Merry Christmas Eve, all! I hope you all are ready for the big holiday and not running around crazy with a million things to do. With just hours left before the celebrations begin, I hope you can take this time to relax and spend time with family. That’s my plan! That, and eating a zillion cookies and drinking a glass (or ten) of wine. Yahoo!
I thought it would be nice to share a fun cookie recipe for the holiday. It’s super easy, and from one of my favorite bloggers Sally’s Baking Addiction and her fabulous cookbook, Sally’s Baking Addiction (available on Amazon!).
I took Sally’s Cake Batter Chocolate Chip Cookie recipe and Christmasified (DEFINITELY a word) them. I rolled them in green and red sugar before baking and used only white chocolate chips – yum! The original recipe is just as delish. Hope you all enjoy! XO!
Cake Batter Chocolate Chip Cookies
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow or white boxed dry cake mix
- 1/2 tsp baking soda
- 3/4 cup (1 1/2 sticks) butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 cup white chocolate chips
- colorful sugar sprinkles to roll the cookies
- In a large bowl, sift the flour, cake mix and baking soda together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Add the egg and vanilla. Beat on medium speed for 1 minute, scraping down the sides as needed. Using the mixer on low speed, slowly add the dry ingredients into the wet ingredients until combined. Do not overmix. With a large spoon or rubber spatula, fold the white chocolate chips into the dough. Cover the dough and chill for at least 2 hours (or up to 3 days).
- Remove the chilled dough from the refrigerator and allow to soften slightly at room temperature for 10 minutes.
- Preheat oven to 350*F. Line two large cookie sheets with parchment paper or silicone baking sheets. Place sugar sprinkles into small bowls.
- Roll the dough into balls, about 1 1/2 tablespoons of dough per cookie. Roll the cookie dough balls to be taller rather than wide. Roll the cookie dough balls into the sugared sprinkles, coating all sides with sugar. Place the cookie dough balls 3in apart onto each cookie sheet and bake each batch for 10-13 minutes until the edges are slightly browned. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.