Cake Batter Chocolate Chip Cookies.

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

One of my most popular recipes ever: Cake Batter Chocolate Chip Cookies.

I made these sprinkle-loaded cookies again recently, but I made them bigger, better, and thicker.

Cake Batter Chocolate Chip Cookies - take what you love about chocolate chip cookies and funfetti cake batter and combine them in this magazine-featured cookies. Recipe @ sallysbakingaddiction.com

I’m posting my Cake Batter Chocolate Chip Cookies for you again 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 Cake Batter Chocolate Chip Cookies.  I know you all love them so much, but I felt the recipe could use a little bit of work.

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. My most popular recipe EVER. 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!

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

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.

I talk more about the “tall” cookie dough trick here.

Just like the originals, I used yellow 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?

I think you are all just as obsessed with cake batter desserts just as much as I am.  Which is why I am gladly sharing this cookie (new and improved!) again on my blog today. :)

Cake Batter Chocolate Chip Cookies - take what you love about chocolate chip cookies and funfetti cake batter and combine them in this magazine-featured cookies. Recipe @ sallysbakingaddiction.com

So what makes today’s version better? 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 a magazine! I posted about it here. AND they are on the cover of my cookbook.

 

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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)
  • 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.

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 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.

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. They won't last that long!

© 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. Totally festive. 

Cake Batter Chocolate Chip Cookies for Christmas! Cookie recipe on sallysbakingaddiction.com

Cake Batter Chocolate Chip Cookies for Christmas! Cookie recipe on sallysbakingaddiction.com

 

What are your favorite cookie recipes like?  Here are a couple of mine.

Soft-Baked Peanut Butter Chocolate Swirl Cookies – Amazing. Period.

Soft-Baked Peanut Butter Chocolate Swirl Cookies-3

 

Soft & Thick Snickerdoodles

Soft & Thick Snickerdoodles. Ready in 20 minutes! sallysbakingaddiction.com

 

Soft-Baked White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies

 

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

Sally's Baking Addiction Cookbook - on sale

 

 

   

446 Responses to “Cake Batter Chocolate Chip Cookies.”

  1. #
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    Jessicaposted October 24, 2013 at 3:11 pm

    I absolutely love your blog. I’ve already made 4 different cookies and 1 granola! I just finished mixing these for my 4 boys ( the youngest loves sprinkles and vanilla chips) can’t wait to bake them up as an after-school treat! Thanks for all the great recipes!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:52 am

      I am so happy you’re finding recipes to bake and love from my collection. Thank you for taking the time to let me know, Jessica! I hope the boys loved these cookies.

      Reply

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    Sarahposted October 24, 2013 at 6:08 pm

    I literally JUST made these but I used devils food cake mix and didn’t add sprinkles :) super easy way to make chocolate cookies! Also I love that these cookies never turn out flat (like every other cookie recipe I’ve tried). Yummy stuff!

    Reply

    • Sallyreplied on October 25th, 2013 at 7:46 am

      These are awesome with chocolate cake mix. Honestly to die for. So good. Glad you enjoy them Sarah!

      Reply

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    Ginnetteposted November 5, 2013 at 6:02 am

    Hi Sally! I was wondering if you could help me in modifying this recipe to make red velvet cake mix cookies, or something along those lines :) This recipe was really easy to follow and I was hoping to try it out with other cake mixes as well

    thank you and I really love your blog! :)

    Reply

    • Sallyreplied on November 5th, 2013 at 9:56 am

      Hi Ginnette! You may certainly use red velvet cake mix instead of the yewllo/vanilla cake mix I used. Same amount. Yours will be amazing, no doubt about it!

      Reply

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    Candiposted November 5, 2013 at 11:31 pm

    Wow!!! Your blog is awesome, although I’m sure you hear that all the time. I just ordered two of your book’s and can’t wait till it comes out. One for me and one for my daughter.
    Candi

    Reply

    • Sallyreplied on November 6th, 2013 at 12:21 pm

      Hi Candi! Thank you so much for preordering my cookbook. I’m happy you enjoy my blog!

      Reply

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    Stacyposted November 11, 2013 at 10:10 pm

    Hi Sally just want u to know how big of a fan I am of you!!!! My very first pint rest recipe I ever made was yours and ever since I have been trying out your recipes and I love them all!!!! I pick a new one each week just to try out you have help me I’m so many ways I am a better baker now because of you!!! You have helped me to become more creative and and inspire to to what I love and for that and I’m truly thankful. You are the best!!!!

    Reply

    • Sallyreplied on November 12th, 2013 at 5:53 am

      Hi Stacy! I am so happy to be an inspiration to you and encourage you to tap into your creativity. My goal is to help other bakers be more confident in the kitchen. Thank you for the very, very sweet comment. It made my morning to read today.

      Reply

      • Stacyreplied on November 18th, 2013 at 2:25 am

        Hi Sally!!!! Just wanted to come bk and tell u how my cookies came out!!! OMG!!! They are Sooooooooo good I have made them twice now and I can’t enough of them this is my new favorite cookie recipe!!! So rich and buttery!!!! Mine were not as fluffy as yours I don’t know what happened but I love them anyways!!!!

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    Isaposted November 15, 2013 at 8:21 am

    How many cookies does the recipe make?

    Reply

    • Sallyreplied on November 15th, 2013 at 9:49 am

      It is noted in the recipe.

      Reply

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    Taylorposted November 19, 2013 at 6:41 pm

    WOAH. I think you’re my new favorite person! I’m getting tired of making just simple chocolate chip cookies, and so I googled some recipes… AND YOU CAME UP. GOD BLESS YOU AND YOUR BAKING ADDICTION!

    Reply

    • Sallyreplied on November 19th, 2013 at 6:47 pm

      Haha! Thanks Taylor. These a fun alternative to regular chocolate chip cookies.

      Reply

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    Laurenposted November 20, 2013 at 9:13 pm

    These Cake Batter cookies were by far my favorite cookies ever! I just wanted to say thank you so much for the delicious recipe! I will be trying out more of your recipes for sure and keeping this one for the future! :)

    Reply

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    Rameeposted November 20, 2013 at 10:06 pm

    I made these for my friend’s birthday today… they were pretty good, and I loved how thick and soft they were. Definitely using those tips in the future! However, some people noted it was very sweet, almost cloyingly sweet. I used nonpareil sprinkles and slightly “packed” my brown sugar into the half cup, do you think either could be the reason? If you think it’s just our tastebuds, do you think reducing the sugar to 1/4 cup each would be alright? I’d like to try them again. Also, even though you say it in your narrative and directions, the ingredient list is missing the egg, just letting you know! :P

    Reply

    • Sallyreplied on November 21st, 2013 at 11:57 am

      Hi Ramee, these are supposed to be very sweet cookies. Perhaps you could increase the salt slightly next time. I do not recommend reducing the sugar; doing os will have an effect on the cookie’s texture. The ingredient list is not missing the egg. It is listed after the brown sugar and before the vanilla.

      Reply

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    Isaposted November 25, 2013 at 2:59 pm

    Hi Sally, how long do you recommend to chill the dough? And do you chill it in little balls?

    Reply

    • Sallyreplied on November 25th, 2013 at 4:16 pm

      Hi Isa, that information is written in the recipe. Step 3 says: Cover and refrigerate dough for at least 1 hour, or up to 4 days. Step 5 says: Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet.

      Reply

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    Christineposted December 2, 2013 at 1:44 pm

    I made these yesterday and made my husband take them to work with him…it was just too dangerous to have them around! Oh mah gosh these are amazing! I think cake mix might be some super secret baking ingredient I’ve never been hip to…until now! I want to add it to everything!

    Reply

    • Sallyreplied on December 2nd, 2013 at 2:16 pm

      Christine, cake mix works wonders in this recipe! So happy you like them. And yes, they are quite tempting and dangerous to have around. Trust me, I know!

      Reply

  12. #
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    Holly Wposted December 8, 2013 at 10:58 am

    These are by far the BEST cookies ever! I have been baking for years and I will always refrigerate my dough now – I am a huge believer. Thank you so much for posting this!

    Reply

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    Ashleyposted December 10, 2013 at 7:54 pm

    LOVE this recipe!! Wegman’s always has holiday jimmies and just change out the color jimmies for festive cookies no matter what time of year. THANKS!

    Reply

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    Deannaposted December 13, 2013 at 9:39 am

    I made these last night and they are amazing! My first batch that went in the oven, I made them taller like you suggested. I ended up making them too big and they stuck together in the oven so for my second batch I rolled them in balls. Needless to say, I wish I had done them the same way just smaller because the first round are so chewy and amazing; the second batch is more of a crunchy cookie (and who really likes crunchy cookies, anyway?)

    The flavor is amazing regardless of texture! Definitely going to make these again as I believe they will all be eaten by coworkers before noon! :)

    Thanks for the recipe! And I can’t wait for your cookbook to come out!

    Reply

    • Sallyreplied on December 13th, 2013 at 11:35 am

      Thanks for trying them Deanna! Perhaps try only baking a few cookies at a time with the taller trick? And rolling them a bit smaller. I’m so happy you’re excited for my cookbook – thank you for that!

      Reply

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    Daniposted December 14, 2013 at 9:12 pm

    Hi Sally! I just wanted to update you on the cake batter cookies I made last night. They were a hit! My mom just informed me that my grandma slipped off into the kitchen to get some earlier today. Plus I tired your tall tip and they came out prefect! Thanks again for sharing!

    Dani

    Reply

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    Pattiposted December 15, 2013 at 9:36 am

    Made these last Christmas for my coworkers and family and making them again this year! They are so delicious!

    Reply

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    Judy Simpsonposted December 18, 2013 at 3:55 pm

    I have some leftover chocolate cake mix, and wonder how that would be, using this recipe! I am also going to try making bar cookies from this recipe AFTER I make the original recipe for the first time tomorrow. I love to bake cookies, so much that I used to be called “The Cookie Lady.” I am slowing down now in my senior years, though!

    Reply

    • Sallyreplied on December 18th, 2013 at 6:13 pm

      Judy – or should I call you the cookie lady too? Sounds like you love to bake cookies as much as I do. And I’ve tried these with chocolate cake mix – they’re unbelievable!

      Reply

      • Judy Simpsonreplied on January 27th, 2014 at 11:01 pm

        Have made this recipe 4 times now–once with vanilla cake mix, next with chocolate cake mix, then bar cookies (overcooked and dry but still yummy) and one more “mistake” bar cookie batch when I ran out of flour while making regular chocolate chip cookies. I used the rest of thevanilla cake mix I had from the first batch. The recipe measurements were not quite the same, but the cookies were still delicious. This is my new favorite cookie recipe!

  18. #
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    Victoriaposted December 19, 2013 at 3:32 am

    I love our blog and using baking as a way of stress relief I just had to try making these. For some reason my batter didn’t seem to come out like yours, mine was a little bit wetter and ended up tasting a lot like sugar cookies once baked. I do live in a very warm and humid climate, but I refrigerated the batter before cooking. What suggestions would you make for the second batch?

    Reply

    • Sallyreplied on December 19th, 2013 at 2:33 pm

      Hey Victoria! Yes, climate has a huge effect on baking and your cookies seeming “wet” is a direct result of your humid, warm climate. When you try them again – I suggest adding 1/4 cup of flour to the dough (so 1 and 1/2 cups flour total). The extra flour will help soak up some moisture.

      Reply

      • Victoriareplied on December 19th, 2013 at 3:33 pm

        Thank you so much Sally, I’m off to find more sprinkles and try again!

  19. #
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    Meredith Yougsonposted December 20, 2013 at 9:56 pm

    Hi Sally!
    Just wanted to stop by and say your AWESOME.
    Last week I made your peanut butter choc chip cookies- they were easy, flawless and delicious!
    Tonight I am making these bad boys for my Christmas party tomorrow.
    I love your recipes cause they are tried, tested and a guaranteed HIT.

    Happy Holidays!

    -Meredith

    Reply

    • Sallyreplied on December 21st, 2013 at 9:55 am

      Hi Meredith! So nice to hear from you. I am delighted to hear how much you love my recipes. Happy Holidays to you and your family as well!

      Reply

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    Karenposted January 1, 2014 at 6:12 pm

    Sally- this is my favourite cookie recipe of all time. They are the perfect combination of everything a cookie should taste like. They don’t last a day in our household as my husband loves them as well. aa Thanks for sharing your awesome recipes!

    Reply

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    Lizposted January 6, 2014 at 9:11 pm

    Hi Sally! I’m so thrilled to have found your amazing cookie recipes and can’t wait to try this one.
    I wondered what type of baking sheet you use- a silver one or a darker non stick sheet? I know sometimes they bake a little differently. Thanks so much!

    Reply

    • Sallyreplied on January 7th, 2014 at 10:12 am

      Hey Liz! I prefer silver baking sheets, never dark.

      Reply

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    Jenny B.posted January 21, 2014 at 8:14 pm

    I’ve made these twice now, and the only change I’ve made it to refrigerate the dough. Solid recipe, Ms. Sally!

    Reply

    • Sallyreplied on January 22nd, 2014 at 10:39 am

      I’m always sure to chill the dough, that’s so important. I’m glad you like them Jenny!

      Reply

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    Jenniferposted January 26, 2014 at 10:19 pm

    These cookies had the most delicious cake-batter flavor!! So inventive- thank you for sharing your recipe!! I live at high altitude, so I may need to adjust my next batch. At 6000ft the dough was slightly crumbly (and I weigh my ingredients)–maybe add the yolk back in, and add a couple of Tbls of flour. My husband said (in between mouthfuls of cookie) that they are perfect!!

    Reply

    • Sallyreplied on January 27th, 2014 at 9:10 am

      Hey Jennifer! I’m so glad you like them and that you reported back to me about them! High altitude definitely affects cookie dough’s moisture. I would add the extra egg yolk into the dough when you add the egg.

      Reply

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    Kendraposted February 4, 2014 at 9:42 pm

    I made these today for my daughter’s preschool class so they could celebrate her birthday. They were AMAZING!! Thank you so much for your detailed posts about cookies, I learn so much about baking from you!

    Reply

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    Jessicaposted February 6, 2014 at 2:47 pm

    I baked these cookies for my three daughters and my hubby…we needed a change up from the usual chocolate chip cookies. At first my hubsand wasn’t too sure about them but I figured you can’t go wrong with chocolate chips and sprinkles plus they taste like cake batter. Anyways he tried them and everyone absolutely LOVED them. I’m now volunteered to bake two batches for my girls to take to school and two for my husband to take to work. Thank you so much for your recipes…you’re an absolute genius! Oh and congratulation on the cookbook!! =)

    Reply

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    Kristinaposted February 7, 2014 at 11:09 am

    Thanks. I’ve made them twice now. I like that they’re different. My husband and kids DEVOUR them. I mean, they will eat 3 at a time if I let them. This recipe is a keeper! I especially like that the dough makes exactly 30 cookies using my medium cookie scoop. I literally scrape down the bowl and it fills the last scoop, so nothing is wasted!

    Reply

  27. #
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    Hannahposted February 9, 2014 at 3:28 pm

    These cookies were terrible. The dough was crumbly and would NOT shape into balls at all. I couldn’t just throw away the dough though so I added a bit of water so I could at least cook them. I made the first batch and ended up throwing out the rest of the dough. They were thin and dry and yes I followed instructions carefully. DO NOT WASTE YOUR TIME AND IMGREDIENTS ON THESE COOKIES

    Reply

    • Sallyreplied on February 9th, 2014 at 3:32 pm

      Thank you for reporting back! I’m sorry you didn’t like them.

      Reply

    • Kendrareplied on March 27th, 2014 at 3:56 pm

      I also had a problem with them being dry and crumbly. I added another egg and a bit more butter, but it didn’t seem to help. Squished them together and got about 18 out of what I could use and threw the rest away. Not sure what went wrong. Overall, I think I need to try these again…I love cake batter anything lol
      I did, however, like your “tall” cookie trick! Will be doing that from now on!

      Reply

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    Aliciaposted February 12, 2014 at 7:40 pm

    Hi Sally! I made my first homemade cookies last week using your choc chunk recipe and I have never been prouder of my baking skills thanks to your specifics in the recipe. Thank you so much! I’m trying these now and am wondering about the size of the scoop for the dough. The other recipe called for 3tbsp and they were perfect. But in this recipe you said tablespoon so is that meaning just one? I want to be successful again :) thanks again for all of your helpful tips!

    Reply

    • Sallyreplied on February 12th, 2014 at 7:44 pm

      I use 1-2 Tbsp scoop for these cookies. So anywhere between 1-2 would be just fine, Alicia! The chewy chocolate chunk cookies are extra large.

      Reply

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    Annaposted February 18, 2014 at 9:32 am

    I’ve made these before and LOVED them, so as I pondered a good cookie recipe to put the new marshmallow crisp Oreos in.. these came to mind :) I added the new Oreos and sprinkles, rolled the dough in rice krispie cereal, then made a marshmallow filling (added ricekrispies in the filling too) for a Cake Batter Rice Krispie Whoopie Pie!<3 heaven. Thank you so much for this recipe

    Reply

    • Sallyreplied on February 18th, 2014 at 10:47 am

      I have to try these with those Oreos, Anna! I simply love the rice krispie flavor.

      Reply

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    Maru DeJesusposted February 24, 2014 at 7:22 am

    Can’t wait to try some of your recipes specially the cake batter chocolate chip cookies sounds delicious :)

    Reply

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    Shellyposted February 24, 2014 at 3:36 pm

    Holy Crappola!!
    These are the best cookies I’ve ever had.
    I found this recipe a few weeks ago, and I think I’ve made at least 6 batches during that time.
    YOU ARE WONDERFUL!

    Reply

    • Sallyreplied on February 24th, 2014 at 8:36 pm

      I just laughed so loud reading “holy crappola!” haha! Thanks Shelly.

      Reply

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    Zoe111posted February 25, 2014 at 9:36 am

    Hi Sally! :)

    Making another of your yummy recipe’s that I love, that’s now one of my favs!
    Mixture turned out wonderfuly! Looks great and tasted even better!! One of the best tasteing mixture’s ive EVER had! ;)
    I do admit,I did try the mixture before the fridge process :D ( which is chilling currently ) I couldn’t resist!!

    Hope they turn out just like they look and taste!! ;D
    Also Sally :) Any new sprinkle recipe’s on the cards for us sprinkle lovers??

    Reply

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    kellyposted February 25, 2014 at 6:45 pm

    Just made these for my kids and boy oh boy were they good!! Thanks so much for the recipe!! They were a big hit! Family favorite :)

    Reply

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    Zoe111posted February 28, 2014 at 9:13 am

    Hi Sally! :) Just a question…

    I seem to be one of those big kids who always seems to love cookie dough… As raw egg is no good to eat;;; Could I minus just the egg maybe? Or the egg and baking soda?? :) :) :)

    Reply

    • Sallyreplied on February 28th, 2014 at 10:56 am

      Definitely not, those are two very crucial ingredients to your cookies.

      Reply

      • Zoe111replied on February 28th, 2014 at 11:58 pm

        Even if its just for “edible” cookie dough??Ive made these actual cookies the other day ( baked of course! ) and they are the best ever!!!
        Though my aim at the moment is to make “edible” cookie dough.. Not the end result after baking,,edible dough…

        Im realy wanting to use your recipe for the edible dough,so I was thinking of just skipping the egg? Or even the egg and baking soda……

        What ingredients should I minus to create ” edible dough” out of your recipe Sally??

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    Jenniferposted March 10, 2014 at 1:02 pm

    I stumbled upon this site whiel searching for the ultimate Choc. Chip cookie to make. I have made so many versions in the past and simply wanted somethign new or different. WOW!! I must say that YOU are my new favorite baker!! Your recipes are truly inspiring and ABSOLUTLEY delicious!! I first made your regluar Choc Chip cookies (which were fantastic), then found this Cake batter one and now I am IN LOVE!! These cookies are DIVINE!! I even changed all my ingredients to be all Organic and Gluten Free and they were still AMAZING! Thank you so much for sharing your fabulous recipes!

    Reply

    • Sallyreplied on March 10th, 2014 at 5:14 pm

      Hey Jennifer! What a sweet comment. Thanks for taking the time to say hello and I’m happy you’ve tried and loved a couple of my cookie recipes. Let me know any other recipes you try!

      Reply

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    shielaposted March 22, 2014 at 10:39 am

    I baked a batch of cookies intended to be a gift for my boyfriend. I left them on the kitchen counter to cool. When i came back to check on them, i saw my friends eating the cookies. They said the cookies looked really good. They couldn’t resist! True story.

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    Maureenposted March 24, 2014 at 9:59 pm

    Made these for my sons first birthday party, and there were none left, they were so good! I have to say Sally, I love and appreciate how thorough you are with all of your recipes! It is much appreciated! =)

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    Sarahposted March 25, 2014 at 12:41 pm

    Hi Sally,

    You might remember me from your chewy chocolate chunk cookie page – I asked your opinion on salted butter and then proposed to you! I wanted to tell you that I spent nearly two hours browsing your website last night (while eating your delicious cookies), and eventually stumbled onto the page featuring your cookbook. I was so impressed by you that, although I never ever buy cookbooks, I immediately went online and bought yours. I just felt that I had to support you in your endeavor. Then I read the introduction to your book, and realized that, with a website that gets hundreds of comments on each recipe, and thousands of hits each day, you responded to my question within 12 hours. I was even more impressed. Really, I wish you a very heartfelt ‘good luck’ in all your endeavors – though you clearly don’t need it. Keep it up!

    Warm wishes,
    Sarah

    Reply

    • Sallyreplied on March 25th, 2014 at 2:10 pm

      Hi Sarah! Thanks again for the super kind comment AND for purchasing my cookbook. You will just love all the recipes inside of it – especially the cookie recipes. (There are plenty!) I truly appreciate your comment. Made my day (again!) to read it. I can’t thank you enough.

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    rebecca bullockposted March 26, 2014 at 2:48 pm

    What changes would I need to make to turn this into a cookie cake?

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    • Sallyreplied on March 26th, 2014 at 3:17 pm

      Bake in a 9-inch cake or pie pan. About 30 minutes, give or take. Enjoy!

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    Jillposted March 27, 2014 at 5:54 pm

    I’m the head artist for my high school tech crew and I made these for all my little minions during the week of the show. They were all gone in a matter of seconds and made everyone a bit less stressed. Thank you ^_^

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    Bellaposted March 31, 2014 at 2:05 pm

    Hi Sally! I was just wondering if it is necessary to add all of the ingredients, by themselves, because step two says add the eggs, mix. add vanilla, mix. And I was also wondering if i could use your recipe for an assignment in french class, i will make sure i give credit though!

    Reply

    • Sallyreplied on March 31st, 2014 at 4:59 pm

      Hi Bella. Yes, please follow the recipe as written. Please contact me via email about republishing this recipe (sallysbakingaddiction@gmail) – this material in particular is under copyright to my cookbook.

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    paolaposted March 31, 2014 at 10:39 pm

    LOVE your blog it’s very inspirational and i just bought your book! :)

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    Oliviaposted April 7, 2014 at 10:46 am

    How long can this cookie dough be refrigerated(or frozen) befor it goes bad?

    Reply

    • Sallyreplied on April 7th, 2014 at 6:40 pm

      Up to 4 days.

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    Maryposted April 11, 2014 at 11:55 am

    i live in a dry climate, so should I reduce the flour by 2 tbsp for this recipe?

    Reply

    • Sallyreplied on April 11th, 2014 at 1:19 pm

      Hi Mary! I don’t have experience baking these in a dry climate, but if I were you – I would definitely reduce the flour a little. Maybe reduce the flour by 1 Tablespoon and the cake mix by 1 Tablespoon.

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    Annaposted April 11, 2014 at 4:25 pm

    Hey!
    Those cookies look amazing…. but unfortunately the cake box mixes are different then in the USA so I’m unsure whether it would woork with them. I found few different recipes for homemade yelllow cake mix online and I wanted to ask if the cookies would work out with that. I’m probably going to try on wednesday and I really hope they’ll be good because i’ve been drooling over this recipe since I got my copy of your cookbook ;D

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    Maryposted April 12, 2014 at 5:09 am

    there is no salt in the recipe! should there be? i’m going to use milk chocolate chips so they’ll definitely make the cookies sweeter. do i need salt?

    Reply

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