It's all about BIRTHDAY CAKE and CAKE BATTER this week. Why? Because my little girl is turning 7. HOLY MOLY. Where DOES the time go? Straight out the window, that's where! So, to celebrate the big 7, I'm loading up the blog this week with plenty of fun, sprinkles, and you guessed it... birthday cake batter!
I've made a LOT of birthday style eats and treats before. What can I say? My girl and I love rainbows and sprinkles. And there's no time like a birthday to bust our the rainbow sprinkles and cake flavored amazingness. I found the idea for these cookies a while back, but y'all know I can't help but tinker around and put my 'skinny' spin on everything.
A few weeks ago, I saw that there were finally some decent looking 'naturally' colored sprinkles hitting the food scene. So, I did what I do and I got my hot little hands on some of these pretty little gems. While I LOVE sprinkles, I don't love artificial colors. So these guys here are my new go-to sprinkles for all my colorful sprinkle laden recipes.
That isn't the only thing that I changed about these cookies either. Nope! I also used half as much sugar by swapping out some of the sugar and brown sugar for a natural sweetener and a brown sugar blend. I also opted for a light butter, just because that's what I do with most recipes whenever possible.
These cookies turned out amazing! So much so that I'll be taking them to my daughter's class tomorrow to celebrate her birthday in style. What kid could say no to perfectly colorful and loaded chocolate chip cookies? Not mine! That's for sure.
The best part is? No one will ever guess that these cookies are better-for-you in any way, shape, or form. That's because they just taste that awesome. That's it. The end. Mic drop.
Skinny Birthday Cake 'Cake Batter' Cookies
Servings: 18 • Size: 1 Cookie • Calories: 230.1 • Fat: 8.9 g • Saturated Fat: 2.7 • Carb: 32.1 g • Fiber: 0.2 g • Protein: 1.9 g • Sugar: 18.3 g • Sodium: 261.3 mg
1 1/4 C. All-Purpose Flour
1 1/4 C. Dry White or Vanilla Cake Mix (I used an all natural one.)
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
3/4 C. Unsalted Light Butter, Softened
1/4 C. Sugar
1/4 C. Natural Sweetener
1/4 C. Packed Brown Sugar & Natural Sweetener Blend
1 Egg, Room Temperature
1 1/2 Tsp. Vanilla Extract
1/2 C. Semi-Sweet Chocolate Chips
1/2 C. White Chocolate Chips
1/2 C. 'Jimmies' Style Sprinkles
In a large bowl, sift together 1 1/4 C. flour, 1 1/4 C. cake mix, 1/2 Tsp. baking soda and 1/2 Tsp. salt; set aside.
In another large bowl or the base of a stand mixer, beat together and cream the 3/4 C. butter 1/4 C. sugar, 1/4 C. Natural Sweetener, and 1/4 C. brown sugar blend together on medium speed until smooth.
Add the egg and 1 1/2 Tsp. vanilla and mix on high until combined. Scrape down the sides and bottom of the bowl as needed.
Carefully add the flour mixture to the wet ingredients and mix on medium-low until just combined.
Add the chocolate chips and sprinkles and mix on low or by hand until evenly distributed among the dough.
Transfer the dough to wrap it up with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days.
* NOTE * This step is a MUST. The dough REQUIRES chilling in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark.
Once dough has been chilled, preheat the oven to 350 degrees F. and line two cookie sheets with parchment paper or baking mats.
Scoop rounded balls of chilled dough onto an ungreased baking sheet and shape the cookie dough balls to be taller than they are wide.
I used a 1" cookie scoop to do this and my dough was about 1" wide and 2" tall.
Make sure to keep dough chilled when working in batches.
Place the baking sheets into the oven and bake the cookies for 10-12 minutes until edges are slightly browned.
The centers will still appear soft and gooey, but they will set up as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes then transfer to a wire rack to cool completely.
Enjoy right away or store in an airtight container once cooled completely!