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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.

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)
  • 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

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