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
Scale
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.
