Tag Archives: cake batter

Celebrate Your Next Birthday (Or ANY Day Really) With These Cake Batter Chocolate Chip Cookies

16 May

I have been making funfetti cookies for years – they are cheap, easy to make, and they taste delicious – so what’s not to love about that, right? I was actually about to make another batch of those to gift to someone for their birthday when I came across these online – Cake Batter Chocolate Chip Cookies – basically a hybrid funfetti and chocolate chip cookie – all in one pretty, colorful treat!

Cake Batter Chocolate Chip Cookies  (Recipe Courtesy of Sally’s Baking Addiction)

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 1 1/4 cup yellow or vanilla boxed cake mix (I typically use vanilla cake mix – you just need the DRY mix)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup  chocolate chips (I used 1/2 cup of white and 1/2 cup of semi-sweet chocolate chips)
  • 1/2 cup sprinkles
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Assembled ingredients ready for action! Side note – this is a perfect time to use up all those half empty containers of sprinkles you have sitting around!

Directions:

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

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    Various stages of dough-inc the hodge podge of sprinkles (Easter, Valentine’s, Christmas – all present and accounted for!)

  3. 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
  4. Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats
  5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Make sure to keep dough chilled when working in batches.
  6. 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. You can also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

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    Obviously you can’t smell through the screen – but trust me – the smell that fills the kitchen as these bake is divineeee

  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
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I love the look of these – all the colors of the sprinkles, and the dots of the white and semi sweet chips – so pretty and unique!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

….Of course, freezing the baked cookies or the dough itself would mean that you would have to have some left after making a double batch…oops….

 

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My littlest critic approved of them (after intense pre-inspection!)

Needless to say – these were a hit – as a gift, and in my own house, too! One to make again, for sure!