Cake Batter Chocolate Chip Cookies

Oh...em...gee...These are so good and so addicting.  Like dangerous to have in the house, because every time I walked by them, I had to sneak a bite.  Very Very Bad . . . but oh so good!

You know how soft cake mix cookies are?  Well, these cookies have cake mix in them, so you can imagine how soft and chewy they are.  The only problem is, mine only stayed soft for about two days.

I'm sure you will have no problems gobbling them up that fast.

I often only use half a cake mix when making desserts since I am always cutting recipes in half.  I use my kitchen scale and measure out half of the mix.  So, this recipe was perfect, because it uses just under a half a cake mix and I already had a half a yellow cake mix in my pantry leftover from a previous recipe.  Sally uses the cake mix to replace some of the flour in this recipe, which is pretty dang genius if you ask me :)

These are a pretty sweet cookie, but that didn't stop me from devouring more than my fair share.  The outside is chewy and the inside is super soft and I'm pretty sure you will agree they are worth the calories!

Cake Batter Chocolate Chip Cookies
adapted from: Sally's Baking Addiction
(Printable Recipe) or (Printable with Picture)

1 1/4 c. all-purpose flour
1 1/4 c. yellow or white dry cake mix
1/2 tsp. baking soda
3/4 c. unsalted butter, softened
1/2 c. sugar
1/2 c. light brown sugar
1 egg
1 1/2 tsp. vanilla
1/2 c. chocolate chips
1/2 c. white chocolate chips
1/2 c. rainbow sprinkles

In a large bowl, sift the flour, cake mix and baking soda together.  Don't skip this step, because cake mix tends to be lumpy and you don't want any powdery lumps in your cookies; set aside.  In a separate bowl, cream together the butter, sugar and brown sugar.  Add the egg and vanilla and mix until combined, scraping down bowl, as needed.  Gradually mix in the dry ingredients and mix until just combined.  Do not overmix.  Add the chocolate chips, white chocolate chips and rainbow sprinkles and gently fold into the batter.  Cover the dough with plastic wrap and chill for at least 2 hours (or up to 3 days).

Remove the chilled dough from the refrigerator and allow to soften slightly while the oven preheats.  Preheat oven to 350 degrees.  Roll the dough into balls, using about 1 1/2 Tablespoons of dough per ball.  Roll the cookie dough balls to be taller rather than wide.  Place 3-inches apart onto a lightly greased baking sheet.  Bake for 10 minutes (no longer).  The cookies will look very soft and under baked.  Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.  Makes 24-29 cookies.  Best when eaten within two days.    

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