Cake Batter Chocolate Chip Cookies (Printable Version)
Soft, chewy cookies blend cake mix, chocolate chips, and sprinkles for a colorful, festive bite. #chewycookies #chocolatechip #bakingjoy
# Ingredients:
→ Dry Ingredients
01 -
1 and 1/3 cups all-purpose flour, spooned and leveled
02 -
1 and 1/4 cups yellow or vanilla boxed cake mix, dry
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
3/4 cup unsalted butter, softened to room temperature
06 -
1/2 cup granulated sugar
07 -
1/2 cup packed light brown sugar
08 -
1 large egg, at room temperature
09 -
1 and 1/2 teaspoons pure vanilla extract
10 -
1 cup chocolate chips, divided equally between white and semi-sweet
11 -
1/2 cup multicolored sprinkles
# Steps:
01 -
Sift together the all-purpose flour, cake mix, baking soda, and salt in a large mixing bowl. Set aside.
02 -
Using a stand mixer or hand mixer, beat the softened butter, granulated sugar, and light brown sugar on medium speed until the mixture is creamy. Add the egg and vanilla extract, blending until fully incorporated.
03 -
Gradually mix in the previously prepared dry ingredients. Stir in the chocolate chips and sprinkles by hand until evenly distributed.
04 -
Cover the dough and refrigerate for a minimum of 2 hours to allow it to firm and flavors to develop.
05 -
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough in tablespoon-sized portions onto the prepared sheets, spacing them evenly.
06 -
Bake for 13 to 15 minutes, until edges are lightly golden and centers remain soft. Avoid overbaking for best texture.
07 -
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
Chilling the dough prevents excessive spread and results in a chewy texture.
02 -
Dough balls may be frozen for up to 3 months and baked directly from frozen, adding 1–2 minutes to the bake time.