Are you ready for a PARTY? Cake Batter Chocolate Chip Cookies - loaded with cake batter flavor, semi-sweet chocolate chips, white chocolate chips and a TON of sprinkles make for the prettiest and most delicious cookies ever!
Thick and chewy, loaded with tender vanilla flavor, and just screaming with colorful sprinkle colors - what's not to love?
When I first read about using cake mix in cookies from Sally's Baking Addiction, I was perplexed. Could it work? And I've made these with both Pillsbury Moist Supreme Vanilla and Yellow Cake Mix to rave reviews from my little ones over the years. (And one box of cake mix will make a double-batch of these delicious treats!)
I've tweaked the recipe to make it a little less sweet and a lot more thick and chewy...and it works!
With six birthdays to celebrate in October, these little cookies are always a crowd favorite, and just so much fun! If you're making these at other times of the year, you can change up your "sprinkles" to match the holiday - spring pastel colors for Easter; red, white & blue for patriotic holidays; orange and black for Halloween; and red and green for Christmas cookie plates. So much fun!
Hope that you and your "little ones" will love these as much as we do!
1-1/4 cup (190g) Pillsbury Moist Supreme Vanilla or Yellow Cake Mix (DRY mix only)
1-1/4 cup plus 3 tablespoons all-purpose flour (sifted, spooned & leveled)
1 tablespoon cornstarch
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter (softened to room temperature)
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1 egg (room temperature)
1 teaspoon Rodelle Pure Vanilla extract
1/2 cup semi-sweet chocolate chip
½ cup white chocolate chips
1/2 cup sprinkles
HOW I MAKE THESE:
NOTES: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature for 5 minutes and continue with step 7. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
YIELD: 30 cookies
INSPIRED BY: Sally’s Baking Addiction
Originally posted December 2012; revised and reposted October 2017.
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