Loaded Cake Batter Cookies
As I continue to share some of my favorite treats, these cake batter cookies definitely come up high on the list! I kept hearing things about them, where you use the boxed cake mix to replace some of the flour in the recipe. The result was a delight, I mean, who doesn't love cake ANDcookies... together. Yes, they're very sweet, but very crisp and they held their form well so they're nice and thick. For the cookie batter I used:
1 ¼ cup all purpose flour
1 ¼ cup cake mix (I used french vanilla, but vanilla, white, or yellow would work fine)
½ teaspoon of baking soda
¾ cup butter, softened (I like salted butter, because I like salty cookies, but you can sub unsalted if you prefer)
½ cup granulated sugar
½ light brown sugar
1 ½ teaspoons vanilla extract
½ cup semi sweet chocolate chips
½ cup white chocolate chips
½ cup rainbow sprinkles
Note: I love Sprinkles. I will make ANYTHING with sprinkles.
In one bowl, mix together: the flour, cake mix, and baking soda. In a separate bowl blend together the butter and sugars, then add the egg and vanilla. Add half of the flour mixture into the butter mixture and stir until combined, then add the rest. This is a pretty thick dough and it got hard to stir, so adding the flour in increments helps incorporate it easier. Once all the flour has been added in fold in the chips and sprinkles. I even had to grab a bigger bowl!
Next, you will need to refrigerate the dough for at least one hour. This is what will keep the cookies nice and thick, and not become too flat. The dough can be refrigerated for up to 4 days if you want to make this in advance.
When you are ready to bake, preheat the oven to 350.
I double stacked the dough on the cookie sheet to ensure they would stay thick. I usually use a cookie scoop so I "snowmen" (that what I call it) two small scoops on top of each other and then sort of smush them together a little bit.
Mine were honestly pretty huge and needed to be baked for about 15 minutes. Depending on the size of yours, they may be finished after 10 minutes so keep an eye on them. The inside will still appear pretty mushy but they will set as they cool.
I didn't exactly wait until they cooled to dive in and try one. They were the best of both worlds - sweet like a funfetti sprinkle cake, but still crunchy like a classic chocolate chip cookie. Delightful!