RECIPE
Cake Batter Cookies
A long time ago I tried cake batter ice cream and I loved it. So awhile ago I decided to play with cookie recipes and came up with the idea of a cake batter cookies. These cookies are like a birthday cake wrapped up in a cookie. They have sprinkles and white chocolate chips in them. So how can you go wrong? You can substitute chocolate chips or not add them at all. But you definitely have to have the sprinkles!!! I mean really sprinkles do make everything better, don’t you agree?
Happy Baking ????
Billie
Ingredients
1 cup unsalted butter room temperature
1 cup sugar
1 large egg room temperature
1 tbsp pure vanilla extract
1 ½ cups all purpose flour
1 ½ cups vanilla cake mix
1 tsp baking soda
1/4 tsp salt
¾ cup rainbow jimmies
3/4 cup Ghirardelli white chocolate chips
Directions
Preheat the oven to 350.
Line cookie trays with parchment paper and set aside.
In a medium bowl whisk flour, cake mix, baking soda and salt, set aside.
In a large mixing bowl cream sugar on medium speed for 2 minutes.
Add sugar and cream for 3 minutes, making sure to scrape down the sides of the bowl.
Add egg, mix for 30 seconds, scrape down sides of bowl.
Add vanilla and mix for 1 minute.
Slowly add the dry ingredients until just combined, scraping down the sides of the bowl.
Add sprinkles and white chocolate chips, mix until combined.
Using 1 tbsp scoop dough onto a cookie sheet, placing about 2” apart.
Bake for 12 minutes or until done.
Place trays of cooling racks to cool for 5 minutes before removing from the tray to cool completely.
Cookies will stay fresh up to 1 week or in the freezer for 2 months.
Tips & Recommendations
Make sure your butter and eggs are room temperature. I use vanilla cake batter, brand doesn’t matter.
