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Cake Batter Chocolate Chip Cookies
Yield: 24 cookies
These cake batter chocolate chip cookies are soft, chewy, and full of nostalgic flavor thanks to white cake mix. Packed with semisweet and white chocolate chips and finished with rainbow sprinkles, they’re as fun as they are delicious. This easy recipe comes together quickly with simple ingredients, making it perfect for any occasion.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (220 g) white cake mix
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 cup (220 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 1 ½ cups (270 g) semisweet chocolate chips (divided - 1 cup for the cookie dough and ½ cup for pressing into the cookie dough balls)
- 1 ½ cups (270 g) white chocolate chips (divided - 1 cup for the cookie dough and ½ cup for pressing into the cookie dough balls)
- ⅓ cup (55 g) rainbow sprinkles (plus additional for sprinkling onto the cookie dough balls)
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, white cake mix, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until light and creamy. Add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the flour/cake mix mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated. Fold in 1 cup of the semisweet chocolate chips, 1 cup of the white chocolate chips, and the rainbow sprinkles until they are evenly dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet. Press the remaining semisweet and white chocolate chips into the cookie dough balls and sprinkle with additional rainbow sprinkles. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with parchment paper or silicone baking mats.
- Place the chilled cookie dough balls on the prepared baking sheets, spacing them well apart to allow for spreading. Bake the cookies for about 13 to 14 minutes until the edges are set and the centers of the cookies are slightly underbaked.
- During the baking process, the cookie will spread and become misshapen. Use a small bowl or round cookie cutter to gently swirl around the cookies and shape them into neat circles as soon as they come out of the oven. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Storing & Serving:
- Room temperature: Store the cookies in an airtight container at room temperature for 2 to 3 days.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 10 minutes and then bake as directed.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Thaw the cookie dough balls until they are unfrozen but cold and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
Serving: 1cookie | Calories: 315kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 155mg | Potassium: 130mg | Fiber: 1g | Sugar: 28g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 1mg
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