Baking with my kids is a favorite pastime of mine.
My baby girl is a little baker, just like her Mommy.
We are trying out many recipes to find the “perfect” Santa cookie and this one is certainly in the running!
Cake Batter Christmas Chocolate Chip Cookies
(makes about 2.5 dz 2″ cookies)
- 1 and 1/4 cup flour
- 1 and 1/4 cup boxed cake mix (yellow or white work best, but you can use whatever)
- 1/2 tsp baking soda
- 3/4 cup unsalted butter (room temperature)
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1 egg (room temperature)
- 1.5 tsp vanilla
- 1 cup chocolate chips (milk, dark, semisweet, white, or a mix of them)
- 1/2 cup sprinkles (whatever you want)
In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
In a separate bowl, cream together the butter and both 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. Mix until JUST wet. Overmixing will cause your cookies to be flat). Fold in the chocolate chips and sprinkles.
Cover and refrigerate dough for at least 1 hour. If you are pressed for time, you can pop the dough in the freezer for 20 minutes!
Preheat oven to 350 degrees.
Drop rounded 3/4 inch balls, stacked 2 deep, and pressed together, one on top of the other onto a lightly greased cookie sheet. (I only use insulated cookies sheets, lightly sprayed with butter flavored Pam or cooking spray)
****Bake for 8-10 minutes, or until light golden brown on the rims. I bake for 9 minutes exactly, but I like chewy centers. 🙂
Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
Package up for gift giving, eat with your family, use at a holiday party, or leave out for Santa.