Cake Batter Cookies

All the flavors of cake batter in one delicious cookie! With the addition of M&M's, white chocolate, and SPRINKLES, these are officially my favorite cookies ever!

When I first made these and tasted one, I thought I had died and gone to heaven. These cookies are SO GOOD! My mouth is watering just thinking about them...

As you probably know by now, I'm a sucker for Valentine's Day so I couldn't resist the pink and red sprinkles and M&M's. I plan on making these for every holiday all year long by changing the colors!

Pro tip: Slightly under-bake these cookies for the best results! Take them out of the oven when the edges are lightly brown and the center is still soft and gooey.

I must also tell you that eating these cookies warm right out of the oven might be the best decision you'll ever make. Or the worst...

My favorite sources for Valentine's sprinkles are here, here, and here!

You'll also love my funfetti blondies if you like these!

Happy baking!

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Cake Batter Cookies

Yield: 12 large or 24 medium sized cookies

Author: Elisabeth and Butter

prep time: cook time: total time:

ingredients:

• 2 sticks unsalted butter, softened to room temperature
• 1 & 1/4 cups granulated sugar
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 1 large egg
• 2 & 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sprinkles, plus more for topping the cookies
• 1/2 cup M&M’s
• 1/2 cup white chocolate chips

instructions:

How to cook Cake Batter Cookies

1. Preheat oven to 375 degrees and line 2 baking sheets with parchment paper. Set aside.
2. In a mixing bowl fitted with a paddle attachment or with a hand mixer, beat the softened butter and sugar together on medium-high speed for 2 minutes or until light and fluffy. Scrape down the sides of the bowl and add in the vanilla extract, almond extract and egg and beat until combined, about 1 minute. Scrape down the sides of the bowl again.
3. In a separate bowl, whisk together the flour, cornstarch, baking soda and salt. With the mixer on low speed, slowly add in the dry ingredients and mix until just combined. Turn mixer off and stir in the sprinkles, M&M’s and white chocolate chips until combined. Using a cookie scoop, scoop dough balls 2 inches apart on the lined baking sheet and top with more sprinkles and toppings if desired. Bake for 10 minutes or until lightly browned on the edges but still soft in the middle. You don’t want to over-bake these cookies!
4. Remove from the oven and allow the cookies to cool on a wire rack. Enjoy!

NOTES:

I always add extra sprinkles, M&M’s and white chocolate chips on top after scooping the cookie dough balls so that the cookies look bright and colorful! Make ahead tip: You can make the cookie dough, roll into balls and place them in a gallon sized freezer bag and refrigerate for up to 5 days or freeze up to 3 months. You can bake the dough balls straight out of the fridge or freezer-no need to thaw!

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