Recipes · Uncategorized

Cake Batter Chocolate Chip Cookies

  • 1 ¼ cup All-Purpose Flour
  • 1 ¼ cup Yellow/Vanilla Boxed Cake Mix
  • ½ teaspoon Baking Soda
  • ¾ cup (1 ½ sticks) Unsalted Butter, softened
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, packed
  • 1 Egg, room temperature
  • 1 ½ teaspoons Vanilla Extract
  • 1 cup Chocolate Chips
  • ½ cup Sprinkles
  1. In large bowl, sift together flour, cake mix, and baking soda; set aside
  2. Using a mixer with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth; add the egg and mix on high until combined, about 1 minute
  3. Scrape down the sides and bottom of the bowl as needed; add the vanilla and beat on high until combined
  4. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined; add the chocolate chips and sprinkles; mix on low until the add-ins are evenly disbursed
  5. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours; this is mandatory; if you chill the dough longer than 2 hours, roll the cookie dough into calls after the 2 hour mark
  6. Once the dough has been chilled, preheat oven to 350F; line two large cookie sheets with parchment paper
  7. Scoop rounded balls of the cold dough onto ungreased baking sheet, 1 ½ tablespoons of cookie dough per cookie; shape dough balls to be taller then wider; press a few chocolate chips into the tops of cookie dough balls
  8. Bake cooke for 10-12 minutes until edges are slightly browned; the cookies will set as they cool

Don’t forget to get these essential baking supplies!




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