Happy Weekend and a (Can't Miss) Cake Batter Cookies Recipe.

Well, hello, friends!

It's been just a little bit since I've blogged, I've been busy around here - making dressers, transitioning to big boy rooms, celebrating 4 years of marriage...and all sorts of things in between. I'll share here soon.

Sometimes I'm just overwhelmed at the cuteness of my boys.

Like this week, when they were headed out to a Daddy Pancake Breakfast at Coop's preschool.

I mean I can't deal. Does anyone feel the air of greatness Snoop is putting off here?? Simmer down son.

We are having some folks over tomorrow for a little St. Paddy's Day festival in the 'hood. 

A low-key affair, but I see it as an opportunity to make my most favorite guilty pleasure in the whole wide world...Cake Batter Chocolate Chip Cookies.

I found the recipe at Sally's Baking Addiction and I mean...You just have to try it. 

Plan on adapting tomorrow with green sugary sprinkles. Yum!

Cake Batter Chocolate Chip Cookies, Sally's Baking Addiction

Ingredients:

1 and 1/4 cup (160g)all-purpose flour

1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (I typically use vanilla cake mix)

1/2 teaspoon baking soda

3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar

1 egg, at room temperature

1 and 1/2 teaspoons vanilla extract

1 cup (180g) chocolate chips (I used a blend of white and semi-sweet chocolate chips)

1/2 cup (80g) sprinkles

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla 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.

Cover and refrigerate dough for at least 1 hour, or up to 4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookie from spreading too much.

Preheat oven to 350 degrees. Line two large cookie sheets with parchment paper or silicone baking mats.

Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips on top for looks, if desired. Make sure to keep dough chilled when working in batches. Bake for 10-12 minutes until edges are slightly browned. (Mine took 10 minutes exactly). The centers will still appear very soft, but the cookies will set as they cool. You may also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Like mother like son.