Monday, December 8, 2014

Cake Batter Chocolate Chip Cookes, with Sprinkles


These cookies are super festive, filled with colorful sprinkles.  They had a wonderful cake batter flavor and the sprinkles added a fun texture to the cookie.  


 Recipe from: Sally's Baking Addiction 


1 and 1/4 cup all-purpose flour
1 and 1/4 cup yellow or vanilla boxed cake mix (I used yellow cake mix)
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
1 and 1/2 teaspoons vanilla extract
1 cup chocolate chips (I used a blend of white and semi-sweet chocolate chips)
1/2 cup sprinkles (I used a little less, still turned out very colorful)

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. Line two large cookie sheets with parchment paper or silicone baking mats.
Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie.
Bake the cookies for 10-12 minutes (mine took 11 minutes using my purple handled cookie scoop) until edges are slightly browned.  The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

*I got 37 cookies from this recipe.  

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