Description
Delight in these Cake Batter Chocolate Chip Cookies that combine the nostalgic flavors of cake mix and classic chocolate chip cookies, enhanced with colorful rainbow sprinkles for a fun twist. Soft, chewy, and lightly golden, these cookies are perfect for satisfying your sweet tooth and impressing your friends at any gathering.
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 prepare a baking sheet by lining it 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 well combined to evenly distribute the leavening agents and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. This creates a tender crumb in the final cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugars until the mixture is 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 to avoid overmixing, which can result in tough cookies.
- Fold in Chocolate Chips and Sprinkles: Gently fold in the semi-sweet chocolate chips and colorful rainbow sprinkles to distribute evenly throughout the dough.
- Shape Dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each scoop about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain slightly underbaked for a soft, chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely, preserving their softness and preventing breakage.
Notes
- For chewier cookies, slightly underbaking as instructed is key.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Use room temperature butter for easier creaming and better texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding sprinkles gives a fun, festive look but can be omitted if desired.
