Cake Batter Sprinkle Chocolate Chip Cookies

November 09, 2016

Soft cookies that start with a cake mix and are filled with chocolate chips and fun sprinkles!

A few weeks ago, my local grocery store was having a sale on cake mix. They were only 69 cents a box and no, it wasn't some off-the-wall-no-name cake mix.  It was a brand name. At this moment, the brand name escapes me..so sorry.  However, it was a good one.

Anyhoooo, to get the incredible fabulous price, you had to buy 6 boxes of cake mix.  So, of course, I did. My family thought I was weird.  "Why did you buy so many of those?!"  It was shock and horror. You would of thought I bought a pet giraffe or something. Goodness.

Of course, when those 6 cake mixes were turned into some delicious sweets, they didn't say much else about it.  They were too busy stuffing their faces with goodies.  Including, these cookies.


Cookies that start with my great-deal cake mix, but, then, are loaded with chocolate chips and tons of sprinkles. Because, sprinkles are just so darn fun and chocolate, is, well..chocolate and I love it.

These cookies are so soft and are incredibly addicting.  It's tough to just eat one them. Think of them as little bites of cake..so good!

I used a white cake mix for mine, but, yellow or funfetti mix will also work great.


Cake Batter Sprinkle Chocolate Chip Cookies

by Table for Seven
Prep Time: 00:15
Cook Time: 00:12
Ingredients (approx 18 cookies)
  • 1 box, white cake mix
  • 1/2 cup (1 stick ) butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 2/3 cup flour
  • 1 tsp cornstarch
  • 1 cup chocolate chips
  • 1/4 cup rainbow sprinkles
Instructions
Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper/slip mats.
In a mixing bowl, beat together butter and sugar until fluffy. Add in eggs and vanilla.
Gradually, mix in dry cake mix, flour, and cornstarch. Your dough will be thick.
Mix in chocolate chips and sprinkle until fully incorporated.
Roll dough into approx 1-2 inch balls and place on cookie sheet. Flatten very lightly with the bottom of a glass.
Bake for 10-12 minutes.
Let cookies cool for 5 minutes before removing from pan. Then, cool completely on a wire rack.
Lightly Adapted from Life, Love and Sugar

No comments

Post a Comment

Thank you for taking the time to leave a comment!