The ultimate soft batch, chewy chocolate chip sugar cookies fitted with holiday sprinkles then baked with soft centers and crispy edges.
Sugar cookies are a classic dessert no matter what age or occasion. I think we can all agree that both sugar cookies and chocolate chip cookies are the most beloved cookie of all time and for a good reason. Most cookie cookie recipes start with the same basic ingredients and technique such as sugar and butter. However, this cookie recipe has the most beloved childhood flavor of them all.
Adding cake batter mix to these cookies gives it that flavor that we all love.
Cookies are an essential part of the holidays. Our family typically bakes a new recipe each night leading up Christmas and this year, these cookies are the winner!
Nothing compares to holiday baking and the all creations that come out of family kitchens for generations. I know in our family, the holidays are a very special time for us. We spend a lot of time together in front of the fire talking as well as in the kitchen cooking and playing in the snow (when we visit Wisconsin). When it comes to this time of the year, we’re all about family. I love every bit of it and will always cherish the holidays.
This cookie dough is incredibly easy to made ahead of time. The dough can be froze for a few months then it can be popped into the oven and baked into soft, chewy cookies.
Cake Batter Sugar Cookies
- 1 1/4 cup all-purpose flour
- 1 1/4 cup white cake mix
- 1 tablespoon instant vanilla pudding powder
- 1/2 teaspoon baking soda
- 3/4 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar , packed
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup sprinkles
- In a large bowl, whisk together flour, cake mix, pudding and baking soda; set aside.
- In a bowl fit with a mixer, cream together butter, brown sugar and sugar on medium speed until smooth (1 -2 minutes). Add the egg to the mixture and beat on high for 1 minute then mix in vanilla extract and continue to beat . Slowly pour dry ingredients into wet and mix on low speed until incorporated. Stir in sprinkles and chocolate chips.
- Refrigerate cookie dough for a few hours or up to a few days. Preheat the oven to 350 degrees F then line a cookie sheet with parchment paper. Roll the dough into a mini hot dog (horizontal and short, like a stack)
- Press any sprinkles or chocolate chips into the top and bake for about 10 minutes.