Cake Batter Chocolate Chip Cookies

These cake batter chocolate chip cookies are a cross between 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 sneaking a taste of cake batter, you will love these fun cookies!

cake batter chocolate chip cookies

Today’s recipe for cake batter chocolate chip cookies is the most popular cookie recipe on my website. I’ve made them more times than any other cookie and even have the recipe memorized by now. 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 and in People magazine. They’re like chocolate chip cookies and vanilla cake in one!

Why You’ll Love These Cake Batter Chocolate Chip Cookies

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

stack of cake batter chocolate chip cookies

Cake Batter Chocolate Chip Cookies Video Tutorial

Overview: How to Make Cake Batter Chocolate Chip Cookies

The first few times I made this recipe, the cookies kept overspreading. They were thin, delicate, and tasted greasy. I worked 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. Then add the chocolate chips and sprinkles.
  4. Chill the cookie dough. This step is imperative. By skipping it, your cookies will spread into a greasy mess. Chilling the dough for at least 2 hours firms up the butter, allows the flour to absorb the wet ingredients, and helps prevent the cookies from overspreading. If interested, I wrote a post all about how to prevent cookies from spreading. Helpful to read before making ANY batch of cookies.
  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. Bake the cookies until the edges are lightly browned. The centers will still appear very soft, but they’ll continue to set as the cookies cool. While the cookies are still warm, I like to press a few extra chocolate chips into the tops. This is just for looks!

cake batter chocolate chip cookies on a baking sheet

Add Ins

  • Cake Mix: These cookies are chocolate chip cookies and birthday cake in one. That’s why, for the dry ingredients, we’ll use *some* all-purpose flour and *some* cake mix. I usually reach for vanilla cake mix, but any flavor you love works. It’s 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.
  • 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, which is 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 true mix of cookies and cake.
  • Sprinkles: Use your favorite sprinkles here! I used rainbow sprinkles today, but love switching them up for different holidays. You can 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 excess 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 cookie dough balls

cake batter chocolate chip cookies on a plate

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cake batter chocolate chip cookies

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


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 (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


  1. In a large bowl, sift flour, cake mix, salt, and baking soda together. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 1 minute. 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 combined.
  3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is imperative. 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. Make sure to keep dough chilled when working in batches.
  6. Bake the cookies for 10-12 minutes until edges are lightly browned. The centers will still appear very soft, but the cookies will continue to set as they cool. You can press a few more chips into the tops of the cookies at this point (the chips will stick because the cookies are still warm).
  7. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.


  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 christmas chocolate chip cookies

cake batter christmas chocolate chip cookies

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!


Comments are closed.

  1. 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!

  2. Susan Robbins says:

    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. 🙂

  3. 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.

    1. You HAVE to be kidding me. SO freaking good. So so much cake batter flavor and they were cooked SO perfectly— crunchy on the outside and soft on the inside. No way that was such a god experience eating those cookies. Way better than any other cookie I have had in my whole life.

  4. Can you use brownie mix instead of cake mix?

    1. I don’t recommend it.

  5. Cindy Clayton says:

    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!

  6. Is it possible to use devils food cake mix in the cake batter chocolate chip cookies recipe?

    1. Hi Giannie, This is how I used Chocolate Cake Mix in cookies.

  7. is it okay if you dont have a handmixer?

    1. Creaming the butter and sugar together by hand isn’t impossible, but it will take a lot of arm muscle!

  8. 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.

  9. 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!

      2. Hi Ethan- “super moist” will be fine!

  10. 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!

  11. 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.

  12. 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:-)

  13. 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!

  14. I don’t have any cake mixes on hand. Is there something I can sub?

  15. 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!

  16. 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?

    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!

  17. 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.

  18. Elizabeth McKinnon says:

    My niece asked for a birthday cookie cake for Sunday!!! If by any chance you see this before then, is there anything you would change on this recipe when making it into a giant cookie? I am seeing your “Chocolate Chip Cookie Cake” recipe and this one, and in my land of unicorns and rainbows, I will create a combo of this. lol. But I don’t understand the science of baking so I don’t know if I want to add something or avoid something. lol

    1. Hi Elizabeth, No changes to the recipe necessary! I suggest using a 9 inch round cake pan. I’m unsure of the bake time for a cookie cake. Should be around 30 minutes.

      1. Whoops! I just posted something with a similar question. Thought I read through all of the posts, but missed this one. I’m using a 16” pan so will double the recipe. 🙂

  19. My favorite cookies by far! GREAT recipe as written. After making the first batch (which was amazing), I wanted to further suit the recipe to my tastes buds. Second batch, I used only 3/4 cup brown sugar, 1/4 cup white chocolate chips, and 1/4 cup semi-sweet chocolate chips. Perfect! This is a staple for years to come! Everyone who has tried them loves them. The raw cookie dough balls freeze and bake wonderfully. Thank you Sally!

  20. I love cookies, I can eat Nutella over vanilla ice cream and even that won’t taste too sweet for me
    But this cookies…
    They’re extremely sweet, it made me nauseous
    I’m an experience baker and I use a food scale,
    Even with the extra chillin time this spread
    I’m so disappointed 🙁 I love this blog and I bought the book but this is the second recipe that it doesn’t work for me

  21. Jordan Madison says:

    Sally, I plan on making these for the first time tomorrow. Could I scoop the dough and then chill it? Or would the ingredients not meld together as well?
    Thanks! Love your blog and all your recipes!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Jordan, You can chill this already rolled into balls! The dough is very soft so you may wish to chill it for a shorter time so it holds it shape, then roll it, then continue chilling. Enjoy!

      1. Jordan Madison says:

        Thank you for your quick response. I made these this morning and Oh my GOODNESS! These were amazing and SO easy! The richness from the vanilla cake mix and the white and chocolate chips was just heavenly! Yum!

  22. Hello Sally,
    These look really good, but unfortunately, I don’t have any vanilla cake mix at hand. Is it possible to substitute the cake mix for the dry portion in yellow cake or any vanilla cakes on your blog ? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Annie, Unfortunately that won’t provide the same exact flavor. Try these regular chocolate chip cookies and replace half of the chips/chunks with white chocolate chips add some sprinkles.

  23. Wonderful! Just made these for my niece’s birthday and she’s going to LOVE them. I used rainbow bits cake mix to get some extra colour in there. Love the flavour of the cake mix in the cookie. Such a good idea! They come together easily and bake up well.

  24. I would really like to know how to make these without using a commercial box cake mix.
    Could you add the instructions with a version using homemade cake please?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Brenda, Unfortunately homemade cake mix won’t provide the same exact flavor. Try these regular chocolate chip cookies and replace half of the chips/chunks with white chocolate chips add some sprinkles.

  25. Hi! Could this recipe be used to do cookie bars instead of regular cookies?

    1. Definitely! I recommend an 11×7 inch baking pan for bars. A 9-inch square pan could work, but the bars will be pretty thick. I’m unsure of the best bake time, but let me know how you like them!

      1. Ok! And would the dough still need to be chilled if doing in the 11x7pan??

      2. Hilari @ Sally's Baking Addiction says:

        No need to refrigerate the dough if baking in a 11×7 pan! Hope you love them!

  26. Hi, I would like to add chopped golden Oreos…do you think it’s ok for this recipe? Should I add more butter or liquid to compensate? I made your Monster cookies this week…they were killer good. My grandkids were eating them with one in each hand. A big thank you from me and the grandkids!!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Barbie, You can use this recipe for Cake Batter Oreo Cookies and use the golden Oreos. Happy baking!

  27. I tried your recipe using a spice cake mix and cinnamon chips! Delicious!

  28. AWESOME !!! Made these for the first time today and they were delicious although I must admit that I forgot to put the vanilla in…didn’t realize it until I put the dough in the refrigerator and started cleaning up. I packaged some up and will be giving them to my nephew tonight for his birthday.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally