Last week, I was in the mood for baking! I feel like after Christmas time everyone goes on a baking hiatus from sweet baked overload. Now that the spring weather is slowly creeping in, it felt like the right time to make something yummy. After searching Pinterest for what seemed like hours, I finally found this recipe: Cake Batter Chocolate Chip Cookies. Um, yes please! I used Sally’s Baking Addiction’s recipe, but did change a few things.
For instance, I used Funfetti Cake Mix instead of vanilla and did not add white chocolate chips. I didn’t need to chill the dough either, it was thick enough that I was able to just roll the dough onto the baking sheet. However, Sally’s technique with rolling the dough more vertically worked really well and I will definitely continue doing that in the future! A couple of additional tips: If you’re using the funfetti cake mix, don’t use as many sprinkles! And two, use parchment paper instead of just an ungreased cookie sheet. The cookies came out much more fluffy.
- In a large bowl, mix flour, cake mix, and baking soda. Set aside.
- Mix the melted butter and sugars together. Add the egg and vanilla and mix until well combined.
- Add the flour mixture and mix until just combined. Add the chocolate chips and sprinkles. Mix until they are evenly distributed throughout the dough!
- Line two large cookie sheets with parchment paper.
- Scoop rounded balls of dough onto baking sheet. *This is where you can see Sally’s Baking Addiction’s great tip!*
- Bake the cookies for 10-12 minutes until edges are slightly browned.
- Allow the cookies to cool on the baking sheet and transfer to a wire rack to cool completely.