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Cake Batter Chocolate Chip Cookies

1 1/4 cups all-purpose flour

1 1/4 cups yellow (or white) boxed cake mix

1/2 teaspoon baking soda

3/4 cup (1 1/2 sticks) butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg, at room temperature

1 1/2 teaspoons vanilla extract

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

1/2 cup sprinkles


In a large bowl, whisk together the flour, cake mix, and baking soda. Set aside.


In a separate bowl, cream together the butter, sugar, and brown sugar until creamy. Mix in the egg and vanilla until well-combined.


Add the flour mixture to the butter mixture and mix until just combined. Gently stir in the chocolate chips and sprinkles. Be careful not to over-mix!


Refrigerate dough for at least 1 hour (to prevent the cookies from spreading too much when baking).


Preheat oven to 350 degrees.


Scoop chilled dough into rounded tablespoons using a cookie scoop and place on a lightly greased or Silpat-lined baking sheet. Keep remaining dough in the refrigerator until ready to bake with it. Bake cookies for 10-12 minutes or until edges are slightly brown. The centers will still appear soft, but the cookies will set as they cool.


Allow to cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.


Source: Sally's Baking Addiction.


Printed From: Bakergirl

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