Cake Batter Chocolate Chip Cookies

Monday, July 08, 2013

So I would like to say that I, Rosalyn love sprinkles. In cookies, pancakes or on ice cream! I am unsure where this obsession originated from but I am addicted to them. It may have started when I made Cake Batter Blondies into a Birthday in a Jar last summer. However it was definitely because of College Prepster's post on Instagram that made me make these Cake Batter Chocolate Cookies!

Cookie Dough:

1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or white boxed cake mix
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 egg at room temperature
1.5 teaspoons vanilla
1 cup chocolate chips 
1/2 cup sprinkles (Don't be afraid to mix different types!)


In a large bowl, sift together flour, cake mix, and baking soda. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.

Add the dry mixture to the wet ingredients and mix until just combined. Then fold in the chocolate chips and sprinkles (The best part!).

In-between Step:

Once everything has been incorporating, the dough must be chilled for at least 1 hour or up to a few days. This step is crucial as it will be easier for you to handle as the dough will be more firm. 

Final Step:

Preheat oven to 350 degrees. 

Scoop out rounded tablespoons of the cold dough onto a baking sheet. An important thing to note is to shape your balls taller than wider to avoid clumping and ending up with one massive cookie on your tray.

Bake for 10-12 minutes until edges are slightly browned.  Allow the cookies to cool for a few minutes before transferring to a wire rack to cool completely.


I say use 1 cup of white chocolate chips instead of semi-sweet, it tastes much better!

When the cookies are ready to nibble on, don't forget your glass of calcium, hence milk!


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