Cake Batter Chocolate Chip Cookies
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These are the easiest cookies I have ever made! We loved the sweet taste from the cake batter (I am one of those people that would lick the bowl and beaters after my mom would make a cake). This is definitely a good recipe to keep on hand when you need a quick treat!
Cake Batter Chocolate Chip Cookies
(Recipe from Stephanie Cooks)
Ingredients:
1 (18.25 oz.) box cake mix (I used yellow, but you can use any kind you have!)
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips
1 (18.25 oz.) box cake mix (I used yellow, but you can use any kind you have!)
1 tsp. baking powder
2 eggs
1/2 cup vegetable oil
1 cup semisweet chocolate chips
Directions:
1- Preheat oven to 350 degrees F (175 degrees C).
2-In a medium bowl, stir together the cake mix and baking powder. Add eggs and oil, then mix until well blended. (It was a bit crumbly for me so I used my hands to really mix it well- it’s not as smooth as typical dough.)
3-Stir in chocolate chips, or your choice of additions. Drop by rounded spoonfuls onto cookie sheets.
4- Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Linking to:
http://tidymom.net
I would love to try these. I wonder how they compare to regular chocolate chip cookies. Thanks for the recipe!
Sounds like a keeper to me!
Oooh they must be so moist, too! Yum!
I’m trying to diet and then I see this????
“You’re killin’ me, Smalls!!!”
Kerry at housetalkn.blogspot.com
I’ve made these so many times – I love them! The chocolate ones are even better!
Making them right now!
Do you use yellow cake mix for this recipe?
I just made these with a yellow cake mix and added chocolate and peanut butter morsels (with the help of my 2 boys, ages 9 and 6). They were super easy, even for someone that cooks most entrees in the microwave. They seem homemade, from scratch! Even my hubby, who has worked as a professional sous chef, agreed! I cannot wait to try more recipes!
I am going to try them with a funfetti cake mix! After all it is Christmas time!
ALL I CAN SAY IS AHHHH-MAZING!!!!!
Do you think it would help to chill the dough before placing on the cookie sheet and baking? I know that’s a useful trick with regular cookie dough. I didn’t know if it would matter when using cake batter. Can’t wait to try this recipe!
@PRiley- I think that would be a great idea! Thanks for sharing!
We made these for Christmas Eve and Christmas family celebrations this past weekend. My husband made a red velvet and chocolate chip batch of cookies and I made yellow cake and M&Ms…both were equally tasty! The red velvet didn’t taste like red velvet if you’re wondering. We wished we had white choc chips for them. Also, I chilled my dough/batter before baking (my hubby did not) and it didn’t make a difference in how it turned out. You do need to make sure you space it out enough…they are good size cookies if you use a small scoop size.
Thanks for sharing this recipe! I made these this afternoon, and they were absolutely delicious. I made sure to link your website to my blog post here: http://bakingwithblondie.blogspot.com/2012/04/cake-batter-chocolate-chip-cookies.html. You guys are the best! Thanks again.
made these last night and they were AMAZING! best. cookies. ever!
These cookies are awesome! I’ve made 3 different versions so far and they keep getting better and better! Tried Butter Golden + chocolate chips, Mint Chocolate + chocolate chips, & Butter Pecan + pecans & chocolate chips. I gave credit where credit is due on my blog: http://noutensilunused.blogspot.com/2012/08/cake-batter-cookies.html
I was thinking about using this recipe with white choc. chips and funfetti for my students. About how many cookies does this recipe make?
I bet that would be delicious! This recipe makes about 2 dozen, depending on the size of your cookies.
I just made a version of these cookies using Betty Crocker’s Triple Chocolate Fudge cake mix. I shouldn’t have been surprised to see cake mixes have reduced in size along with everything else at the grocery store. The box I bought was 15.25 oz. So I used 1/3 cup of oil instead of 1/2 cup and the 2 eggs as called for, but I probably could have used the full 1/2 cup oil. My dough was quite thick. I also added 1 cup Andes Peppermint Crunch baking chips and 1 cup mini semi-sweet chips. Using a 1 tablespoon cookie scoop, I got 40 cookies from this batch and they are DELICIOUS!!! I was a bit skeptical going in but I am sold on this idea! Do you think I could sub 1/2 cup of butter for the oil?
We have another cookie that is similar with a cake mix and we use butter instead of oil for that one. So I would say yes. Just have it softened at room temperature. Good Luck! -The Six Sisters
**Let us know how they turn out!
Making them with white cake batter mix and smashed oreos! Yum!
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