Cake Batter Chocolate Chip Cookies

By Ellie

12 Person

145 Minutes

0 Calories

These cake batter chocolate chip cookies are a cross between delicious, soft-baked chocolate chip cookies and sprinkle filled confetti cake. If you like chocolate chip cookies and you like cake batter, you will love these soft and chewy cookies! These cookies are perfectly thick, full of sprinkles, cake batter flavor, both white & semi-sweet chocolate chips, soft, crinkly, and thick.

Ingredients

1/2 cup sprinkles
1 cup chocolate chips
1 1/2 tsp. pure vanilla extract
1 egg
1/2 cup light brown sugar
1/2 cup granulated sugar
3/4 cup unsalted butter, softened to room
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 cups yellow or vanilla boxed cake mix

Method

01

In a large bowl, sift together flour, cake mix, salt, and baking soda. Set aside.
02

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
03

Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined.
04

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.
05

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark.
06

Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
07

Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies).
08

Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1 1/2 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above.
09

Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.
10

Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool.
11

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Related Tags

Chocolate Chip Cookie Recipes

Dessert Recipes

Cookie Recipes

Snacks Recipes

Thanksgiving Desserts Recipes

Cake Batter Chocolate Chip Cookies

4.8

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 135 Mins
Cook Time 10 Mins
Total Time 145 Mins

02 Ingredients

1/2 cup sprinkles

1 cup chocolate chips

1 1/2 tsp. pure vanilla extract

1 egg

1/2 cup light brown sugar

1/2 cup granulated sugar

3/4 cup unsalted butter, softened to room

1/2 tsp. salt

1/2 tsp. baking soda

1 1/4 cups yellow or vanilla boxed cake mix

03 Method

Step 1

In a large bowl, sift together flour, cake mix, salt, and baking soda. Set aside.

Step 2

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.

Step 3

Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined.

Step 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.

Step 5

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark.

Step 6

Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

Step 7

Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies).

Step 8

Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1 1/2 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide, as pictured above.

Step 9

Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

Step 10

Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool.

Step 11

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

04 Author