I’m in the process of making a funfetti cake for my coworker. She just got married and my gift to her is a cake. It’s my gift to everyone else too, I guess. I decided I wanted to pair a “cake batter” frosting with the funfetti cake. And then my mind began wondering to cake batter cookies. Could I use them to when decorating her wedding cake? I have an enormous amount of sprinkles I need to use so I got to researching recipes and found a good looking recipe at Sally’s Baking Addiction.
Then I wandered over to Averie Cooks and found a good looking soft batch chocolate chip cookie recipe. So I decided to combine the two. See below.
- 2 1/2 c. all-purpose flour, spooned an leveled
- 2 1/2 c. yellow box cake mix (you could also use white)
- 1 tsp. baking soda
- 1 tsp. salt
- 3/4 c. butter, softened to room temperature
- 6 oz. cream cheese, softened to room temperature
- 1 1/2 c. granulated sugar
- 1/2 c. packed light brown sugar
- 1 eggs, room temperature
- 1 T. vanilla extract
- 1 c. milk chocolate chips
- 1/2 c. white chocolate chips
- 1/2 c. sprinkles
- In a large bowl, mix together flour, cake mix, baking soda and salt. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter, cream cheese and both sugars together on medium speed until smooth.
- Add the eggs one at a time and mix until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix until combined.
- Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until chips and sprinkles are evenly disbursed.
- Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-days. Do not skip this step. If you decide to chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.
- Once dough has been chilled, preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
- Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape into balls or a hockey-puck shaped. Press a few chocolate chips into the tops of the cookie dough balls. I always do this to make the cookie look better for photos.
- Bake the cookies for 10 to 12 minutes for an underdone cookie and 12 to 15 minutes for a more well done cookie. If the centers appear very soft, it’s OK. The cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point if you didn’t so so before baking.
- Allow the cookies to cool completely on the baking sheet. I say this because I don’t like the way a wire rack makes indentations in the bottom of my cookies when they are cooling.
These cookies taste exactly like cake batter! I used them as a garnish for my coworker’s cake by chopping them up in my food processor. I specifically made them underdone so the cookie crumbles were kind of doughy when I processed them.