Copycat Christmas Cake Batter Cookies
Delightful cookies that combine the sweet nostalgia of cake batter with comforting chocolate chips or colorful sprinkles, perfect for festive occasions.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Consider reducing or omitting if using salted butter.
- 1 cup cake mix
- 1 cup chocolate chips or sprinkles Use either based on preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cake mix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips or sprinkles.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a festive presentation, stack the cookies on a decorative plate and dust them with powdered sugar. Store in an airtight container at room temperature for up to a week or freeze in a sealed bag for up to three months. Separate layers with parchment paper to prevent sticking. Don't overmix the dough after adding the dry ingredients, this keeps the cookies soft. Optional variations include using white chocolate or butterscotch chips instead of chocolate chips and adding a teaspoon of almond extract for enhanced flavor.