Cake Batter Chocolate Chip Cookies Recipe

Introduction

These Cake Batter Chocolate Chip Cookies combine the nostalgic flavor of boxed cake mix with classic chocolate chips and sprinkles for a fun twist on a timeless treat. Soft, colorful, and irresistibly sweet, they make a perfect dessert for any occasion.

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)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 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
• 1 cup (180g) chocolate chips (1/2 cup white and 1/2 cup semi-sweet recommended)
• 1/2 cup (80g) sprinkles

Instructions

1. Step 1: In a large bowl, sift together the flour, cake mix, salt, and baking soda. Set aside.
2. Step 2: Using a hand or stand mixer with a paddle attachment, beat the softened butter and both sugars on medium speed until creamy and smooth, about 3 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the bowl as needed, then add vanilla and beat until combined.
3. Step 3: Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Stir in chocolate chips and sprinkles on low speed until evenly distributed.
4. Step 4: Cover the dough tightly and refrigerate for at least 2 hours or up to 3-4 days. This chilling step is important to prevent spreading. If chilling longer than 2 hours, roll dough into balls and store refrigerated or freeze for up to 3 months.
5. Step 5: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats.
6. Step 6: Scoop rounded 1.5 tablespoon (about 35g) dough balls onto ungreased baking sheets. Shape dough balls to be taller than wide. Keep dough refrigerated when working in batches.
7. Step 7: Bake for 13-15 minutes, until edges are lightly browned. Centers will look soft but will firm up as cookies cool. Optional: press extra chocolate chips on top while cookies are still warm for a pretty finish.
8. Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use a combination of white and semi-sweet chocolate chips for a balance of sweetness and texture.
• Chilling the dough is essential to prevent cookies from spreading too thin and losing their soft center.
• Add your favorite sprinkles or substitute with colorful sugar crystals for different looks.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free blend of equal measure.

Storage

Store cookies covered at room temperature for up to 1 week. To keep them fresh longer, you can freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving. Leftover dough balls can also be frozen before baking; bake from frozen adding 1 minute to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, vanilla or yellow cake mix work best for a classic flavor, but you can experiment with other dry cake mix flavors to create your own unique twist.

Why do I need to chill the dough?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much during baking. It also enhances the flavor and texture, resulting in soft, thick cookies.

Cake Batter Chocolate Chip Cookies Recipe

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4.7 from 90 reviews

Delightfully soft and chewy Cake Batter Chocolate Chip Cookies combine the sweet, nostalgic flavor of boxed cake mix with the classic charm of chocolate chips and colorful sprinkles. These cookies are perfect for a fun twist on traditional chocolate chip cookies, offering a unique texture and a burst of vanilla flavor that is sure to please both kids and adults alike.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 13-15 minutes per batch
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)
• 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 (1/2 cup white and 1/2 cup semi-sweet recommended)
• 1/2 cup (80g) sprinkles

Instructions

1. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, cake mix, salt, and baking soda. Set this mixture aside for later use.
2. Cream Butter and Sugars: Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter along with granulated sugar and light brown sugar on medium speed until the mixture is creamy and smooth, about 3 minutes. This process helps to incorporate air and create a fluffy texture.
3. Add Egg and Vanilla: Add the egg and mix on high speed until combined, about 1 minute, scraping down the sides of the bowl as needed. Then add the vanilla extract and beat again on high until fully incorporated.
4. Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing on low to medium speed until just combined. Avoid overmixing to ensure tender cookies.
5. Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and sprinkles by mixing on low speed just until evenly distributed throughout the dough.
6. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3-4 days. Chilling is crucial to prevent excessive spreading during baking. For longer chilling, roll dough into balls after 2 hours and keep refrigerated or freeze for up to 3 months.
7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking.
8. Scoop Dough: Scoop rounded balls of cold dough onto the prepared baking sheets, using about 1.5 tablespoons (35g) per cookie. Shape the dough balls to be taller rather than wide for optimal baking. Keep the remaining dough refrigerated while working in batches.
9. Bake Cookies: Bake the cookies for 13-15 minutes until the edges are lightly browned but the centers remain soft. For an attractive finish, optionally press a few extra chocolate chips on the tops of the warm cookies.
10. Cool and Store: Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store cookies covered at room temperature for up to one week.

Notes

• Chilling the dough is essential to prevent spreading and achieve the best texture.
• You can freeze cookie dough balls for up to 3 months; add 1 minute to baking time if baking from frozen.
• Use a medium cookie scoop for uniform cookie size and shape.
• Pressing extra chocolate chips on top while cookies are warm is optional but enhances appearance.
• Sprinkles add a festive touch but can be omitted or substituted as desired.

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