Red Velvet Funfetti Cake Batter Chocolate Chip Cookies
Ok, I had to squeeze in one last Red Velvet Recipe before Valentine’s Day. And what a way to go out!!!!!! I haven’t been able to stop thinking about these cookies all weekend, seriously.
As a general rule of thumb, I try not to post any recipes that need more than 4-ish words in the title. People usually check out after reading the first three, and it’s just way too much effort to bother reading a recipe that needs 7 or 8 words to simply describe it. I get it. That’s how I am too. Some of you may notice that I’ve actually put three different titles for these cookies between the photo above, the post title, and the pin description. I kept trying to find a way to shorten it for you.
But there’s really no other way to describe them than the longest possible way. So I’m just trying to deal. And if you’ve read this far into the post, I’m pretty sure you’ll make it to the recipe part and see how worth it these are, despite the 8-word title ;) .
I snatched this recipe up from my friend Sally over at Sally’s Baking Addiction. And I think I’m going to have to go back and re-evaluate every single one of my cookie recipes! For example… my cookies are almost always flatter than I’d like them to be. I thought, for sure, these cookies wouldn’t be an exception. Because I’ve made cake mix cookies before, and they’ve never been anything special!
But Sally has done a complete overhaul on the traditional cake mix cookie, and even mine turned out thick and chewy. She also introduced me to the “tall cookie dough” technique, which revolutionized the thickness of my cookie. And maybe you have all been doing this for years and years, because it’s so simple! But it was BIG news to me! The technique is to simply make your balls of dough taller than they are wide– still wide enough that they don’t topple over, but taller than wide. And the result: so thick and chewy, your brain will explode.
Speaking of explosions, have you taken a good look at the explosion of sprinkles that happens here?? Honestly, I was hesitant. I’m not really that into sprinkles my cookies. Which is outlandish, I know, but it’s true. Anyway, it turns out that the overabundance of sprinkles is pretty awesome. Combined with the white and milk chocolate chips, the chunkiness of this cookie really takes it to new levels, and it totally stole my heart! I’m not sure I can even make cookies without an entire bottle of sprinkles ever again!
So thanks, Sally. For bringing these into my life and rocking my world! To see Sally’s original version (Cake Batter Chocolate Chip Cookies) click here!
And seriously, you guys, MAKE THESE!
- 1 and 1/4 cup all-purpose flour
- 1 and 1/4 cup red velvet cake mix
- 1/2 teaspoon baking soda
- 6 Tbsp. butter, softened
- 6 Tbsp. shortening
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/2 cup chocolate chips
- 1/2 cup white chips
- 1/2 cup sprinkles
- Optional 1-2 tsp ref food color gel
- In a large bowl, mix together together flour, cake mix, and baking soda. Set aside.
- In a stand mixer bowl, cream together the butter, shortening, and sugars on medium speed. Add the egg and vanilla, and beat until creamy.
- Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
- Preheat oven to 350 degrees.
- Scoop by rounded tablespoons of the cold dough onto a a parchment or silicon lined baking sheet. Shape your cookie dough balls to be “taller” than they are wide. Bake for 10-12 minutes until edges are obviously done. The centers will still appear very soft, but the cookies will set as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes and transfer to a wire rack to cool completely.
Notes about this recipe:
- I’m a shortening girl. I know not everyone (ahem) is on board with the mystery white stuff, and that’s ok (no need to leave nasty anti-shortening comments). If you’d prefer, Sally’s original recipe does call for butter instead of the shortening I used. If you do choose to use only butter, you MUST chill your dough thoroughly before baking.
- Sally has a great picture on her blog of the “tall cookie dough” technique. So if that step confuses you, be sure to visit her and check out the picture.
- I used Hershey’s Baking Melts instead of milk chocolate chips…. just because I’m in love with them, and found them seriously on sale last week. So I use them all the time :) .
- The additional red food coloring is, of course, not necessary. It doesn’t affect the taste or consistency at all. But without it, you won’t have a vibrant red. Just FYI.
Other Amazing Cookies from Sally’s Baking Addiction:
- Triple Chocolate Chip Cookies
- White Chocolate Covered Pretzel Cookies
- Browned Butter Milk Way Oatmeal Cookies