Indulge in the sweet and irresistible combination of cake batter and chocolate chip cookies with this delicious recipe. These cookies are easy to make, bursting with flavor, and perfect for any occasion, from birthday parties to a sweet treat for yourself.
Why You’ll Love This Recipe?
- The blend of cake mix and traditional cookie ingredients creates a unique and delightful flavor profile.
- With simple ingredients and quick prep time, these cookies are perfect for last-minute baking sessions or meal prep for the week.
- The addition of sprinkles adds a fun and colorful touch, making these cookies a hit with both kids and adults.
Ingredient Notes:
- All-purpose flour: Provides structure and texture to the cookies.
- Yellow or vanilla boxed cake mix: Adds a hint of cake batter flavor without the need for measuring out individual ingredients.
- Baking soda: Helps the cookies rise and spread while baking.
- Unsalted butter: Adds richness and flavor to the dough.
- Granulated sugar and light brown sugar: Provide sweetness and help create a soft and chewy texture.
- Egg and vanilla extract: Bind the ingredients together and add depth of flavor.
- Chocolate chips: Use a mix of white and semi-sweet for a delicious contrast of flavors.
- Sprinkles: Add a pop of color and fun to the cookies.
Step-by-Step Instructions:
- In a large bowl, sift together flour, cake mix, baking soda, and salt. Set aside.
- Cream softened butter, granulated sugar, and brown sugar until smooth. Add egg and vanilla extract, then mix in the dry ingredients until just combined. Fold in chocolate chips and sprinkles.
- Chill the dough for at least 2 hours before scooping onto baking sheets. Bake at 350°F for 10-12 minutes until lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Helpful Tips:
- For a softer cookie, slightly underbake and allow them to finish setting on the baking sheet.
- Store leftover cookies in an airtight container at room temperature for up to a week.
- Feel free to swap out the chocolate chips for your favorite mix-ins, such as nuts or dried fruit.
Expert Tips for the Best Results:
- Use room temperature ingredients for even mixing and better texture.
- Don’t skip the chilling step, as it helps prevent the cookies from spreading too much.
- Experiment with different cake mix flavors for a variety of cookie options.
Serving Suggestions:
Enjoy these cake batter chocolate chip cookies with a glass of cold milk or a scoop of vanilla ice cream for the ultimate dessert experience.
Storage and Reheating Tips:
To keep these cookies fresh, store them in an airtight container at room temperature. To reheat, place them in a preheated oven at 350°F for a few minutes until warm.
Frequently Asked Questions:
- Can I freeze the cookie dough? Yes, you can freeze the dough for up to 3 months for future baking.
- Why do I need to chill the dough? Chilling the dough helps the flavors meld and prevents the cookies from spreading too much.
- Can I use a different cake mix flavor? Absolutely! Experiment with different flavors to create unique cookie variations.
Conclusion:
These cake batter chocolate chip cookies are a delightful twist on a classic treat, perfect for satisfying your sweet tooth. Give this recipe a try and let us know how much you love them! Happy baking!
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Cake Batter Chocolate Chip Cookies Recipe
- Prep Time: 2 hours, 15 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 28–32 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cake Batter Chocolate Chip Cookies are soft, chewy, and loaded with a mix of white and semi-sweet chocolate chips and colorful sprinkles. They are perfect for any celebration or just a fun treat!
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 (not the whole box and you just need the DRY mix)
- 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 egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup (180g) chocolate chips (I use 1/2 cup white and 1/2 cup semi-sweet)
- 1/2 cup (80g) sprinkles
Instructions
- In a large bowl, sift flour, cake mix, salt, and baking soda together. Set aside.
- Using a hand mixer or a stand mixer, beat the butter and sugars until creamy. Add the egg and vanilla, then mix in the flour mixture, chocolate chips, and sprinkles.
- Cover and refrigerate dough for at least 2 hours. Preheat oven, scoop dough onto baking sheets, and bake for 13-15 minutes.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential for preventing spreading.
- You can freeze the dough balls for up to 3 months before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg