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AUNT ANA: DAY 6 OF 12 DAYS OF CHRISTMAS COOKIES

AUNT ANA: DAY 6 OF 12 DAYS OF CHRISTMAS COOKIES

Cake mix cookies are one of my absolute favorite cookies to make not only because they are SUPER easy to make and there are tons of different options you can make them into but also because they are a delicious mix between a cake & cookie.

Cake Batter Chocolate Chip Cookies from Smocked Auctions' Aunt Ana #12DaysOfChristmasCookies

I found this recipe a couple of months ago and could not wait to try it out! It’s a combination of a cake mix cookie and a homemade chocolate chip cookie so it really good! I used my small cookie dough scoop so I stacked 2 scoops on top of each other and I added a few chocolate chips on top of the scoops so you would see them more clearly once they baked! These were a big hit at my Christmas party this last weekend!

 

Cake Batter Chocolate Chip Cookies

Adapted from Sally’s Baking Addiction 

Cake Batter Chocolate Chip Cookies from Smocked Auctions Aunt Ana #12DaysOfChristmasCookies

Ingredients:

  • 1 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup yellow
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup  light brown sugar
  • 1 egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1 cup  chocolate chips – or a blend of  white & semi-sweet
  • 1/2 cup sprinkles

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

Cake Batter Chocolate Chip Cookies from Smocked Auctions Aunt Ana #12DaysOfChristmasCookies

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

Cake Batter Chocolate Chip Cookies from Smocked Auctions Aunt Ana #12DaysOfChristmasCookies

Once dough has been chilled, preheat oven to 350F degrees. 

Scoop rounded balls of the cold dough onto an ungreased baking sheet; use about 1.5 Tablespoons of cookie dough per cookie.
**Optional - press a few chocolate chips into the tops of the cookie dough balls. **

Bake the cookies for 10-12 minutes until edges are slightly browned.

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months.

Yield: about 2 - 2.5 dozen cookies        

 

Cake Batter Chocolate Chip Cookies from Smocked Auctions Aunt Ana #12DaysOfChristmasCookies