Print

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!
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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

Units
  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 cups yellow boxed cake mix (just the DRY mix)*
  • 1 Tablespoon cornstarch
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 3/4 cup chocolate chips*
  • 1/2 cup sprinkles

Instructions

  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 1/2 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.

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.

Find it online: https://runlifteatrepeat.com/cake-batter-chocolate-chip-cookies/