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Triple Chocolate Chip Cake Batter Cookies {with Snowcaps!}

1 1/4 cups all-purpose flour

1 1/4 cups chocolate boxed cake mix (I used Betty Crocker Super Moist Triple Chocolate Fudge)

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

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

1/2 cup granulated sugar

1/2 cup brown sugar

2 large eggs, at room temperature

1 1/2 teaspoons vanilla extract

1/2 cup chocolate chips (I used Hershey's Milk Chocolate Baking Melts)

1/2 cup white chocolate chips

1/2 cup Snowcaps candy (1 3.1 ounce box)

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

In the bowl of an electric mixer, cream together the softened butter, sugar, and brown sugar until creamy. Mix in the eggs one at a time and the vanilla extract.

Add the flour mixture to the butter mixture and mix until just combined. Stir in the chocolate chips, white chocolate chips, and Snowcaps.

Chill the dough for at least 1 hour. 

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. Bake cookies for 10-12 minutes. The centers will still appear soft, but the cookies will set as they cool. 

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