cake batter chocolate chip cookies

Raise your hand if you are a cake-batter-a-holic. Or a confetti-cake-a-holic. Or a birthday-cake-a-holic. Me, personally? I'm all three! I love anything cake batter or confetti cake or birthday cake flavored. It can be ice cream or frozen yogurt or frosting or... whatever. I just love it all! So these cookies are basically my dream come true, because they taste exactly like cake batter. And they have sprinkles. And they have CHOCOLATE! Get. In. My. Belly.

Please don't even get me started on how good this cookie dough is! It is totally eat-with-a-spoon-able, but of course I didn't do that. Cause I'm a mature adult.. and stuff. Yeah. Ha! I'll just keep telling myself that next time I pinch off little bits of cookie dough and eat them... which would be every time I make cookies. It's common knowledge that tiny bits of stolen cookie dough have no calories, right? What I really need to do is just go ahead and make egg-less cookie dough made specifically for snacking purposes. I promise I'll share when I do. 🙂

Seriously though, these cookies are amazing! They are like a cross between confetti cake, and chocolate chip cookies, and sugar cookies, and cake batter, and cookie dough... if you could shove all the things I love together into one cohesive food, these would be it. Make them, and you will be so glad you did! P.S. If you really wanted to, you could omit the chocolate chips and just have yourself cake batter cookies... I won't judge. Those are pretty great, too. 🙂

{Adapted from Cookin Cowgirl}

cake batter chocolate chip cookies

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Cookies

Serves: 4 dozen

Ingredients

• 1 box confetti cake mix (15.25 oz)
• ⅓ cup all-purpose flour
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon baking powder
• ⅔ cup dark chocolate chips

Instructions

1. In a medium bowl, whisk together the cake mix, baking powder, and flour.
2. Add in the eggs and oil, and mix until a dough forms, then stir in the chocolate chips. The mixture should be thick but soft!
3. Refrigerate cookie dough for at least 30 minutes (I mean it!).
4. Once ready, preheat the oven to 350F.
5. Line two jelly-roll pans with silicone liners or parchment, and scoop tablespoonfuls of cookie dough onto them. Since they are little scoops, and the dough is cold, you should be able to fit 20 cookies per pan without worrying that they will spread and touch.
6. Bake for 10-12 minutes, until slightly golden. Do not overbake, or you will ruin the delicious cookie-dough-y center! Let cool slightly, and enjoy!

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