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!

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. Gorgeous, aren’t they? Delicious too!

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

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 3-4 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!

© 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

 

 

   

489 Responses to “Cake Batter Chocolate Chip Cookies.”

  1. #
    241
    Noelleposted August 1, 2014 at 11:37 am

    When it says 1/4 cup of cake mix does that mean the powder? or when it’s wet?

    Reply

    • Sallyreplied on August 1st, 2014 at 4:30 pm

      The dry mix

      Reply

  2. #
    242
    Melissaposted August 5, 2014 at 2:15 pm

    Would dark brown sugar work?

    Reply

    • Sallyreplied on August 5th, 2014 at 2:36 pm

      Yep, the cookies will have a stronger molasses flavor and darker color.

      Reply

  3. #
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    Melissaposted August 5, 2014 at 3:11 pm

    What about salted butter ? I really want some of these right now and I don’t have unsalted butter!!

    Reply

    • Amyreplied on August 21st, 2014 at 10:58 am

      To be honest I almost always end up using salted butter in cookie recipes and I just leave out the salt that is called for in the recipe. I’ve never had a hitch!

      Reply

  4. #
    244
    Jessicaposted August 9, 2014 at 8:00 am

    About how many cookies does this recipe make?

    Reply

  5. #
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    Yiannaposted August 14, 2014 at 4:35 am

    Hi Sally! I’ve made these cookies before and they were amazing; thanks for creating this great recipe! I was wondering whether this would work with a chocolate cake mix or brownie mix? would love to know! thanks x

    Reply

    • Sallyreplied on August 14th, 2014 at 2:54 pm

      Most definitely chocolate cake mix. I’m unsure about brownie, though.

      Reply

  6. #
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    Ashleaposted August 14, 2014 at 2:56 pm

    Warming- these cookies are evil. I tasted the dough before setting it in the fridge and omygosh sooo crazy awesome! Of course when I pulled these bad boys outta the oven, I shoved one immediately into my mouth. Heaven. I veganized the recipe, using earth balance “butter”, powdered egg replacer, and Duncan Hines yellow cake mix which is coincidently vegan friendly-but other than that followed your recipe. Thanks for the recipe Sally! I want to veganize all your delicious treats!

    Reply

  7. #
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    Julietposted August 16, 2014 at 8:05 pm

    I would love to make these but I always see yellow or white cake mix in the store. It says you use vanilla. Do you mean white?

    Reply

    • Sallyreplied on August 17th, 2014 at 10:26 am

      vanilla and white are different, though ever so slightly. white would be fine.

      Reply

  8. #
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    Liisaposted August 21, 2014 at 4:21 pm

    Hi Sally, my best friend and I came across your recipe by browsing cookies on Pinterest and immediately decided we needed to make them yesterday. We followed the recipe exactly as instructed chilled the dough for a couple hours, made tall balls, etc. but when we baked them they came out thin, flat and very crunchy. Now personally I like them crunchy on the outside and soft and chewy on the inside but they were crunchy all the way through and didn’t have much taste immediately. We ended up making to two batches, the first we let cool all the way before eating and the second we ate right after we moved them to the wire rack and they were a bit better. Any advice as to help make them a little more chewy and thicker next time we try them?

    Reply

    • Sallyreplied on August 23rd, 2014 at 12:44 pm

      You may try chilling for longer and perhaps using 2 more Tbsp dry cake mix. That will help achieve a chewier texture.

      Reply

  9. #
    249
    Doreenposted August 26, 2014 at 11:53 am

    Dear Sally,

    I am not sure if you have answered this question before, but I was wondering, can this delicious cookie be made into a giant cookie? I’m throwing a birthday party for my nephew who is turning 1 and we are doing a “cookie cake”. I would love to make this cookie into a giant cookie.

    Congratulations on your continued success,
    Doreen

    Reply

    • Sallyreplied on August 26th, 2014 at 2:50 pm

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

      Reply

  10. #
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    Caity Dillardposted September 5, 2014 at 7:40 pm

    Hi Sally!! I absolutely love these cookies! My best friend is addicted! Whenever I make this recipe, I double everything so I can have more (lol) but now I’m needing to know how many cookies this single recipe will make so I will know if I will have enough with the ingredients that I have. Please let me know! Thank you!

    Caity Dillard
    Lover of your cookies!!

    Reply

  11. #
    251
    Rachelposted September 6, 2014 at 1:31 pm

    Sally,
    These cookies are ‘da bomb’. I make them constantly, my boyfriend takes them to his boys’ nights and all his friends think I’m a cookie-whisperer!! I love your cook book; I am working my way through all the recipes and they are all amazing. :)

    Reply

  12. #
    252
    Kacey @ The Cookie Writerposted September 7, 2014 at 10:54 am

    I am sure you can never hear this enough :) But these cookies are fantastic! Everyone devoured them! I used less brown sugar and less sprinkles (I didn’t have enough sprinkles but I did use funfetti cake mix so that helped.) I also used a combination of milk chocolate and bittersweet chocolate chips.

    Reply

  13. #
    253
    Justinposted September 9, 2014 at 10:25 am

    How long can you store the unbaked dough in the freezer?

    Reply

    • Sallyreplied on September 9th, 2014 at 10:47 am

      Please see recipe instructions.

      Reply

  14. #
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    Susanposted September 27, 2014 at 2:19 pm

    My son doesn’t like chocolate. Can you make these just as right and good without the chips??

    Reply

    • Sallyreplied on September 28th, 2014 at 3:05 pm

      You may leave out the chocolate chips.

      Reply

  15. #
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    rimaposted September 28, 2014 at 10:26 am

    I’m confused. I thought the reason behind making cake-mix cookies was to get something quick and tasty on the table when you don’t want to bake from scratch, or, like me, you have run out of flour, but have found a lonely box of unused cake mix in back of the cupboard. With all these additional ingredients, (the ones you use in traditional cookie baking), why not just make scratch cookies with flour instead making these, filled with the chemicals and artificial ingredients with which cake mix is rife? If you are going to do all the work and use all the additions, why not make a superior, and less “better living through chemicals” product by making traditional cookies?

    Reply

  16. #
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    Jenposted October 1, 2014 at 7:39 pm

    I was thinking to myself.. what am I going to do with this leftover cake mix?!?! well duh, make another batch of cookies! Is there enough leftover for a second batch??

    Reply

    • Sallyreplied on October 13th, 2014 at 9:28 am

      Hi Jen! Sorry for the delay responding, I was on vacation. There should be enough leftover for a second batch.

      Reply

  17. #
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    Angieposted October 8, 2014 at 12:14 am

    I have to say that these are some of the most amazing cookies!! Thank you so much for posting this recipe! I’m on the fire department in my hometown and when I joined I started baking for the boys. They INHALE these cookies every time I make them!! I just made a double-batch tonight for training and every single one of them got devoured! These are pretty much all they ever want me to make so consequently, I just went out and bought an industrial-size box of sprinkles! That should keep them happy for quite a while!

    Reply

  18. #
    258
    Kirstianposted October 19, 2014 at 5:42 pm

    Would it be possible to make these egg free?

    Reply

  19. #
    259
    Saraposted October 19, 2014 at 10:45 pm

    I tried your chocolate chip recipe on Friday (after months of searching for THE chocolate chip recipe of my dreams) & I loved it so much that on Saturday I made your double chocolate chip swirl cookies, cake batter chocolate chip cookies, & Reese’s stuffed peanut butter cookies. I loved them all so SO much. Then my friend made me your mini chocolate cheesecakes Saturday night. Amazing. I am now a committed fan of yours. What are your most popular recipes? Do you have a post on your most tried & true that I can turn to to help get me started on cooking my way through your glorious blog? Mahalo!

    Reply

  20. #
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    Briaposted October 22, 2014 at 11:13 pm

    Hi Sally! Every one of your recipes I try, I love! And the rest look absolutely delicious. This cookie recipe is one of my all-time cookie favorites. I just had one question about the recipe: I’ve been using the ‘jimmies’ type sprinkles, but can I use sugar type sprinkles? Or would they change the flavor/texture of the cookies? Maybe I can just sprinkle the sugar sprinkles on the baked cookies as they set? Thanks!

    Reply

    • Sallyreplied on October 23rd, 2014 at 9:24 am

      crystal sugar or sanding sugar (which I believe you are referring to) may turn the cookie dough a different color and won’t really stand out in the baked cookies. I always recommend jimmies.

      Reply

  21. #
    261
    keziaposted October 25, 2014 at 4:15 pm

    Hi sally! I came across these little beauties following your Instagram page and i really want to make them but I live in high altitude and I’m kind of scared they won’t turn out right. Do you know of any tweaks for making them in high altitude or are they pay to leave as is?

    Reply

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