Chocolate Birthday Cookies Recipe

Cake batter chocolate chip cookies combine soft-baked cookies with sprinkle-filled funfetti cake. Chocolate chip cookies and cake batter lovers will love these soft and chewy cookies!

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INGREDIENTS

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INSTRUCTION

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Add flour, cake mix, salt, and baking soda to a large bowl. Reservé. Beat softened butter and both sugars on medium speed for 1 minute with a hand mixer or stand mixer with paddle attachment

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Mix the egg for 1 minute on high. If necessary, scrape bowl sides and bottom. Mix in vanilla on high. Mix the flour and wet ingredients on low-medium speed until just combined.

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Chocolate chips and sprinkles. Add-ins should be evenly mixed on low. Store dough in plastic wrap for at least 2 hours or 3-4 days. An essential step

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Due to its stickiness, the dough must be chilled to prevent cookie spread. Remember to roll cookie dough into balls after 2 hours if you chill longer.

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Cover dough balls tightly on a plate and refrigerate until baking-ready. Alternatively, freeze the balls for up to three months. Preheat oven to 350°F (177°C) after chilling dough

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Line two large cookie sheets with parchment or silicone mats Place 1.5 tablespoons of cold dough in rounded balls on an ungreased baking sheet. Use a medium cookie scoop.

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Like the picture above, make cookie dough balls “taller” than wide. Always chill dough when working in batches. Bake the cookies for 10-12 minutes until lightly browned.

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The cookies will set as they cool, but the centers will remain soft. Put a few more chips on the cookies' tops. Transfer the cookies to a wire rack to finish cooling after 5 minutes on the baking sheet.

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Chocolate Birthday Cookies Recipe

Cake batter chocolate chip cookies combine soft-baked cookies with sprinkle-filled funfetti cake. Chocolate chip cookies and cake batter lovers will love these soft and chewy cookies!

INGREDIENTS

━━━━━━━━━━

INSTRUCTION

Add flour, cake mix, salt, and baking soda to a large bowl. Reservé. Beat softened butter and both sugars on medium speed for 1 minute with a hand mixer or stand mixer with paddle attachment

STEP 1 .

Mix the egg for 1 minute on high. If necessary, scrape bowl sides and bottom. Mix in vanilla on high. Mix the flour and wet ingredients on low-medium speed until just combined.

STEP 2.

Chocolate chips and sprinkles. Add-ins should be evenly mixed on low. Store dough in plastic wrap for at least 2 hours or 3-4 days. An essential step

STEP 3.

Due to its stickiness, the dough must be chilled to prevent cookie spread. Remember to roll cookie dough into balls after 2 hours if you chill longer.

STEP 4.

Cover dough balls tightly on a plate and refrigerate until baking-ready. Alternatively, freeze the balls for up to three months. Preheat oven to 350°F (177°C) after chilling dough

STEP 5.

Line two large cookie sheets with parchment or silicone mats Place 1.5 tablespoons of cold dough in rounded balls on an ungreased baking sheet. Use a medium cookie scoop.

STEP 6.

Like the picture above, make cookie dough balls “taller” than wide. Always chill dough when working in batches. Bake the cookies for 10-12 minutes until lightly browned.

STEP 7.

The cookies will set as they cool, but the centers will remain soft. Put a few more chips on the cookies' tops. Transfer the cookies to a wire rack to finish cooling after 5 minutes on the baking sheet.

STEP 8.

See Also

Small Batch Cheesecake Recipe