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Cake Batter Chocolate Chip Cookies Recipe

Cake Batter Chocolate Chip Cookies Recipe
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★★★★★

5.3 from 18 reviews

These Cake Batter Chocolate Chip Cookies combine the nostalgic flavor of cake mix with classic chocolate chip cookies for a soft, chewy treat with a hint of vanilla cake sweetness and delightful bursts of chocolate in every bite. Perfect for those who love a fun twist on traditional cookies.

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, not the entire box)
  • 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 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Add-ins

  • 1 cup (180g) chocolate chips (recommended 1/2 cup white chocolate chips and 1/2 cup semi-sweet chocolate chips)
  • 1/2 cup (80g) sprinkles (optional, for decoration)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dry cake mix, baking soda, and salt. Set this dry mixture aside.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter with granulated sugar and brown sugar until light, fluffy, and creamy, about 2-3 minutes.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined and smooth, scraping down the sides of the bowl as needed.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing to keep cookies tender.
  6. Fold in Chocolate Chips and Sprinkles: Gently fold in the chocolate chips and sprinkles with a spatula until evenly distributed throughout the dough.
  7. Portion the Dough: Scoop dough using a medium cookie scoop or spoon onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake cookies in the preheated oven for 10-12 minutes, or until edges are lightly golden but centers remain soft. They will set as they cool.
  9. Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use the dry cake mix only; avoid using the entire box including frosting or wet contents.
  • Butter should be softened to room temperature but not melted to achieve the perfect cookie texture.
  • For best results, chill dough for 30 minutes if time allows to reduce spreading.
  • Feel free to mix different types of chocolate chips for varied flavor and texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • You can freeze the cookie dough balls and bake directly from frozen, adding an extra minute or two to baking time.

Nutrition

Keywords: cake batter chocolate chip cookies, cake mix cookies, soft chocolate chip cookies, easy dessert, homemade cookies

Find it online: https://kitchenbynora.com/cake-batter-chocolate-chip-cookies-recipe-2/