PostHeaderIcon Cake Batter Chocolate Chip Cookies

If you gave up sweets for Lent do not look at these pictures. You have been warned.

I haven’t really been craving sweets lately (weird, I know!) but the instant I saw this recipe I was smitten. Anything with cake batter is truly amazing so the combination of cake batter and chocolate chip cookies is almost too good to be true. Don’t worry, it’s true! These chocolate chip cookies are delicious and I love their slight cake batter flavor.

You do need to purchase a box of yellow cake mix when the recipe only calls for 1 cup. But save the rest of the cake mix, I’ll be posting more cake batter recipes in the upcoming months!

I made half of this recipe and it still made a ton of cookies so expect a lot of delicious cookies if you make the entire recipe. Whenever I make chocolate chip cookies I usually freeze some of the cookies. Just roll the raw cookie dough in balls and freeze them in a tupperware container. That way you can pop one or more in the oven whenever you get a craving for a fresh chocolate chip cookie (I’m not sure if that’s a good thing or a bad thing). ;)

Cake Batter Chocolate Chip Cookies

Ingredients:
1 cup flour
1 cup yellow boxed cake mix
1/4 teaspoon baking soda
3/4 cup unsalted butter, melted, and slightly cooled
1 egg
1 egg yolk
2 teaspoons vanilla
1/2 cup sugar
1/2 cup brown sugar
1 cup chocolate chips
3 tablespoons colored sprinkles

Directions:
In a large bowl sift together the flour, cake mix, and baking soda. Set aside. In a bowl, beat together the melted butter, egg yolk, egg, and vanilla until slightly creamy. Add the sugars and stir well.

Add the flour mixture, stir until well combined. Stir in the chocolate chips and sprinkles.

Refrigerate for 30 minutes (the dough may be a little runny).

Preheat oven to 350.

Once dough is chilled, scoop heaping tablespoons worth of dough onto greased cookie sheets. The dough should be slightly smaller than a golf ball. Keep dough cool until it goes in the oven.

Bake 12-15 minutes, until the edges are golden and the center sets.

Cool for 5 minutes on the sheet, then place on a cooling rack to cool.

Source: adapted from Stephanie Cooks

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