If you’re on a quest for cookies that perfectly blend nostalgia with a fun twist, this Cake Batter Chocolate Chip Cookies Recipe will be your new best friend. Imagine the fluffy richness of cake batter meeting the irresistible charm of chocolate chip cookies, dotted with colorful sprinkles for an extra pop of joy. These cookies have a tender crumb, a burst of sweet vanilla, and the delightful bite of melty chocolate chips that make every mouthful an absolute celebration. Whether you’re baking for a party, treating yourself, or gifting a batch, this recipe is straightforward and delivers show-stopping results every single time.
Ingredients You’ll Need
This recipe calls for simple, pantry-friendly ingredients that come together to create a cookie that feels special but is incredibly easy to make. Each item plays a key role in the cookie’s texture, flavor, and those joyful pops of color.
- All-purpose flour (1 1/4 cups): The foundation that gives your cookies structure and chewiness.
- Yellow or vanilla cake mix (1/2 cup, dry): Adds that unmistakable cake batter flavor and tender crumb.
- Baking soda (1/2 teaspoon): Helps the cookies rise just the right amount for soft edges.
- Salt (1/4 teaspoon): Balances the sweetness and enhances flavor depth.
- Unsalted butter (1/2 cup, softened): Brings richness and a melt-in-your-mouth quality.
- Granulated sugar (1/2 cup): Adds sweetness and helps with the cookie’s classic crisp edges.
- Light brown sugar (1/4 cup, packed): Infuses moisture and a subtle caramel note.
- Large egg (1): Bind all ingredients together and boost softness.
- Vanilla extract (1 teaspoon): Enhances that indulgent cake batter aroma.
- Semi-sweet chocolate chips (1 cup): The chocolatey bursts everyone loves in every bite.
- Rainbow sprinkles (1/4 cup): Adds playful color and extra fun to your cookies.
How to Make Cake Batter Chocolate Chip Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Prepping early means you’re halfway to fresh-baked goodness!
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, dry yellow or vanilla cake mix, baking soda, and salt. This mix forms the cookie’s base, blending the softness of the cake mix with the sturdy flour for perfect texture.
Step 3: Cream Butter and Sugars
In a large bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, usually about 2 to 3 minutes. This step is key to giving your cookies that tender crumb and slight chewiness.
Step 4: Add Egg and Vanilla
Beat in the large egg and vanilla extract until the mixture is smooth and homogenous. This ensures every bite carries that irresistible rich and fragrant cake batter flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. It’s important not to overmix here so your cookies stay tender and don’t get tough.
Step 6: Fold in Chocolate Chips and Sprinkles
Gently fold in the semi-sweet chocolate chips and rainbow sprinkles. The chocolate gives pockets of gooey sweetness, while the sprinkles make these cookies a visual and tasty party in your mouth.
Step 7: Portion and Bake
Scoop tablespoon-sized portions of dough onto your lined baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 10 to 12 minutes until the edges turn golden but the centers still look slightly underbaked — this keeps the cookie soft and chewy.
Step 8: Cool and Enjoy
Allow your cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time lets them set to perfect indulgent texture.
How to Serve Cake Batter Chocolate Chip Cookies Recipe
Garnishes
Sprinkle extra rainbow sprinkles on top right after baking for a festive pop. For a decadent touch, drizzle with melted white or milk chocolate, or even a light dusting of powdered sugar for a subtle sweet finish.
Side Dishes
Serve these cookies alongside a cold glass of milk, a scoop of vanilla ice cream, or even a warm cup of coffee or tea. Their tender sweetness balances beautifully with creamy or bitter accompaniments.
Creative Ways to Present
Turn these cookies into ice cream sandwiches with your favorite flavor of ice cream between two cookies. Or, for a fun party idea, place a bowl of cookie dough and some toothpicks for mini “cookie dough bites” before baking.
Make Ahead and Storage
Storing Leftovers
Keep your Cake Batter Chocolate Chip Cookies Recipe fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, perfect for snacking all week long.
Freezing
You can freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag once firm. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time. Baked cookies freeze well too—store in airtight containers for up to 3 months.
Reheating
Warm cookies in the microwave for 10 to 15 seconds or in a 300°F oven for 5 minutes to revive that just-baked softness. It’s like having fresh cookies any time you want!
FAQs
Can I use regular flour instead of cake mix?
The magic of this Cake Batter Chocolate Chip Cookies Recipe lies in the cake mix, which adds moisture, sweetness, and that characteristic cake batter flavor. Substituting flour alone will change the texture and taste significantly.
Why do the centers need to look slightly underbaked?
This ensures the cookies finish baking on the hot pan, resulting in a chewy, soft center rather than a dry or hard cookie. It’s a classic trick for perfect cookie texture.
Can I make these cookies dairy-free?
Yes! Substitute the unsalted butter with a plant-based butter and ensure your chocolate chips and sprinkles are dairy-free. The texture might vary slightly but the flavor will still delight.
How do sprinkles affect the cookie dough? Will they melt?
Sprinkles hold their shape pretty well and add fun bursts of color. While they soften a bit during baking, they don’t fully melt, keeping your cookies vibrant and visually appealing.
Is this recipe suitable for kids to help with?
Absolutely! Kids will love folding in sprinkles and chocolate chips, scooping dough, and, of course, tasting the final product. It’s simple, fun, and a fantastic way to get them excited about baking.
Final Thoughts
If you’re craving a cookie that tastes just as joyful as it looks, don’t hesitate to dive into this Cake Batter Chocolate Chip Cookies Recipe. It’s simple enough for a weeknight bake but special enough for celebrations, offering delightful flavors that bring smiles to every bite. Gather your ingredients, crank up your oven, and enjoy the sweet magic you create with this recipe—it’s a guaranteed crowd-pleaser you’ll want to make again and again.
Print
Cake Batter Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the fun and flavorful Cake Batter Chocolate Chip Cookies, a playful twist combining moist cake mix and classic chocolate chip cookie ingredients. These soft and chewy cookies boast colorful rainbow sprinkles and a delightful cake-like flavor, perfect for any occasion or sweet craving.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow or vanilla cake mix (dry)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/4 cup rainbow sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, yellow or vanilla cake mix, baking soda, and salt thoroughly.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together until the mixture is light, fluffy, and well combined, about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the batter is smooth and uniform in texture.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overmixing, which can lead to tough cookies.
- Fold in Chocolate Chips and Sprinkles: Carefully fold the semi-sweet chocolate chips and rainbow sprinkles into the dough for even distribution.
- Shape Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet. Leave about 2-inch gaps between each cookie to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are golden and the centers appear slightly underbaked for a soft texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For extra softness, slightly underbake the cookies as recommended.
- Store cookies in an airtight container to maintain freshness.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
- Make sure the butter is softened to room temperature for proper creaming with sugars.
