Cake Batter Chocolate Chip Cookies

By srumbel

Unfortunately for you, these cookies need to be in the world; so this is me passing on a recipe gem to you. And they have all the fixings of regular chocolate chip cookies so really you need no excuses... just a handful of white chocolate and semisweet chocolate chips, a perfectly respectable 1/2 cup of rainbow sprinkles, and 1 1/4 cups of the all-purpose flour replaced with the same amount of scoops of yellow cake mix.

from bakergirl

Ingredients

• 1 1/4 cups all-purpose flour
• 1 1/4 cups yellow (or white) boxed cake mix
• 1/2 teaspoon baking soda
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup sprinkles

Preparation

Step 1

In a large bowl, whisk together the flour, cake mix, and baking soda. Set aside.

In a separate bowl, cream together the butter, sugar, and brown sugar until creamy. Mix in the egg and vanilla until well-combined.

Add the flour mixture to the butter mixture and mix until just combined. Gently stir in the chocolate chips and sprinkles. Be careful not to over-mix!

Refrigerate dough for at least 1 hour (to prevent the cookies from spreading too much when baking).

Preheat oven to 350 degrees.

Scoop chilled dough into rounded tablespoons using a cookie scoop and place on a lightly greased or Silpat-lined baking sheet. Keep remaining dough in the refrigerator until ready to bake with it. Bake cookies for 10-12 minutes or until edges are slightly brown. The centers will still appear soft, but the cookies will set as they cool.

Allow to cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.