Cake Batter Chocolate Chip Cookies

Name: Cake Batter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 24 -48 cookies
Ingredients: 1 1/4 cups unbleached all-purpose flour; 1 1/4 cups vanilla or yellow cake mix; 1/2 teaspoon baking soda; 1/2 teaspoon salt (slightly less if you are using salted butter); 3/4 cup butter; 1/2 cup granulated sugar; 1/2 cup light brown sugar; 1 egg; 2 teaspoons vanilla extract; 1 cup chocolate chips; 1/2 cup sprinkles / Jimmies

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
55 mins
Servings
24 -48 cookies
Calories
192 kcal
Course
Baked Goods
Cuisine
American

Cake Batter Chocolate Chip Cookies

Shannon Lee

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A true celebration cookie, cake batter/mix cookies bursting with sprinkles and chocolate chips! Plan ahead, these cookies need some chill time, about 15-30 minutes.

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Ingredients

Servings

1 1/4 cups unbleached all-purpose flour I like Bobs Red Mill
1 1/4 cups vanilla or yellow cake mix just the dry mix, I used an Organic Natural Cake Mix
1/2 teaspoon baking soda
1/2 teaspoon salt (slightly less if you are using salted butter)
3/4 cup butter room temp (1 1/2 sticks)
1/2 cup granulated sugar I used all natural, unbleached cane sugar
1/2 cup light brown sugar packed
1 egg room temperature (if forgot, place egg in bowl of warm, not hot, water for 5-7 minutes)
2 teaspoons vanilla extract
1 cup chocolate chips I used Ghirardelli Milk Chocolate, but try Semi-Sweet, Bitter-Sweet, White Chocolate or any combination therein
1/2 cup sprinkles / Jimmies I used rainbow, but use whatever color for your occasion

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Instructions

In a medium bowl, sift together flour, cake mix, baking soda and salt and set aside. In the bowl of a stand or hand mixer, cream the softened butter for 1-2 minutes until lighter in color and fluffy.
Add the sugars and beat on medium-high for 4-6 minutes until sugars are combined, if using natural sugars, you will need to beat on the longer side. Scrape down sides and bottom of bowl. Add egg and mix until combined, about 1 minute. Scrape down sides of bowl.
Add vanilla and beat on medium until combined. On low, carefully add in the flour/cake mixture and mix on medium-low until combined, scraping down sides and paddle if necessary. With the mixer on low mix in your chocolate chips until combined. Add sprinkles/jimmies and mix in carefully on low or by hand until combined.
Dough will be a little to very sticky (mine wasn't very sticky) DO NOT MISS THIS NEXT STEP...chilling helps the cookies to keep from spreading too much. Cover the dough with plastic wrap and refrigerate for at least 30 minutes, up to 3-4 days. If you chill longer than 2 hours, make sure to scoop and roll dough balls at the two hour mark. Return to fridge, covered until ready to bake.
Once the dough has been chilled, preheat the oven to 350° and line 2-3 large cookie sheets with parchment paper. Depending on your desired cookie size, using a small or medium scoop, scoop dough balls onto prepared sheet pans. Gently squeeze the middle of the dough ball to make it taller than it is wide.
For small cookies, bake 6-8 minutes (mine were done perfectly at 6) for larger cookies, bake for 8-10 minutes (mine were done at 8)
The cookies are done, when the edges are a dull color and slightly golden, the centers will appear undercooked and a bit glossy, but they will set up as they cool. Remove from oven and allow to cool on the cookie sheet for 4 minutes or so, then remove with spatula to a wire cooling rack.
Once cookies are cooled store in an airtight container for up to a week on the counter. Most cookies freeze beautifully! If not consuming within a week, wrap in plastic wrap and freeze. They are perfect to plop into a lunch box.
Cookie dough may also be frozen in balls, store in freezer baggies or container and when ready to bake, remove from freezer, place on prepared pan and allow to thaw while you preheat your oven. Bake as directed.

Equipments used:

Notes

This recipe is adapted from Sally's Baking Addiction.

Nutrition Information

Show Details

Serving 2cookies Calories 192kcal (10%) Carbohydrates 28g (9%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 23mg (8%) Sodium 179mg (7%) Potassium 23mg (1%) Fiber 0.5g (2%) Sugar 20g (40%) Vitamin A 204IU (4%) Vitamin C 0.05mg (0%) Calcium 33mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 24-48 cookies

Amount Per Serving

Calories 192 kcal

% Daily Value*

Serving	2cookies
Calories	192kcal	10%
Carbohydrates	28g	9%
Protein	2g	4%
Fat	8g	12%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.3g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.3g	15%
Cholesterol	23mg	8%
Sodium	179mg	7%
Potassium	23mg	0%
Fiber	0.5g	2%
Sugar	20g	40%
Vitamin A	204IU	4%
Vitamin C	0.05mg	0%
Calcium	33mg	3%
Iron	1mg	6%