Cake Batter Chocolate Chip Cookies

Cake Batter Chocolate Chip Cookies: The Briarwood Baker

Who doesn’t love cake batter? Or cookies? Or chocolate chips? Or sprinkles? These cookies combine all of these wonderfully delicious elements into one thick, chewy, festive-looking cookie.

Cake Batter Chocolate Chip Cookies: The Briarwood Baker

I came across the recipe from Sally’s Baking Addiction and knew right away that I had to try it out. Probably because it was a cookie/cake batter kind of day, although what day isn’t? With finals week here and the fact that summer vacation starts in five days, these cookies serve the dual purpose of a) Giving you something to stuff in your face as you pull all nighters, chug coffee, and live the college life, and b) Giving you something festive to stuff in your face as finals come to a close and it’s finally SUMMER which definitely calls for celebration.

Cake Batter Chocolate Chip Cookies: The Briarwood Baker

Cake Batter Chocolate Chip Cookies: The Briarwood Baker

The cookies are full of cake batter flavor and stuffed with goodies like white and semisweet chocolate chips and sprinkles. Whether you’re a college student, kid, or adult, these cake batter chocolate chip cookies will appeal to everyone. Even better, the sprinkles add an appealing touch which makes any day you bake these feel special.

Cake Batter Chocolate Chip Cookies: The Briarwood Baker

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Cake Batter Chocolate Chip Cookies

1 1/4 cup all purpose flour

1 1/4 cup yellow cake mix

1/2 teaspoon baking soda

3/4 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 cup semisweet chocolate chips

1/2 cup white chocolate chips

1/2 cup sprinkles

In a large bowl, sift together the flour, cake mix, and baking soda. Set aside.

In a stand mixer with a paddle attachment, cream the butter and sugars together until light and fluffy. Add the egg and mix until combined. Scrape down the sides of the bowl and add the vanilla, beating until combined. Add the flour mixture to the wet ingredients and mix on medium-low speed until just combined. Add the chocolate chips and sprinkles and mix just until they are evenly dispersed in the batter.

Cover tightly with plastic wrap and refrigerate the dough for at least two hours, or up to three days. This step is crucial because it prevents the dough from spreading and creating thin cookies while baking.

Once dough has chilled, preheat the oven to 350 F. Line a baking sheet with parchment. Scoop about 2 tablespoons of dough and roll into balls, placing them on the lined baking sheet. If desired, press a few chocolate chips onto the top of each ball to make a pretty cookie.

Bake the cookies for 10-12 minutes or until the edges are slightly browned. The centers may appear soft, but the cookies will set as they cool. You also can press a few more chocolate chips onto the tops of the cookies at this point (the chips will melt on the bottom and stick to the warm cookies). Allow the cookies to cool for five minutes on the baking sheet before transferring to a wire rack and letting them cool completely.

Makes: about 2 dozen cookies

*Recipe from Sally’s Baking Addiction

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