Description
These Cake Batter Chocolate Chip Cookies combine the fun, sweet flavor of boxed cake mix with classic chocolate chip cookie ingredients to create a soft, flavorful cookie with a delightful sprinkle of colorful sprinkles. Chilling the dough prevents excessive spreading, resulting in perfectly thick and chewy cookies that balance light cake batter flavor with rich chocolate chips.
Ingredients
Dry Ingredients
- 1 and 1/3 cup (167g) all-purpose flour (spooned & leveled)
- 1 and 1/4 cups (190g) boxed cake mix (dry mix only)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons vanilla bean paste
Add-ins
- 1 cup (180g) chocolate chips (1/2 cup white and 1/2 cup semi-sweet recommended)
- 1/2 cup (80g) sprinkles
Instructions
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, dry boxed cake mix, baking soda, and salt to ensure even distribution and remove lumps. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter with granulated and brown sugars on medium-high speed for about 3 minutes until light and fluffy. This creaming process incorporates air for a tender texture.
- Add Egg and Vanilla: Add the egg and vanilla bean paste to the creamed butter and sugar. Mix on medium-high until fully combined, scraping down the bowl as needed to ensure even mixing.
- Mix Dry into Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture. Mix on medium-low speed until just combined to avoid overmixing which can toughen the cookies.
- Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and sprinkles by mixing on low speed until evenly distributed throughout the dough.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours. Chilling is essential to prevent the cookies from spreading too much during baking. If refrigerating for longer, roll the dough into balls after 2 hours, place on a plate, cover, and keep refrigerated or freeze for up to 3 months.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Form Cookie Balls: Scoop about 1.5 tablespoons (35g) of cold dough for each cookie, shaping the dough balls taller than wide for thicker cookies. Work in batches and keep unused dough refrigerated.
- Bake Cookies: Bake the cookies for 13–15 minutes until edges are lightly browned. The centers will appear soft but will set as the cookies cool. Optionally, press additional chocolate chips onto the tops of warm cookies for appearance.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store: Store cookies covered at room temperature to keep fresh for up to 1 week.
Notes
- Chilling the dough is critical to prevent cookies from spreading too thin; do not skip this step.
- Freezing dough balls allows for make-ahead convenience; add an extra minute to baking time when baking from frozen.
- Using a mix of white and semi-sweet chocolate chips enhances both flavor and visual appeal.
- Vanilla bean paste can be substituted with pure vanilla extract if unavailable.
- Line baking sheets with parchment paper or silicone mats for even baking and easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
