Chocolate Chip Cake Batter Cookies
Gorgeous, sprinkle-filled, soft and chewy chocolate chip cookies with a cake batter twist make these cookies out-of-this-world DELICIOUS!!
Ingredients
- 1 and ¼ cup all-purpose flour
- 1 and ¼ cup white boxed cake mix
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, at room temperature
- 1 and ½ teaspoons vanilla extract
- ½ cup mini chocolate chips
- ⅓ cup sprinkles
Instructions
- 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 mini chocolate chips and sprinkles.
- Cover and refrigerate cookie 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!
Notes
Chocolate Chip Cake Batter Cookies should be stored in an airtight container and will keep 5+ days.
Recipe adapted from Sally's Baking Addiction.
