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

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 24-30 cookies
  • Category: Cookies
  • 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 (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


  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.


  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. Gluten free cake mix is not recommended.
  3. Salt: I recently began adding this salt with the dry ingredients– balances out the sweet!
  4. 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

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. This post is going to be sooooooooo popular. This is going to be huge – I can already tell you! 🙂

    They look.amazing.Sally!!!! And I love the science and rationale behind all the steps you took and why you did what you did. The extra yolk (agree, just adds more liquid to the batter thus watering it down/flatter/thinner cookies result), and reducing the chip yield slightly and love your stacking method and of course, huge fan of dough chilling myself.

    These are some of your thickest and most beautiful cookies! Great job! I want a dozen 🙂

    1. Thanks miss Averie… and I knew you’d love the cookie science talk. Of course, nothing new to you, but I appreciate all the things I’ve learned this year and things we’ve talked about in our cookie chats. I adore the chewiness and softness the extra egg yolk brings to the CI recipe, but it simply is NOT needed here. Just a tad more flour, a little less chocolate chips, a lot of chilling, tall stacked cookies.. exactly. I’m glad you appreciate it all! And I am all cake-batter cookie’d out for awhile… well, until this batch is gone lol.

  2. Glad to hear that Becky – you will love the results, I promise. Let me know if you have any questions when you bake them!

  3. WOW! Do you have a camera in my kitchen? I can’t even bake the CLASSIC Toll House Chocolate Chip Cookies without them turning into disgusting puddles. Seriously! I was thinking of adding more floor the next time I bake them, but I didn’t even think about all those other cool factors you came up with.


    1. Definitely try adding a bit more flour next time and maybe less butter? I don’t have the nestle recipe in front of me but that is so disheartening to hear that they never turn out for you!! Try chilling the dough as well – that old trick in the book works wonders!

  4. Thanks Laura, and I’m glad I made them again too. They are almost twice as thick. It’s crazy what a little recipe tweaking can do.

  5. Sally! Maybe you didn’t know this but I, too, am a cookie scientist! At least over here in Germany. The flour is totally different which resulted in flat and greasy cookies for years. That is until I became a cookie scientist and discovered that I need to fix different flours together to resemble American all-purpose flour. 🙂

    Anyway, these look so cute! And tall and puffy cookies. Yeah! 😀

    1. I’ve often examined your cookie recipes and I can just tell you put so much thought, effort, and tweaking into them Erin. You indeed are a cookie scientist. And I love seeing the types of cookies and ingredient combinations you come up with. 🙂

  6. You are a baking/scientific genius! These look absolutely perfect!!! All your tweaks and changes made one delicious cookie! I learned quite a bit here. I’ll have try to chill my cookie dough! Thanks Sally!

    1. Hey Tanya! I would not call me a genius, or else EVERY cookie would be perfect. But I do enjoy testing and experimenting with cookies and I’m so glad you like the looks of the second version AND that you learned something!!

  7. I appreciate the cookie science experiment! I tend to get flat cookies and you have some great tips. I do chill the dough but am always leary about adding more flour, now I won’t be. I like the “tall” cookie balls too, great idea. Also, could you explain the cornstarch trick? I’ve heard this helps as well, but haven’t ready how. Thanks, Anna

    1. I used to get flat cookies a lot as well – but it truly depends on the recipe and it’s directions. The tall cookie trick – yes, do it! But be careful that the bottom base of the cookie ball isn’t too small – you need a sturdy base so the tall cookie doesn’t fall over while baking. Cornstarch, along with baking soda, helps my chocolate chip cookies (and a variety of other cookies on my website) stay soft and chewy, and also thickens up the dough. Cornstarch isn’t used in today’s cookie recipe – it simply wasn’t needed b/c the cake mix makes the dough soft already. Here is the link to one of my cornstarch cookie recipes where I talk about it more:

      1. Thanks for your quick reply Sally! I will definitely have to do some of my own cookie science experiments!

  8. What a great idea to re-visit one of your favorite recipes and try to make it even better! Not that you needed to, but I think you succeeded. These cookies look FABULOUS! And I love how you explain all of the facts behind why you added/took out some ingredients. I love learning about the chemistry behind baking. 🙂

    1. I’m glad you think this remastered cookie recipe is a success too, Elaine! I certainly think so – the second version is twice as thick as the first! So glad you read and appreciate some of the things I learned as well!

    1. Hi there – no, it does not. It truly depends on the recipe and the other ingredients called for. I said this above as well, but cornstarch, along with baking soda, helps my chocolate chip cookies (and a variety of other cookies on my website) stay soft and chewy, and also thickens up the dough. Cornstarch isn’t used in today’s cookie recipe – it simply wasn’t needed b/c the cake mix makes the dough soft already. I suppose you could play around with the flour and cake mix ratios, as well as the baking soda ratio to include cornstarch as well, I just haven’t tested that!

  9. I love your tall cookie dough trick!! I’m gonna try that out. Also, I bought a yellow cake mix yesterday so I can make your confetti cake batter cookies!

    1. Thanks Julie! And thanks for saying hi – I hope these tips were helpful and they are just things I learned the second and third go-round with these cookies. 🙂 I always use trial and error with my baking and that’s how I learn! I’m not a pro just yet 😉

  10. Thanks so much for all the tips! I love big, puffy cookies, and I’m definitely going to try the ‘tall’ balls on the cookie sheet for snickerdoodles this year. 🙂

  11. These sound wonderful! And I love reading about the changes you made in re-doing these cookies – as someone who’s still learning a lot about the art of baking, it’s so helpful to read all that. YUM!

  12. Oh my goodness! I can’t wait to get in the kitchen and try these tips. I am baking a ton of cookies this weekend to mail off to family/friends and these tips are definitely going to come in handy. Plus, I’m adding another cookie to the baking list. These look amazing!

    1. Hey Shannon! Let me know how these cookies turn out for you. I am bakign a ton of cookies this coming weekend as well. What a sweet surprise your friends and family members are going to receive from you! Lucky 🙂

  13. Cake mix cookies are my go-to recipe for every flavor of cookie. If you follow this recipe, you won’t have to add anything but sprinkles and chocolate chips:

    1 box cake mix
    1/2 cup oil (or melted butter)
    2 eggs

    I think the reason there was too much moisture was there was an extra 1/4 cup of butter. This recipe turns out perfect every time. I wish I could take credit for it, but a friend saw it on TV years ago and told me about it.

    1. Hi Kathleen, I already have a cake mix cookie on my site – similar to the recipe you just listed, although I add baking powder for an extra lift:

      I wanted these cookies to taste like chocolate chip cookies + cake batter (crispy edges, soft centers) – not cake mix cookies with chocolate chips. Which is why I added the flour with the cake mix, all the butter, etc. Thank you for the reasoning though – sounds great! I adore cake mix cookies too. 🙂

  14. Yuuum! I made these today and used a holiday funfetti cake mix and used the Toll House green and red chocolate chips! So Christmasy! They’re soooo good, Sally- my new fav!!

    1. Ok, I adore that idea! the holiday red + green chips – I am SO buying them and making these again for my holiday potluck at work. Thanks for the suggestion Erin!

  15. My cake batter partner in crime. Love these and love all the adjustments. They’re so loaded. An improvement on an already amazing recipe? *bows* You’re the cookie queen.

    I chill my dough too for the same thickness reasons 🙂 and I’m going to try that tall batter trick too. Thanks Sally.

    1. Yes! on the dough-chilling! YES on the cake batter buddies and super yes on the loaded. 🙂 Thank you for all the kind words, as always Lisa!

  16. Delicious! You’ve combined two of my favorite things – cake batter and chocolate chips. Thanks for the hint about always refrigerating the cookie dough. I’m definitely going to have to try that in the future. Might finally solve the crisp run cookies mounds I find after baking.

    1. Hi Natalie – let me know how these turn out for you. If you love cake batter and chocolate chips… well, it’s obvious these cookies are meant to be baked in your oven. 🙂

  17. You have gone and outdone yourself yet again Sally! I have never made these, but I especially can’t wait to try them now that they are even thicker!

    1. Thank you Mercedes, so so much! If you do try them, let me know. This second version is a wonderful improvement. I’m a little obsessed with baking cookies!

  18. Sally, I love all your extra tips and explanations for cookies! It helps me feel like I could take a cookie recipe and change it in a predictable way…even though I’m no cookie pro.

    I’m thinking you should do a post titled ’50 tips for perfect cookies’ or something, so all of these tips are in one easy-to-find place! Sweetapolita did a similar post on all things cake and it’s such a great reference!

    Anyways, just something I thought of and I’m sure others would love to have something like this from you as well.

    Have a great week!

    1. Loretta – you must read my mind b/c I have had a “how to cookie” post in my drafts for a couple weeks. Working on it and posting it sometime in the next week or two. You tookt he words right out of my mouth!!! Can’t wait to share it. 🙂

  19. I love these! I had to slightly tweak them by only doing 1 and 1/4 cup flour and baking only 10 mins. The first batch the cookies turned hard. Anywho love them!

    1. Glad you liked them and were able to adjust accordingly, Jackie! My cookies were VERY soft, so I’m sorry the first batch was hard!

  20. I’m always hesitant about trying a new recipe when it’s for a party and I’ve never tried the recipe myself but I’m SO glad I tried this one!! Made these tonight for a party that’s tomorrow and they are amazing!!! I loved all of your tips and tricks also. Now in ready to look around and find more recipes 😉 Thanks so much! I found you via pinterest 🙂

    1. Hey Tiffany! So glad you found my recipe and are enjoying my site! I am SO glad you enjoyed these cookies and those party-goers are in for a real treat! Let me know what other recipes you try. Thank goodness for Pinterest! 🙂

  21. I use one box cake mix, 2 eggs, 2 Tbs peanut butter (could go without, I’m sure), 2 Tbs butter, 2 eggs, 2 Tbs water…they are chewy and fluffy and quick. The best cookies I’ve ever made and will only make.

    1. Hi Nikisha! Wow, that sounds incredible! I adore peanut butter but have never used it in a cake batter cookie before. So clever! The best cookies ever? That sure does say something! Thanks so much for letting me know and now I want one of your cookies for a mid-day snack 🙂

  22. Holy S*%# these are amazing!! My boyfriend ‘doesn’t like cake’ (weird), so I baked these for his birthday instead. Neither one of us can stop eating them! Thanks!

    1. “doesn’t like cake” – haha!! Ashley that made me laugh. this is the perfect solution for that problem then! because not liking cake.. IS a problem! 🙂

  23. Made these today! So amazing, everyone loved them! Thanks so much Sally! I love all your recipes, and whenever you bring out new ones, you cannot honestly know excited i get haha.

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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