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 sallysbakingaddiction.com 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. sallysbakingaddiction.com

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

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com 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. sallysbakingaddiction.com

☆  UPDATE: These cookies are so amazing that they were featured in two magazines! And they are on the cover of my cookbook.

Print

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

Description

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!


Ingredients

  • 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

Instructions

  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.

Notes

  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 sallysbakingaddiction.com

Cake batter chocolate chip cookies for Christmas on sallysbakingaddiction.com

You’ll see today’s cookies, as well as 74 NEW recipes in my cookbook.

Sally's Baking Addiction Cookbook - on sale

Cake Batter Chocolate Chip Cookies for Christmas! sallysbakingaddiction.com
THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!
THE Cake Batter Chocolate Chip Cookie recipe on sallysbakingaddiction.com One of the most popular recipes!

868 Comments

    1. I just made these gluten free last night, and they came out great! I used Bob’s Red Mill cup for cup all purpose baking flour and Pamela’s gluten free vanilla cake mix.

  1. I made these over the weekend and they were awesome!! I would even say – they were better the next day!! Only changes I made was I used less sprinkles (just didn’t have enough) and did 3/4 cup chocolate chips and 1/4 toffee bits (I don’t like white chocolate and thought butterscotch chips would be too much). They were amazing!! Will be putting this recipe in my go tos!!

  2. 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.

  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. 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 😉

  6. 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

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

  8. Can I use this cake mix?https://www.droetker.com.tr/tr-tr/urunler/export/products/flour-mixes/products/cake-mixtures/plain-cake-mixture.html
    I am in abroad and this is what I can find.

  9. 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?

  10. 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: https://sallysbakingaddiction.com/tips-for-cookie-spreading/

  11. 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! 🙂

  12. 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?

  13. 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!!

  14. 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

  15. 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.

  16. 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: https://sallysbakingaddiction.com/room-temperature-butter/
      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!

  17. 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

  18. 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.

  19. 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! : )

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