Recipe adapted from Little Bitty Bakes
I have a bit of an obsession with both cookie dough and cake batter. I have a really hard time not sampling when I am making either of them, so when I saw these cookies a few months ago I couldn’t wait to try them out. I don’t really think it can get much better than biting into a chocolate chip cookie and tasting cake batter!
At least that’s what I was hoping for.
These cookies were a slight baking fail for me. I tried to work as fast as possible to get the cookie dough wrapped around the cake batter and get them in the oven as fast as possible like recommended, but I think it wasn’t fast enough. I took them out of the oven after 10 minutes, but they really didn’t look done to me so I left them in a little longer, and I think that was my mistake. The cake batter cooked more than I wanted it too, which is the reason for the fail, however, the taste was still amazing, so I am only considering them a slight fail. I have plans to try these again with the hope that the cake batter will still be gooey (click the link above for a picture of how they are supposed to look). If you have the same problem, fear not; they still taste like a cookie on the outside and cake on the inside, so you are still getting the best of both worlds. Enjoy!
Cake Batter Stuffed Chocolate Chip Cookies
1 box yellow cake mix
1/3 cup oil
2/3 cup water
½ cup (1 stick) salted butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
1 egg, lightly beaten
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup milk chocolate chips
In a medium sized bowl combine cake mix, oil and water. Roll into 1 inch balls, set on baking sheet and freeze for at least 12 hours.
Preheat oven to 375 degrees. Cream together butter and sugars, then add vanilla and egg. In a separate bowl whisk together baking soda, salt and flour, then add to wet ingredients. Stir in chocolate chips.
Take about 2 tablespoons of dough and wrap it around a frozen ball of cake batter. Roll into ball. Repeat this process until dough is gone. Place onto parchment lined cookie sheet and bake about 10 minutes.
*Leave the cake batter balls in the freezer and remove one at a time while forming cookies. Try to work as quickly as possible to get everything in the oven. DO NOT OVERBAKE.*
~I’m sharing this over at Tasty Tuesdays~