Cake Batter Chocolate Chip Cookies

These cake batter chocolate chip cookies are a cross between delicious, soft-baked chocolate chip cookies and sprinkle filled cake. This is the most popular cookie recipe on Sally’s Baking Addiction and after baking a batch, you’ll taste why. If you like chocolate chip cookies and you like cake batter, you will love these ultra thick and chewy cookies!

THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!

Today’s recipe for cake batter chocolate chip cookies is the most popular cookie recipe on my blog! I’ve made them more times than any other cookie recipe on my website– and even have the recipe memorized. They’re so well loved that they’re on the cover of my first cookbook, Sally’s Baking Addiction, and were featured on Good Morning America. They’re like chocolate chip cookies and vanilla cake in one!

Why You’ll Love These Cake Batter Chocolate Chip Cookies

  • Super thick
  • Soft-baked texture
  • Crispy, yet chewy edges
  • Colorful with lots of sprinkles
  • Loaded with chocolate and white chocolate chips
  • Sweet cake batter flavor
  • Freezer-friendly
  • A party in cookie form!

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

Cake Batter Chocolate Chip Cookies Video Tutorial

How to Make Cake Batter Chocolate Chip Cookies

The first few times I made this recipe, the cookies kept overspreading. They were much too thin so I worked hard to develop an even better, thicker version– and absolutely loved the result. Let’s review the process:

  1. Sift the dry ingredients together.
  2. Cream the wet ingredients together.
  3. Combine the wet and dry ingredients together. Add the chocolate chips and sprinkles.
  4. Chill the cookie dough. This step is super important! Chilling the dough for at least 2 hours firms up the butter and gives the flour time to absorb all of the liquid evenly. It helps prevent the cookies from spreading into a crisp, crunchy mess. If interested, I wrote a post all about how to prevent cookies from spreading.
  5. Roll the cookie dough into balls. Use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be “taller” than they are wide– see my tall cookie trick below.
  6. Bake. These cookies take about 10-12 minutes to bake. The centers will still appear very soft, but the cookies will set as they cool. You can also press a few more chocolate chips into the tops of the cookies at this point– this is just for looks.
  7. Enjoy!

Cake Batter Chocolate Chip Cookies - recipe by sallysbakingaddiction.com

Add Ins

What makes these cake batter chocolate chip cookies so fun are all of the delicious ingredients we add! To the cookie dough, we’ll add:

  • Cake Mix: My favorite cake mix to use is vanilla cake mix. You can use any flavor you want, but my favorite is plain vanilla! It’s so important to only use some of the box. Some readers have had trouble with this recipe because they’ve used the entire box of cake mix. You only want to use 1 and 1/4 cup of dry cake mix– it’s the secret to this recipe.
  • Chocolate Chips: The first few times I made this recipe, I used 1 and 1/2 cups of chocolate chips but that weighed down the cookie dough. I recommend using 1 total cup of chocolate chips– the perfect amount to keep the cookies thick. I love to use a mix of white chocolate chips and semi-sweet chocolate chips. Semi-sweet chocolate chips make them taste like regular chocolate chip cookies, while white chocolate chips taste like frosting– a mix of cookies and cake.
  • Sprinkles: Use your favorite sprinkles in these cookies! I used rainbow sprinkles today, but love changing them up for different holidays. For special events and holidays, customize these cookies with a mix of specific colors or holiday sprinkles. Have fun with them! 🙂

THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!

My Tall Cookie Trick

Before I leave you with the recipe, here’s one final tip. Use my favorite tall cookie trick to reduce the cookies’ spreading. Roll your dough balls to be taller rather than wider. This doesn’t necessarily mean using more dough per cookie– we’ll simply shape the cookie dough ball to be nice and tall, with a firm solid bottom to ensure the cookie doesn’t topple over as it bakes. This one trick gives us perfectly thick and chewy cookies every time!

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

Print

Cake Batter Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 24-30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These cake batter chocolate chip cookies are a cross between delicious, soft-baked chocolate chip cookies and sprinkle filled funfetti cake. If you like chocolate chip cookies and you like cake batter, you will love these soft & chewy cookies!


Ingredients

  • 1 and 1/4 cup (160g) all-purpose flour (spoon & leveled)
  • 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (not the whole box and you just need the DRY mix)*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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 pure 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

Instructions

  1. In a large bowl, sift together flour, cake mix, salt, 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Cake Mix: You can use funfetti cake mix and leave out the sprinkles called for in this recipe. I usually use vanilla cake mix. Remember, you only need 1 and 1/4 cups of dry mix. Not the whole box. Gluten free cake mix is not recommended.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: cake batter chocolate chip cookies

PS: Try them with Christmas sprinkles during the holidays!

Cake batter chocolate chip cookies for Christmas on sallysbakingaddiction.com

Cake batter chocolate chip cookies for Christmas on sallysbakingaddiction.com

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! sallysbakingaddiction.com
THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!
THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!

866 Comments

    1. Brown sugar contains molasses, which helps with limiting spreading and helps to make a more complex flavor profile. If you were to only use raw sugar, you wouldn’t have an as delicious cookie

  1. Sally I can’t stop using your recipes. I have to say so far all the recipes have turned out amazing. I just wanted to say your site is amazing and I appreciate all your recipes!!! You are very talented, please keep them coming!

    1. Thank you so much for this incredibly kind comment! I’ve been trying to keep up with all the comments and questions as everyone has been baking during this world’s emergency. I appreciate this so much!

  2. If you are on the fence about making these, do it. I have made them for myself for my birthday 2 years in a row now. They are delightfully sweet, freeze beautifully and are so cheerful!

  3. Sally,
    This is by far my favorite recipe of yours and the one I’ve made the most times!! Always loved by anyone who tries them.
    Today I tried making a gluten free version, since my mom can’t eat gluten. I just subbed the flour for almond flour (same measurements) and subbed the yellow cake mix for gluten free cake mix (same measurements). I did add a little more baking soda, about 1 tsp total, since I read that can help the cookies rise more (because of the subbed almond flour not allowing for a normal rise). Just wanted you to know they still taste AMAZING, though still a little flatter than normal. Hope this helps anyone out there looking for gluten free options! :]
    Thanks, Sally!

  4. I made these today for the first time (technically, I used the recipe from your cookbook!) My 5-year-old has been begging to make chocolate chip cookies, and when I showed him that picture in the book, he was so excited. I hit a couple of snags, but they were workable: (1) My bottle of vanilla extract emptied partway through, so I ended up using 1 tsp vanilla and 1/2 tsp almond extract since it was easy to reach. (2) My brown sugar was unexpectedly dry, and my kitchen scale kept shutting off as I was struggling to scrape out enough brown sugar, so it’s possible my measurement for that ingredient was ultimately a bit off. (3) After the dough chilled in the fridge for the requisite 2 hours and then set out for 10 minutes, it was super hard to scoop. I wasn’t sure if issues 1 or 2 above contributed to 3, or if it’s typically hard to scoop. My son was happy in the end, so that’s all that really matters. 🙂

  5. Best cookies and great texture. Just make sure you don’t use the whole box of cake mix! Kids loved helping with the sprinkles and chocolate chips. I hadn’t seen these on your site yet so I’m glad they came through in your email last week.

  6. Hi Sally,
    I just made these cookies for the first time and realized too late that I added too much cake mix by accident ….. like the whole box!! That’s what happens when trying to multi task!! Anyway, is there any way to save this dough?? It’s in the refrigerator right now. Would love your thoughts.
    Thank you!

  7. We made these last night and baked them up today. They were TOTALLY amazing! They came out perfect. They will be in our regular cookie rotation from now on. I’m considering buying sprinkles in bulk from Orson Gygi just for these cookies.

  8. Hi Sally, for the life of me I haven’t been able to find a cake mix that DIDN’T say “moist” on it. And the Pillsbury funfetti mix all have “candy bits” in them. Could you tell me what brand of cake mix you used? Is there a link on Amazon you can provide?

    1. Hi Ethan! Happy to help- my favorite cake mix to use is vanilla cake mix. You can use any flavor you want, but my favorite is plain vanilla! You can use funfetti cake mix and leave out the sprinkles called for in this recipe. I usually use whatever brands I find at my local grocery store- like Betty Crocker, Duncan Hines, etc.

      1. Thanks! Every Betty Crocker mix I find literally says “super moist” on it lol see Amazon link below. I’ll find some Funfetti. Thanks again!

  9. Okay, thanks! I thought I was supposed to AVOID “super moist,” but I guess as long as I only use as much as the recipe prescribes, it will work out. Wish me luck!

  10. Just made your cake batter chocolate chip cookies with my daughters. Hands down one of the best cookies we’ve made. I have to admit I think we ate almost 1/2 of the raw dough which was also amazing. Glad I discovered your website. We will be trying a lot more of your recipes. S’mores cookie is next. I may have to add an extra mile or 2 to my morning runs. Thank you for all the delicious recipes.

    We left some of the cookies without chocolate chips & sprinkles we liked those too.

  11. Hi, been loving you recipes so far. I was wondering if this would work with a Red Velvet cake mix, as I am in love with Red Velvet everything.

    1. Then I would recommend her red velvet creamcheese cookies. I made them a couple days ago and they are a HUGE hit, so delicious, the perfect amount of sweet. I too, love all things red velvet:-)

  12. Finally made these today! So amazing, we all loved them. Worth the hype!! Anyone having trouble should make sure they are only using 1 and 1/4 cups of the cake mix, not the whole box as Sally says! Thanks so much for these cookies!

  13. These are so fun to make! Can really appreciate that cake batter taste for something different than the usual chocolate chip cookie. They are a bit on the sweet side – which is never a bad thing for me!

  14. Sally, I didn’t roll the cookie dough onto balls before I refrigerated it! It has been in there overnight and I was just about to bake them. She i just let it sit out a bit before starting to form the cookies?
    Thanks.

    1. Hi Matt, Yes just let the dough warm up slightly at room temperature until you are able to roll them. If they get too warm just pop them back in the refrigerator before baking. Enjoy!

  15. Hi Sally, can I decrease the sugar in the cookies? They are absolutely delicious but for the next round I am thinking about cutting both the white/brown sugar amount in half since I think the chocolate and sprinkles bring enough sweetness. bad idea or good idea? Thank you!! By the way, I’ve made them several times and my friends/family have absolutely loved them as is. 🙂

    1. Hi Michelle, adjusting the sugar in cookie recipes not only changes the taste, but it can also affect the spread and texture too. The cookies won’t be as tender and may over (or under) spread. Feel free to test things out based on what you’d like.

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