I have a new favorite blog and it revolves around baking! It’s called Sally’s Baking Addiction and it has the most wonderful dessert recipes. I’ve tried a couple, including a mint cheesecake brownie that turned out tasty but not pretty enough to blog about, and these cake batter cookies. Well needless to say, these cake batter cookies were a hit! I’ve been dying to try making some of our own cake batter ice cream, but didn’t really want any cake batter left sitting around, so when I saw one of my neighbor’s birthdays pop up on Facebook, it seemed like the perfect opportunity to try this cookie recipe AND make my ice cream. With one box of yellow cake mix, I was armed and ready to try both recipes, ultimately making some of the most enticing-smelling desserts that have ever been in my kitchen (and not just the new one).
The cake batter cookies required a new technique, which I had never heard of before but definitely proved to be useful. Sally recommended (with an in-depth description and pictures) a technique called “tall cookies,” where she rolls the cookie out into a slightly taller ball, instead of a perfectly round one that is equal in circumference. This helps to prevent the dough from spreading too much once it’s in the oven. I recommend reading her post on it because it definitely did make a difference in the final product! Also, Sally suggests keeping the dough chilled, which is a technique I like to use too, so that way the cookies don’t start to melt in weird ways as you’re baking them. I can’t say enough good things about these cookies (and the ice cream), so I demand that you give them a try yourself! Or if you can’t make the ice cream, at least make the cookies and go buy some birthday cake ice cream.
Baking Notes: I mostly followed the recipe, but used just plain semisweet chocolate chips, instead of a mix like Sally did. I didn’t use as many sprinkles as she called for, because my little bottle didn’t have enough! I think they still turned out fun, though.
Cake Batter Cookies (adapted from Sally’s Baking Addiction; makes 4+ dozen smaller cookies)
1 1/4 cup all-purpose flour
1 1/4 cup yellow boxed cake mix
1/2 tsp baking soda
3/4 cup unsalted butter, softened to room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 egg, room temperature
1 1/2 tsp vanilla
1 cup semisweet chocolate chips
1/2 cup sprinkles
In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla, until creamy. Add the flour mixture to the wet ingredients and mix until just combined. (Don’t overmix!) Fold in the chocolate chips and sprinkles. Cover and refrigerate for at least 1 hour, or overnight.
Preheat oven to 350 degrees. Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape the dough balls to be “tall.” Bake for 10-12 minutes until edges are slightly browned. Chill dough in between batches being baked. Once cookies have cooled for 4 minutes on the baking sheet, transfer to a wire rack to cool completely.
Recipe for Cookies: Sally’s Baking Addiction: Cake Batter Chocolate Chip Cookies
Ice Cream Notes: Sadly, I did not have any sprinkles left over for this recipe! But I think they would make it even more fun. I did try to add some pre-made icing from the tube, which I think helped the flavor, but unfortunately did not swirl quite the way I wanted it too.
Cake Batter Ice Cream (adapted from 101 Gourmet Ice Cream Creations)
3/4 cup sugar, separated
2 egg yolks
1 cup milk
2 cups heavy cream
1 tsp. vanilla
3/4 cup yellow cake mix
1/2 cup rainbow sprinkles
Pre-made icing in a tube, for swirling
Whisk together egg yolks and 1/4 cup sugar until eggs are light yellow and fluffy. Stir in other 1/2 cup of sugar and whisk to combine. Add cream, milk, and vanilla, stirring to combine. Then add cake mix, stirring again. Chill for at least 2 hours (or overnight). When ready, place in ice cream maker for 20-25 minutes. For the last 3-5 minutes, add the sprinkles and the icing. Enjoy!