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 and ¾cupsall-purpose flour
1 and ½cupsyellow boxed cake mix (just the DRY mix)*
1Tablespoon cornstarch
2teaspoonsbaking soda
½teaspoonsalt
2teaspoonsvanilla extract
1cup(2 sticks) unsalted butter, room temperature
¼cupgranulated sugar
¾cuppacked light brown sugar
1largeegg, room temperature
1largeegg yolk, room temperature
1 and ½teaspoonsvanilla extract
¾cupchocolate chips*
½cupsprinkles
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.