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.

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Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Servings: 28 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 166

Ingredients Method Notes

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

Method

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.