Cake Batter Filled Chocolate Chip Cookies

Out of every recipe title on this blog, I bet this one speaks for itself most.  I could stop right here, give you the recipe, and we’d all be happily swooning.
But first, I have to tell you I owe the idea of these cookies to Amanda.  A couple weeks ago, she shared a recipe for cupcakes stuffed with chocolate chip cookie dough.  I know.  After seeing her creation, I couldn’t help but think what it’d be like to try the opposite — chocolate chip cookies with a cake batter center. 
You know how sometimes when you bake a cake, you find yourself scraping the bowl with a spoon, savoring the remaining batter?  Imagine scraping that bowl with a chocolate chip cookie instead of a spoon.  

Wrapping cookie dough around frozen balls of cake batter may be one of the best decisions I’ve ever made.

Cake Batter Stuffed Chocolate Chip Cookies
Makes about 3 dozen cookies
1 boxed white cake mix
1/3 cup oil
2/3 cup water
1 stick butter, softened
1/2 cup granulated sugar
1/4 cup light 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 mini semi-sweet chocolate chips
In medium mixing bowl, combine cake mix, oil, and water; stir until mixed.  Form batter into one-inch balls; set onto baking sheet and freeze up to 12 hours.
Heat oven to 375 degrees and lightly grease cookie sheets or line with parchment paper.  In medium mixing bowl, beat butter, sugars, and vanilla until creamy.  Add egg and mix until combined. 
In medium mixing bowl, combine baking soda, salt, and flour.  Gradually add dry ingredients to wet ingredients, stirring until mixed.  Add semi sweet chocolate chips.
Flatten about one tablespoon of cookie dough in the palm of your hand.  Place one frozen cake batter ball in center of flattened dough; wrap cookie dough around ball, and roll into ball shape.  Place cookies about two inches apart on cookie sheet.  Bake about 10 minutes, until bottom of cookies are just light golden brown.
A few tips: (1) Keep cake batter balls in the freezer until just before baking – you want them as cold as possible when they go into the oven!  (2) Form all flattened cookie dough circles in advance to speed process.  (3) You want your flattened cookie dough to be as thin as possible while still covering the cake batter ball – less dough = quick cooking = gooey center!

19 thoughts on “Cake Batter Filled Chocolate Chip Cookies”

  1. Danielle – yes, these take cake mix cookies to a different level 🙂

    Carrie – leave a few at home to enjoy yourself!

    Bridget – what are YOU trying to do to our waistlines!

  2. I'm in the process of making these as I type this! Question….the consistency for the cake batter…mine doesn't really lend itself to rolling balls out of it…they are more like globs haha…is this normal or did I manage to make a mistake?

  3. MK – You might have too much liquid. Try stickin the cake batter in the freezer for a bit – it might make it easier to roll into balls.

  4. Hey LB! I just found your blog and I have to say — your sugary creations are amazing (and very exciting for a person like myself, with a major sweet-tooth) 🙂 Plus, I'm also an LB (but my nickname is just from my initials…totally not as fun) and was born in upstate NY. Still have a lot of family up there. So, needless to say, between that and your amazing looking desserts, I'm definitely going to keep coming back 🙂

    Finally — putting cake batter in cookies is a genius idea!! I can't wait to try this.

  5. If you use 1/3 cup of water in the cake batter and a little bit under 1/3 cup of oil it works much better. The first time I made these cookies, I followed the exact amounts and it was very difficult rolling the cake batter into 1 inch balls. After reducing the amounts of liquid, the consistency was much easier to work with.

    DELICIOUS cookies!! This is my third time making them this month!

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