I vote we keep this going for
Whaddya say we get around that little roadblock by infusing chewy chocolate chip cookies with cake batter flavor and sprinkles (naturally).
Completely necessary. Did you know coldstone's cake batter ice cream doesn't have sprinkles in it. You have to add them in. How absurd.
Anyway. So these cookies are actually quite simple. It's a pretty basic cookie recipe but some of the flour is replaced with cake mix. Then, you mix in chocolate chips, white chocolate chips, and sprinkles, thus creating the happiest cookie dough I've ever seen.
Chill the dough and bada bing bada boom. Cake batter chocolate chip cookies. I couldn't resist eating one warm off the cookie sheet. Quality control, of course.
I used yellow cake mix as I feel it imparts a stronger cake batter taste, but feel free to try white if you wish. These cookies are soft, chewy, cake battery, and full of chocolate chips and sprinkles. So, to get your cake batter fix without the risk of salmonella - this is definitely the way to go.
"What do I do with all the leftover cake mix?" you say. Oh dear, sweet friend. The real difficulty is deciding from the medley of choices. I'm still trying to decide between Cake Batter Truffles, Cake Batter Fudge, or some type of homemade cake batter ice cream. There's also recipes for Cake Batter Pudding, Cake Batter Puppy Chow, and just take a look at this round-up: Cake Batter Round Up. Or of course, you
Cake Batter Chocolate Chip Cookies
- 1 1/4 cup flour
- 1 1/4 cup cake mix (I used yellow)
- 1/2 tsp baking soda
- 3/4 cup butter or margarine (1.5 sticks), softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup rainbow sprinkles
- In a large bowl, sift together the flour, cake mix, and baking soda. Be sure to get out the clumps in the cake mix. In a separate bowl, cream together the butter and sugars. Add the egg and vanilla and beat until creamy.
- Add the dry ingredients to the wet and mix until just combined. Do not overmix. Fold in the chocolate chips and sprinkles.
- Cover and chill the dough for at least 1 hour and up to 4 days.
- Preheat the oven to 350 degrees.
- Put rounded tablespoons of dough on your cookie sheet. Try to make the cookie dough balls, taller than wide to reduce spreading. Keep the remaining dough in the fridge while a batch is baking. Bake for 10-12 minutes until edges are slightly golden brown. The middles may look slightly underdone. They will set up as the cookies cool.
- Allow the cookies to cool on the cookie sheet for about 4 minutes. Remove from cookie sheet to cool completely. Enjoy!