Description
Delight in these Cake Batter Chocolate Chip Cookies, combining the nostalgic flavor of cake mix with classic chocolate chip cookies. Soft, chewy, and sprinkled with colorful rainbow sprinkles, these cookies are perfect for any occasion and easy to make in under 30 minutes.
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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dry yellow or vanilla cake mix, baking soda, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar mixture until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender cookie texture.
- Fold in Chocolate Chips and Sprinkles: Gently fold in the semi-sweet chocolate chips and rainbow sprinkles to evenly distribute throughout the dough.
- Portion the Dough: Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers remain slightly soft and underbaked for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely and set.
Notes
- Do not overmix the dough to keep cookies tender and soft.
- Use parchment paper or silicone baking mats to prevent sticking.
- For extra chewiness, slightly underbake the cookies as recommended.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- Rainbow sprinkles add a fun, festive touch but can be omitted or replaced with nuts if desired.
