Saturday, February 23, 2013

Cake Batter Chocolate Chip Cookies

So, I went on a "Pinterest"-ing spree recently and pinned far too many desserts.  [Follow me there!]  They all looked SO GOOD but A. I didn't have all of the ingredients for any of the recipes B. I didn't feel like going grocery shopping [aka spending $40 when I would intend on only buying one thing - does anyone else do that when they go to the store??], and C. I hadn't made my own recipe creation in a LONG time.

Many of you already know my love of chocolate chip cookies, but here is a new one to add to the list!
This recipe was the one on the back of the Nestle Tollhouse morsels bag with a few modifications.

1. I used my lactose-free recipe, replacing the butter with butter-flavored Crisco and water.  If you have never tried this Crisco, you should - it makes everything so much buttery-er [yeah, I made that a word].

2. Instead of the flour, add 2 1/4 cups of your favorite yellow cake mix.

3. Cut the baking soda and salt in half.

4. Use mini semi-sweet chocolate chips.

5. Add 1/2 cup sprinkles.

6. Refrigerate the dough before scooping into heaving tablespoons on the ungreased cookie sheet.

7. Bake for 11 minutes at 350 degrees. [They will look slightly uncooked - they're still done!]

Don't forget to add the water with the butter Crisco!

 The top is what they look like when you take them out and the bottom is how they sink after 5 minutes on the cookie sheet, out of the oven. 

After 3 batches, I got them right - on the right!


Anonymous said...

Show and Tell Saturday at Sassy Little Lady is LIVE! I’d love to have you share your post!


Jen said...

My husband would love this!! Will definitely be making them. :)

Kate @ Daffodils said...

This look so good!

Anonymous said...

These look delicious!

Post a Comment

Design Poppiness Designs