These cookies are everything you love about cake and cookies rolled into one delicious bite! The cake mix gives the cookies an incredibly soft, cake-like texture while the chocolate chips add that perfect amount of sweetness and crunch. Theyâre easy to make and totally customizable!
Ingredients (Makes about 24 cookies):
- 1 box Betty Crocker Butter Recipe Yellow Cake Mix
(You can use any brand or flavor of yellow cake mix, but Betty Crockerâs Butter Recipe gives a rich, buttery flavor thatâs perfect for cookies.) - 1 bag Semi-Sweet Chocolate Chips (12 oz)
(Feel free to use milk chocolate chips, mini chocolate chips, or a mix of dark and milk chocolate for variety!) - œ cup Canola or Vegetable Oil
(This helps the cookies stay soft and chewy. You can also use melted coconut oil for a subtle tropical flavor.) - 2 large Eggs
(Eggs provide structure and moisture to the dough, making the cookies soft and chewy.)
Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C) to ensure the cookies bake evenly.
2. Prepare Your Baking Sheet:
- Use a nonstick baking sheet or line it with parchment paper for easy cleanup. If you donât have parchment, a silicone baking mat is a great alternative.
3. Mix the Ingredients:
- In a large mixing bowl, combine the cake mix, eggs, and oil.
- Pro Tip: If you have a hand mixer or stand mixer, you can use it for quicker mixing, but be careful not to overmix, or the dough will become tough.
- Beat the ingredients until smooth, and make sure there are no lumps from the cake mix. The dough should be a bit thick, almost like cake batter but slightly firmer.
4. Add the Chocolate Chips:
- Fold in the semi-sweet chocolate chips gently using a spatula or spoon. Make sure the chips are evenly distributed, but donât overwork the dough.
- Variation Idea: For extra texture, you can add about œ cup chopped nuts (like walnuts or pecans), or even white chocolate chips for a delicious contrast in flavor.
5. Shape the Dough:
- Using a tablespoon or a cookie scoop, scoop out rounded portions of dough (about 1.5 inches in diameter).
- Roll the dough into balls between your hands if you prefer a smooth finish.
- Pro Tip: If you want uniform cookies, use a cookie scoop (usually about 1 œ tablespoon size). It helps ensure even cookie sizes and an even bake.
6. Bake the Cookies:
- Place the dough balls onto the ungreased baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake for 7-9 minutes, depending on how soft or crispy you want them.
- Soft cookies: Take them out right at 7 minutes, when they look just set but still slightly soft in the middle. They will continue to firm up as they cool.
- Crispy cookies: Leave them in for 9 minutes, but donât let them get too dark around the edges.
7. Cool and Enjoy:
- Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack. This helps them keep their shape while they cool down completely.
- Once cool, serve with a glass of cold milk or enjoy them on their own!
Troubleshooting Tips:
Q: My cookies are too thin. What went wrong?
A: If your cookies spread too much and turn thin:
- Make sure to chill your dough for 30 minutes in the fridge before baking. This helps firm up the dough and prevents excess spreading.
- Ensure youâre using the right amount of oilâtoo much can cause excessive spreading. Stick to Âœ cup.
Q: The cookies spread too much and are too thin. What can I do next time?
A: Make sure your baking sheet is completely cool before placing dough balls on it. Warm baking sheets can cause the dough to spread too quickly. You can also slightly increase the amount of cake mix to make the dough thicker.
Q: How can I make the cookies chewier?
A: For even chewier cookies, try using 1/4 cup brown sugar in addition to the cake mix. Brown sugar contains molasses, which helps the cookies stay soft. You can also underbake them slightly to keep the centers gooey.
Q: Why are my cookies too dry?
A: If your cookies seem dry, you might be using too much cake mix. Be sure to measure it correctly by spooning the cake mix into your measuring cup and leveling it off. Too much flour can make cookies dry. Also, make sure to not overbake themâtake them out when theyâre still a little soft in the center.
Variations & Add-Ins:
- Nutty Chocolate Chip Cookies: Add œ cup of chopped walnuts or pecans for a crunchy, nutty texture.
- Mint Chocolate Chip: Substitute the semi-sweet chocolate chips for mint chocolate chips for a refreshing twist.
- Peanut Butter Chocolate Chip Cookies: Add œ cup peanut butter to the dough for an extra rich and creamy texture.
- Funfetti Style: Add a couple of tablespoons of sprinkles to the dough for a colorful, fun touchâperfect for birthdays or celebrations!
- Salted Caramel Twist: Add caramel bits and sprinkle a little sea salt on top before baking for a sweet-salty flavor combo.
Storage & Freezing:
- Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing Dough: If you want to make a big batch and freeze some for later, scoop the dough into balls and freeze them on a baking sheet. Once frozen, store the dough balls in a zip-top bag for up to 3 months. When ready to bake, place them on a baking sheet directly from the freezer, and add an extra 1-2 minutes to the baking time.
Benefits of Chocolate Chip Cake Batter Cookies:
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Easy & Quick: These cookies come together in less than 15 minutes of prep time. Perfect for busy days or last-minute cravings.
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Soft & Chewy: Thanks to the cake mix, these cookies have a soft, cake-like texture thatâs incredibly satisfying.
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Customizable: You can add nuts, candies, or other mix-ins to create a version that fits your taste!
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Minimal Ingredients: With only four main ingredients, theyâre simple to make, but the result is a rich and flavorful cookie.
Would you like more variations or have any other questions about baking cookies? Let me know! đ