AUNT ANA: DAY 6 OF 12 DAYS OF CHRISTMAS COOKIES
Cake mix cookies are one of my absolute favorite cookies to make not only because they are SUPER easy to make and there are tons of different options you can make them into but also because they are a delicious mix between a cake & cookie.
I found this recipe a couple of months ago and could not wait to try it out! It’s a combination of a cake mix cookie and a homemade chocolate chip cookie so it really good! I used my small cookie dough scoop so I stacked 2 scoops on top of each other and I added a few chocolate chips on top of the scoops so you would see them more clearly once they baked! These were a big hit at my Christmas party this last weekend!
Cake Batter Chocolate Chip Cookies
Adapted from Sally’s Baking Addiction
Ingredients:
- 1 and 1/4 cup all-purpose flour
- 1 and 1/4 cup yellow
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg, at room temperature
- 1 and 1/2 teaspoons vanilla extract
- 1 cup chocolate chips – or a blend of white & semi-sweet
- 1/2 cup sprinkles
Directions:
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)
Once dough has been chilled, preheat oven to 350F degrees.
Scoop rounded balls of the cold dough onto an ungreased baking sheet; use about 1.5 Tablespoons of cookie dough per cookie.
**Optional - press a few chocolate chips into the tops of the cookie dough balls. **
Bake the cookies for 10-12 minutes until edges are slightly browned.
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months.
Yield: about 2 - 2.5 dozen cookies
