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