Print

Cake Batter Chocolate Chip Cookies

Cake Batter Chocolate Chip Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful taste of Cake Batter Chocolate Chip Cookies, a sweet treat that perfectly blends the nostalgic flavors of cake batter with the comforting goodness of chocolate chips. These cookies are soft, chewy, and bursting with vibrant sprinkles, making them an instant hit for any occasion. Whether you’re celebrating a birthday or simply enjoying a cozy afternoon at home, these cookies will fill your kitchen with an irresistible aroma and bring smiles to your family and friends. Plus, they’re easy to whip up, even for novice bakers! Get ready to bake a batch of joy that you’ll want to make again and again.

Ingredients

Scale
  • 1 and 1/3 cup (167g) all-purpose flour (spooned & leveled)
  • 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (just the DRY mix)
  • 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)
  • 1/2 cup (80g) sprinkles

Instructions

  1. In a large bowl, sift together the flour, cake mix, salt, and baking soda.
  2. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter along with both sugars on medium speed until creamy and smooth. Once combined, add the egg and beat on high until fully mixed.
  3. Add in the vanilla extract. Gradually incorporate your dry mixture into this buttery goodness by mixing on low-medium speed until just combined. Finally, fold in the chocolate chips and sprinkles until evenly distributed.
  4. Cover your bowl tightly with plastic wrap and refrigerate the dough for at least two hours.
  5. Once chilled, preheat your oven to 350°F (177°C). Line two large cookie sheets with parchment paper.
  6. Scoop rounded balls of dough onto an ungreased baking sheet using about one-and-a-half tablespoons per cookie.
  7. Bake for about 13–15 minutes until their edges are lightly browned while keeping their centers soft.
  8. After letting them cool on the baking sheet for five minutes, transfer them to a wire rack to cool completely.

Nutrition

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