I'm celebrating these last few days of being 25 by putting cake in my cookies. Because, you know. YOLO.
Or at least... YO25O.
Also: look at those festive cookie butts!
Cake batter is a baking trend I tried my best all of 2012 to avoid. Not because I judge it (like cake pops) or because everyone everywhere is whisking cake mix into all the things, but because I'm weak... and it makes me want to eat spoonfuls of sprinkles and frosting.
I cracked this weekend halfway through Pitch Perfect and two glasses of sparkling wine. It was one of those rare, much-needed, Friday nights where I had the apartment to myself... which usually means a combination of pajamas, popcorn dinners, wine, me, the couch, a constant stream of Vampire Diaries episodes, glittery nail polish, spontaneous dance parties (I have this new addiction), and spur of the moment, totally uninhibited, just because and just for ME baking.
This is the kind of cookie dough that should be in cookie dough ice cream. In. Love.
These festive cookies baked up thick, buttery, and extra-sweet, with just the perfect balance of chewy chocolate chip cookie and sugary funfetti cake batter flavor. And they're perfect for just about any day. Mondays, Tuesdays, Wednesdays.
No, but seriously. Valentine's Day? Pink and red sprinkle hearts. Christmas? Red, white, and green! Boyfriend's birthday? Dinosaur sprinkles. They totally exist. Trust me.
Unfortunately for you, these cookies need to be in the world; so this is me passing on a recipe gem to you. And they have all the fixings of regular chocolate chip cookies so really you need no excuses... just a handful of white chocolate and semisweet chocolate chips, a perfectly respectable 1/2 cup of rainbow sprinkles, and 1 1/4 cups of the all-purpose flour replaced with the same amount of scoops of yellow cake mix.
Yeah. Good luck not eating that cookie dough by the spoonful.
1 1/4 cups all-purpose flour
1 1/4 cups yellow (or white) boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup sprinkles
In a large bowl, whisk together the flour, cake mix, and baking soda. Set aside.
In a separate bowl, cream together the butter, sugar, and brown sugar until creamy. Mix in the egg and vanilla until well-combined.
Add the flour mixture to the butter mixture and mix until just combined. Gently stir in the chocolate chips and sprinkles. Be careful not to over-mix!
Refrigerate dough for at least 1 hour (to prevent the cookies from spreading too much when baking).
Preheat oven to 350 degrees.
Scoop chilled dough into rounded tablespoons using a cookie scoop and place on a lightly greased or Silpat-lined baking sheet. Keep remaining dough in the refrigerator until ready to bake with it. Bake cookies for 10-12 minutes or until edges are slightly brown. The centers will still appear soft, but the cookies will set as they cool.
Allow to cookies to cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Source: Sally's Baking Addiction.