Cake Batter Chocolate Chip Cookies

Cake Batter Chocolate Chip Cookies are a delightful twist on the classic treat. If you’ve ever craved the taste of cake batter but wanted that satisfying chewiness of a cookie, you’re in for a treat. These cookies deliver a soft, cake-like texture with the added deliciousness of chocolate chips and sprinkles. Perfect for any occasion—birthdays, family gatherings, or just a cozy night in—every bite feels like a celebration. Plus, this recipe is super easy to follow, making it simple to whip up a batch whenever the craving strikes. Whether you’re a seasoned baker or just starting out, making these cookies can be a fun and rewarding experience. So, let’s grab our ingredients and get baking!

Jump to:

• Why This Recipe Works
• Why You’ll Love This Cake Batter Chocolate Chip Cookies
• Ingredients
• Prepare the Dry Ingredients
• Cream the Butter and Sugars
• Incorporate the Wet Ingredients
• Combine Wet and Dry Mixtures
• Add Chocolate Chips and Sprinkles
• Chill the Dough
• Preheat the Oven
• Shape the Cookie Dough Balls
• Bake the Cookies
• Cool the Cookies
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Breakfast Recipes:
• 📖 Recipe Card

Why This Recipe Works

This recipe combines the nostalgic flavor of cake batter with the beloved texture of chocolate chip cookies. By mixing all-purpose flour with dry cake mix, we create a soft and chewy cookie that captures that irresistible taste of cake. One key to success is chilling the dough. This crucial step helps the cookies maintain their shape and prevents the all-too-common issue of spreading during baking. So, relax and prepare for some cookies that taste just like a slice of birthday cake!

Why You’ll Love This Cake Batter Chocolate Chip Cookies

These cake batter chocolate chip cookies shine in any setting. They lift spirits during birthday parties, cozy up family movie nights, or satisfy a sweet tooth after a long day. Those vibrant sprinkles? They add a joyful touch, turning each cookie into a little celebration. Plus, since the recipe is straightforward, you can start indulging in these cookies before you know it!

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)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 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
• 1 cup (180g) chocolate chips (1/2 cup white and 1/2 cup semi-sweet)
• 1/2 cup (80g) sprinkles

Prepare the Dry Ingredients

To kick things off, grab a large bowl. Sift together the all-purpose flour, cake mix, baking soda, and salt into that bowl. This step ensures even mixing and helps create a uniform dough. Set this mixture aside for now.

Cream the Butter and Sugars

In another bowl, take a hand mixer (or stand mixer with a paddle attachment) and beat the softened butter along with the granulated sugar and brown sugar at medium speed. Keep mixing until the mixture becomes creamy and smooth—this should take about a minute.

Incorporate the Wet Ingredients

Now, it’s time to add the egg. Mix on high speed until everything is well combined, which should only take around one minute. Don’t forget to scrape down the bowl as needed to make sure all the ingredients blend properly. Add in the vanilla extract next and beat until it’s fully incorporated.

Combine Wet and Dry Mixtures

Gradually introduce the dry flour mixture into the wet ingredients. Mix at low to medium speed until everything is just combined. You want to be careful here and avoid overmixing to keep those cookies chewy and delicious.

Add Chocolate Chips and Sprinkles

Now comes the fun part! Gently fold in the chocolate chips and sprinkles using a spatula. Make sure they’re evenly distributed throughout the cookie dough so that every bite is filled with sweetness and color.

Chill the Dough

Take the dough and cover it tightly with plastic wrap. Refrigerate it for at least two hours or even up to three to four days. Chilling is vital, as it prevents the cookies from spreading too much while baking. If you plan on longer chilling, you can roll the dough into balls after two hours for easy storage.

Preheat the Oven

Once the dough has chilled, it’s time to preheat your oven to 350°F (177°C). While that heats up, line two large cookie sheets with parchment paper or silicone baking mats—this helps the cookies bake evenly.

Shape the Cookie Dough Balls

Using a medium cookie scoop, grab rounded balls of dough, about 1.5 tablespoons each. Place them on the prepared baking sheets, ensuring the dough balls are taller than they are wide for better results.

Bake the Cookies

Set your cookies to bake in the preheated oven for about 13-15 minutes. Look for lightly browned edges and soft centers. For an extra touch of charm, you might want to press additional chocolate chips into the tops of the cookies while they’re still warm.

Cool the Cookies

After baking, let the cookies cool on the baking sheet for about five minutes. Then, carefully transfer them to a wire rack to cool completely. This step is essential to maintain that perfect soft center and crispy edge.

Serving Suggestions

These cookies shine when paired with a glass of cold milk. For an added treat, warm them slightly before serving. They also complement coffee or tea perfectly, elevating your snack experience.

Tips for Success

• Ensure your butter is soft, not melted; this helps achieve the right texture.
• Don’t skip the chilling process—it’s important for keeping the cookie shape.
• Feel free to experiment with various types of chocolate chips or candies for a fun twist!

Variations

Want to switch things up? Swap in gluten-free flour to maintain great flavor while making these cookies suitable for gluten-sensitive individuals. You could also add crushed nuts for some texture or use different cake mix flavors, like chocolate or red velvet, for exciting variations.

Storage Tips

Store any leftover cookies in an airtight container at room temperature for up to a week. If you want to save some for later, freeze them in individual bags for up to three months. If you bake them straight from frozen, just add an extra minute or two to the baking time.

FAQs

Can I use any flavor of cake mix for these cookies?
Absolutely! Feel free to experiment with different cake mix flavors like chocolate or funfetti to switch things up.

Do I need to chill the cookie dough?
Yes! Chilling is crucial for preventing spreading and achieving that delightful chewy texture.

How do I know when the cookies are done baking?
Check the edges—they should be lightly browned, while the centers will still look soft. They will set more as they cool.

Can I freeze unbaked cookie dough?
Definitely! Shape the dough into balls and freeze them for up to three months.

What can I do if my cookies come out too flat?
Be sure you chilled the dough properly and didn’t overmix it during preparation.

These Cake Batter Chocolate Chip Cookies are sure to bring joy to your kitchen and sweetness to your day. With simple ingredients and straightforward steps, baking these cookies is an enjoyable experience that always brings about happy moments. Let’s roll up those sleeves and get started!

More Easy Breakfast Recipes:

• Pecan Caramel Banana Cake
• Banana Peanut Butter Cups
• Smoked Salmon Breakfast Bagel
• Snickerdoodle Mug Cake

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