White Chocolate Chip Cake Batter Cookies

This all started because I was drunk. I took a few shots of cognac with a pineapple juice chaser & one thing led to the next and I was in bed mumbling about cake, cookies and chocolate. If you know me, you know I have a weakness for cookies. I eventually fell asleep and dreamed of cakes and cookies the entire night.

Judge me, I don't care because from that dream, I awoke thinking that I could somehow merge the two... and that's what I did here. 

This White Chocolate Chip Cake Batter Cookie is one of a kind. It's the best of the all three worlds because you get all the flavors. I usually make my own cake batter, but I wanted what I wanted immediately and the nice lady in the grocery store told me the Pillsbury Moist Supreme was better than Duncan Hines (her opinion, I don't know because I don't do box cakes). At any rate, I grabbed the box below and scurried home to start a new creation.

I want to scream expletives right now because the cookie came out perfect. It was soft, gooey, butter, cakey... it was absolutely everything. I really hope you enjoy this cookie as much as me. If you watched me on snapchat, you know I really loved the batter!

After mixing the cake batter/dough, you'll need to use a cookie scoop or a spoon to make cookie dough balls then refrigerate them. The dough is extremely soft & sticky and if you put it in the oven immediately after mixing, the cookie will be thin as paper. So make sure you put them in the refrigerator for at least 30 minutes.

This recipe makes between 28-32 cookies (depending on size) so if you have any extra cookie dough balls, throw them in a ziploc bag and put it in the freezer. It should last at least a month. The best part... you don't have to "thaw" them, they can go straight from the freezer to the oven.

THE RECIPE

  • 1 ½ c. all-purpose flour 
  • 1 ½ c. boxed white cake mix 
  • ¾ c. white chocolate chips
  • ¾ c. butter, softened
  • ¾ c. packed light brown sugar
  • ½ c. granulated sugar
  • ½ tsp. baking soda
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  1. Sift the flour, cake mix and baking soda together and set aside.
  2. Using a mixer, cream the butter and sugars (brown & white) together until smooth.
  3. Add the egg, then the egg yolk until combined. Scrape the sides and add the vanilla.
  4. Slowly add the flour/cake mix to the "wet"ingredients (butter/sugar/egg) until combined. Scrape the sides as needed.
  5. Add white chocolate chips and mix until the chips are fully incorporated.
  6. Using a cookie scoop or spoon, make dough balls of equal size and refrigerate for at least 30 minutes. When the dough has harden, preheat the oven to 375 degrees.
  7. Bake cookies for approximately 12 minutes until the edge of the cookies have begun to turn brown. Remove from oven and allow to cool off the pan for 3-5 minutes. 
  8. Serve with milk and enjoy!