Desserts

Cake Batter Cookies

Welcome to A Quirky Twist! Today I’m sharing another baking post this time about cake batter cookies. These cookies are probably my favorite specialty cookies, and by specialty I mean any cookie that’s not oatmeal raisin, sugar, or plain chocolate chips. Also it’s kind of funny that I like these cookies because I don’t like cake; however, I think the chocolate chips might be the reason why I like them. On the topic of chocolate chips the recipe calls for white and milk chocolate, I used both the first time I made these, but I decided not to use white ones this time. I think cake batter cookies can be a quick and easier alternative to a birthday cake. The recipe is down below and I’ll have another outfit post next week.

 

Ingredients

1 ¼ cup of all-purpose flour

1 ¼ cup yellow or white-boxed cake mix (I used yellow)

½ teaspoon baking soda

¾ cup (1.5 sticks) unsalted butter room temperature

½ cup granulated sugar

½ cup light brown sugar

1 egg at room temperature

1.5 teaspoons vanilla

1 cup chocolate chips (blend of white and semi-sweet chocolate chips)

½ cup sprinkles

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Directions

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

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In a separate bowl cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.

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Add the flour mixture to the wet ingredients and mix until just combined. Do not overmix the dough.

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Fold in the chocolate chips and sprinkles. Cover and refrigerate dough for at least 1 hour or up to 4 days. This step is mandatory.

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Preheat oven to 350 degrees. Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be “taller” than they are wide.

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Bake for 10-12 minutes until edges are slightly browned, as you can see I put too many on one tray.

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