Cake Batter Chocolate Chip Cookies
These birthday Cake Batter Chocolate Chip Cookies are the perfect blend of cookies and cake and make the ultimate treat for the indecisive sweet tooth and anyone who loves the flavor of cake but craves the texture of a cookie!
Servings:18 cookies
Ingredients
- 1 ½ cups flour
- 1 ½ cups unprepared yellow cake mix
- ¾ teaspoon baking soda
- 2 teaspoons corn starch
- ¾ teaspoon salt
- 1 cup butter, softened slightly (should still be somewhat firm)
- ¾ cup brown sugar
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 egg yolk
- 2 cups white chocolate chips
- 2-3 tablespoons sprinkles
Frosting
- 4 tablespoons butter, softened
- 6 tablespoons unprepared yellow cake mix
- 3-4 cups powdered sugar
- 2-6 tablespoons milk, as needed
- pinch of salt
Instructions
- In a medium bowl whisk together flour, cake mix, baking soda, corn starch, and salt.
- In a large bowl cream together butter and sugars for 2 minutes until very light and fluffy. Add vanilla, egg, and egg yolk and mix until completely incorporated.
- Add dry ingredients to wet ingredients and mix until completely combined. Stir in white chocolate chips and sprinkles.
- Use a large cookie scoop to scoop mounds of cookie dough onto a plate. Use your fingers to gently shape the cookie dough mounds so that they are taller than they are wide. Cover plate tightly and chill for 30 minutes. Meanwhile, preheat your oven to 350 degrees.
- Transfer cookie dough mounds to a lightly greased or lined baking sheet. Bake for 9-11 minutes until edges just begin to brown. Allow to cool 15-20 minutes on the pan, then transfer to a cooling rack to cool completely.
Prepare the Frosting
- Cream the butter for 2 minutes on medium-low speed. Mix in cake mix and powdered sugar (start with 3 cups and add more as needed). Add milk one tablespoon at a time until frosting becomes easily spreadable. Stir in a pinch of salt.
- Spread frosting onto completely cooled cookies. Top with sprinkles. Serve immediately or store in airtight container in the fridge up to 5 days. (Bonus tip: they are SO delicious chilled straight from the fridge!)
Notes
- Swap white chocolate chips for milk chocolate if you prefer (but using white chocolate helps the sprinkles to stand out more).
- If you like nuts in your cookies, you can add chopped walnuts to the batter just before forming and popping in the fridge. Pecans would work too.
- These birthday cake cookies are amazing any way you serve them, but I especially love them immediately after being iced OR right out of the fridge. Trust me on this one!
- Store these birthday cake cookies in an airtight container in the fridge for up to 5 days.
- Here's another fun idea: Make birthday cake cookie sandwiches by stacking two cookies between a layer of the yummy icing!
- Or, swap out the icing for vanilla ice cream to hold two cookies together in a sandwich.
Nutrition
Calories: 429 kcal, Carbohydrates: 85 g, Protein: 4 g, Fat: 8 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 24 mg, Sodium: 392 mg, Potassium: 129 mg, Fiber: 1 g, Sugar: 67 g, Vitamin A: 63 IU, Vitamin C: 1 mg, Calcium: 131 mg, Iron: 1 mg