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 other all natural ingredients…and it’s a WINNER!
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, have amazing flavor!
I even froze them so that they wouldn’t completely melt in the 90+ degree weather, and they still tasted great after they thawed.
Using an organic vanilla cake mix along with 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 a delicious cookie!
I thought it was important to see the ingredients, so you can see the cake mix I used along with 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 one or even a natural one for that matter, that’s kind of my thing!
How to Make the Chewiest Cake Batter Cookies
The Importance of Creaming your Butter and Sugars
Next, in the bowl of a stand mixer or a (nothing wrong with a good hand mixer) cream the soft butter for 2 minutes until lighter in color and fluffy. Scrape down the sides using a sturdy .
Add your 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 egg.
Add your room temperature egg* and beat on medium-high for 1 minute, until combined. Scrape down sides and bottom of bowl.
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.
Add your 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.
Chill Your Dough | DON’T SKIP THIS STEP
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). You chill the dough so when they bake they don’t spread too quickly.
Dough balls may be frozen for up to 3 months, but they’ll never last that long!
TIP | If you are chilling them longer than 2 hours, you might want to scoop 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.
TIP | 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.
For 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.
For 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
TIP | A trick that the professionals use for “prettier” cookies is to gently press a few chocolate chips into the cookies once they are removed from the oven. The heat of the cookie will soften them and make them a part of the cookie.
Once cooled store in an airtight container on the counter, cookies stay fresh for about a week. Or all cookies freeze beautifully, I like to wrap mine in plastic wrap, in twos, then they are ready to grab and go — great to toss in a lunchbox for a fun surprise.
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:
- Gluten Free cake mixes are NOT recommended for this recipe.
- Vanilla, Golden, Yellow or White cake mix works just fine.
- 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 your oven preheat. Bake as directed, the cookies might not spread as much as normal, but they are still delicious!
This recipe was moderately adapted from Sally’s Baking Addiction.
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.
Did you enjoy this recipe? Give these other fantastic cookie recipes a try and please leave a comment below!
“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)
Cake Batter Chocolate Chip Cookies
A cake batter cookie filled with sprinkles, chocolate and chewiness! You’ll find a reason to celebrate if you make these cookies! Plan ahead, these cookies need at least 2 hours CHILL TIME!
- Prep Time: 2 hours
- Cook Time: 10 mins
- Total Time: 2 hours 10 mins
- Yield: 24-48 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
- 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. Set aside, you’ll use later.
- 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 the egg and mix until combined, about 1 minute. Scrape down sides of bowl.
- Add the 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 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 degrees 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.
© 2018 | This recipe for Cake Batter Chocolate Chip Cookies was featured first on The Fresh Cooky.
Keywords: cake batter, chocolate chip cookies, cookies, natural cake mix, chewy
If you try this recipe, I’d love for you to comment below!
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