Description
These Cake Batter Chocolate Chip Cookies combine the nostalgic flavors of cake mix with classic chocolate chip cookies, resulting in soft, chewy treats with a colorful sprinkle twist. The dough is chilled to prevent spreading, creating perfectly tall, tender cookies with a cake-like crumb and rich vanilla flavor.
Ingredients
Scale
Dry Ingredients
- 1 and 1/3 cup (167g) all-purpose flour (spooned & leveled)
- 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (dry mix only, not the whole box)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Add-ins
- 1 cup (180g) chocolate chips (half white, half semi-sweet)
- 1/2 cup (80g) sprinkles
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, yellow or vanilla cake mix, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter with the granulated and brown sugars on medium speed until the mixture is creamy and smooth, approximately 3 minutes. This step ensures a light texture in the cookies.
- Add Egg and Vanilla: Add the egg and beat on high speed until fully combined, about 1 minute. Scrape down the sides of the bowl as needed. Then add the vanilla extract and mix again on high to fully incorporate.
- Combine Wet and Dry Mixtures: Reduce mixer speed to low-medium and gradually add the sifted flour mixture to the wet ingredients. Mix just until combined to avoid overworking the dough.
- Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and sprinkles gently on low speed until evenly distributed throughout the dough.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or up to 3-4 days. This chilling step is critical to prevent excessive spreading during baking. After chilling at least 2 hours, roll dough into balls, place on a plate, cover, and keep refrigerated until baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Shape and Portion Cookies: Use about 1.5 tablespoons (around 35g) of chilled dough per cookie. Shape each dough ball to be taller than wide for the best texture and appearance. Keep the dough refrigerated between batches.
- Bake Cookies: Bake the cookies for 13 to 15 minutes or until the edges are lightly browned while centers remain soft. Optionally, press a few extra chocolate chips on the warm cookies for an attractive finish.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps the cookies set perfectly.
- Store: Store cooled cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- You can freeze cookie dough balls for up to 3 months—bake directly from frozen, adding 1 extra minute to baking time.
- Chilling the dough is essential to control spreading and achieve the perfect texture.
- Use parchment paper or silicone mats for best non-stick results and easy cleanup.
- Pressing additional chocolate chips on warm cookies enhances appearance but is optional.
- For best results, use room temperature eggs and softened butter for proper mixing.