Chocolate Chip Cake Mix Cookies
If you love a flavorful, ultra chewy cookie, then these chocolate chip cake mix cookies are for you. Made with a cake mix to amp up the flavor and chewiness, these cake mix chocolate chip cookies are amazing!
Equipment
- Stand Mixer This KitchenAid Stand Mixer is a must-have tool for any home baker!
- Silicone Baking Mat Great for cookie baking! Cookies bake evenly and slide off with no sticking.
- Sheet Pan These USA stainless steel sheet pans are great for one-pan meals!
Ingredients
- 3/4 cup butter room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 1/2 cups funfetti boxed cake mix dry/unprepared
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup rainbow sprinkles like jimmies
Instructions
- With a hand or stand mixer, cream together the room temperature butter and sugars. Add in the egg and vanilla. Mix together until completely incorporated and smooth.
- In a separate bowl, combine the flour, cake mix, salt and baking soda. Sift together. (Try to get as much of the dry ingredients through the fine mesh as possible. Pour out the little flecks of confetti to the sifted dry ingredients.)
- Gradually add the sifted dry ingredients to the wet, stopping the mixer to scrape down the sides of the bowl. Batter will be very thick. Stir in the chocolate and white chocolate chips as well as the sprinkles. Pour dough out onto a piece of plastic wrap. Wrap and refrigerate the dough for at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Line a baking sheet(s) with a silicone baking mat or parchment paper.
- Take dough out from refrigerator. Using a cookie scoop, roll out balls of dough using your hands. Place on prepared baking sheet, arranging 12 to a pan, spaced evenly. Bake cookies for 10-12 minutes or until golden brown on the outside and set in the middle.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
Notes
Storage: Cookies will keep for 4-5 days at room temperature, when stored in an airtight container.
Freezing: Cookies can be frozen. Store in an airtight freezer container or freezer bag. The cookies will keep frozen for up to three months.
Freezing dough: the fully mixed cookie dough can be frozen. For best results, place the mixed dough on to a piece of parchment paper or press-and-seal wrap. Press the dough into a disk and wrap tightly in the paper or wrap. Place the wrapped dough into a freezer bag. The dough will keep for up to three months frozen. When ready to bake, thaw to room temperature before baking off the cookies.
Nutrition
Serving: 1gCalories: 208kcalCarbohydrates: 28gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 24mgSodium: 231mgSugar: 19g
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