Cake Batter Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 12

Chill Time: 1

Total Time: 1 22

Servings: cookies

Calories: 148kcal

Cake Batter Cookies are so fun, so delicious and so easy to make! Home baked soft cookies studded with chocolate chips and sprinkles - pure joy!

In a large bowl, use a hand mixer or stand mixer to beat the butter and eggs together.
½ cup unsalted butter, 2 large eggs
Add the cake mix and flour. Mix until well combined.
16.25 ounces white cake mix, ¼ cup all-purpose flour
Set aside 2 tablespoons each of semisweet chocolate chips and white chocolate chips. Stir the remaining chips and sprinkles into the cookie dough.
¼ cup rainbow sprinkles, ¾ cup semisweet chocolate chips, ¾ cup white chocolate chips
Tightly cover the dough and refrigerate for 1 hour. While the dough chills, preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Remove the chilled cookie dough from the refrigerator. Working in batches, use a cookie scoop to scoop 2-tablespoon-sized dough balls onto the prepared baking sheets, making sure to place them at least 2 inches apart. Refrigerate any remaining dough while the first batch of cookies bake.
Press the reserved chocolate chips into the tops of each cookie - do not flatten the cookie dough balls.
Bake for 12-13 minutes, or until the edges are set and the bottoms are lightly browned.
Let the cookies cool on a baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Bake as cookie bars in a 9x13-inch pan to save time.
For extra thick and chewy cookies, shape the cookie dough ball to be taller than wider nice.
Choose your sprinkle colors to match the holiday season. Easy festive treats!

Storage: Store cake batter cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.