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!
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
- A party in cookie form!
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:
- Sift the dry ingredients together.
- Cream the wet ingredients together.
- Combine the wet and dry ingredients together. Add the chocolate chips and sprinkles.
- 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.
- 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.
- 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.
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! 🙂
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!
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!
- 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)*
- 1/2 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
- In a large bowl, sift together flour, cake mix, salt, 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 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies).
- 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 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).
- Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.
- 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.
- Cake Mix: You can use funfetti cake mix and leave out the sprinkles called for in this recipe. Gluten free cake mix is not recommended.
- Salt: I recently began adding this salt with the dry ingredients– balances out the sweet!
- 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!
You’ll see today’s cookies, as well as 74 NEW recipes in my cookbook.