Cake Batter Chocolate Chip Cookies
These Cake Batter Chocolate Chip Cookies combine the fun of sprinkles and the nostalgia of birthday cake with the comforting texture of a chewy chocolate chip cookie. Melted butter and sour cream help achieve a tender chew while the cake mix adds a soft crumb.
Ingredients
Dry Ingredients
- 1 box white cake mix (15.25 oz)
- 2 cups all-purpose flour 240 g
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, melted and cooled 226 g
- 1 cup granulated sugar 200 g
- 0.5 cup light brown sugar, packed 100 g
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup sour cream 120 g
Mix-Ins
- 1 cup semisweet chocolate chips 170 g
- 0.5 cup rainbow sprinkles 75 g
Instructions
Preparation
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
Combine Ingredients
- In a large bowl, whisk together the cake mix, flour, baking soda, and salt until evenly blended.
- In a separate medium bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
- Whisk in the eggs, vanilla extract, and sour cream until the mixture is silky.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the chocolate chips and rainbow sprinkles.
Chill
- Cover the dough and chill in the refrigerator for 1 to 2 hours.
Bake
- Scoop dough by rounded tablespoons (about 2 Tbsp each) and place 2 inches apart on prepared sheets.
- Bake for 9–11 minutes, until edges are set and centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For firmer cookies, bake an additional minute or chill the dough longer.
Dough can be refrigerated up to 3 days or frozen for up to 3 months.