Chocolate Chip Cake Batter Cookies – gorgeous, sprinkle-filled, soft and chewy chocolate chip cookies with a cake batter twist make these delightful cookies out-of-this-world DELICIOUS!!
Aren’t these Chocolate Chip Cake Batter Cookies gorgeous?
I love looking at them, of course, eating them is tremendously AWESOME too! They’re AMAZING!!
Chocolate Chip Cake Batter Cookies were one of the first recipes I blogged about here on SBS. They’re an adaption from Sally’s Baking Addiction, and as you may know, she is AWESOME!
Unfortunately, my camera skills were less than desirable in the early days, and thus I felt these Chocolate Chip Cake Batter Cookies were not getting the justice they deserved.
And believe me, they deserve some SERIOUS justice!
Chocolate Chip Cake Batter Cookies are easy-peasy and combine the softness of confetti cake with the chewiness of chocolate chip cookies to make MONSTER DELICIOUS cookies.
You just can’t go wrong with Chocolate Chip Cake Batter Cookies.
If you’re going to knit-pick for a downside to these cookies then it’s that the dough requires refrigeration. Don’t skip this step. Your life will be easier and your cookies will be better if you don’t.
The silver lining, you can refrigerate the dough for 3-4 days, so make that dough ahead of time and get back to it later.
And now, for our previously written post.
Original text from September 23, 2013:
As a cupcake lover, there isn’t anything better than cupcakes, but a cookie made with cake batter does come pretty darn close. Enter Chocolate Chip Cake Batter Cookies.
Chocolate Chip Cake Batter Cookies are slightly modified chocolate chip cookies with a cake batter twist, the addition of a white boxed cake mix and sprinkles.
The recipe for Chocolate Chip Cake Batter Cookies is simple, uses typical baking ingredients, and doesn’t take long to bake. The dough NEEDS to be refrigerated for at least an hour though.
The refrigeration makes the sticky dough easier to work with and helps prevent the cookie dough from over-spreading when baking. It is a small price to pay for the yummy goodness that is Chocolate Chip Cake Batter Cookies.
The Chocolate Chip Cake Batter Cookies recipe is pretty true to the original with a few minor tweaks. I opted for mini chocolate chips and used fewer of them, as well as fewer sprinkles. I like my cookies a little less “loaded”. I tend to lean towards less is more.
Chocolate Chip Cake Batter Cookies have quickly become one of my favorite cookies with their fun, festive, and tastiness. They’ll be a favorite of yours too. I promise.
Gorgeous, sprinkle-filled, soft and chewy chocolate chip cookies with a cake batter twist make these delightful cookies out-of-this-world DELICIOUS!!
- 1 and 1/4 cup all-purpose flour
- 1 and 1/4 cup white boxed cake mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
- 1/3 cup sprinkles
In a large bowl, whisk together flour, boxed cake mix, baking soda, and salt. Set aside.
In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg and vanilla extract; mix until creamy.
Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix dough. Fold in chocolate chips and sprinkles.
Cover and refrigerate dough for a minimum of one hour. This makes the dough more manageable and helps prevent over-spreading.
Preheat oven to 350F degrees.
Scoop dough into tablespoon balls, or use a #50 disher to scoop balls of dough. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
Bake 10-12 minutes, or until edges are slightly browned. Cookies may be soft in the middle but will set as they cool.
Allow cookies to cool on cookie sheet for 4 minutes, then transfer to a wire rack to cool completely. Eat & Enjoy!
Chocolate Chip Cake Batter Cookies should be stored in an airtight container and will keep 5+ days.
Recipe adapted from Sally's Baking Addiction.