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 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.

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 - recipe by

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 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.

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

Cake Batter Chocolate Chip Cookies

Yield: 2 - 2.5 dozen cookies

Print Recipe

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 (spoon & leveled)
  • 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
  • 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


  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
  2. 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.
  3. 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.)
  4. Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies).
  5. 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.
  6. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centers will still appear very soft, but the cookies will set as they cool. You can 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).
  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
  8. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. You can use funfetti cake mix and leave out the sprinkles called for in this recipe. 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!

Cake Batter Chocolate Chip Cookies for Christmas!

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

Sally's Baking Addiction Cookbook - on sale

Cake Batter Chocolate Chip Cookies for Christmas! Cookie recipe on
THE Cake Batter Chocolate Chip Cookie recipe on One of the most popular recipes!
THE Cake Batter Chocolate Chip Cookie recipe on One of the most popular recipes!

701 Responses to “Cake Batter Chocolate Chip Cookies.”

  1. #
    Jessposted December 24, 2015 at 12:06 am

    Hi. This may sound silly but I was wondering what brand of sprinkles you use. Lately, I can’t find a sprinkle with a nice flavor. I used to use cake mate, but they seem to be different now.

    Thanks !


  2. #
    Suzieposted December 26, 2015 at 4:39 pm

    These cookies are my favorite! Thanks Sally.:-)


  3. #
    Andreaposted January 3, 2016 at 10:30 am

    How could I make this eggless (for eating as dough)?


    • Karenreplied on January 7th, 2016 at 1:36 pm

      You can substitute the egg with a banana per egg.  It may add some banana flavor to it but more often for cookies like these it is hardly noticeable.  If you like the banana flavor you can always use two bananas per one egg.


    • Mariereplied on January 7th, 2016 at 1:51 pm

      just leave put the eggs


      • Mariereplied on January 7th, 2016 at 1:52 pm

        sorry-i meant just leave out the eggs 🙂

    • Tamireplied on May 13th, 2016 at 11:41 pm

      Applesauce is a good replacement in recipes that take up to two eggs.  Use the same volume of applesauce as that of an egg.  Vegan daughters.


    • Coleen Wengerreplied on August 18th, 2016 at 8:29 am

      I have used Egg Beaters before when baking — they are pasteurized so safe to eat “raw.” With the issues with e coli in flour lately, I’m not sure any ingredient is safe uncooked.


  4. #
    karenposted January 25, 2016 at 11:07 am

    I don’t want to use cake mix but just normal ingredients – what do i use?


  5. #
    Sassposted February 2, 2016 at 3:30 pm

    I want to love these cookies so much – I have made them at least 8/9/10 times…hoping I’ll “do it right” the next time…but all with the same result.  Yes, I chill the dough. Yes I make the dough balls taller than rounder.  All is well past the initial bake…they are perfect looking and cute as a button!.  But the next day – they are no longer soft and delightful. Certainly edible. But not a ‘soft cookie” past the first day.  Tips /suggestions anyone?


    • Sreplied on April 21st, 2016 at 7:34 pm

      I have to put mine into an airtight container as soon as they are cool or they lose the “soft cookie” status. 


    • Cynthiareplied on April 27th, 2016 at 5:35 pm

      Many cookies suffer the past the first day problem. One solution is to freeze your cookie dough in balls. Freeze them on a cookie tray (you can space them closer than you would for baking since they won’t spread), then once they are solid, pop them into a freezer bag. You can them take them out of the freezer and put them straight into the oven. That way you get fresh baked cookies when you want them, without having to make cookie dough every day. 


      • Elizabethreplied on May 5th, 2016 at 6:58 pm

        Try baking them for one minute less. I usually go for eight minutes on these cookies, but the other day i did nine and they turned very hard and crunchy the next day, while the second batch that was eight were fine.

    • Trina VanSiclenreplied on May 18th, 2016 at 11:18 pm

      Put 1 piece of bread into ur airtight container with ur cookies n replace out every 2-3 days as it hardens. Just alittle trick my Momma always used n I’ve seriously never had a hard cookie.
      Hope it helps plz let me know


  6. #
    Carlyposted February 6, 2016 at 12:40 am

    I made these a few days ago and absolutely LOVED them! I let them chill for about 3 hours and added an extra egg yolk. After 10 minutes they didn’t seem fully cooked but once they were cool they were soft and chewy and stayed that way all week! Definite hit around the office 🙂 


  7. #
    Melanie Banksposted February 13, 2016 at 3:58 pm

    Hi sally just made the cake batter  choccolate chip cookie, what can i do with the left over cake mix, the box started with 1lb .05oz and the recipe called for 1 and 1/4 cup. Please help thanks 


    • Mamawickreplied on February 21st, 2016 at 8:00 pm

      I always double the recipe to use all the cake mix. I make a few dozen cookies, then roll and freeze the extra dough for later use. When I made them today, I got over 60 cookies. 32 in the freezer for later and 36 made to share with family. 

      These are my favorite cookies and always a hit. Plus, they’re pretty. 


    • LLreplied on February 28th, 2016 at 12:37 pm

      Save it for the next batch?????


  8. #
    Lisaposted March 5, 2016 at 6:32 am

    I made the cookies last night and they are delicious but came out brown around the edges. What causes this? Any suggestions would be greatly appreciated! 


  9. #
    NBposted March 11, 2016 at 8:55 pm

    THANK YOU SALLY! I’ve been in the search for chewy cookie recipes for ice cream cookie sandwich and this ones are amazzzinggg!!! 


  10. #
    Nikkiposted June 12, 2016 at 3:24 pm

    Just tried these today because I love cake batter recipes. But after following all of the steps completely, I found them lacking in the cake batter flavor. To me, they tasted like a regular chocolate chip cookie. Which is fine. I mean, who doesn’t love chocolate chip cookies? My kids are happy to eat them up! But I was hoping for a much stronger cake batter flavor. Maybe I’ll experiment with adding more of the cake mix next time.


    • Jessicareplied on June 15th, 2016 at 9:03 pm

      Maybe add a bit of the butter extract? It seems to work in other things to help with the birthday cake type flavor…


  11. #
    Felicia Byeposted June 12, 2016 at 8:41 pm

    Excuse me but no…there is no need to chill at all if you put them in a cookie bar. Way easier in my opinion! 


  12. #
    Beverly Newhouseposted July 1, 2016 at 2:40 pm

    Oh please please don’t start using box gmo cakes mixes. I love love all your recipes. And I look to yours to make before I venture anywhere else. You recipes are awesome


  13. #
    Beverly Newhouseposted July 1, 2016 at 2:42 pm

    Please please no gmo cake mixes!!! Your recipes are awesom Sally 


  14. #
    Rebeccaposted July 30, 2016 at 9:09 pm

    Hi, silly question but wondering whether this recipe would work with a chocolate cake mix?


    • Sallyreplied on July 31st, 2016 at 9:16 pm

      Yes, definitely! Any flavor works.


      • Rebeccareplied on August 1st, 2016 at 11:56 pm

        That’s great! Will endeavour to make these this afternoon. Cheers

  15. #
    Danahposted August 4, 2016 at 2:40 pm

    I made these for my boyfriend to take to his work for his birthday today and they were SUCH a huge hit! Everyone kept raving about them, including the both of us! They’re absolutely delicious. I’m thinking of adding mini m&ms in them next time, too.

    Thank you so much for sharing such a delicious and genius recipe!

    ♡ Danah


  16. #
    Nicoleposted August 9, 2016 at 3:33 pm

    These are really good! We just made them for after school snack and everyone loved them! Perfect mix of cookie and cake batter. Crispy on the outside, gooey on the inside. Awesome!


  17. #
    Janeposted August 15, 2016 at 12:45 pm

    I know I am very late on this recipe but just wanted to share how amazing it is! I am NOT a baker, I rarely bake anything that is not straight out of the box (I don’t even have an electric mixer). My fiance loves everything funfetti and I wanted to try something different this year since he is deployed and will not be home for his birthday. I came across these cookies and gave them a shot over the weekend (since I figured I would fail the first time) … DELICIOUS!! Followed the recipe exactly and they were perfectly cooked after 10 minutes. Froze the rest of the batter and will bake the rest next week to send to him closer to his birthday. THANK YOU for this amazing recipe!


  18. #
    Karenposted September 5, 2016 at 5:09 pm

    Hi, what is the breakdown of the boxed cake mix if I can’t get access to one? Thank you


  19. #
    Lisa Shirleyposted September 6, 2016 at 7:13 pm

    Hi Sally – I just made these cookies and I brought some of them to work to share with my coworkers. As with everything I make from your blog, they loved them!!!! They commented that they really had the taste of a cake from a mix and the texture was on point. A little crunch at the ends and soft and chewy in the center. I will definitely be making these again real soon. 🙂


  20. #
    JJposted September 19, 2016 at 7:39 pm

    I LOVE LOVE LOVE anything cake batter flavored, so I was so excited to try these cookies! I always use your cookie recipes because they without fail yield thick, chewy cookies, but for some reason these spread out pretty thin, even with a silicone mat and chilling tall dough balls ~24 hours. Still tasted great, but might consider adding a tinnnny more flour next time! (Side note–probably the cutest cookie dough i’ve ever made!)


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