I had left over cake mix from when I made Cake Batter Ice Cream, so these cookies were perfect to make. And we were going to our friends house - perfect chance for our friends to be test tasters. I mean who wouldn't like cake batter in a cookie!?
These were a huge hit with everyone. We went with a full batch and came home with maybe 10 cookies left. A true sign of a cookie hit. Thanks for being taste testers last night guys - another great night.
If you want more of a cake flavor, make sure to use a yellow cake mix, otherwise a white cake mix works perfectly.
And a huge tip for adding in the sprinkles - add at the very end and don't over mix. You want the dough to look the same, like this.....
.....if you over mix it will turn grey...and that's not pretty.
Cake Batter Cookies
Makes 3 1/2 dozen cookies
1 1/4 cup all-purpose flour
1 1/4 cup yellow or white boxed cake mix (yellow will give you a stronger cake like flavor)
1/2 teaspoon baking soda
Pinch of salt
3/4 cup butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
2 teaspoons vanilla extract
2 cups chocolate chips
1 cup white chocolate chips
1/2 cup sprinkles or 2 packages of Wilton's Color Colorbursts Batter Bits
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed. DONT OVER MIX. If you find the dough changing to a grey color you've over mixed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days.
When ready to bake the cookies, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
Using a 1 1/2" cookie scoop, scoop out dough onto prepared sheets. Keep a cup of warm water nearby to dip the scoop in when needed.
Bake the cookies for 8-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes and transfer to a wire rack to cool completely. Cookies will stay fresh in an airtight container for a week.