These cake batter chocolate chip cookies combines two of my favorite things into one. The flavor of cake batter melded into a warm chocolate chip cookie!
Cake batter in cookie form? Yes please.
This recipe is not to be confused with the sprinkle chocolate chip cookies. Although they are nearly identical, this recipe substitutes some of the flour and sugar for dry cake mix. Hence the “cake batter” in the name of these cookies!
(If you are lucky enough to find special edition cake batter flavored white chocolate chips, even better, but otherwise regular white chocolate work just fine.)
Sure enough, these were great cake batter tasting tasting cookies. I most recently served them at a neighborhood happy hour and everyone raved. Cleary they are worthy of saving some of the dough to take up space in your freezer for those emergency cookie moments. Such as every day life.
This recipe actually made me think of all kinds of cake batter flavored cookies that could be made (similar to my streak of different cake batter dips). What other cake would you like to see in cookie form?
Post updated 8/3/22, photo above is the original.
- 1-1/2 cup all-purpose flour
- 1-1/4 cup yellow or white boxed cake mix
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 yolk, room temperature
- 1 Tbsp vanilla extract
- 1-1/2 cups semisweet chocolate chips
- 1-1/2 cups white chocolate chips
- 1/2 cup rainbow sprinkles
- Sift together the flour, cake mix, baking soda, and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand followed by the sprinkles.
- Lightly coat a 1/4 measuring cup with non-stick cooking spray. Scoop cookie dough, roll into a ball that is slightly taller than wide, and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results*.
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper).
- Place cookie dough onto the prepared cookie sheets, about 3 inches apart.
- Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
*This step is highly suggested. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.