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My love of cookies has run deep for most of my life. As I’ve grown up and learned how to both cook and bake, I have always known how to make chocolate chip cookies. I’d dare to call them my all-time favorite, like many people on the planet. The goal soon became what’s the secret to making the perfect, softest chocolate chip cookie ever. I have tried out dozens of recipes and been both pleasantly surprised and sorely disappointed. After trying several versions of the old classic, I stumbled upon a recipe that changed the cookie game- Cake Batter Chocolate Chip Cookies!

These cookies are soft, delicious, and with the right ratio of sprinkles- tons of fun. I’ve made them for family, friends, and co-workers and so far they have been a hit so it’s high time I share them with the world on my blog! These ‘funfetti’ looking cookies taste fantastic and can be decorated for any upcoming holiday depending on the sprinkles you choose! I’ve made these for Valentine’s Day, Christmas, Independence Day – you name it just coordinate your sprinkle colors accordingly.  To be clear, the cookies only have the faint taste of the cake batter, not the texture of a cake and are perfect to be dunked in a cold glass of milk.

My biggest concern with baking cookies is the storage process afterward. Nothing grinds my gears more than going into the kitchen the next day and grabbing a once moist cookie that is now hard as a rock. After extensive research and experimentation, I’ve found what’s worked best for me- white bread. Shocking, right? Take any leftover cookies and place them in a Tupperware container and along with one or two fresh slices of white bread close the container making sure it’s secured tightly. When you go back for a treat the next day I can guarantee the cookies will be soft the next day. It was amazing the first time I tried it and I’ve been a believer ever since. If you have an inner cookie monster like I do, try out these cookies and my technique to save them too!

Cake Batter Chocolate Chip Cookies

What You Need:

• 1 and 1/4 cup all-purpose flour
• 1 and 1/4 cup yellow or vanilla boxed cake mix
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg, at room temperature
• 1 and 1/2 tsp vanilla extract
• 1 and 1/2 cup chocolate chips (I used 1/2 cup of white and 1/2 cup milk chocolate and 1/2 cup dark chocolate)
• 1/2 cup sprinkles

Instructions:
Click here to Cook With Me!

• In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
• Using a stand mixer with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
• Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
• Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined.
• Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
• Cover tightly with plastic wrap and refrigerate dough for at least 2 hours.
• Once the dough has been chilled, preheat oven to 350° F.
• Line two large cookie sheets with parchment paper or foil.
• Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie.
• Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Make sure to keep dough chilled when working in batches.
• Bake the cookies for 10-12 minutes until edges are slightly browned.
• Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
• Serve and enjoy!

Cook With Me:

• In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
• Using a stand mixer with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth.
  

  
• Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  

  
• Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined.
  

  
• Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
• Cover tightly with plastic wrap and refrigerate dough for at least 2 hours.
• Once the dough has been chilled, preheat oven to 350° F.
• Line two large cookie sheets with parchment paper or foil.
• Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie.
• Shape your cookie dough balls to be “taller” than they are wide, as pictured above. Make sure to keep dough chilled when working in batches.
• Bake the cookies for 10-12 minutes until edges are slightly browned.
• Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
• Serve and enjoy!

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