Cake Batter Chocolate Chip Cookies

I'm certain that will love these cake batter chocolate chip cookies! Enjoy a chewy cookie with slightly crisp edges studded with white chocolate chips and festive sprinkles. These taste like a cross between chocolate chip cookies mixed with funfetti vanilla cake— truly a cookie recipe that you'll make over and over again!

Does anything really live up to the one and only chocolate chip cookie? No, not really, but there are other cookie recipes out there that come close. Like this cookie. It's a recipe that I've been making for years and one that is loved by all.

I'm SO excited to share this with you— let's go!

Why You'll Love These Cake Batter Chocolate Chip Cookies

• Perfectly soft-baked with chewy texture
• Slightly crisp edges
• Festive with lots of holiday sprinkles
• Loaded with chocolate chips and white chocolate chips
• Has the icon cake batter flavor

Cake Batter Chocolate Chip Cookies Details

• Texture: With the help of cornstarch and an extra egg yolk, these cookies are chewy with slightly crisp edges.
• Flavor: These cookies taste like a cross between a chocolate chip cookie mixed with a vanilla cake without the hassle of making a cake!
• Time: Making the dough is on the quicker side, the additional time is due to chilling the dough for at least 1 hour.

Overview: How to Make Cake Batter Chocolate Chip Cookies

I've made this cookie recipe over 100 times— not an exaggeration. Let's review the steps:

1. In a large bowl, combine the flour, cake mix, cornstarch, salt, and baking soda together.
2. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium speed until creamy— about 1 minute. Add the egg and egg yolk and mix on high until combined. With the mixer on low, add the dry ingredients, in ½ cup increments, to the mixer. Increase speed to medium until just combined. Add the chocolate chips and sprinkles and mix on low until combined.
3. Leave the dough in the bowl or transfer to a container and cover tightly. Refrigerate the dough for at least 1 hour or up to 3 days. This is a required
4. Preheat the oven to 350°F. Line two large cookie sheets with silicone baking mats. Using a cookie scoop or a Tablespoon, roll about 1.5 Tablespoons into taller, rather than completely round, balls. Place the cookie dough balls onto the baking sheet. It's important to keep the dough that isn't being used yet in the refrigerator.
5. Bake the cookies for 10-11 minutes until the edges are slightly brown. The centers will appear soft, that's OK, they will continue to set on the baking sheet. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.

This Recipe Requires Dough Chilling

I know, I KNOW, finding a cookie recipe that requires chilling the dough is frustrating, but there's a reason for it! Letting the dough chill in the refrigerator allows the dough to firm up, helps the flavors develop and makes it easier to handle. Most recipes require some form of chilling— whether it's 1 hour or a up to a few days.

Cake Batter Chocolate Chip Cookies Success Tips

Following these tips will ensure you make the best cake batter chocolate chip cookies...ever!

1. Don't over-bake the cookies. You want to bake them just until the edges get browned— this is around the 10-11 minute mark.
2. Make sure you refrigerate the dough, especially the dough that is waiting in line to be baked.
3. Don't overload the cookies with too many sprinkles or chocolate chips. Too many will prevent the dough from coming together.
4. Roll the cookie dough into taller, rather than completely round, cookie balls. This will help them stay thicker during the baking process.

More Cookie Recipes To Try

• Soft-Baked Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Brown Butter Pecan Cookies
• Chewy Brown Sugar Cookies
• Soft & Thick Monster Cookies

Cake Batter Chocolate Chip Cookies

Author: Christina

Prep Time: 15 minutes minutes

Cook Time: 11 minutes minutes

Total Time: 1 hour hour 26 minutes minutes

Yield: 22 cookies

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Description

You will love these cake batter chocolate chip cookies! Enjoy a chewy cookie with slightly crisp edges studded with white chocolate chips and sprinkles. They taste like a cross between chocolate chip cookies mixed with funfetti vanilla cake. Truly a cookie recipe that you'll make over and over again!

Ingredients

 

• ▢ 1 ¾ cups all-purpose flour
• ▢ 1 ½ cups yellow boxed cake mix, just the DRY mix*
• ▢ 1 Tablespoon cornstarch
• ▢ 2 teaspoons baking soda
• ▢ ½ teaspoon salt
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup 2 sticks unsalted butter, room temperature
• ▢ ¼ cup granulated sugar
• ▢ ¾ cup packed light brown sugar
• ▢ 1 large egg, room temperature
• ▢ 1 large egg yolk, room temperature
• ▢ ¾ cup chocolate chips*
• ▢ ½ cup sprinkles

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Instructions

• In a large bowl, combine the flour, cake mix, cornstarch, salt, and baking soda together.
• Using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and sugars together on medium speed until creamy— about 1 minute. Add the egg and egg yolk and mix on high until combined. With the mixer on low, add the dry ingredients, in ½ cup increments, to the mixer. Increase speed to medium until just combined. Add the chocolate chips and sprinkles and mix on low until combined.
• Leave the dough in the bowl or transfer to a container and cover tightly. Refrigerate the dough for at least 1 hour or up to 3 days. This is a required
• Preheat the oven to 350°F. Line two large cookie sheets with silicone baking mats. Using a cookie scoop or a Tablespoon, roll about 1.5 Tablespoons into taller, rather than completely round, balls. Place the cookie dough balls onto the baking sheet. It's important to keep the dough that isn't being used yet in the refrigerator.
• Bake the cookies for 10-11 minutes until the edges are slightly brown. The centers will appear soft, that's OK, they will continue to set on the baking sheet. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling completely.

Notes

1. Make Ahead & Freezing Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Let thaw overnight in the refrigerator and continue with step 4.
2. Cake Mix: Be sure to use the yellow cake mix, not the white. Any brand will work just fine.

Nutrition

Calories: 261kcal | Carbohydrates: 38g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 277mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 281IU | Calcium: 51mg | Iron: 1mg

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