It seems like people either love or hate cake batter flavored desserts. We happen to love them! Cake batter is one of my favorite ice cream flavors, especially the Jeni’s one. I have yet to be disappointed by a crumbl copycat recipe, and this was no exception.
These are really quick to make. It probably took me 30 minutes start to finish. You do need some cake batter extract for these, although you could leave it out and use vanilla if you don’t have it. It won’t quite have that identifiable cake batter flavor, but I am sure they’d be tasty anyway.
The original recipe for these did also call for vanilla butter emulsion, which I had never heard of. Apparently it is vanilla that also has butter flavor added. I personally don’t like the taste of fake butter flavor, so I didn’t use it and just used regular vanilla extract instead.
I don’t think there is such a thing as too many sprinkles, so I used sprinkles both in the batter and on the edges. The original recipe just had them on the edges. Use your personal taste for this. 🙂
Crumbl Copycat Cake Batter Blondie Cookies
- 1/2 cup butter softened
- 1/2 cup light brown sugar packed
- 1/4 cup sugar
- 1 tsp vanilla
- 1 large egg room temp
- 1/2 tsp cake batter extract
- 1 2/3 cup AP flour
- 1 tbsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup white chocolate chips or chunks use good white chocolate. I cut up a lindt bar into chunks
- 1/2 cup sprinkles plus more for rolling
- Heat oven to 350 and line two baking sheets with parchment.
- In a stand mixer with paddle, cream butter, sugars and vanilla until light and fluffy. In a bowl, whisk the flour, cornstarch, baking soda and salt until well mixed.
- Add the egg, and cake batter flavoring to the mixer and mix well.
- Add the flour mix and mix until barely combined. Add the white chocolate and sprinkles and mix the rest of the way by hand.
- Place some extra sprinkles on a plate. Scoop out 1/4 cup portions of dough and roll into a ball. Roll ball straight through sprinkles so they make a band around the ball. Flatten with your hand so that the sprinkles go around the outside edges. You want about 3/4-1 inch thick cookies.
- Bake one tray at a time for about 10-12 minutes, rotating halfway through until the edges are just barely browning and the center is set. Don't overbake. Allow to cool for 5 minutes on trays and then cool on a cooling rack.