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Cake Batter Chocolate Chip Cookies Recipe

Cake Batter Chocolate Chip Cookies Recipe
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★★★★★

4.9 from 7 reviews

These Cake Batter Chocolate Chip Cookies combine the rich flavors of vanilla cake mix with classic chocolate chips, creating a soft, chewy cookie with a delicious cake-like texture and extra sprinkles for a festive touch. Perfect for cookie lovers who want a fun twist on traditional chocolate chip 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 whole 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 egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Add-ins

  • 1 cup (180g) chocolate chips (half white chocolate chips and half semi-sweet chocolate chips recommended)
  • 1/2 cup (80g) rainbow sprinkles

Instructions

  1. Preheat and Prepare. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
  2. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, cake mix, baking soda, and salt to ensure they are evenly combined without lumps.
  3. Cream Butter and Sugars. In a large bowl, using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
  4. Add Egg and Vanilla. Beat in the egg and vanilla extract until fully incorporated and the mixture is smooth.
  5. Combine Wet and Dry. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
  6. Add Chocolate Chips and Sprinkles. Fold in the chocolate chips and sprinkles evenly throughout the dough using a spatula.
  7. Portion Dough. Using a cookie scoop or spoon, drop rounded tablespoon-sized balls of dough onto the prepared baking sheet spaced about 2 inches apart to allow spreading.
  8. Bake. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft for chewy cookies. The cookies will firm up as they cool.
  9. Cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Serve and Enjoy. Once cooled, these cake batter chocolate chip cookies are ready to serve. Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

  • Make sure your butter is properly softened to room temperature to ensure easy creaming with the sugars.
  • Using both white and semi-sweet chocolate chips gives a nice balance of sweetness and chocolate flavor.
  • The sprinkles add a fun pop of color and extra sweetness but can be omitted if desired.
  • Do not overbake; remove cookies when edges are set but centers are still slightly soft for best texture.
  • You can chill the dough for 30 minutes if it becomes too soft to handle or for thicker cookies.

Nutrition

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

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