Cake batter in cookies is one of the greatest baking discoveries I’ve come across on the internet.

My perfect cookie is soft, chewy, and colourful. These cookies check off all three of those requirements (plus they smell AMAZING) so I’m devouring them pretty quickly.

This recipe is directly from Sally’s Baking Addiction, just like my last batch of strawberry cake mix cookies. These ones are even more delicious from the last batch. In her instructions, she notes that she uses 1/2 semi-sweet chocolate chips and 1/2 white, but I would say I did more of a 3/4 semi-sweet because white chocolate can be iffy for me sometimes depending on the quality.

I was skeptical to let them chill for a full 24 hours (mainly because I’m lazy) but it made a big difference in chewiness. They hold their form much better once the dough has solidified.

Ingredients

• 1 1/4 cup all-purpose flour
• 1 1/4 cup golden or white boxed cake mix
• 1/2 tsp. baking soda
• 3/4 cup (1.5 sticks) butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 egg, at room temperature
• 1 1/2 tsp. vanilla extract
• 1 cup chocolate chips (You can use half white, and half semi-sweet depending on your preference)
• 1/2 cup sprinkles

Method

In one medium-sized bowl, mix together flour, cake mix and baking soda. Set aside. In a separate large bowl, beat together butter and both sugars with an electric mixer until creamy. Mix in egg and vanilla until well blended.

Add flour mixture into the wet ingredients, and mix until just combined. I found it was easier to do this with a wooden spoon (or your hands, if you don’t mind the mess) just because the batter was getting all clumped up in my mixer. Fold in the chocolate chips and sprinkles.

Cover and refrigerate the dough for roughly 24 hours. This step is important so that the cookies don’t completely flatten out.

Preheat oven to 350 degrees F.

Form dough into balls, taller than they are wide. See photo below for visual help, but essentially if you make the dough ball “tall”, it will bake down into a thick, chewy cookie. Bake cookies on an ungreased baking sheet for 10-12 minutes until they just begin to turn golden brown around the edges.

When you remove them from the oven, they should still appear to look very soft—just let them cool and they will settle. Allow them to cool for a few minutes on the cookie sheet before transferring to a wire rack if available. Store in an airtight container for up to a week and enjoy!