Erika Wassall, the Jersey Farm Scribe here with a recipe for delicious chocolate cake batter cookies!
The Ultimate Cake Batter Cookie Recipe
I’ve heard these cake batter cookie ideas bouncing around on Pinterest and Twitter lately and I thought to myself, can they be that good? So I tried a few recipes and let me tell you… they are AMAZING.
This recipe yields a chewy, but crispy, fudgy cookie that is Oh-So-Dark chocolate.
And I’m SO excited with how easy they are that I’m gonna get right to it.
Go to the store, get your favorite boxed-cake mix and grab some powdered sugar. You probably have everything else at home. If you want the deliciously dark-chocolate-ness that I got to enjoy, get something that says “dark” or “fudge” or both!
Pour the cake mix into a bowl, crack in two eggs and add ½ cup of fat.
The Low-Down-on Fat
Here’s the thing. Fat… is basically fat. Butter (melted and cooled in this case), shortening, vegetable oil. In the chemical reactions of baking it does (largely) the same thing.
Butter gives great flavor, but gives a fairly flat cookie.
Shortening is great for chewiness (NOTHING like it) but not a ton of flavor.
Vegetable oil (or even sunflower oil or coconut oil) makes for a great looking cookie, but doesn’t have the same consistency or flavor.
Lard or leftover bacon grease? Yup, that works too. But be careful, bacon grease will add the flavor of… well bacon. And while that sounds delicious, it doesn’t work in all recipes.
Back to the cookies…
If using just one fat, I would suggest vegetable oil. However, I found that the perfect cookie was actually from a combo of butter for flavor, shortening for chew and vegetable oil for the right spread. (This is my secret of what I usually do with cookies.)
No need to dirty three measuring containers though! Put about two TBS of butter in a ½ cup measuring cup. Put in microwave for 10 seconds. (Then let it sit if you have to, you just don’t want it hard, and you don’t want it hot). Plunk in about a 2 TBS of shortening and then top the ½ cup off with vegetable oil.
Lightly cover the dough with plastic wrap and put it in the fridge for 20 minutes (timing not important here- 20 min to 2 hours won’t make a difference). It makes the dough easier to work with and will give you a truly EXCELLENT cookie.
(Nibble that dough when you pull it out, you won’t believe it already!)
Now for the ultimate part…
Get some powdered sugar and put it in a bowl. Or if you’re like me and HATE doing dishes, put it on a thing of aluminum foil that you can later just throw away.
Get a rounded ½ TBS of dough.
Squish and roll between your fingers to make a ball.
Coat in the powdered sugar and shake the excess off.
And place on a cookie sheet (that you sprayed or rubbed with cooking oil). You can squish them down a tiny bit with your thumb like I did. But I later learned that wasn’t necessary at all.
Cook for ten minutes in a 350 degree oven!
Seriously… my neighbors, adults and kids alike went BONKERS for these. They do not taste like ANY other chocolate cookie I’ve ever made. I can’t wait to try this chocolate cake batter cookie recipe with other flavors!
Quick reference recipe:
Chocolate Cake Batter Cookie Recipe
- 1 box cake mix
- 2 eggs
- ½ cup fat (try vegetable oil or a combo of vegetable oil, butter and shortening)
- powdered sugar
Preheat oven to 350 and grease cookie sheet.
Mix first 3 ingredients and let sit in fridge for 20 min (up to two hours).
Roll into balls from rounded ½ tablespoons and coat in powdered sugar.
Bake for 10 minutes.
Do you love chocolate desserts? Will try this cake batter cookie recipe? Let me know if you enjoy these cookies as much as I do!