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 chipsDirections: 
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 

You Might Also Enjoy These Other Cookie Recipes:

Root Beer Float Cookies

Peanut Butter Chocolate Chunk Cookies Recipe

Classic Peanut Butter Chocolate Chip Cookies

Red Velvet Cream Cheese Cookies

Peanut Butter M&M Cookies

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  1. Anonymous says:

    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!

  2. PRiley says:

    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!

  3. PRiley says:

    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.

  4. 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?

    • Six Sisters says:

      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!

  5. Dee says:

    Just made using half butter and half coconut oil, added some vanilla and about a Tyson of brown sugar…WONDERFUL!!! Great recipe!!! Thanks!!!

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