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. I love these cookies so much. Been making in georiga for ever, but I just recently moved to the Rocky Mountains. Anyone have suggestions on how to adjust for high altitude? Much appreciated!

  2. I just have to say, these are marvelous! they have now been a holiday tradition for several years now, because everybody just LOVES them!!!! They are a must have! Thank you for the recipe!!! 🙂

  3. Made these yesterday and everyone loved them. My grandson even asked to take some to school today for a snack. I actually got 24 cookies and will not tell you how many I ate.

  4. These cookies are soooo good!! I’ve even made them as cookie bars to satisfy both my laziness at the time and impatient nieces and nephews.

  5. I’ve made this recipe for my daughters birthday. They were a bit too sweet & also a bit more brown around the edges than the ones in the pictures. Is there something I might not have done right?!, and for the sprinkles are u also adding some on top of the cookies before baking or when leaving them to cool?! 

  6. For this recipe can we use the chocolate cake mix istead of the vanilla one? Make chocolate chips cookies?
    Thank you for your answer. 🙂

  7. As many have complained that this cookie is too sweet, I gave it a shot and made them with only 80 grams of brown sugar, not further adjustments. The cookies came out perfectly and had the amount of sweetness I like. Can highly recommend this recipe!

  8. I like your ‘rolling cookies taller’ technique but I’ve had some misses with it – some cookies didn’t really spread enough in some batches.

  9. Hi Sally! So if I make these ahead of time and refrigerate the dough, are you saying to before I actually bake them let the dough balls come to room temperature before putting in the oven?

    1. No, you want them cold going in the oven so that they don’t spread too much! Refrigerating the dough is necessary 🙂

  10. Hi Sally, I’m sorry to bother you, I’m sure you hate questions like this, I’ve made this recipe a thousand times with excellent results (thank you thank you!) but was wondering if you have ever tried other cake mixes with the same results? Red velvet box mix was what I was thinking of trying instead of funfetti? Thank you so much for your time.

  11. Hi Sally,

    Totally amazing recipe. Turn out perfect every time.

    Due to them being so delicious I’d like to double the batch. Do you think it’s okay to just double all of the ingredients? Or would you recommend mixing 2 separate batches?

    Many thanks!

    1. I’ve made red velvet white chocolate chip cookies with the same recipe before. Sub 2 tbsp or so of cocoa powder and just take out the same amount of the flour/cake mix so that your amount of dry ingredients stays the same overall. Add a tbsp of red food coloring and only use white chocolate chips. They came out great.

  12. These look amazing. I was planning on doing a giant cookie instead of a birthday cake for my 3 year old. Will this recipe work for something like that?

  13. This will be perfect to use a do it yourself white cake mix for. I found a few do it yourself dry cake mix recipes
    On line at my frugal home. I will be using that.

  14. Just made them and they turned out awesome. I accidentally added a full teaspoon of salt and they taste great. I always add a bit more salt with my cookies anyway so this may have just been a happy accident. With my anxious kids, I froze the dough for about 20 minutes and did the tall dough trick and it worked! Can’t wait to make them for Halloween and any other cool sprinkle holiday.

  15. I am an accomplished baker, and found the dough extremely thick. The 2 sugars, 3/4 c. butter and one egg mixture did not seem to have enough moisture to easily incorporate the 2 1/2 cups of flour and cake mix (+baking soda and salt). I am presently refrigerating it and will see what happens. Did anyone else find this to be true or is it supposed to be this thick?

  16. Sally.. I am so sad. I followed the recipe to a T and never EVER have flat cookies but these turned out totally flat!!!! Already checked my baking soda and it was fresh. Not chilled like 70 min. The dough seems perfect. What did I do wrong? Cake mix? Sprinkle type?

    1. Hi Allie, I know that is frustrating! I recently wrote this post that should help you troubleshoot:

  17. Hi Sally. I’ve been using this recepie for years (Thank you everyone always loves them). But I recently moved and I have a gas stove now and my cookies just aren’t turning out right. Do you have any notes or tips that could help me continue to get the same great cookie I’m so used to. Thank you in advance!

  18. I made this cookie dough for a cookie swap! I male them all the time! I realized that after this batch I used baking powder instead of baking soda (mom brain!). Should I bake them anyways? Or best to scratch and start again?

  19. I made these cookies and while they are really good, they just tasted like really good chocolate chip cookies. They really didn’t have any cake flavor. I used yellow cake mix, maybe I will try vanilla next time, but I chose yellow as I didn’t want a really vanilla-tasting cookie. I’d also like to try with chocolate cake mix. Anyway, they are definitely good cookiez, nice texture and taste and I like making them tall for sure. There were almost too many chocolate chips. Mine took about 12 minutes at 350. I like to under bake cookies so they don’t get crunchy so I took these out promptly at 9-10 minutes but they were still too wet.

  20. I made the mistake of following the gram measurements in this recipe and it completely ruined the entire batch. I don’t think these are correct, but to be fair, it may have more to do with differences in the brands of cake batter, flour, etc. you are using. I gave up and threw out the entire dough. It wasn’t salvageable. The dough tasted great, and I was really excited to try these cookies, but I recommend using the measuring cup recommendations or perhaps reference another recipe for cake batter cookies to cross-check the measurements.

  21. I made these for Christmas this year and everyone couldn’t get enough of them!! They were a HUGE hit! I was proud of myself for making something so delicious thanks to your wonderful recipe! They actually didn’t believe me that I didn’t just go buy them and put them in a container!

    Also, I used sea salt for my salt and I loved how it made it a little sweet and salty! Soooo good!

  22. Made these cookies today for a friend’s birthday and they taste great! For whatever reason the cookies collapsed in the center after they cooled. I haven’t had this happen before. Any advice? They’re still really tasty and they do taste different from regular chocolate chip cookies (I used a yellow cake mix, but will try vanilla next time). The sprinkles make everything better :-).

  23. For some reason, my cookie balls don’t spread out while baking. They do spread a bit but more like cookie mounds rather than the cookies like in your picture! Would know what I’m doing wrong??

      1. They taste amazing! There is never even a crumb left!! If I flatten them slightly they turn out fine. Thanks

  24. Sally, thanks to you, I get rave reviews when I make these cookies. I cannot tell you how many times I’ve made these cookies. They always get rave reviews. My granddaughter even brings them to school for her friends.

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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