again on high until incorporated.
  4. Mix dry into wet: With the mixer on low to medium speed, gradually add the sifted dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
  5. Incorporate add-ins: Fold in the chocolate chips and sprinkles gently with the mixer on low speed until they are evenly distributed throughout the dough.
  6. Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3-4 days. Chilling is crucial to prevent excessive spreading during baking. If chilling longer than 2 hours, roll the dough into balls after 2 hours, place on a plate, cover, and keep refrigerated. Dough balls may also be frozen for up to 3 months; when baking from frozen, add 1 minute to the baking time.
  7. Prepare to bake: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for best results.
  8. Scoop dough: Using approximately 1.5 tablespoons (about 35g) per cookie, scoop rounded balls of the cold dough onto the prepared baking sheets. Shape the dough balls to be taller than wide to encourage thick cookies. Keep unused dough refrigerated while working in batches.
  9. Bake cookies: Bake for 13-15 minutes, or until edges are lightly browned and centers still look soft. For an extra touch, gently press additional chocolate chips onto the warm cookie tops if desired.
  10. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Storage: Store cooled cookies in an airtight container at room temperature for up to one week.

Notes

  • Do not skip chilling the dough; it prevents cookies from spreading too thin and helps develop flavor and texture.
  • You can freeze shaped dough balls for up to 3 months. Bake directly from frozen by adding 1 extra minute to the baking time.
  • Use a combination of white and semi-sweet chocolate chips for visual appeal and flavor balance, but any chocolate chips work well.
  • Sprinkles provide fun color and texture; omit for a more classic chocolate chip cookie.
  • Keep cookie dough refrigerated when handling in batches to maintain shape and texture.

Keywords: cake batter cookies, chocolate chip cookies, sprinkles cookies, soft cookies, chewy cookies, homemade cookies, festive cookies

Find it online: https://epicrecipebox.com/cake-batter-chocolate-chip-cookies-recipe/