Description
These Cake Batter Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating yellow cake mix and rainbow sprinkles for a fun, colorful, and extra flavorful treat. Soft, chewy, and packed with chocolate chips, these cookies bake up perfectly golden with a slightly underbaked center for the ideal texture.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow or vanilla cake mix (dry)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/4 cup rainbow sprinkles
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, yellow or vanilla cake mix, baking soda, and salt until well combined.
- Cream butter and sugars: In a large bowl, beat softened unsalted butter, granulated sugar, and light brown sugar together for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract to the creamed mixture until the batter is smooth and evenly combined.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix to avoid tough cookies.
- Fold in chocolate chips and sprinkles: Gently fold in the semi-sweet chocolate chips and rainbow sprinkles to distribute them evenly throughout the dough.
- Scoop dough: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers appear slightly underbaked for a soft and chewy texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For best texture, do not overmix the dough after adding the dry ingredients.
- You can substitute rainbow sprinkles with any other type of sprinkles or leave them out for a classic look.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Butter should be softened—not melted—to achieve the ideal cookie texture.
- Chilling the dough for 30 minutes before baking can help prevent spreading if desired.
