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!
Prep Time: 15 minutesminutes
Cook Time: 10 minutesminutes
Chilling Time: 30 minutesminutes
Total Time: 55 minutesminutes
Servings:18cookies
Ingredients
1 ½cupsflour
1 ½cupsunprepared yellow cake mix
¾teaspoonbaking soda
2teaspoonscorn starch
¾teaspoonsalt
1cupbutter, softened slightly (should still be somewhat firm)
¾cup brown sugar
¾cupsugar
2teaspoonsvanilla extract
1large egg
1egg yolk
2cupswhite chocolate chips
2-3tablespoonssprinkles
Frosting
4tablespoonsbutter, softened
6tablespoonsunprepared yellow cake mix
3-4cupspowdered sugar
2-6tablespoonsmilk, 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.