Holy crap, I forgot about Food Swoon's second blogiversary! It was was back at the end of February, so I'm only two months behind. Happy Belated 2nd Blog Birthday to me! Last year I was more on the ball, apparently, and went all out making a Flourless Chocolate Cake that was just for me, and oh so delicious.
I now have a few Cake Batter recipes in my repertoire, my kids and their friends love Cake Batter Rice Krispies Treats, and one of my faves is Cake Batter Popcorn... Oi, those old pictures;)
This recipe came from another recently published cookbook: Sallys Baking Addiction, There's been SO many great cookbooks coming out lately, that I really haven't been creating my own recipes. I want to try all these great recipes from the blogger's I've been following all these years. Sally actually features these cookies on her blog of the same name, and can be counted on to be a constant source for super delicious treats, usually loaded with sprinkles too!
This recipe came from another recently published cookbook: Sallys Baking Addiction, There's been SO many great cookbooks coming out lately, that I really haven't been creating my own recipes. I want to try all these great recipes from the blogger's I've been following all these years. Sally actually features these cookies on her blog of the same name, and can be counted on to be a constant source for super delicious treats, usually loaded with sprinkles too!
Cake Batter Cookies
Recipe adapted from: Sallys Baking Addiction Cookbook
Recipe adapted from: Sallys Baking Addiction Cookbook
1 1/4 cup all-purpose flour
1 1/4 cup boxed cake mix (I use Rainbow Bit Cake mix, but vanilla cake mix would work in a pinch - you just need the DRY mix)
1/2 teaspoon baking soda
3/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
***this dough requires chilling - plan ahead***
In a medium bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a stand mixer fitted with paddle attachment, or a hand-held mixer, cream the softened butter and both sugars until smooth. Add the egg and vanilla, and mix on medium-high for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Finally, add the chocolate chips and sprinkles, and pulse once or twice to distribute.
1 1/4 cup boxed cake mix (I use Rainbow Bit Cake mix, but vanilla cake mix would work in a pinch - you just need the DRY mix)
1/2 teaspoon baking soda
3/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup sprinkles
1/2 cup sprinkles
***this dough requires chilling - plan ahead***
In a medium bowl, sift together flour, cake mix, and baking soda. Set aside.
Using a stand mixer fitted with paddle attachment, or a hand-held mixer, cream the softened butter and both sugars until smooth. Add the egg and vanilla, and mix on medium-high for about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Finally, add the chocolate chips and sprinkles, and pulse once or twice to distribute.
Wrap the dough tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days.
Once dough has been chilled, preheat oven to 350F degrees.
Using your hands, grab about 1.5 -2 Tbsp of the chilled dough, shaping the cookie dough balls to be taller than they are wide. For extra pretty cookies, press a few chocolate chips and sprinkles into the tops of the cookie dough balls.
Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Once dough has been chilled, preheat oven to 350F degrees.
Using your hands, grab about 1.5 -2 Tbsp of the chilled dough, shaping the cookie dough balls to be taller than they are wide. For extra pretty cookies, press a few chocolate chips and sprinkles into the tops of the cookie dough balls.
Bake the cookies for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but the cookies will set as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Enjoy!
Happy blogiversary. What a way to celebrate.
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