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Cake Batter Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 136 reviews

These Cake Batter Chocolate Chip Cookies combine the nostalgic flavor of boxed cake mix with classic chocolate chip cookies, resulting in soft, chewy, and colorful treats. With a perfect balance of cake mix, flour, and sprinkles, these cookies are a fun twist on the traditional favorite, ideal for parties or everyday indulgence.

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, not the whole box)
  • 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

Add-ins

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

Instructions

  1. Prep Dry Ingredients: In a large bowl, sift together the all-purpose flour, boxed cake mix, baking soda, and salt. Mix them thoroughly and set aside for later.
  2. Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter with granulated sugar and brown sugar on medium speed for about 3 minutes until the mixture is creamy and smooth.
  3. Add Egg and Vanilla: Add the egg to the creamed mixture and beat on high speed until fully incorporated, approximately 1 minute. Scrape down the sides and bottom of the bowl as needed. Then add the vanilla extract and beat again on high until combined.
  4. Combine Wet and Dry Ingredients: Add the sifted flour mixture to the wet ingredients and mix on low to medium speed until just combined. Avoid overmixing to keep the cookies tender.
  5. Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and sprinkles on low speed until evenly distributed throughout the dough.
  6. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, up to 3-4 days. This step prevents the cookies from spreading too much. For longer chilling, after 2 hours, roll dough into balls, place on a plate, cover tightly, and refrigerate or freeze up to 3 months if desired.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking.
  8. Shape and Bake Cookies: Scoop rounded balls of chilled dough, about 1.5 tablespoons or 35g each, onto the prepared baking sheets. Shape the dough balls to be taller than wide. Keep dough refrigerated while working in batches. Bake for 13-15 minutes until edges are lightly browned but centers remain soft.
  9. Optional Chocolate Chip Decoration: While cookies are still warm, press a few extra chocolate chips into the tops for a more attractive presentation.
  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 cookies covered at room temperature for up to 1 week to maintain freshness.

Notes

  • To freeze cookie dough: Roll dough into balls after chilling, freeze on a tray, then transfer to airtight bags for up to 3 months. Bake from frozen, adding 1 minute to baking time.
  • When baking, cold dough helps control spreading and maintains thickness.
  • Use parchment paper or silicone mats to prevent sticking and encourage even baking.
  • A medium cookie scoop ensures uniform cookie size for consistent baking.

Keywords: cake batter cookies, chocolate chip cookies, sprinkles cookies, soft cookies, easy cookie recipe, baking

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