Cake Batter Chocolate Chip Cookies

CAKE BATTER CHOCOLATE CHIP COOKIES

10/20/2017

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?

Cake Batter Chocolate Chip Cookies

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!

Cake Batter Chocolate Chip Cookies

CAKE BATTER CHOCOLATE CHIP COOKIES

Who would have ever thought to use dry cake mix and sprinkles in cookies?
These are the secret ingredients in Cake Batter Chocolate Chip Cookies for the perfect flavor and chew! If you prefer a slightly less-sweet cookie, replace the white chocolate chips with semi-sweet chocolate chips.

Cake Batter Chocolate Chip Cookies

INGREDIENTS:
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:

In a medium mixing bowl, whisk together dry cake mix, flour, cornstarch, baking soda and salt until well blended; set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined.
Slowly add half of the flour mixture to the wet ingredients and mix on low-medium speed until just combined; add remaining half of flour mixture and mix just until combined.
Add the chocolate chips and sprinkles; stir gently until evenly combined into the cookie dough.
Cover the bowl tightly with plastic wrap and refrigerate dough overnight – THIS STEP IS MANDATORY! The dough is fairly sticky, so chilling the dough helps prevent the cookies from spreading too much.
When ready to bake, preheat your oven to 350°. Line baking sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, one pan at a time, using about 1.5 tablespoons (size 40 cookie scoop) of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide. Refrigerate your cookie dough to keep it chilled between batches.
Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 11 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chocolate chips into the tops of the cookies immediately after taking them out of the oven.
Cool the cookies on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Cookies will stay fresh in an airtight container at room temperature for up to 1 week - if they last that long!

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.

© SnowflakesandCoffeecakes. All images, attachments & content are copyright protected unless otherwise indicated. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.