What is it about cake batter? Mmmm! I love the taste of it, but I’m not a huge fan of what many cake mixes have in them, so I set out to revise this delicious recipe for Cake Batter Chocolate Chip Cookies using a natural cake mix…and it’s a WINNER!
CAKE BATTER CHOCOLATE CHIP COOKIES
I was in search of a fun, festive cookie variation (instead of my go-to Chewy Chocolate Chip Cookies) for our swim league finals this past weekend. I’ve been wanting to make these Cake Batter Chocolate Chip Cookies for awhile. They were a huge hit, kids and adults alike gushed about them, so I feel pretty confident that they are a great cookie with all of my “great cookie” factors; they must be…
…soft, chewy and have amazing flavor!
And so they wouldn’t completely melt in the 90+ degree weather, I froze them ahead of time and they still tasted great after thawing!
Using an organic vanilla cake mix along with all natural cane sugar and other natural ingredients; and making a few prep adjustments (which I explain) for the natural ingredients and altitude, I think I’ve landed on ONE DELICIOUS COOKIE!
INGREDIENTS FOR CAKE BATTER CHOCOLATE CHIP COOKIES
Here are my ingredients; I wanted you to see the cake mix I used so you can see the simplicity of the other ingredients. Any vanilla (yellow, golden or white) cake mix will work…don’t feel like you need to use this particular brand or even a natural one for that matter, just because it’s my thing doesn’t mean it has to be yours!
How to Make the Chewiest Cake Batter Cookies
Next, in the bowl of a stand mixer or a hand mixer (nothing wrong with a good hand mixer) cream the softened butter for 2 minutes until lighter in color and fluffy. Scrape down the sides using a sturdy spatula.
The Importance of Creaming Butter and Sugars
Now, add granulated and brown sugar; if using all natural cane sugar, beat for about 4-5 minutes, if using refined white sugar, beat for about 2 minutes until smooth and fluffy. Scrape down the sides before adding your room temp egg.
Crack room temperature egg (see tip) and beat on medium-high for 1 minute, until combined. Scrape down sides and bottom of bowl.
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TIP | I never remember to take my eggs out to come to room temperature, so I use this little trick. Immerse the egg in a small glass or bowl of warm water, let it sit for 10 minutes while you prep your other ingredients.
Pour vanilla and beat on medium until combined.
Carefully add your cake flour mixture to the above ingredients with your mixer setting on low, mix until just combined, scraping down sides and bottom to assure all ingredients are incorporated.
Mix in (by hand or on the lowest setting of your mixer) your chocolate chips — I used Ghirardelli Milk Chocolate Chips, use whatever chip and combo you’d like; semi-sweet, dark chocolate chips, white chocolate, even butterscotch.
Finally, the fun part! Mix in those Jimmies, I used Rainbow Jimmies, but feel free to change them up according to your celebration (see details at end of post)! Only mix for a few seconds until combined.
WHY CHILL COOKIE DOUGH
Chilling the dough allows them to hold their shape while baking and not spread too quickly.
Cover your dough and refrigerate for at least 2 hours, or may be refrigerated for up to 3-4 days. The dough is somewhat sticky (mine wasn’t too sticky, but still benefited from chilling out for a few hours).
Dough balls may be frozen for up to 3 months, but they’ll never last that long!
PRO BAKER TIP
Chilling them longer than 2 hours? Try scooping them into dough balls (the dough will get really hard the longer it hangs out in the fridge) and then return them to the fridge or even freezer. Once your dough has chilled, preheat your oven to 350°F and line 2-3 large cookie sheets with parchment paper.
To ensure that your cookies don’t spread too quickly, squeeze the dough slightly in the middle making them a bit taller than they are wide. Like shown below.
Keep extra dough balls, covered tightly in fridge until ready to bake.
BAKING TIMES FOR THE COOKIES
- Larger cookies (using the medium scoop) bake the cookies for 8-10 minutes until the edges are set, golden and the center is still a bit glossy. Mine were done at 8 minutes.
- Smaller cookies (my preference) bake for 6-8 minutes. Mine were done at about 6 minutes. They will set up as they cool.
PROFESSIONAL BAKER TRICK
A trick that the professionals use for “prettier” cookies is to gently press a few chocolate chips into the cookies as soon as they are removed from the oven. The heat of the cookie will soften them and make them a part of the cookie.
Allow cookies to cool on the baking sheet, placed on a cooling rack for 4 minutes, then using a small spatula transfer to wire rack to cool fully.
Store cooled Cake Batter Chocolate Chip Cookies in an airtight container on the counter, the cookies stay fresh for about a week.
CAN YOU FREEZE COOKIES IN BULK?
YES! I do it all the time! Especially for summer team events. Simply place cookies in freezer friendly container, freeze overnight. Take out of the freezer in the morning, the warmth of the day will not only thaw them, but make them ooey-gooey one more time. Check out my post on the Best Chewy Chocolate Chip Cookies for tips on packing, freezing and traveling with cookies.
This recipe is adapted from Sally’s Baking Addiction and I’m pretty sure I’ve never made ANYTHING that didn’t taste fabulous from her blog! Go and check it out.
A few additional tips for Cake Batter Chocolate Chip Cookies:
- Gluten Free cake mixes are NOT recommended for this recipe.
- Vanilla, Golden, Yellow or White cake mix works just fine, you could probably even try chocolate!
- Freeze the dough balls in a tightly sealed freezer baggie or plastic container for up to 3 months. When ready to bake, place on prepared baking sheet and allow to sit for 10 minutes while oven preheats. Bake as directed, the cookies might not spread as much as normal, but they are still delicious!
Oh and in case you were wondering, our swim team did fantastic at finals, so proud of all of our kids, what a great summer activity for kids, I never would have thought it, but 10 years into swim team and I’m a believer.
HOLIDAY THEMED CAKE BATTER COOKIES
By simply changing up the sprinkles for these cookies you can change up the holiday!
- Halloween, Thanksgiving or Fall
- Valentine’s Day or St Patrick’s Day
- Christmas Cookies use green & red jimmies
- Patriotic Cookies (Memorial Day, July 4th, Canada Day)
- Birthdays, Baby Showers or other celebrations try these all natural sprinkles
- 3/4 lb white American cheese, whole milk (purchase in deli)
- 4 oz mozzarella cheese (try fontina or white cheddar cheese as well)
- 2 oz white cheddar cheese (sharp or mild)
- 1 1/4 cups half-and-half
- 2 tablespoons chopped mild green chiles (or canned/jarred jalapenos), chopped
- 3/4-1 teaspoon chili powder (sub. with cumin or leave out both if desired)
- 1/4-1/2 teaspoon ground or fresh ground nutmeg (optional)
- 1 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 1/4 teaspoon white (or black) ground pepper
- chopped tomatoes
- fresh diced jalapeños
- jarred jalapeños, whole or diced
- fresh cilantro, chopped
- red onion, minced
- Prep (slice, dice, chop, open) your ingredients, once you start the recipe you need to stir continually.
- In a heavy bottomed medium pot, pour in your half & half and heat over medium-high heat. Once it starts simmering, but not boiling (it will crawl up sides of pan slightly when ready), reduce heat to low. If using warm a small cast iron skillet on low on the stove or in the oven.
- In small batches, whisk your American cheese into cream, whisking until smooth before adding more cheese. It melts quickly, so keep adding a little at a time. Once your American cheese has been incorporated, start whisking your mozzarella (try fontina or white cheddar cheese too) cheese. Whisk until melted and smooth. Don't stop stirring!
- Stir in the green chiles or chopped jarred jalapeños if preferred. Stir until combined. Add the chili powder (optional), ground nutmeg (optional), red pepper flakes, sea salt and white pepper. Stir well. See notes for other options on spices.
- Remove from heat and pour into a porcelain or ceramic serving dish or a small cast iron skillet. Cast iron works great since you can heat them ahead of time and they hold their heat for a while, but not forever. If re-warming is needed when serving in cast iron, return to the stove top over low heat, adding a splash of cream or milk, stir to combine.
- You may also pour into a mini slow cooker for serving, it will keep it warm and smooth, stir occasionally. Toss on your garnish, it really does add to the presentation, but adds delicious flavor and yummies for dipping.
- Serve with your favorite (warm-see notes) tortilla chips and salsa and enjoy!
- You may want to add a little more mozzarella (or a little sharp cheddar, a small handful is good) depending on your desired queso thickness.
- The original recipe called for chili powder or cumin (same amounts) or neither spice if preferred, if you aren't sure, add a little bit at a time and taste for preference. Same with the nutmeg, I liked a little (brings out the flavors in the cheese) fresh grated into the queso.
- I love warm tortilla chips. To warm spread a layer of chips on a cookie sheet and warm on 250º for 8-10 minutes until warmed or place in microwave safe bowl and heat on high 30 seconds at a time until warmed.
- Queso freezes well. Simply reheat (thaw) in pot or microwave, adding a little bit of half and half if needed. 3-5 days in fridge - 3 months in freezer.
This recipe is adapted from The Cookie Rookie
- Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
- Large Wooden Spoon - Cooking Spoon - 19 Inches
- McCormick Gourmet Organic Red Peppers & Cumin Everyday Basics Variety Pack 4 count
- Crock-Pot 1-1/2-Quart Round Manual Slow Cooker, White (SCR151-WG)
- Mud Pie Just in Queso Dip Set, White
- Decorative Cast Iron Trivet For Kitchen Or Dining Table | Square with Vintage Pattern - 6.5 x 6.5" | With Rubber Pegs/Feet - Recycled Metal - Vintage, Rustic Design - Rust Brown Color - by Comfify
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving:Calories: 283 Total Fat: 21g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 68mg Sodium: 851mg Carbohydrates: 10g Fiber: 1g Sugar: 7g Protein: 15g
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“but those who hope in the Lord
will renew their strength.
They will soar on wings like eagles;
they will run and not grow weary,
they will walk and not be faint.” Isaiah 40:31 (NIV)
- 1 1/4 cups unbleached all-purpose flour (I like Bob's Red Mill)
- 1 1/4 cups vanilla or yellow cake mix (just the dry mix, I used an Organic Natural Cake Mix)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (slightly less if you are using salted butter
- 3/4 cup butter, room temp (1 1/2 sticks)
- 1/2 cup granulated sugar (I used all natural, unbleached cane sugar)
- 1/2 cup light brown sugar, packed
- 1 egg, room temperature*
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (I used Ghirardelli Milk Chocolate, but try Semi-Sweet, Bitter-Sweet, White Chocolate or any combination therein)
- 1/2 cup sprinkles / Jimmies (I used rainbow, but use whatever color works for your cookie)
- In a medium bowl, sift together flour, cake mix, baking soda and salt and set aside. In the bowl of a stand or hand mixer, cream the softened butter for 1-2 minutes until lighter in color and fluffy.
- Add the sugars and beat on medium-high for 4-6 minutes until sugars are combined, if using natural sugars, you will need to beat on the longer side. Scrape down sides and bottom of bowl. Add egg and mix until combined, about 1 minute. Scrape down sides of bowl.
- Add vanilla and beat on medium until combined. On low, carefully add in the flour/cake mixture and mix on medium-low until combined, scraping down sides and paddle if necessary. With the mixer on low mix in your chocolate chips until combined. Add sprinkles/jimmies and mix in carefully on low or by hand until combined.
- Dough will be a little to very sticky (mine wasn't very sticky) DO NOT MISS THIS NEXT STEP...chilling helps the cookies to keep from spreading too much. Cover the dough with plastic wrap and refrigerate for at least 2 hours, up to 3-4 days. If you chill longer than 2 hours, make sure to scoop and roll dough balls at the two hour mark. Return to fridge, covered until ready to bake.
- Once the dough has been chilled, preheat the oven to 350° and line 2-3 large cookie sheets with parchment paper. Depending on your desired cookie size, using a small or medium scoop, scoop dough balls onto prepared sheet pans. Gently squeeze the middle of the dough ball to make it taller than it is wide.
- For small cookies, bake 6-8 minutes (mine were done perfectly at 6) for larger cookies, bake for 8-10 minutes (mine were done at 8)
- The cookies are done, when the edges are a dull color and slightly golden, the centers will appear undercooked and a bit glossy, but they will set up as they cool. Remove from oven and allow to cool on the cookie sheet for 4 minutes or so, then remove with spatula to a wire cooling rack.
- Once cookies are cooled store in an airtight container for up to a week on the counter. Most cookies freeze beautifully! If not consuming within a week, wrap in plastic wrap and freeze. They are perfect to plop into a lunch box.
- Cookie dough may also be frozen in balls, store in freezer baggies or container and when ready to bake, remove from freezer, place on prepared pan and allow to thaw while you preheat your oven. Bake as directed.
- Natural Sprinkles Rainbow - Rainbow Sprinkles with No Artificial Colors - Carnival Sprinkles in Resealable Container, 2.2 LB Bulk Candy
- Foodstirs Organic Simply Sweet Vanilla Cake Mix 20 Ounce
- Anchor Hocking 2 Quart Glass Batter Bowl With Lid (81106L11)
- KitchenAid 5-Qt. Artisan Design Series with Glass Bowl - Sea Glass
- Silicone Spatula Set - Heat Resistant 650ºF - Seamless and BPA Free - By Zoppi Kitchenware (BLUE)
- Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality
- OXO Good Grips Plastic Brownie Spatula for Non-stick Pans, Black
- Unbleached Parchment Paper, Set of 100, 12 x 16 Inches, Pre-Cut Parchment Baking Paper/Greaseproof Paper Sheets/Non Stick Baking Parchment Fit for Half Sheet Pans, Brown and Eco-Friendly
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving:Calories: 141 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 12mg Sodium: 142mg Carbohydrates: 20g Fiber: 0g Sugar: 12g Protein: 1g