Cake Batter Chip Sprinkle Cookies

I wanted to make something colorful

Then Elyse showed me this amazing recipe!

These guys aren’t the usual “cake batter” cookies. That is – they’re aren’t just funfetti cake mix with different portions of ingredients.

They really are more cookie dough with cake batter mix as an addition, rather than a main ingredient. Then they’re stuffed (!!) with a mix of chocolate chips, white chocolate chips, and sprinkles galore! But don’t worry, they still taste like cake batter…gosh just writing about these makes me want to make another batch.

I froze these in the freezer for a week and then thawed them out, and it tasted brand new so it’s an easy way to keep and share later!

So pretty! Perfect for spring!

Cake Batter Chip Sprinkle Cookies

Adapted from sallysbakingaddiction
Makes about 2 dozen cookies

1 1/4 cups all-purpose flour
1 1/4 cups white boxed cake mix
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 1/2 teaspoons vanilla
1/2 cup chocolate chips
1/2 cup white chocolate chips
3/4 cup sprinkles

In a large bowl, mix together your flour, cake mix, and baking soda. In another bowl, cream together your sugars and butter until well incorporated. Add in your egg and vanilla. Finally, slowly add in your dry ingredients to your butter mixture until fully combined.

Fold in your chips and your sprinkles (!) and refrigerate for 1 hour or overnight. I found that folding in with clean hands (a la kneading bread) works best.

Preheat your oven to 350 degrees F. Take your cold and firmed dough and make 1 heaping tablespoon balls. Drop onto the sheet about 2 inches apart. The blog I adapted this from suggested making them taller than they are wide (as in the following picture) in the hopes that this will make the cookies fluffier rather than flattened.

However, when I compared this “tall cookie technique” verses the usual cookie ball technique I found no difference. So feel free to play around, I ended up making balls – it’s easier. Make sure you put your dough back into the fridge in between batches to keep it firm and cold.
Bake for 10-11 minutes (they will be soft) and left them cool for 2-3 minutes on the hot baking sheet before moving over to a cooling rack. Carry over cooking will do the trick and ensure that these guys are cooked but oh-so-soft when they’re cooled.
Enjoy! They’re so much fun and so delicious!
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