So let's get started, this isn't just your ordinary chocolate chip cookie, this is a Cake Batter Cookie recipe with an overdose of sprinkles. The recipe comes from one of my favorite blogs, Sallys Baking Addiction. All of her cookie recipes are insanely delish and uber creative with the different flavor combinations and toppings she is able to put into a tablespoon of cookie dough.
What is so special about this recipe? Cake batter mix. When I read this in the ingredient list I was a little uneasy. But hey, I just tried my very first pudding mix cookie, so the logical next step is cake mix. The result...fabulousness.
It truly does taste like cake batter, but in cookie form, how is that possible? Not only are these cookies easy on the pallet, they are soft and chewy beyond belief. The addition of cake mix makes these a cinch to make, plus, since you use cake mix as your base ingredient you can add whatever mix-ins your little heart desires, chocolate cake mix, red velvet, etc. the flavor possibilities are endless!
So, let's get mixing! Sift (or whisk) the dry ingredients in a seperate bowl, and cream the butter and sugars until light and fluffy. Next add the egg and vanilla, and slowly beat in the dry ingredients, being sure not to over-mix the dough. Over-beating the mixture at this point is imperative due to the possibility of the gluten in the flours being over-worked, creating a tough, dry cookie (nobody wants that!). Once combined, add in the chocolate chips (white and semi-sweet) as well as those sprinkles. The dough will look colorful and taste delicious!
Place the dough in the refrigerator to chill for at least one hour. By letting the dough chill for even a short period of time, you will relax the gluten in the dough creating a soft cookie, not tough and rubbery. Also, refrigerating the dough gives the flour more time to absorb the liquid, which creates a firm and non-sticky dough which produces a cookie with a better taste and consistency.
Scoop approximately one tablespoon of dough onto ungreased baking sheets. Bake in an oven preheated to 350 degrees until the cookies are lighlty browned on the edges. Note: they still may look undercooked in the center like the picture below.
Allow the cookies to cool on the baking sheet for a few minutes, they will continue to cook and will ensure a soft and chewy cookie.
Transfer to a wire rack to cool completely, and yes, you may steal a few warm ones for yourself :)
One last tip! Try adding a festive addition of red and green sprinkles to make these cookies a hit wherever you bring them this holiday season, so start softening your butter and get baking!
Cake Batter Chocolate Chip Cookies
- 1 and 1/4 cup all-purpose flour
- 1 and 1/4 cup white boxed cake mix
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, at room temperature
- 1.5 teaspoons vanilla
- 1 cup chocolate chips (mix white and semisweet chocolate chips)
- 1/2 cup sprinkles
In a large bowl, sift or whisk together the flour, cake mix and baking soda and set aside. In a separate bowl, cream together the butter and sugars with an electric mixer on medium speed until light and fluffy (1-2 minutes). Add the egg and vanilla and mix until creamy (30 seconds).
Add the dry ingredients to the wet ingredients and mix until just combined, being sure not to over-mix. Fold in the chocolate chips and sprinkles with a wooden spoon until evenly distributed throughout the batter.
Cover and refrigerate dough for at least 1 hour.
Preheat oven to 350 degrees.
Roll heaping tablespoons of the chilled dough into a ball and place on an ungreased baking sheet about 2 inches apart. Bake for 10-12 minutes until edges are slightly browned and the centers are slightly undercooked.
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
original source: Sallys Baking Addiction