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 on

Cake batter chocolate chip cookies for Christmas on

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

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Cake Batter Chocolate Chip Cookies for Christmas!
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. Claire on February 27, 2017 at 2:39 pm

    Hey Sally! I have a question about this recipe. I’d like to adapt this to be a skillet cookie if at all possible. Do you think that would work? I’ve made your m&m skillet cookie a number of times and it looove it. Could I use the same cooking time and temp from that recipe for this cookie dough? Would you recommend reducing the amount of dough by half or leave it the same? Thanks for your help! 🙂

  2. Rhea on March 1, 2017 at 8:53 pm

    What do you do with an opened box of cake mix after you’ve only used 1 1/4 cups of dry mix?

    • Tish on March 6, 2017 at 9:25 am

      @Rhea – If you tightly roll up the bag and fold over the box top, it will keep until you want to use it again.
      We use cake mix in pancakes too. 🙂

  3. Hannah on March 3, 2017 at 6:36 pm

    Literally THE best cookies of all time!  Perfect for any party.

  4. Tish on March 6, 2017 at 9:24 am

    @Rhea – If you tightly roll up the bag and fold over the box top, it will keep until you want to use it again.
    We use cake mix in pancakes too. 🙂

  5. Kim on March 7, 2017 at 7:24 pm

    I made this as written the first time, they were great. Chewy but not really thick.

    I made these again but changed it to all brown sugar and an added egg yolk. 3/4 cup semisweet chips, 1/4 white chips, 1/2 cup sprinkles.

    Baked (both times) only, of course, with chilled dough and tall balls.

    This time? PERFECTION!
    I will continue to make them this way, now. They are thick and chewy and rather than overwhelmingly sweet, they’re decadent.

  6. Molly P on March 16, 2017 at 10:27 am

    Hello! I plan to make these cookies tonight for a work snack day tomorrow – can’t wait to see how they turn out!
    I left my egg on the counter this morning in prep for the batter tonight but am wondering if this might be too long to let the egg sit out. I’ve read many recipes that say only let the egg sit for 30 mins – 1 hr to get to “room temp” but also have read several recipes that call for the egg to sit for many hours! What do you do?

    • Sally on March 25, 2017 at 10:29 am

      A day isn’t too long at all. Hope you enjoyed the cookies.

  7. Barbara on March 16, 2017 at 5:44 pm

    There is no egg in your list of ingredients- you should probably change that.  🙂

    • Sally on March 25, 2017 at 10:28 am

      Egg is listed after the sugars.

  8. Lauren on March 18, 2017 at 6:17 pm

    I thought that these were too sweet. I sprinkled some sea salt on top but overall I wasn’t impressed, which is sad because they are beautiful.

  9. Maria on March 20, 2017 at 8:45 pm

    When i went to get dough out of the refrigerator the next day it was hard as a rock almost frozen. What did I do wrong? 🙁

    • Sally on March 25, 2017 at 10:28 am

      Not a thing! Wait until it’s soft enough to handle again.

  10. Jenny on March 24, 2017 at 11:37 pm

    About a year ago this recipe was a little different. It called for cornstarch and also didn’t have brown sugar in it. Is there anyway you can email me THAT recipe? It was perfectly the way I liked and never wrote it down 🙁

    • Sally on March 25, 2017 at 10:28 am

      Hi Jenny! This recipe hasn’t changed since I published it 4 years ago. Are you thinking of something different?

      • Stephanie on June 10, 2017 at 5:11 am

        Hi Sally, on the Life Love and Sugar site, your recipe is listed there as a chocolate chip cookie recipe with cornstarch. I thought it was odd so I had to double check in your book as I never remembered any cornstarch! So who knows where the author of the blog got this recipe from? I suppose anything is possible if you’re taking recipes off the internet. Funnily enough, it won the cookie challenge she was doing with her family.  You might want to look yourself and send her a quiet word…it was from Feb 2013 and was a Chocolate Chip Cookie Throwdown.

      • Stephanie on June 10, 2017 at 5:15 am

        Oops, there is a link at the bottom of the recipe, that goes directly to your website and another chocolate chip cookie recipe…..with cornstarch! 

  11. Katherina on March 28, 2017 at 10:15 am

    Hi! I was wondering if I could subsititite any of the butter for vegetable shortening? 

    • Mimay on April 17, 2017 at 9:59 am

      No, the butter tastes better, so it won’t taste as good.

  12. Talia on April 1, 2017 at 12:26 pm

    Hi Sally, I am looking for some cookies to ship overseas to my cousin who is stationed in Afghanistan right now. Do you think that theses cookies would be able to make the trip? Or are there any other recipes (I’m open to anything, not just cookies!) that you think would survive the trip the best? Thanks so much.

    • Mimay on April 17, 2017 at 10:00 am

      You could probably freeze the cookies and send them over.

    • Morgan on June 6, 2017 at 12:05 am

      I am wanting to make these for my deployed husband. Did you ever make these and send them to your cousin? Wondering how they held up if so 

  13. Anna on April 4, 2017 at 7:14 pm

    Can’t wait to ry these cookies with my daughter this weekend and if it turns out I’ll be making them for the kids in my class for Snack time! Ty for the recipe.

  14. Sarah on April 9, 2017 at 9:24 pm

    I am so excited because this recipe worked perfectly!!!  slightly surprised they even made it into the oven because the dough alone was amazing. My sister said the dough tasted just like a cookie dough topping they would serve at coldstone. Cooked them for a few seconds more than 10 minutes. Thank you for sharing this recipe!!!

  15. Joanne on April 18, 2017 at 9:26 pm

    I fin when I chill the dough the cookies don’t spread. My oven cooks really hot so I usually have to turn down the temp to 340. Can you please give me any tricks to help spread the cookies?

  16. Meena B. on April 22, 2017 at 11:57 pm

    Hi Sally – This is my fourth year making these deliciously beautiful cookies for friends and co-workers for my birthday and I wanted to say thanks for sharing this amazing recipe! I’m off to the grocery store to buy ingredients for my annual batch.

  17. Stephanie on April 23, 2017 at 12:35 pm

    Sally, I love these cookies and have made them more times than I can count! For a chocolate chip sprinkle cookie, could I use all flour instead of flour + cake mix?  
    Thank you! 
    By the way, congratulations!! I am so happy for you and Kevin!

  18. Sheri on April 27, 2017 at 10:21 am

    I made these yesterday for my weekly “baking Wednesday”- the day my husband enjoys his night out with his table top gaming friends and brings them the goodies I love to experiment with. My daughter walked in from school and said “it smells like cupcakes in here mommy…or chocolate chip cookies… or BOTH!!” — she then proceeded to inhale via double fisting two cookies… then two more. No worries, she ate all her dinner and has never had a cavity. This is a FANTASTIC recipe, I plan to make again … and again… and again… thanks Sally!

  19. Jean on May 5, 2017 at 9:10 pm

    I have made this recipe and love it. Have you ever added nuts to this recipe? I am thinking about adding about 1/2 to 2/3 cup of chopped walnuts. Do you think the structure of the cookie would be adversely affected by the nuts?

  20. Joan Feliciano on May 9, 2017 at 1:14 pm

    Made the recipe as listed and chilled the dough  for over 2 hours which I would not do before. The cookies came out perfect ! Adding the chocolate chips to the warm cookies helped to define them as chocolate chip cookies . They are for a graduation party so will see how they are liked ! The cookies will look great on  a tray! I was going to do lemon bars but I have not found a recipe that freezes well ! The recipe I have is too moist:( 

  21. Ann on May 11, 2017 at 5:51 am

    I made these cookies yesterday and, as usual with any of your recipes, they were a hit. I used all white chocolate chips. Next time I’ll try all chocolate. Thank you.

  22. Marcy on May 11, 2017 at 11:04 pm

    I’ve made these cookies many times. Was wondering if anyone had used this recipe to make bars? If so, how’d they turn out, what size pan, and how long did they bake? Thanks!

  23. Liz on May 17, 2017 at 1:09 pm

    I’m making these cookies now and the dough is still mealy. Like there isn’t enough wet ingredients. What did I do wrong?

  24. Dukie on May 24, 2017 at 4:20 pm

    I just finished baking these little beauties. They came out soft, fluffy and full of cake batter, chocolate chip goodness! Thank you Sally for all your hard work! Greetings from Germany! 🙂

  25. Colleen on May 24, 2017 at 6:44 pm

    I recently found I can’t have dairy … best substitute for butter, in this recipe? I know there are coconut oil cookie recipes that turn out well – …

  26. Kyle on May 25, 2017 at 11:35 am

    Hands down these were the best cookies I’ve ever made. I overcooked them slightly by accident but they are still soft and delicious. Love following your recipes!!

    • Sally on May 25, 2017 at 12:40 pm

      Kyle, Thank you!! These are one of my most popular cookie recipes and a personal favorite!

  27. Becky on June 3, 2017 at 5:32 pm

    I’ve made these a few times before and they’re amazing. I want to make them again for my youngest nephew’s birthday next week but with a couple of modifications. He LOVES M&M’s so I was thinking about using only semi-sweet chocolate chips, omitting the sprinkles, and adding in some mini M&M’s. What do you think? Or would you just make some regular M&M cookies and call it a day?

  28. Ashley on June 16, 2017 at 2:25 pm

    Could I put the dough in the freezer instead of the fridge to speed up the chilling process?

  29. Jessica Bauer on June 22, 2017 at 12:53 pm

    SALLYYYYYYYYYYY!!!! Hey. Just doubled this recipe, and it turned out AWESOME. Big hit with my first grader’s class. And the teacher. And parents. I don’t know what’s better, the cookie dough, or the baked cookies. Had to double it because I knew half of the dough wouldn’t make it to the oven =-).

  30. Rachel on June 30, 2017 at 8:44 am

    It does not say to add the salt to the dry ingredients!!! I chilled my dough over night and just realized that the sale was never added in. Should I try to do it now or bake without???



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