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.

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 @

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.

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

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.

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.

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 @

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.

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

☆  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.


Cake Batter Chocolate Chip Cookies

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



  • 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


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

© 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


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

Sally's Baking Addiction Cookbook - on sale




535 Responses to “Cake Batter Chocolate Chip Cookies.”

  1. #
    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?


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



  2. #
    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?!


  3. #
    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?


    • 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!


  4. #
    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. :-(


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

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


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

    How many cookies does one batch make?


  7. #
    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.


  8. #
    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?


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