These Christmas cake mix cookies are a combination of chocolate chip cookies and cake mix cookies. They are soft, chewy and delicious. Holiday colored sprinkles add to the festive nature of this cookie.
Are you looking for a great tasting cookie for the holidays with a little extra pizzazz? This cookie is like your classic chocolate chip cookie with a little bit of a twist. First, I use three different types of chocolate in this recipe: white chocolate chips, semisweet chocolate chips, and bittersweet chocolate chips.
I made cake batter cookies in the Summer for the first time and really liked them. Instead of using just cake mix for this recipe, I blended cake mix and flour and substituted butter for the oil. I tried this cookie with just the cake mix and frankly found the cookie to be too cakey and sweet, whereas, this recipe was smooth and great tasting. I’ll show you pictures along the way and let you be the judge as well.
Here’s how to make Christmas Cake Mix Cookies:
In a large bowl, combine the cake mix, flour, baking soda, and salt. Set aside. (Note: do not use a full box of cake mix. Make sure to only use the amount indicated in the recipe)
This recipe will make a lot of cookies (five dozen medium sized cookies) so you’re going to need a lot of butter and a lot of sprinkles. In a separate large bowl, cream the butter and both sugars together with an electric mixer on medium speed for 3 minutes.
Add in vanilla extract and eggs, one at a time, blending on medium speed until well-blended.
Slowly add flour mixture on medium-low speed until all ingredients are combined. This is a large amount of dry ingredients so I added in three phases. Batter will be thick and sticky.
Fold in sprinkles along with white chocolate chips, semi-sweet chocolate chips, and bittersweet chocolate chips with spatula or large spoon until evenly distributed. If you don’t care for the taste of bittersweet chocolate chips, simply add in more semi-sweet chocolate chips instead.
Cover bowl with saran wrap and chill dough for at least thirty minutes, preferably more. Once dough is chilled, use medium sized cookie scoop (about 1.5 tbsp) and place on lined baking sheet. I use silicone mats on baking sheets and highly recommend for even baking.
Bake at 350 degrees for 8 to 10 minutes or until edges are light golden brown. Cookies will look slightly soft in the middle but that’s okay. They will continue to cook while in pan. Remove pan to wire rack to cool for a few minutes. Cookies will start off a little puffy and then flatten as they cool. Add 1 or 2 semisweet chocolate chips on top of cookie as needed. Because of the addition of cake mix, these cookies will flatten and spread even though the dough has been chilled. Transfer cookies to wire rack to continue cooling and then store in airtight container.
As I stated earlier, I also tried this recipe with just the cake mix. The batter is super thick and reminds me of taffy. The batter looks shiny because of the vegetable oil.
I placed this version in the oven with rounded tablespoons and forgot that this version needs to be pressed down since the 100% cake mix version doesn’t really spread when baked.
I hurriedly pressed the tops down to help them finish cooking properly and ended up smearing the chocolate as I tried to fix my blunder.
This was the final result for the 100% cake mix version. I found these cookies had too much of a tangy aftertaste for my preference.
I used my husband and daughter as additional taste testers and everyone preferred the version with the addition of flour, plus it makes for a prettier looking cookie.
Hope you add this cookie to your recipe list.
Christmas Cake Mix Cookies
These Christmas cake mix cookies combined with a triple chocolate chip cookie are chewy and delicious. Holiday colored sprinkles add to the festive nature of this cookie.
- 2 1/2 cups white cake mix (do not use entire package)
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs, room temp
- 1 tbsp vanilla extract
- 1 1/4 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup Ghirardelli 60% Cacao bittersweet chocolate chips
- 1/2 cup red, green, white sprinkles
In large bowl, combine flour, cake mix, baking soda, and salt. Set aside.
2. In large separate bowl, blend softened butter, granulated sugar, and brown sugar with electric mixer on medium speed for 3 minutes.
3. Add in vanilla extract and eggs, one at a time. Continue to blend on medium speed until well-blended.
4. Slowly add in dry ingredients in increments blending on medium-low speed until all ingredients are combined.
5. Fold in sprinkles, semisweet chocolate chips, white chocolate chips, and bittersweet chocolate chips into batter until evenly distributed.
6. Cover bowl with saran wrap and chill for at least 30 minutes to 1 hour.
7. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or silicone baking mat.
8. Use medium sized cookie scoop to drop rounded tablespoon of dough onto baking sheet.
9. Bake for 9 to 10 minutes or until edges are golden brown.
10. Remove pan to wire rack and let cookies cool in pan for 2 - 3 minutes. Remove cookies to wire rack to finish cooling. (You can add additional semisweet chocolate chips to top of cookie as needed)
11. Store in airtight container.
Will need to chill dough prior to baking for at least thirty minutes.