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 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.