If you like chocolate chip cookies and you like cake batter, you will love these soft and chewy cookies. And who doesn’t love funfetti? Everything tastes better with a little “funfetti” and the same goes for chocolate chip cookies. I’ve never been one of those people who like to lick the spoon after mixing up a cake, however, I love that cake batter flavor. These cookies taste just like that, but with chocolate. They’re perfectly thick, full of sprinkles, cake batter flavor, soft, crinkly, and chewy. Sounds fabulous to me!
I’ve had such a busy past few weeks, working, doing TV segments and developing recipes, sometimes it just feels good to relax and bake. Baking cookies is one of my favorite things to do, and it gives me about an hour or so just to “chill” out. Plus at the end I have freshly baked cookies to eat. It works out really great! Give it a try sometime.
Has anyone else ever baked cookies with a cake mix before? This was my first time, and I have to say it turned out really great. I was a little skeptical, just because I’ve never done it before and was worried the measurements would be off, but everything worked out perfectly.
1 box vanilla cake mix
1/2 cup butter or margarine, softened
1 to 2 tablespoons milk
1 teaspoon vanilla
1/2 cup sprinkles
- 1 cup semisweet chocolate chips
- Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, butter, 1 tablespoon milk, vanilla and egg with electric mixer on medium speed until smooth, or mix with spoon. Mix in additional 1 tablespoon milk if dough is too dry. Stir in sprinkles and chocolate chips.
- Drop dough by slightly less than tablespoonfuls 2 inches apart on ungreased cookie sheets.
- Bake cookies 10 to 12 minutes or until edges are set (centers will be soft and cookies will be very light in color). Cool 1 minute; remove from cookie sheets to cooling rack. Store covered.