Addictive Recipes from a Self-Taught Baker

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

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
  • 1/2 teaspoon salt2
  • 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 1/2 cup of white and 1/2 cup of 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.

Recipe 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.
  2. I recently began adding this salt with the dry ingredients-- balances out the sweet!

Did you make a recipe?

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© 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!


  1. The tall cookie method was an epic fail for me. They tipped over and spread into each other and to the edge of the cookie sheet. The flavour was pretty good though.  Not outstanding but good. 

    • Try a slightly Pyramid-y type of look. That is kind of what I’m seeing in the picture. Mine tipped over also (as I didn’t do this). I think I’ll make the base more substantial.

  2. Hey quick question – if I don’t have a mixer can I just mix it with a spoon? 

  3. Do these cookies freeze well after being baked?  I need to make a bunch of cookies for an upcoming bbq for my sons fraternity so am making two batches per week. These look awesome but was wondering if they hold up to the freezer. 


  4. Ok, so these cookies are amazing!!! I’ve made them probably 30 times already!!!! Made them for everything from bridle showers to bake sales to family get-togethers and then just for our own family! I’ve used both the funfetti and vanilla cake mix but I always use a 1/2 cup of sprinkles. I think the vanilla has a nicer flavour though.

  5. Could these cookies be baked as bars instead? Would doubling this work in a 13×9 pan? Thanks so much!

  6. Can these be made gluten free?

  7. How can I make this into peanut butter cookies?

  8. Hi from UK can you give me help on the cake mix I need

  9. I loved the texture of these cookies but wasn’t a huge fan of the birthday cake. If I wanted to keep everything the same and just have chocolate chip cookies, what would I replace the cake mix with? 

  10. This looks amazing but I am so adamant about using 100% bare ingredients in it: I,e, flour, eggs, milk, etc. I wish this recipe was 100% creation without the cake mix in it. Is there a recipe exactly like this without having to use cake mix? Not a fan

  11. I just finished making the second batch for a cookie exchange– they turned out perfect. I had to bake them for about 14-15 mins.
    They were so fun to make. I enjoyed it. Thank you

  12. My cookies turned out flat! Chewy but flat and I followed the recipe to a T. 

    Any tips? 

    • I don’t know why, but for me whenever I spoon and level flour for her cookie recipes they turn out wrong (flat and greasy), but when I scoop and level they turn out well. Maybe a difference in humidity or elevation? I’d try scooping and leveling or adding an extra 1/4 cup of flour if you haven’t already!

  13. If you want to make without the cake mix I would just replace with all flour

  14. I have made these cookies numerous times since I found the recipe last year…the dough chilling and tall balls are definitely a trick I will always use while making cookies….thanks for a chocolate chip recipe that cuts the boredom 

  15. Looking for better clarity please…
    1 Cup Choc Chip & 1 Cup White Choc Chip?

    As I read in your blog you cut it down to just 1 cup
    But in the receipe it is showing the above? So is
    that 1 Cup each?  What Choc. Chips are the best 
    for cookies? Semi or Milk Choc? 

  16. These are to die for! Sometime I cut out the chocolate chips all together and just eat it as a cake batter cookie. Same with the sprinkles. Still delicious! 🙂 Thank you!!

  17. Can I make the dough ahead of time like 2 days before baking? If so, should I freeze it or put it in the fridge?

  18. I made these cookies as exactly as instructed and it was easy to make but it was way too sweet for my liking. Sorry it’s a fail for me. Fun to make but not a fan of these cookies. Regular chocolate chip cookies for me. 

  19. These came out absolutely delicious! I like to cook but I’m not a baker, but I wanted something a little sweet for a nye get together. These came out exactly like the picture, so incredibly delicious. I used white cake mix, ill try again with different mixes. Thank u! 

  20. I froze the dough after rolling in balls then when I got ready to bake them it took 15 minutes to bake. I guess it’s my oven but then I put chocolate chips on top after it was done and they turned out perfect.

  21. Amazing! I think that one word covers every recipe I’ve tried of yours. Thank you.

  22.  I posted last night that I followed the recipe exactly and the dough turned out very dry. However, in reviewing the recipe again this morning, I realized I dumped in the whole package of cake mix. I didn’t measure out 1 1/4 cups as the recipe says. I’m sure that was my problem and not the fault of the recipe !

  23. Hello, made these cookies for Christmas, followed recipe exactly, and they came out perfectly delicious!!!  I used a cookie scoop to make sure they were all the same size, and they looked and tasted awesome!  This cookie will be made every Christmas from now on.  Thanks for the recipe. ☺ 

  24. I don’t know what I did wrong, but my cookies came out way too sweet and too crisp/crumbly… not soft baked at all. They look exactly like yours, though, they didn’t spread or anything, but the texture was all wrong. Maybe it’s the cake mix I used that had too much sugar in it? 🙁

  25. I’m glad you shared those cookie secrets! I’m totally trying these out for my team meetings at church, they look amazing!

  26. Hi Sally! I made these but the dough was SUPER crumbly, not really moist and sticky like you described, and the cookies didn’t spread much at all when baked. The texture came out pretty crumbly and harder than expected. Definitely not a chewy cookie like when I make your Chocolate Chip Cookie recipe. I’m wondering if it’s the type of cake mix that I used? What brand of cake mix do you usually use? I never use box cake mix, so I really had no idea what the “best” cake mix was, I just grabbed the Betty Crocker Super Moist Vanilla cake mix. Maybe I should have just stuck with a regular simple cake mix? I just bought the Immaculate Baking brand of Yellow cake mix to try again? Was also wondering if I could try subbing coconut oil (the kind that doesn’t actually taste like coconut) for the butter in this next batch; have you tried this? Thank you so much!

  27. DELICIOUS!!  These baked so beautifully!!  I used 1/2 cup Valentine sprinkles as it’s February right now.  Sally, thank you for another yummy recipe I know I will make again and again!

  28. Holy Cow! My MIL stayed at our house for a few days while we were out of town and left behind a box of yellow cake mix. I find plain yellow cupcakes boring so I came to your site thinking there would be something else I could do with it. I’ve been making your soft chocolate chip cookies for awhile and adore them so I knew these would be good, but OMG! These were fabulous and I might not go back to regular chocolate chip cookies anymore. I used caramel chips in place of the white because that’s what we had. YUM! 

  29. Hi Sally, don’t you have a cookie book that just came out or is coming out soon? Thanks!

  30. Made these for Valentine’s Day and they are delicious!  I added non pariels, chocolate chips, and pink sprinkles.  the are perfect for gifting!

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