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! 🙂

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 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 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!


Comments are closed.

  1. I made these today and I followed exactly what the instructions said. The cookies were soft and yummy. Just I don’t get it why my cookies are not turning flat. I made tall balls as shown in the picture but after 6mins the cookies didn’t go flat. I had to use spoon to flat it. But that doesn’t matter. It still turned out very delicious.

  2. The toffee cookies!!!

  3. I just wanted to let everyone know that I experimented with this recipe like Sally does! I made gluten free with a yellow gluten free cake mix and it turned out great! I did add 1/2 cup more water and I did not refrigerate the dough.

  4. Is there a way to see only the comments where people have actually made the cookies and are providing feedback? The majority of the comments are oohing and aahing but haven’t made them. Don’t get me wrong I LOVE this site and the recipes….THE CHocolate Chip Cookie, oatmeal scotchies, as well as these are staples at our house but I’ve had to sort through all the comments to figure out how to make the adjustments needed to get them right. Sorting through over 800 comments just to find the few that have actually made and commented gets a bit overwhelming so I was hoping there was a tab or button I’m just not seeing to be able to get to those easier. Thanks!

    1. Hi Rose! We used to have the option to section off Reviews, Questions, and General Comments but they were only being used 25% of the time and I had to manually categorize each, which was taking hours each week, preventing me from staying on top of producing new content. It just wasn’t conducive to my workflow. We implemented a STAR RATING system this year and as time goes on, the comments from people who made the recipes will include stars– so you will quickly be able to see which are ratings/reviews. I hope that helps!

  5. Sara Broad says:

    These are my favorite. I love Sally’s Baking Addiction

  6. I made these for a cookie exchange, they are as delicious as they are beautiful!!
    I do wish I had read some of the comments/responses beforehand, as it was my first time making a “tall” cookie dough ball. My first batch did not have a wide enough base, and as a result, collapsed (they still tasted amazing, just not as pretty).
    Thank you Sally, I will definitely be making these again!!

    1. I’m so glad you enjoyed them, Katrina! I usually just have to keep the cookies that aren’t as pretty for myself – it’s important to taste them for recipe research purposes 😉

  7. Could you use all white chocolate (no dark chocolate lovers here)? Or would I need extra sweetness to make up for the dark chocolate? Thank you

    1. You can use all white chocolate chips – I actually find them sweeter than dark chocolate!

      1. Thank you!!!

  8. I made these cookies today and they came out fantastic! This is definitely a cookie I’ll be making for parties.

    1. I’m so glad you enjoyed them, Tiana!

  9. Can I use this cake mix?
    I am in abroad and this is what I can find.

  10. Hi!! I love this cookie idea, but would you be able to make them into shapes? Roll the dough, cut into shapes, freeze and then bake?

    1. Hi Sarah! This dough isn’t ideal for roll-out/cut-out cookies. Here is my favorite sugar cookie recipe. You can add sprinkles to the cookie dough!

  11. I Love these Cookies!! I make them for my daughter ever year and she loves them!

  12. Sally, can these be made using chocolate cake mix instead of white or vanilla?

    1. Absolutely!

  13. These cookies taste AMAZING but I’m having trouble with them spreading out too thin. The only way I could manage the cookies was to bake the dough balls straight from the freezer and even so, I had to keep a very close eye on them. Could my oven be too hot? Anyone else having this happen?

    1. Hi Sarah! I know that can be so frustrating! Add 1-2 extra Tablespoons of flour next time 🙂 Here are my top 10 tips to prevent cookie spreading:

  14. Where do you buy sprinkles? In particular, the holiday colors like red, white, and blue for July 4th? Or Christmas colors, etc? Thank you!

    1. Hi Carrie! Usually major grocery stores have a seasonal section– I find them there. Amazon always has them too! 🙂

  15. I’m wondering if these can be made in bar form? I was hoping to bake them in a 9×13 and cut them into small squares. Would this work?

    1. Hi Kim! The cookie bars will be pretty thin in a 9×13 inch pan– I recommend an 11×7 inch pan instead.

  16. Wondering if I can add chopped walnuts in there or would it mess with it?

    1. You could definitely add chopped walnuts- try 3/4 cup of chocolate chips and 1/2 cup of chopped walnuts!

  17. Thomas Ortiz says:

    They look amazing and we are going to try them and share in our Facebook group.

  18. Where’s the salt in the recipe instructions? Guessed where it’d be but did I just over read it?

    1. Hi Erica! Mix in the salt with the dry ingredients.

  19. I made these last night and they were fantastic!

    1. I’m so happy you loved these cookies, Christina!

  20. Sally, I cannot thank you enough. Before I found your website, I had resolved that baking just wasn’t my forte and lacked the confidence that I could make an exceptional cookie (and let’s don’t even mention bread-making!!) I made your Cake Batter Chocolate Chip Cookies recipe for a large church gathering and they were a hit!! I appreciate a good recipe but even more, I appreciate how you explain the science behind baking and the reasons why you do or don’t do something. I will be trying more recipes from your blog to share with family and friends!!

    1. Thank you so much, Lauren! I’m so glad you enjoy and trust my recipes. So nice to hear (read!!) that!

  21. I made the cake batter chocolate chip cookies today…a huge hit with my family! The first dozen was gone before they had a chance to cool! Thanks for the fabulous recipe

  22. How do you stop the colour from running when adding the sprinkles? I mixed the sprinkles but the dough has just gone the colour of the sprinkles

    1. Hi Ruth, Sometimes it just depends on the brand of sprinkles! I find that that “jimmy” shaped sprinkles are the best and don’t bleed their colors as much – but if yours already are then I would suggest trying a different brand.

  23. Hi! So I’ve tried these cookies twice now, halving the recipe each time ( I typically don’t have issues when I do this)z My first time they spread way too much and were difficult to get off the pan since they were floppy. My second attempt, I adhered to the “tall” ball trick a bit better but they still spread quite a bit and were super greasy and floppy from the grease. I made sure to chill the dough for 2 hours before baking in both attempts. Any thoughts?

    1. Cookies can come out greasy if your butter is too warm. Take a look at this post:
      You can try freezing the cookie dough balls and baking them from frozen. Also make sure that your baking sheets are not warm when you place the cookie dough on them. And be sure to allow the cookies to cool on the baking sheet which will “finish” cooking the centers and avoid the floppy cookies when you remove them! I hope all of this helps!

  24. Finding this recipe was like finding gold!

    I made a few variations due to the fact no one in my family likes sprinkles. So instead I added butterscotch chips, man, were they a hit!!

    Today I used a chocolate cake mix and added Skor chips (Heath Chips in the U.S.), one word…deliciousness!!

    Thank you for this fabulous recipe!
    Renee Shaw

  25. I wanted to congratulate you on one of the best cookie recipes I’ve ever tried. I usually don’t comment on websites, but this recipes deserves extreme credit. **CLAP CLAP CLAP CLAP CLAP CLAP** wouldn’t change one thing.

    1. Hahaha – Thanks, Candace! I’m thrilled you enjoyed them!

  26. Sally, I’m not much of a cake mix baker, but – if I have to bake something for people with less than discerning palettes, LOL, I will use a cake mix. I notice that cake mixes are not 15.25 ounces, they used to be 18.5 ounces, if I remember correctly. I need to bake half a sheet cake, so I was hoping 1 box of cake mix per layer. Do you remember what the other ingredients amounts were, I remember 3 eggs, but how much water and how much oil? I did get out my calculator and scale everything up, but it comes out to decimal amounts (which I am OK doing, I use a scale), but I’m sure the original cake mix recipe didn’t use decimal amounts. Any help would be appreciated! Thanks!

    1. Hi Janet, If you are trying to bake an actual cake from a box the instructions will be on the box in terms of what other ingredients/amounts you need – and every brand is slightly different. These cookies in this recipe only use 1 1/4 cup of the dry powdered mix from a box (which is usually not the entire box).

      1. I was DEFINITELY unclear with my question, sorry! Years ago, cake mixes were 18.25 ounces. I wanted to know if you remembered the ratio of the ingredients – I remember using 3 eggs, but I don’t remember the amount of oil and water for 18.25 ounces of cake mix. I hope this is clearer! : )

  27. Made this for my mom’s birthday and they came out amazing! Much better tasting than a birthday cake in my opinion. I halved the recipe and they still turned out perfect-looking and thick.

  28. Can I add chop pecans in this recipe also

    1. Yes you can! I recommend you keeping the total amount of add-ins the same.

  29. Have you tried this recipe with gluten free cake mix and flour? I’d like to. Thanks

  30. Today is my mom birthday and this is just what I needed.
    I have nothing to give her and now I can give her some cookie. YUM…
    Thank you Sally. Bye

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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