I really love cake batter anything. When I discovered cake batter ice cream in college, my whole world changed. Literally. By like twenty pounds, which is why I no longer buy cake batter ice cream. Since I’ve been clean of that habit for a few years now, I decided I’d allow myself to make these cake batter white chocolate chip cookies, which did not disappoint. To make them, I followed this recipe from Sally’s Baking Addiction and modified it a bit:
Cake Batter Chocolate Chip Cookies
makes about 2 dozen
- 1 and 1/4 cup all-purpose flour
- 1 and 1/4 cup yellow or white boxed cake mix
- 1/2 tsp baking soda
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 1 egg
- 1 egg yolk
- 2 tsp vanilla
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 and 1/2 cup white chocolate chips
- 1/2 cup sprinkles plus extra to add on top
In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg, egg yolk, and vanilla until creamy.
Add the flour mixture to the wet ingredients and mix until just combined. Fold in the chocolate chips and sprinkles.
Refrigerate dough for at least 1 hour. Chilling the dough keeps the cookie from spreading too much.
Preheat oven to 350 degrees. Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Add more sprinkles on top of the dough before baking for more visible sprinkles when finished. Make sure to keep dough chilled when working in batches. Bake for 11-14 minutes until edges are slightly browned. The centers will still appear soft, but the cookies will set as they cool.
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
What’s your all-time favorite cookie? It might seriously be these once you try them!
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