What is it about sprinkles that make them so celebratory? They are just so cute and colorful, and always remind me of a party! So today is the perfect day to write about these amazing cake batter chocolate chip cookies (chock full of sprinkles!). It is our second wedding anniversary!
I think this calls for sprinkles! This cookie recipe comes from one of my favorite blogs, Sally’s Baking Addiction. They are one of her most popular recipes, and I can see why. The cookie has cake mix in it – I’m not really sure what they put in that mix, but it really makes the cookies taste like cake batter!
They also have the delicious flavor elements of a classic chocolate chip cookie, and have the most amazing soft and chewy texture. Seriously, these cookies are so good! This dough also freezes really well – I froze half of the cookie dough balls, and then baked them a few weeks later and they were just as good as the original batch.
These are the perfect cookies to make for your next celebration. Or just because! You never need an excuse to get sprinkles involved.
Cake Batter Chocolate Chip Cookies
Recipe from Sally’s Baking Addiction
1 ¼ cup all-purpose flour
1 ¼ cup yellow or white boxed cake mix
½ teaspoon baking soda
¾ cup (1.5 sticks) unsalted butter, at room temperature
½ cup sugar
½ cup light brown sugar
1 egg, at room temperature
1 ½ teaspoons vanilla
1 cup chocolate chips
½ cup sprinkles
In a medium bowl, sift together the flour, cake mix, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer) cream together the butter and sugars on medium speed until light and fluffy. Add the egg and vanilla, and mix until creamy.
Add the dry ingredients to the wet ingredients, and mix until just combined. Fold in the chocolate chips and sprinkles.
Cover the dough with plastic wrap and refrigerate for at least 1 hour and up to 4 days.
Preheat oven to 350 degrees F.
Roll heaping tablespoons of the chilled dough into balls that are a little taller than they are wide. Place a few inches apart on an ungreased cookie sheet, and bake for 10 – 12 minutes. The edges will be slightly browned, but the centers will be very soft.
Let the cookies cool for a few minutes on the cookie sheet, and then transfer to a wire rack to cool completely.