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!

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

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!

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

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 - recipe by

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! πŸ™‚

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.

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

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


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 ofΒ 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 350Β°F (177Β°C).Β 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 myΒ top 5 cookie baking tipsΒ ANDΒ 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

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. 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 πŸ™‚

  2. Kathleen Winebarger says:

    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. πŸ™‚

  3. 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!

  4. Just made these and oh my word, amazing! Trust me, you got it perfect this time πŸ™‚

    1. Thanks so much Erin!!

  5. I just found your site last night. I needed a cookie to make for my daughters cookie exchange at school, and I found a good one. I made the cake batter chocolate chip cookie, they are delicious!! I will definitely be making many of your recipes.

    1. Hi Amy! That’s great!! So glad you enjoyed them and these are a wonderful cookie to bake for/with kids. All the sprinkles! I wouldn’t mind receiving these at a cookie exchange, that’s for sure. πŸ™‚

  6. Tried these last night, and they are fabulous!! Brought them to work, and everyone is asking about them! Thank you for a great recipe πŸ™‚

    1. Hey Danielle! I’m so glad to hear that! πŸ™‚ You are so welcome!

  7. Melanie Drach says:

    So these looked so delicious I figured I’d try them and hope for the best because I’m an awful baker. They came out tasting delicious, but they were sooo thin. How do I get them to be thicker? Thanks!

  8. Sally…these cookies are wonderful! I am loving your site!! Everything I have made has turned out so yummy! These cookies have been a huge hit between my friends and family. I actually have another batch in the oven now! I just wanted to tell you that I made them with Splenda and Sugar Free Cake Mix and they still turned out awesome! Thank you again! Merry Christmas!

    1. Hi Kelly! I am SO intrigued by the sugarfree version you met! I’ve never tried the sugarfree cake mixes but it is SO good to know this recipe can work using it AND splenda. thanks for taking the time to let me know about your version. and have a very merry christmas kelly!

  9. I came across your recipe and they looked so good I was absolutely compelled to make them, and I don’t make cake batter-flavored anything (well, except for cake) or am a big fan of sprinkles. They came out great! I love the suggestion to make them tall, I really think it made the difference in reducing the spread I normally get when I make cookies. The only thing I did differently was reduce the sprinkles by half and omit the white chocolate chips. I brought them to my neighbors’ Xmas party yesterday and they were a hit!! Now I’m browsing your blog looking for more goodies!

    1. Hi Terri! I am so glad about a lot of things in your comment – that you were willing to try them despite not loving sprinkles too much or using cake mix for anything but cake. And that you loved them! And that your neighbors enjoyed them too! And the tall cookie dough trick – works like a charm!! Use it for all your cookies! Let me know any other goodies you make – have a wonderful holiday! thanks so much!

  10. I am making these cookies right now for Christmas tomorrow. They are delicious!!! Thanks for sharing the recipe and Merry Christmas!

    1. Yum!! I am so so so glad you love them Christy! Merry Christmas to you as well. Have a wonderful and sprinkle-filled holiday!

  11. Just made these for Santa tonight. They were easy to do and all your tips and tricks were perfect. These are my fav choc chip cookie now. Found it on Pinterest and finally made a recipe I saved on my board. Have usually used allrecipes website for new recipes but have been turned onto your site. Thanks for caring (to revamp the recipe) and sharing.

    1. Hi Holly! wow, I am honored. One of MY recipes is your first recipe you made found from Pinterest?? That is amazing. SO glad to hear that. AND that you loved them as much as I do! That is wonderful. You are very welcome for sharing the recipe! Happy Holidays!

  12. These were absolutely amazing I made multiple batches for the Holidays. Is this a freeze able cookie dough. I am looking for dough I can make and roll into balls and freeze so we stop eating the entire batch at once lol

    1. Yes, you may roll into balls and freeze them – then let them thaw for about 5 minutes (they don’t have the thaw all the way) and bake. I have a freezer full of frozen cake batter cookie dough balls!

  13. Sally! I made these this morning, before I even thought about making breakfast. And they were absolutely delightful!

    Love your blog! Everything I’ve made has turned out so well!!!

    1. Hey Amanda!! That is so funny because guess what? I made cookies this morning before making breakfast too! Not these cake batter ones, a different kind. Thank you so much for the sweet words, too! So glad I have you as a follower. Happy New Year!

  14. Jess @ Three Men and a Mommy says:

    I can’t wait to make these! They will be the perfect cookie for my son and his friends to ring in the “noon year” on Monday!

    1. Thank you Jess! Let me know how they turn out – I am making these tomorrow as well!

      1. Jess @ Three Men and a Mommy says:

        Well…four adults, two kids, and one dog who snuck a few cookies away, we devoured 3 DOZEN of these! They were a HUGE hit! Thank you so much!

      2. I made these yesterday as well! We gobbled them right up. Perfect way to ring in the new year! Thanks for letting me know how much you all loved them Jess!

  15. I made this for a new years event and I gotta say, these were possibly one of the best cookies I have ever made. Not to mention the colours from the sprinkles made it so much more fun and enjoyable to eat haha So glad I stumbled upon this recipe. *Printing and saving it for future reference- a.k.a when I have kids :P*

    1. Michael – thank you so much for taking the time to let me know how much you loved these cookies!! We made them yesterday again too – I had frozen the 10 cookie dough balls from the first time I made them – to make 10 more cookies for last night. πŸ™‚ Love these! And the sprinkles are so colorful and festive. Thanks again!

  16. Hi! Thanks for sharing your recipes – I”m in Love with the colorful sprinkles!..Just wondering, have you ever tried using flavored cake mix (strawberry maybe) in these cookies?

    1. THank you! I actually have a fun cookie recipe coming up using strawberry cake mix. πŸ™‚ It is not for these cookies though – I’m a fan of regular cake mix in this chocolate chip cookie recipe. Let me know if you try it though!

  17. Awesome awesome…..keep those ideas coming!!!

    1. Thanks Viki!

  18. Just getting interested in baking & cooking. Your recipes look & sound so yummy I can’t wait to try them. Would love to follow you on pinterest &/or email!
    Thanks Sally!
    Happy New Year!

    1. Happy New Year Cindy! So glad you found my site. Let me know of any recipes you try. Happy baking!

  19. These cookies were AMAZING! I made them for my family and they couldn’t get enough of them! Thank you for sharing all your wonderful recipes!

    1. Hi Lauren! You are so welcome and thank YOU for reporting back to me about them!

  20. I don’t own a sifter. Would the cookies still turn out if I didn’t sift the flour and cake mix?

    1. Hi Michelle – you may get away without sifting the dry ingredients together.

  21. Hi Sally! I would like to start off by thanking you for posting all your delicious recipes. The Cake Batter Chocolate Chip Cookies were the best cookies I have ever tasted! My husband and I followed every instruction and they came out perfect. It was also the first time that we had even attempted to make homemade cookies! We took your advice by preparing the dough the day before, refrigerating the dough and baking the cookies the next day. Next time, we may form the dough first then refrigerate it for a day. These cookies are becoming a permanent recipe in my family just like the Cake Batter Rice Krispies treats and White Chocolate Cake Batter Fudge πŸ™‚

    1. Hi again Shari! Thank you so much for another sweet comment – I can tell you like cake batter as much as I do. These are a favorite recipe of mine since they took me SO long to perfect. I’m excited you like them! Sometimes I form the dough and then refrigerate them, too. They bake up quite thick that way! Thanks again Shari!

  22. I found this recipe yesterday and made them as soon as I got home from work (I like instant gratification). Best cookies EVER! My younger brother ate 3 for breakfast.

    1. best cookies ever? now that is quite the statement and compliment KJ. Thank you so much and I’m so glad to hear it!

  23. So usually when I try to make cookies from scratch eye never come out rite. These cookies actually came out pretty good for once. The flavor was okay but it didn’t taste completely like true cake batter to make to me. I think the vanilla extract and the sprinkles gave it a good sugary taste, but not enough cake batter flavor for me, maybe ill add butter extract next time. I used very little chocolate chips (mini). I didnt want it to outstand the cake batter flavor. I didnt hav white cho chips, I did hav white vanilla chips on hand.
    I am actually a fan of flat and thin cookies just cause they cook a bit faster, so I pressed my cookies down with a fork, peanut butter style. Cooked them 8-9 min. So they were still a bit gooey in the middle but crisp on the edges. Used a size 40scoop & it made abt 24cookies. I baked 8 and froze the rest. I think the secret for any cake batter dessert is to underbake it & let it set! Yum. Good flavors here.

    1. Hey Gege! I am SO glad to hear that and that you were able to get thinner crispy cookies out of them by pressing down. Butter extract – I love the stuff!

  24. Oh my! These cookies sound amazing! I’m going to make them this week! I thank you do much for the cookie science as well! I love any sweet tasty treat with cake batter taste! Lol it’s my favorite flavor ice cream as well at Cold Stone Creamery! And I prefer my cookies thick and chewy, rather than crispy. So thank you for the info! I will let you know how they come out!

    1. thick and chewy cookies all the way! i love cake batter ice cream at cold stone too. πŸ™‚

  25. I made these last night – best choc chip cookie recipe ever!

    1. that’s wonderful Amy! Thanks for letting me know. πŸ™‚

  26. I made these last night and they are AMAZING! Thank you so much!! I just started a blog and re-wrote the recipe in my own words, and am also linking back to your original recipe. Thanks again for a great recipe!

    1. That’s great to hear Ashley! I will check it out now. πŸ™‚

  27. I made these tonight and YUM-MY awesome thankyou

    1. Wonderful! Glad to hear it Kelly!

  28. Thanks so much for this recipe! I made ’em today for my sister’s birthday, and they were a huge hit πŸ™‚ (And super festive with all those sprinkles!)

    1. These are perfect birthday cookies Alyssa! So glad you liked them!

  29. Thank you for sharing this recipe!!! I just made the dough with my kids. They are smelling AMAZING baking in the oven. I can’t wait til they come out so we can try one. The dough is so easy to work with. Love this recipe and I haven’t even tasted a cookie yet!!

    1. Hi Sarah! I’m so glad. πŸ™‚ I, too, LOVE the way they small as they baek – I even love the smell of the dough. A favorite cookie for sure! Hope you enjoy them. πŸ™‚

  30. I just got around to commenting on these wonderful cookies. I made them for Christmas goodies for my 2 kids to take school as gifts. They were amazing all the kids raved about them. Thanks for such a great recipe that has now been deemed a favorite. Or EPIC as my son called them! πŸ™‚

    1. Hey Vanessa! “Epic” – I love that! Too funny. I’m SO glad the kids loved them and no worries taking your time to comment, I ALWAYS appreciate hearing back from readers who have tested my recipes. πŸ™‚

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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