Cake Batter Chocolate Chip Cookies
These Cake Batter Chocolate Chip Cookies combine the sweetness of cake mix with the classic cookie texture, making for a nostalgic and delightful treat.
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour Provides structure
- 1 1/4 cups vanilla, yellow, or white boxed cake mix Adds moisture and flavor
- 1/2 teaspoon baking soda Leavening agent
- 1/2 teaspoon salt Enhances flavor
Wet Ingredients
- 3/4 cup unsalted butter, softened to room temperature Provides richness
- 1/2 cup granulated sugar Adds sweetness
- 1/2 cup packed light brown sugar Contributes moisture and flavor depth
- 1 large egg, at room temperature Acts as a binding agent
- 1 1/2 teaspoons pure vanilla extract Enhances vanilla flavor
Mix-ins
- 1 cup chocolate chips Adds sweetness and richness
- 1/2 cup sprinkles Adds color and fun
Instructions
Preparation
- In a large bowl, sift together the all-purpose flour, boxed cake mix, salt, and baking soda. Set aside.
- In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually add the flour mixture and mix until just combined.
- Fold in the chocolate chips and sprinkles until evenly distributed.
- Chill the dough in the refrigerator for a minimum of two hours.
Baking
- Preheat the oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Scoop rounded balls of dough onto the prepared baking sheets, leaving space between them.
- Bake for about 13 to 15 minutes or until the edges are lightly browned.
- Allow cookies to cool on the baking sheets briefly before transferring to a wire rack.
Notes
Chill dough sufficiently to prevent excessive spreading during baking. Store airtight for up to five days or freeze for longer storage. Reheat briefly in the microwave for softness.