Cake Batter Funfetti Chocolate Chip Cookies
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That’s a mouth full. I could just call these birthday cookies, especially since my birthday was last week. And of course because sprinkles and birthdays just go hand in hand. But I like the longer name better. It describes the cookies, but not nearly in the depth they should be described.
Remember these incredible NY Times cookies? I adapted them for the cookie brownie bars. Well… I adapted them again because they’re perfection and clearly improving on perfection is necessary. Or that’s what I’m sticking with.
They have the best crunch on the outside, not too hard and not too soft. And even better, the inside stays nice and soft. Best of both worlds. I wanted to change them up to be more festive but still amazingly delicious. So in came cake mix and of course rainbow sprinkles. Completely necessary. Sprinkles, like bacon, just make life better – happier even.
I went a step further and tested these cookies out without the long 24 hour wait, and while I’m sure the flavors would become even stronger sitting longer, a short visit to the fridge is all these need. Just a touch of chill.
What are you waiting for? Go make these!
PS I highly recommend… no, I insist on eating these while still warm.
Cake Batter Funfetti Chocolate Chip Cookies
Ingredients
- 10 Tbsp unsalted butter softened
- 3/4 C light brown sugar
- 1/2 C granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 C cake flour
- 1/2 C bread flour
- 1/4 C white cake mix
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 Tbsp rainbow sprinkles
- 1 1/2 C semi-sweet chocolate chips
Instructions
- In the bowl of a stand mixer, cream together butter and sugars. Add egg and vanilla, mixing just until dispersed. Mix in flours, cake mix, salt, baking soda and baking powder. Increase speed to medium as needed to combine dough completely. Mix in sprinkles and chocolate chips with a wooden spoon. Cover and chill dough for 2-4 hours or until lightly chilled.
- Preheat oven to 350°F. Line baking sheets with parchment paper. Using a medium cookie scoop, scoop dough and shape into balls. Place cookie dough balls on prepared baking sheet at least 2 inches apart.
- Bake for 12-14 minutes or until edges are lightly golden. Allow cookies to rest on pan for 2 minutes prior to transferring to a cookie sheet to cool completely. Store in an airtight container.
Notes
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I feel like I shouldn’t be craving cookies this early in the morning, but I am!
I’ve accomplished my mission then lol jK ;)
So festive, and I’m totally digging the sprinkles and chocolate chips in the same cookie! BTW. Happy Belated Birthday!
Aw thank you
What a great cookie hybrid! I’ll take a few… or more:-)
Seriously, just one isn’t enough of these!
Oh wow, I have a super similar recipe coming up soon – great minds :) The NYT cookie is such a great base, so highly adaptable and delicious results every time.
It is super adaptable. Love that and I’m sure I’ll be adapting it even more in the future :)
Oh my goodness, Rachel. These look so divine. I’ll take a few, please.
I’d gladly offer you a few :)
You did it with these. I could not want anything more!
I love cake batter chocolate chip cookies Rachel! And I need to try my hand at cake flour and bread flour in my next batch of cookies. These look unbelievably soft. Thank you for sharing!
I’m starting to believe that flour combination is what makes cookies so soft – of course I’m not a scientist ;)
I love anything “cake batter” and “funfetti”! “Perfect cookies made even better” – gotta give them a try!
omg these look absolutely amazing!
I love experimenting with the traditional chocolate chip cookie! Thanks for the great idea. Your pictures have me drewling. Cookies can be for breakfast, right? ;) Must try these!
Of course they can! ;)
Ok, I have been wanting to make some cookies and these look great!
I will definitely eat them warm. But I would like 10 cookies to start! These look scrumptious and your photo of the cookie with the chocolate oozing out?! DROOL!
Cookies make me smile, especially when they taste like cake batter!
Well, if you insist…. ;)
fun! they look super soft and melty delicious!
They look wonderful! I personally was not as impressed with the traditional NYT recipe as some people are…they just don’t seem WORTH it to me..after that 2-3 day chillfest :) I mean yes they are good, but these of yours here look way better! Love that you funfetti’ed them up and I bet the cake mix keeps them so soft!
The 24 hr wait for NYT was SO incredibly hard but definitely worth it imo. Though I managed these without 24hrs so I don’t think it’s entirely necessary for even the standard NYT one.
You had me at cake batter…these look simply perfect! :)
Honestly, I’d rather have these than birthday cake! YUM!
So much easier to eat on the go too ;)
Sprinkles do make life better! These look amazing!
The addition of the chocolate chips is down right genius!!! Oh my GOSh I wish I would of though to put chocolate chips in the ones I made a few weeks ago! These look too good!
A crunchy yet soft cookie is perfection, and adding sprinkles too! So fun :)
Yay for sprinkles, and yay for birthdays! Happy belated birthday!
How fun are these! Add sprinkles to anything and I love it even more, so obviously I love these. Definitely need to try them, simply because they have chocolate, cake batter, and sprinkles. Pinned!
These look so soft and chewy and the funfetti makes the cookies fun! The Jaques Torres NY Times choc chip recipe is our go-to, #1 cookie, so anything based on that has to be good. :) I can’t wait to try these.
Be still my soul. These are like a religious experience.
Holy heck! These look incredible! Two of the best things ever in one cookie!
yes I LOVE using that NYT cookie recipe for many many cookie creations!