Cookies are quickly becoming my favorite dessert to make.
They’re quick to whip up, perfect for sharing and giving away, and the possibilities are truly endless. It all started with the original Toll House Cookie Dough recipe. In high school, I had this recipe memorized due to the sheer fact that I made them all the time. Now my cookie wheelhouse has expanded quite a bit. Since getting married, I’ve found far more joy in cooking for two than I ever did for one. There is something so special and intimate about sharing food with the people you love. And this cookie recipe is no exception!
They’re soft on the inside and chewy on the outside. The cake mix is absolutely necessary to this recipe, because it completely changes the texture of the cookie. And the sprinkles make this cookie totally adaptable to whatever occasion you are making these for. I love using the rainbow sprinkles, but whether you’re making them for Valentine’s Day, St. Patrick’s Day, or a Birthday Party, you can switch up the colors and textures for some added fun.
This recipe will be a family favorite in no time. I guarantee it!
Cake Batter Chocolate Chip Cookies
1 & 1/4 cup all-purpose flour
1 & 1/4 cup yellow OR vanilla boxed cake mix
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temperature
2 tsp vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup sprinkles
1. In a large mixing bowl, mix flour, cake mix, salt, and baking soda together.
2. Using a hand or stand mixer, cream the butter and both sugars together until smooth. Add egg and mix until combined. Scrape down sides and bottom of bowl. Add vanilla and beat until combined. Add the flour mixture to the wet ingredients and mix until just combined. Add both chocolate chips and sprinkles.
3. Cover with plastic wrap and refrigerate dough for 2 hours, or up to 3-4 days. DO NOT SKIP THIS STEP.
4. Once the dough has been chilled, preheat oven to 350°F. Line a cookie sheet with parchment paper.
5. Scoop rounded balls of the cold dough onto the cookie sheet with parchment paper, use about 1.5 Tablespoons of cookie dough per cookie. Shape cookie dough balls to be taller than they are wide. Press a couple chocolate chips into the tops of the cookie dough balls.
6. Bake for 10-12 minutes until edges are slightly browned. I usually do 10 minutes for a softer inside of the cookie.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Recipe adapted from a Sally’s Baking Addiction recipe