Cake Batter Chocolate Chip Cookies.

These Cake Batter Chocolate Chip Cookies are a cross between delicious, soft-baked chocolate chip cookies and sprinkle filled funfetti cake!

THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!

Here is one of my most popular recipes ever. I made these sprinkle-loaded cookies again recently, but I made them bigger, better, and thicker. Gorgeous, aren’t they? Delicious too!

I’m posting my Cake Batter Chocolate Chip Cookies for you today because (1) I know how much you love cake batter and (2) I tweaked the recipe to make them even better this time around.

My sister always says that if you have a recipe you adore, don’t ever change it. I couldn’t agree more, but to be completely honest… I wasn’t totally satisfied with the original recipe.I developed the cookie recipe last January, before I really got my feet wet into the cookie baking scene. I’ve learned a LOT the past year and knew that I could develop an even better chocolate chip cookie loaded with cake batter flavor.

If you’re anything like me, you adore thick cookies. I like my cookies tall and puffy. The original version were a bit too thin for my liking, which is exactly why I got to work last week to develop a new, thicker version.

First, I took a look at my recipe’s ingredients.  Everything looked about right – flour, eggs, butter, sugar, cake mix, etc.  What can I take out or put into the recipe that will improve the cookie’s thickness?  I spotted an easy fix – the original cookies call for 1 egg and 1 egg yolk.  This “extra egg-yolk trick” I picked up from The Cook’s Illustrated Chocolate Chip Cookie recipe. Adding an extra egg yolk to the dough makes the finished cookies nice and chewy.

I removed the extra egg yolk. I figured with all of the butter, cake mix, and soft brown sugar going into this recipe, there was certainly no need for extra moisture in the dough.

Cake Batter Chocolate Chip Cookies. My most popular recipe EVER. sallysbakingaddiction.com

Cake Batter Chocolate Chip Cookies. My most popular recipe EVER. sallysbakingaddiction.com

What are other ways I could improve the original recipe?

Let’s try reducing the amount of chocolate chips stuffed inside.  The original version of these cookies were OVERLOADED with white chocolate and semi-sweet chocolate chips.  Don’t get me wrong, I love a chunky cookie.  But, there is a point your cookie dough can reach where it just cannot hold anymore “stuff.”

If you put too many goodies into your cookie dough, the structure of your cookie will break down since there is not enough dough to support it all.

That is an easy fix! Reduce the amount of chocolate chips so that the cookie isn’t so delicate.  What is the maximum amount of chips I can get away with to maintain a thick cookie structure but still have the cookies overloaded (just how I like them)? 1 cup. I reduced the chocolate chips from 1.5 cups to 1 cup.  That’s simple, right?

And look how many chips are still in there with only 1 cup!

Cake Batter Chocolate Chip Cookies - recipe by sallysbakingaddiction.com

What’s next?

Chilling the dough.  I chilled the dough the first time I made these cookies, and I was sure to do this step again because I cannot stress this step enough.  I chill the dough for nearly every single cookie I bake. Why is this step so gosh darn important? After mixing your cookie dough, chilling it firms up the fat (butter, in this case) and gives the flour time to absorb liquid evenly.  It reduces a cookie dough’s stickiness, making it firm and much easier to work with.

Too often, I’ve baked cookies with room temperature dough only to find that they’ll run into one another, becoming a single crisp, crunchy mess on my cookie sheet. The cooler the dough when it goes into the oven, the less your cookies will spread. Sometimes, I even put frozen balls of dough straight into the oven, creating the thickest cookies I’ve ever baked. Make your cookie dough, roll into balls, freeze, bake. Try it some time!

I used my favorite “tall cookie” trick to reduce the cookie’s spreading.  I’ve been rolling my cookie dough balls taller, rather than wider ever since I made my Thick Oatmeal Raisinet Cookies. This doesn’t necessarily mean that I used more dough per cookie, I simply shaped the cookie dough ball to be nice and tall, with a firm solid bottom to make sure the cookie doesn’t topple over as it bakes.

Here is a photo of a “tall” cookie dough ball.

THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!

I talk more about the “tall” cookie dough trick here. Just like the originals, I used vanilla cake mix to replace some of the flour to give the cookies a cake batter taste. I also infused the dough with oodles and oodles of sprinkles. Would you have it any other way?

While the original version are buttery, sprinkle-loaded, cake-batter flavored chocolate chip cookies, I wouldn’t call them “perfect.” Today’s version uses a couple quick tricks to improve the cookie’s thickness.  Reduce an egg yolk, reduce the chocolate chips weighing down the cookie, and make your cookie dough balls “taller” rather than “wider.” And as always, make sure your dough is chilled when you put the cookies into the oven.

So there you have it! A little cookie science experiment I decided to perform over the weekend.  And boy, am I sure glad I did.  These cookies are perfectly thick, full of sprinkles, cake batter flavor, both white & semi-sweet chocolate chips, soft, crinkly, and thick. Now, this is what I call cookie perfection.

Cake Batter Chocolate Chip Cookies. My most popular recipe EVER. sallysbakingaddiction.com

☆  UPDATE: These cookies are so amazing that they were featured in two magazines! And they are on the cover of my cookbook.

PrintPrint

Cake Batter Chocolate Chip Cookies

If you like chocolate chip cookies and you like cake batter, you will love these soft & chewy cookies!

Yield: ABOUT 2 - 2.5 DOZEN COOKIES

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 - you just need the DRY 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) packed 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.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required 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. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.

Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches.

Bake the cookies 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. Cookies stay fresh in an airtight container at room temperature for up to 7 days; baked cookies may be frozen up to 3 months. They won't last that long! Yield: ABOUT 2 - 2.5 DOZEN COOKIES

Additional Notes:

*Gluten free cake mix is not recommended. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

PS: Try them with Christmas sprinkles during the holidays.

Christmas Cake Batter Chocolate Chip Cookies Recipe sallysbakingaddiction.com

 

You’ll see today’s cookies, as well as 74 NEW recipes in my cookbook.

Sally's Baking Addiction Cookbook - on sale

 

Let me know if you try them out.

THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!

 

   

604 Responses to “Cake Batter Chocolate Chip Cookies.”

  1. #
    301
    andreaposted December 16, 2014 at 2:46 pm

    maybe I’m overlooking it, but could you tell me what degrees do you bake your cookies at?

    Reply

    • Sallyreplied on December 16th, 2014 at 3:29 pm

      350

      Reply

  2. #
    302
    Nicoleposted December 17, 2014 at 9:59 am

    What are your thoughts on using red velvet cake mix? Only thing I have on hand? Do you think they will look hideous?!

    Reply

  3. #
    303
    Shelleyposted December 17, 2014 at 3:44 pm

    I accidentally dumped the whole cake mix instead of just a cup and 1/4. Any idea how to increase the flour and the rest of ingredients to make it right? Could I just double everything?

    Reply

    • Chooverreplied on December 17th, 2014 at 10:11 pm

      I used an entire box of cake mix and just doubled everything else in the recipe and it turned out pretty okay! I had to add a little extra butter, but they look amd taste great!

      Reply

  4. #
    304
    Sarahposted December 17, 2014 at 4:30 pm

    So I tried this recipe today and my cookies went totally flat… Like melted snowman flat. I followed your directions, but something invisibly didn’t go right. I’m at a very high altitude, would that make a difference? I had a break down in my kitchen. I’ve never had cookies turn out so badly. :-(

    Reply

    • Lindsayreplied on December 21st, 2014 at 1:28 pm

      Were you sure to add the baking powder? Although it’s a small amount; it makes that much of a difference!

      I made the batter at 530am, let it sit for 2 hours, rolled them as shown in the photos, & proceeded to bake as directed…mine turned out just like the photos.

      They are absolutely AMAZING!

      (I almost didn’t have any to bake as my husband kept taking the chunks of cookie off the pan and eating them raw! Haha)

      Reply

      • Courtneyreplied on December 21st, 2014 at 10:47 pm

        Wait… Baking soda? Or baking powder?

    • Kate Creplied on December 30th, 2014 at 10:45 pm

      I also live at high elevation and mine turned out REALLY flat too. I used baking soda, like in the directions. I followed the directions to a ‘T’ and they look horrible! I guess it’s good that they taste good, but I wish I knew what to change.

      Reply

  5. #
    305
    Paigeposted December 17, 2014 at 5:21 pm

    What type of cookie is this? Refrigerator, drop or molded?

    Reply

    • Elireplied on April 18th, 2015 at 5:22 pm

      Obviously drop cookies. Most traditional cc cookies are. Refrigerator cookies are the kind you roll up in a log or some similar shape and slice them before baking. Molded are as name implies and are shaped either by hand, such as swirly lollipop cookies or more common by a cookie cutter.

      Reply

  6. #
    306
    Whitneyposted December 18, 2014 at 11:29 am

    How many cookies does one batch make?

    Reply

    • Lindsayreplied on December 21st, 2014 at 1:32 pm

      The recipe above states 2-2.5 dozen. I got 29, just one cookie short of 2.5 dozen!

      The recipe is so easy to follow and makes the process super easy!

      I printed the recipe card, taped it up on my kitchen cabinet, just right at eye level & I was done in no time. The longest part was the 2 hour wait to roll them up to cook them!

      Reply

  7. #
    307
    Amiposted December 18, 2014 at 1:03 pm

    um….hands down the best cookies I have ever made! I feel like an awesome baker! My daughter’s class are going to love them at their class holiday party! Thanks so much for posting and Having such clear directions. I made the dough two days ago and just baked them.

    Reply

  8. #
    308
    bonnieposted December 18, 2014 at 1:21 pm

    I’d like to use holiday cookie cutters with these do you think they would turn out ok?

    Reply

  9. #
    309
    PattyRposted December 19, 2014 at 12:48 am

    I just made 2 batches of these cookies and wanted to share my experience with others. First, if you have a box of cake mix you might as well double the recipe and make 2 batches so you dont have half a box of cake mix sitting in the cupboard. Second, I would highly recommend using salted butter versus non-salted. I followed the recipe and used the non-salted, but wish I hadnt. These cookies need the salt to enhance the flavor. In fact, the next time I make these not only will I use salted butter but I will ad a pinch of salt as well. Third, these cookies are much sweeter than a standard chocolate chip cookie. If you like really sweet then get a vanilla flavored cake mix. I used a vanilla mix and found it to be too sweet for my liking. Next time I will try a yellow cake mix. Finally, I made one batch and then put it in the fridge to chill while I made the second batch. Then I put the second batch in the fridge and pulled the first one out to start making the tall cookie balls (so the dough was only in the fridge maybe 30 minutes to start). The cookies baked beautifully. I continued to put the mix in the fridge and just take it out when it was time to make more balls for the cookie sheet. Also, I used parchment paper on my cookie sheet and I highly suggest others do as well. I find that my cookies actually seem to cook better when I use parchment paper on my cookie sheets. I hope these tips are helpful for others.

    Reply

  10. #
    310
    Jennifer Santoposted December 19, 2014 at 1:08 am

    I made these today with Christmas funfetti sprinkles. I followed your recipe exactly and they are picture perfect and delicious. I hate sending them to work with my husband, so I think I will make a double batch tomorrow just for my family and to freeze for when my parents are in town. Thank you for being so detailed!

    Reply

  11. #
    311
    Nedaposted December 19, 2014 at 3:09 am

    When you say cake mix, do you put just the powder from the box or do you add the water, eggs and oil to make the mix?

    Reply

    • Sarahreplied on December 19th, 2014 at 7:17 am

      Yeah, I was curious too because mine came out pretty dry. I looked back over the recipe and I didn’t miss any ingredients so I thought maybe there was something else I missed?

      Reply

    • Sallyreplied on December 19th, 2014 at 12:48 pm

      Just the dry mix.

      Reply

      • Angeliquereplied on December 23rd, 2014 at 11:56 am

        My batter came out SUPER dry too and thenI realized my error-I dumped the whole pkg of cake mix instead of the amount stated in recipe! Whoops! There were initial frustrated swears but Google saved me: I lightly drizzled vegetable oil while slowly mixing the dough until it got to the desired texture. The cookies were saved and are now getting rave reviews at work! LOVE the tall ball trick! I will be doing this for all my future cookie bakes!

  12. #
    312
    Allison Casey (aka FoodieYogie)posted December 19, 2014 at 7:21 pm

    We’re making these tonight! I’m so excited. I adore your recipes and have put your cookbook on my Christmas list!

    Reply

  13. #
    313
    Karryposted December 19, 2014 at 8:49 pm

    Made these tonight as a part of my Christmas baking. I followed the recipe pretty much to the tee with a few changes due to comments. Used salted butter and also added 1/4 tsp salt to batter. Chilling dough and making the dough balls higher than they are wide is definitely crucial. Also comments had said that might as well double recipe so you can use all of the cake mix but I measured 2 1/2 cups of cake mix which is the correct measurement for doubling and I had quite a bit of mix left over. So FYI do not use the whole cake mix for doubling recipe as I believe that would make the cookies very dry. I did not add any of the sprinkles or chips to the top of baked cookies when they were warm. Next time I will do that as it would make them prettier. Cookies came out wonderful. Will be making them again. Can’t wait for Grandkids to try them. My Husband loved them. Thank you for the recipe.

    Reply

  14. #
    314
    Jenniferposted December 19, 2014 at 11:30 pm

    I made these this week. They are very good. I didn’t notice a cake batter flavor at all which is a little disappointing to me, but the cookies were very good. But to be fair I totally embellished the recipe, the basic cookie dough I left almost the same, since I couldn’t find vanilla cake mix I used butter :O & it made the batter nice & extra rich & yummy. I’m not big on sprinkles & I realize they are being used here for color & extra chocolate-ly-ness but I ditched them. I like stuff in my cookies, soooooo I used mini chocolate chips abt 3/4 cup, & I added finely chopped & toasted pecans & baking raisins abt 1/4 c to 1/3 c of each of those & then at the last minute I tossed in some mini marshmallows, my stand mixer chopped those up into the batter so quickly I forgot I tossed some in there, they literally blended right in like butter. My cookie scoop already sorta has the biggest part of the scoop in the middle so I ditched the stacking high thing too. All I can say is these were very good, they seemed thick enough in my opinion, they definitely did not run & they were soft on the inside with the perfect amount of crunch. & of course they are gooooone already. I totally agree on the cold batter & preheated oven, that’s a cookie baking “rule” & it does make a noticeable difference. I firmly believe that half of the cookie is in the baking technique. I have a very old air bake cookie pan with a silpat on top & its strictly for cookies! I’ll be making these again but I might have to alter the dough a little for more of a cake batter flavor :O I’m sure all my embellishements changed the flavor :O :-D I’ve been cooking since I was three, literally, so I almost always embellish recipes, I can generally tell if I need to follow it exactly or if I can change this or add that :-D

    Reply

  15. #
    315
    Brooke B.- Sweet Prima Donna Baking Blogposted December 20, 2014 at 7:15 am

    These look and sound wonderful! Can’t wait to give them a try with Christmas sprinkles. Thanks for sharing!

    Reply

  16. #
    316
    Kieraposted December 20, 2014 at 8:50 pm

    the ingredients dot specify how many eggs, you state to add the egg. So im assuming only one?

    Reply

    • Lindsayreplied on December 21st, 2014 at 1:33 pm

      The recipe shows one egg! :)

      Reply

  17. #
    317
    Landonposted December 21, 2014 at 1:02 pm

    Can I use white cake mix?

    Reply

  18. #
    318
    Stephanieposted December 21, 2014 at 10:05 pm

    Do you think butter cake mix will work or just fall apart?

    Reply

    • Sallyreplied on December 22nd, 2014 at 8:15 am

      absolutely, it will be just fine. Any flavor cake mix you enjoy like red velvet, chocolate, etc. I always use vanilla.

      Reply

      • Libby Creplied on December 26th, 2014 at 9:49 pm

        I am now imagining these with red velvet or strawberry cake mix, white chocolate chips, and cute valentine’s day sprinkles for a delicious pick me up in dreary February.

  19. #
    319
    Joyceposted December 22, 2014 at 9:58 am

    Could this be made using a gluten free mix? If yes should a tsp of guar gum be added?

    Reply

  20. #
    320
    Courtneyposted December 22, 2014 at 10:22 am

    In an earlier post someone commented about using baking powder, but the receipe calls for baking soda. What am I missing here?

    Reply

  21. #
    321
    Tracyposted December 22, 2014 at 1:12 pm

    Courtney I have the same question I was preparing to cook these today and read through the comments do you use baking powder, baking soda or both?

    Reply

    • Sallyreplied on December 22nd, 2014 at 1:21 pm

      Use baking soda exactly as the recipe is written. There is no baking powder in this recipe.

      Reply

  22. #
    322
    Lauren Wposted December 22, 2014 at 8:38 pm

    Hey so I’m making 4 batches of these cookies for Christmas gifts! I made the dough but was hoping to leave it in the fridge overnight and roll it into balls after work (I work until 2). I read you said to roll them after 2 hours, is there a specific reason for this?

    Reply

  23. #
    323
    Sarahposted December 22, 2014 at 10:12 pm

    Making these right now. Turning out perfect!!! look just like the picture and they taste amazing!!!!!!!!!

    Reply

  24. #
    324
    Lizposted December 23, 2014 at 10:12 am

    These cookies are fantastic! Thank you for such a hit at my cookie exchange Sally- you have gained another loyal follower! For any of you attempting to make these, definitely keep all the detailed instructions in mind and don’t fret about taking the cookies out after 10-11 minutes. I left a few in a little longer because I feared they weren’t done and they were much less chewy. Thank you again for a fantastic cookie recipe that I plan on keeping!

    Reply

  25. #
    325
    Ellie Elliottposted December 23, 2014 at 1:39 pm

    So many good reviews I must make these!

    Reply

  26. #
    326
    lesleyposted December 24, 2014 at 9:02 am

    How many eggs did u use? I see it says eggs but I dont see it in the ingredient list.

    Reply

    • Jessica Breplied on December 27th, 2014 at 5:22 pm

      the recipe says 1 egg

      Reply

      • lesleyreplied on December 28th, 2014 at 10:12 am

        Not sure how I missed that. Must have been holiday stress lol. Thanks! :)

  27. #
    327
    Kateposted December 24, 2014 at 12:01 pm

    They were delicious-but really not worth all the effort. For a special occasion (with kids) they would be thoroughly loved. I froze them in their little oblong shapes and (of course) had to try one, and they tasted like slice-and-bake cookies!

    Overall, I thought the concept was great and it makes a lot of cookies. I added rainbow sprinkles and they look great! They taste amazing, but they didn’t live up to the “mouth-wateringness” of the photos.

    Reply

    • Katereplied on December 24th, 2014 at 12:52 pm

      Mine were puffy in the oven, but when they cooled they became flat and crunchy.

      Reply

  28. #
    328
    Stacieposted December 24, 2014 at 4:19 pm

    I have to admit I am a terrible baker but I wanted to give these beautiful cookies a shot. I followed the recipe to a T. I even decorated the dough with the extra chips like suggested in the recipe, but all they did was fall off my little dough towers, melt and burn. I cooked my first batch for 10 minutes and the bottoms were totally burnt :( My second batch I only baked for 7 minutes and they seem better. The cookies taste good but as usual I am disappointed with the outcome since I did put a lot of effort into making them.

    Reply

  29. #
    329
    Stephanieposted December 26, 2014 at 1:24 pm

    I agree with Kate’s second comment above. In the oven they were puffy and beautiful, but once they started to cool, they flattened some. Following the baking instructions to a tee (other than substituting gluten-free all purpose baking flour and gluten-free yellow cake mix) I ended up with 2.5 dozen, but they still spread into each other despite shaping twice as high as they were wide. I chilled in the fridge for about four hours and I did leave them in the oven for about 14 minutes because they were still uncooked in the middle after 10. My main complaint is that as soon as they cooled, they were EXTREMELY crunchy. So much so that I am embarrassed to share with my husband’s work, which was the intention. The flavor is okay, but overall not nearly as mouthwatering, fluffy and delicious as advertised.

    Reply

    • Jessica Breplied on December 27th, 2014 at 5:21 pm

      that’s probably why she suggests you don’t use gluten free cake mix. gluten is really important to a cookie’s taste and texture especially if the cookie recipe is developed with gluten.

      Reply

  30. #
    330
    Ramonaposted December 27, 2014 at 3:22 pm

    Where did your recipe go? I’m losing my mind, here. In less than 2 weeks this is my fifth time making these cookies. I have to have it! It’s become my crack. They’re addicting.

    Reply

    • Ramonareplied on December 27th, 2014 at 3:24 pm

      Never mind. I see it. My darn Internet was taking for ever to load the recipe….lol.

      Now I can get my fix on.

      Reply

  31. #
    331
    Lizposted December 29, 2014 at 9:26 am

    Can you use a scratched cake mix instead of boxed???? If so what recipe would you use???

    Reply

  32. #
    332
    Samposted January 6, 2015 at 3:02 pm

    This is my favourite chocolate chip cookie recipe. I make them all the time. Prior to this one, I had been making the ones from my mom’s Mrs. Fields cookbook since I was around ten years old. I haven’t made those since I found your recipe. So much better. They’re so cute and so sweet, I love it. :]

    Reply

  33. #
    333
    Bettinaposted January 8, 2015 at 5:54 am

    Hi Sally,

    I love your site, firstly usually all of your recipes come out perfect for me, however, these cookies, despite being chilled for 2 hours were baked “taller rather than wide” and still baked thin and into one giant cookie. What did I do wrong?

    Reply

    • Sallyreplied on January 8th, 2015 at 9:04 am

      Were you sure not to use the entire box of cake mix? Was your butter melted at all? It must be firm and softened. I suggest chilling for slightly longer and perhaps adding another Tablespoon or two of flour.

      Reply

  34. #
    334
    vickiposted January 10, 2015 at 5:43 pm

    Sally:

    I’m sorry if this has been covered before, but what did reducing the extra egg yolk do for the new recipe? I ask because I am trying to find the PERFECT yummy tasty non-spreading sugar cookie recipe for my decorated sugar cookies.

    I’ve tried dozens….I’m still getting a bit of “graying” after taking them out of the oven.

    Vicki

    Reply

    • Sallyreplied on January 11th, 2015 at 10:15 pm

      Hi Vicki, it really just wasn’t needed here. they spread less and were less flimsy/greasy.

      Reply

  35. #
    335
    Madelineposted January 13, 2015 at 4:05 pm

    Is it better to use plain cake mix or does the recipe work with funfetti cake mix as well?

    Reply

  36. #
    336
    jay zposted January 22, 2015 at 3:51 am

    These cookies > everything else

    Reply

  37. #
    337
    Jemir Colonposted January 22, 2015 at 12:43 pm

    I had a baking frenzy last weekend and made cake batter cookies and Sweet & Salty Potato Chip Toffee Cookies. OMG!! they were delish.. everyone loved them, I baked almost if not like 50 cookies.. This weekend Whole Wheat Banana Bread… wish my luck!!

    Reply

  38. #
    338
    Ninaposted January 27, 2015 at 1:40 pm

    Anyone ever make with white cake mix?? Instead of vanilla

    Reply

  39. #
    339
    Kelly Pattersonposted February 3, 2015 at 10:47 am

    I’ve made these cookies a couple of times now and they are delicious! Everyone loves them so I’m really glad I found the recipe! I have a quick question though, do you know about how many calories one cookie would contain? I’m sorry if you’ve already answered this question before, I’m just curious! Thank you!!

    Reply

    • Sallyreplied on February 3rd, 2015 at 2:59 pm

      I do not know, sorry!

      Reply

  40. #
    340
    sharonJposted February 5, 2015 at 9:09 pm

    I have my batter in the fridge followed exactly as written .I can’t wait to try these tomorrow ! Thank you .Tip that may work for the ppl with runny cookies .How abt baking them in a silicone muffin cup .

    Reply

  41. #
    341
    Mimiposted February 9, 2015 at 8:52 pm

    I made these exactly as instructed. They turned out so perfectly delicious. Everyone loves them! I’m wondering if you have the nutrition info for them. Thank you for this delicious recipe!

    Reply

  42. #
    342
    ess beeposted February 10, 2015 at 9:39 am

    these cookies look like the best thing to ever happen to this world. I made your chocolate chip cookie recipe the other day, where you melt the butter then mix with the sugars for a chewier cookie (fabulous by the way) and I was wondering if doing that part with the melted butter on this recipe will still work? it’s just a lot easier than waiting for the butter to reach room temp because I always make cookies when I have no patience to wait for them to be made.

    Reply

  43. #
    343
    Laurenposted February 11, 2015 at 10:17 pm

    Loved this recipe! It was pretty simple in the instructions and turned out great! I will definitely try this again sometime. They look so colorful and pretty and delicious :)

    Reply

  44. #
    344
    Christineposted February 12, 2015 at 12:28 pm

    Hi Sally!

    These look positively DIVINE!!! I want to make these for an upcoming event at my church for the high school kids, but I can’t decide which cake mix to use. You said you typically use vanilla cake mix, but I thought cake batter is made with yellow cake… Which cake mix do you think I should use?

    Reply

  45. #
    345
    Sarahposted February 25, 2015 at 7:03 pm

    These were delicious! My daughter will be bringing these to share with her class for her birthday. A fun, colorful alternative to cupcakes! Thank you, I’ve made several of your recipes and they always turn out great!

    Reply

  46. #
    346
    Graceposted February 28, 2015 at 11:54 am

    The next time I make these…in order to simplify and to have uniformed shaped cookies, I will turn the dough into a ropes first, wrap them in saran wrap then refrigerate until firm. Once firm, will cut into even size pieces then place them in the baking sheets standing up.

    Reply

  47. #
    347
    Amyposted March 2, 2015 at 10:28 pm

    I made these cookies today for my daughter to take to her class tomorrow for her birthday. They turned out wonderful! They are extremely tasty! I used white cake mix simply because that’s all I had on hand, but still great! I left them in the fridge for 2 hours and then took them out. Next time I will probably go a little bit longer simply so they’re a bit firmer, but again still turned out great! Great recipe!

    Reply

  48. #
    348
    Courtneyposted March 5, 2015 at 11:35 am

    Tried these out today and they came out perfect! Great instructions!

    Reply

  49. #
    349
    Stephanieposted March 12, 2015 at 11:48 pm

    Hi Sally. I have posted a comment on here before but I never got a response back. I am hoping that you still check this because I was really hoping that I might be able to get you to post a picture of the “tall” cookies beside something else so that I can compare exactly how tall I should be making them. I made this recipe only once so far and I loved them but I know I messed something up in the height of my tall cookies. Even if it isn’t too much trouble, I would love if you would be able to email me a picture of the tall cookies beside something else. Thank you!

    Reply

    • Sallyreplied on March 13th, 2015 at 6:31 pm

      Hi Stephanie! My apologies for an unanswered question. I don’t have a photo for you nor have I ever measured their size. Simply measure 1.5 Tablespoons of cookie dough, roll into a ball, then shape the ball to be a little taller than it is wide. It doesn’t have to be perfect!

      Reply

  50. #
    350
    jessicaposted March 27, 2015 at 12:15 am

    Hi sally,
    I was wondering if I could use cornstarch In this recipe like your chocolate chip cookies to make them soft and puffy?also I don’t have vanilla or yellow cake mix. I only have duncan hines butter golden yellow.would that be ok?

    Reply

    • Sallyreplied on March 27th, 2015 at 4:28 pm

      Butter golden yellow cake mix works! Adding cornstarch is OK too.

      Reply

  51. #
    351
    Krystenposted April 9, 2015 at 12:13 pm

    Hi, I was wondering if you use the boxed cake mix with pudding in the mix?

    Reply

    • Sallyreplied on April 10th, 2015 at 11:28 am

      That would be fine.

      Reply

  52. #
    352
    saraposted April 24, 2015 at 8:22 pm

    i Was Just Wondering If Anyone Has Substituted The Butter For Coconut Oil?? I Have A Child With A Dairy Allergy!!

    Reply

1 4 5 6

Leave a Comment