In the battle of chocolate vs. yellow cake I can’t pick. I love a rich, buttery yellow cake with loads of frosting and tons of sprinkles. Yet I love a rich, chocolate lover’s cake with a moist crumb and so much chocolate frosting it sends me into a food coma. The things I think about when it comes to sweets…
When it comes to cake batter flavored things like cookies, blondies, ice cream, dips, etc; I feel like chocolate cake batter gets no love. Yellow cake batter always steals the show. You can find yellow cake batter anything just about, but what about chocolate cake. Is is only good in cake form? What about in cookies, bars, ice cream or anything else cake batter you can come up with.
I’m definitely on the cake batter bandwagon. Birthday cake ice cream, cake batter blondies, these cookies…if it taste like cake, chances are I’ll try it.
I barely see any chocolate cake batter goodies though. So I decided to take a birthday cake inspired recipe and add chocolate cake mix to it. Guess what, amazing! The results are a rich, fudgy, super soft chocolate lovers cookies with lots of chocolate chips because we don’t have enough chocolate already and you guessed it, plenty of sprinkles.
I mean just look at how thick and puffy these cookies are. This recipe has perfect cookie taste and texture all over it. I chose semi sweet chocolate chips to go with the chocolate cake mix just like I chose white chocolate chips to go with my birthday cake cookies which are made with yellow cake mix. If you love chocolate, please make these cookies.
Just like my birthday cake cookies taste like yellow funfetti cake, these taste like chocolate funfetti…chocolate funfetti, is that even a thing, if it’s not it should be!
These chocolate birthday cake cookies are sure to become a new favorite among all your cake batter flavored sweet treats!
Chocolate Birthday Cake Cookies
- 1 Stick 1/2 cup Unsalted Butter (softened to room temperature)
- 1/2 cup White Sugar
- 1/2 cup Light Brown Sugar packed
- 1/4 cup Dark Brown Sugar packed
- 1 Large Egg + 1 Egg Yolk room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 cup All Purpose Flour
- 1 and 1/2 cup Chocolate Cake Mix
- 2 tablespoons Instant Chocolate Pudding Mix do not use cook&serve
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Rainbow Sprinkles
- 1 and 1/2 cup Semi Sweet Chocolate Chips
- In a medium sized mixing bowl combine flour, cake mix, pudding mix, baking soda, and salt. Whisk or stir ingredients together for a few seconds to get the ingredients mixed together. Set bowl aside.
- In a large mixing bowl combine butter, and sugar together and cream on medium speed by using a hand held electric mixer or stand mixer. Once butter and sugar are light and fluffy add in both brown sugars and mix together until fully combined. Add in egg, egg yolk and vanilla extract. Continue mixing until everything is mixed thoroughly.
- Slowly add in dry ingredients from first bowl. Mix everything together until the cookie dough has formed, dough should be thick and sticky. Fold in sprinkles and chocolate chips.
- Using a medium sized cookie dough scoop out dough balls that are equal to 1 and 1/2 tablespoons. Place the individual dough balls on a plate, adding a few extra chocolate chips to the top of each if you wish, the step of adding the extra chocolate chips is optional. Freeze cookie dough in the freezer for at least 2 hours or up to 72 hours before baking.
- Preheat oven to 350 degrees. Remove cookie dough balls from freezer. Line a cookie sheet with parchment paper and bake cookies for 10 minutes. Cookies will be puffy when they come out of the oven. Allow to cool for 15 minutes before serving. Store any leftovers in an airtight container.
- *room temperature butter can be achieved by leaving the stick of butter out on the counter for about an hour. You want the butter to be soft and cool but not melted. Butter should be soft to the touch but still hold it's form.
- **room temperature egg can be achieved by placing the eggs in a small cup of luke warm water for about 5-7 minutes.
- ***2 hours indicated in the prep time above includes the minimum 2 hour freezing time.