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!


  1. Cameron's Family Farm, LLC Martha Cameron says:

    What can i use instead of the BOX cake mix? can i just use your vanilla cake mix?

    1. Heather Bensel says:

      Did you try it with the homemade cake mix? I am leaning that way.

  2. Anna Theoktisto says:

    Just made these as a test run (??? or maybe because i just wanted a cookie?) for a birthday party cookie. Fantastic! The 3 year olds and the parents will love and now I’m just going to continue to eat these…. 🙂 <3

  3. Where do you buy bulk sprinkles? What brand? Some of them taste awful, so I’d hate to waste money ordering something I won’t end up using.

    1. Hi Chelsi! I’ve tried so many sprinkles and buy them in bulk often. Honestly, my favorite are these— just get from Amazon.

  4. I have a box of Funfetti cake mix from Pillsbury wil this work

  5. Hi Sally, these sound amazing but do you do a similar recipe made totally from scratch?

    1. Hi Joy! I do, but I published it in my cookbook Sally’s Cookie Addiction. You can try using this recipe and adding chocolate chips!

  6. I made the cookie dough last night, I forgot to roll into balls after 2hrs. now it’s all crumbled. Do I have to let them get to room temperature and roll and chill again?

    1. Hi Rhoda! Yes, let hte dough come to room temperature then roll into balls. I would chill the balls for 1 hour, then bake. This will help reduce the likelihood of over-spreading.

  7. This is one of my go-to recipes when someone is looking for cookies. It’s always fun to mix it up with seasonal sprinkles, but I have to share my newest version that is getting rave reviews: Pillsbury Apple Cider Cake Mix (seasonal), and a combination of Hershey’s Cinnamon Chips and White Chocolate Chips, with fall sprinkles, of course! It’s fall in a cookie! 🙂

    1. Omg theses are out of this world!!! I am baking them now at 3am because I didn’t want to make the cookie balls for tomorrow- I just didnt want to wait! Mine did spread a little more thanI thought they would. Maybe I will give the pre-making of the cookie balls and let them get good and cold overnight. Maybe that’s what I need. I did put them in the fridge for 2 hours though. ??? (Maybe I am being over critical too) lol I did notice mine are taking like 13 minutes too. Hmmmmm. But they sure are yummy!! When you Sally ever since I came across you I am finding I want to bake everything I see on your site!!!

  8. These are my new go – to Holiday cookies! I think they are best with white chocolate chips and Christmas sprinkles. So easy to make and delicious! Mine took 11 minutes to bake. I did notice they get crispy after a day, so I put a piece of bread in the container with them, and then they stayed softer.

  9. caroline moat says:

    These cookies are so easy to make and delicious. I brought them to a party and everyone loved them!

  10. This is a great recipe. Just looking at a plateful of these makes me think of a party.
    I find that the dough is easier to work with if I scoop the cookies immediately after mixing. I scoop them onto a sheet pan lined with nonstick aluminum foil and then chill in refrigerator or freeze them for later.
    Using a #40 scoop/disher, I can make about 3 dozen cookies.
    I like to use mini semisweet chocolate chips along with the regular semisweet chocolate chips and white chocolate chips; sometimes, I use all semisweet chocolate chips (as long as the total amount equals to the one cup of chocolate chips you specified in the recipe).
    I’m making them today with red, green, and white Christmas sprinkles for a Christmas party. Even the cookie dough looks festive before baking!

  11. Stéphanie Giguère says:

    This is the recipe that made me discover and fall in love with Sally’s Baking Addiction. Some people may find them sweet but they are always a hit nevertheless.
    The best part is that you can adapt to any Holiday or themed party with the sprinkles.

  12. Hi Sally,
    this question is not about the cookies, but a general question that I have.
    What do you think about using measuring cups verses a kitchen scale? I was given one as a gift and don’t knowwhat to do.

    1. Hi Grace, What a lovely gift! Kitchen scales are certainly the most accurate way to measure ingredients. I almost always give both measurements in my recipes because so many people bake with scales over measuring cups.

  13. I just tried to make these with my daughter and after adding all the dry mix (a little at a time) the dough became very dry. ??? At that point, I didn’t think adding the extra yolk was a possibility since I’d already mixed wet and dry. I followed the recipe exactly. What do you think happened?

    I didn’t even get to add the sprinkles or chips. The dough wouldn’t hold together. 🙁

    1. Hi Kathy! Make sure you aren’t using the entire box of cake mix– you only need 1 and 1/4 cups. Spoon and level your dry ingredients, too. The cookie dough will be a little sticky.

      1. Hi Sally!
        Love the taste of these cookies. I followed the instructions well and always spoon/level the flour or weight it. Mine came out dry, too. Not sticky at all. Any thoughts? Thanks!

  14. Vanessa Lovato says:

    Hi Sally, can I just use Funfitti cake mix, it already has the sprinkles in it?

    1. You can use 1 and 1/4 cups of funfetti cake mix, yes, but there won’t be a ton of sprinkles in the cookie dough since it’s only part of the box and part of the dry ingredients (since there is plain flour as well).

  15. Hi Sally,

    Do you think I could use the King Arthur GF measure for measure flour and GF cake mix to make a gluten free version of these cookies?

    1. Hi Huma, unfortunately GF cake mix isn’t ideal for this recipe. GF flour should be fine, but I don’t recommend the GF mixes. They won’t bake up properly in this dough. Here are some of my gluten free recipes if you are interested.

  16. Thank you for such detailed instructions! Left nothing to guess and a fabulous recipe!!

  17. I want to use a chocolate cake mix when I make this tomorrow (I’m giving a baking lesson to my boys and their cousins). Any need to adjust or add (such as cocoa maybe) to make this a nice rich chocolate cookie?

    1. Hi Katy, I have not tried this with a chocolate cake mix and unfortunately this would take more recipe testing to figure out! I do have my favorite chocolate cookie dough that I use in many different recipes that I think you will love! Here it is in my Inside Out Chocolate Chip Cookies – and you can also add sprinkles if you wish!

  18. I’m not a sprinkle fan. Can I just leave them out?

    1. Certainly!

  19. Tiffany Skiles says:

    Needed a birthday treat for my cousin who’s mom does wonderfully decorated cakes as a side gig so cake was out of the question. These were the perfect way to celebrate. I doubled the recipe so I could take some to work. I followed it exactly except I only had 2 sticks of butter so the last 1/2 cup I used crisco and I chopped up a white chocolate baking bar instead for the white chips. I added a few big spoons of multi colored sprinkles the ones that are tiny round crunchy balls cause I had them. They were yummy! Such a hit. Cookies were a 10/10 but believe me if you could sell the cookie dough itself in a cup w a spoon you’d be a millionaire because it’s hands down the best dough I’ve ever tried.

  20. Margaret Legner says:

    Have you ever tried a small box of pudding in place of cake mix? Sure works for me. I also add 1 tsp of cinnamon & 1 tsp cloves to the mix and my grandchildren think that is the best.

  21. Delicious!! Friends and family loved them. I think everyone has a new favorite cookie!

  22. I have received so many compliments about these cookies! I always reply, “I use a really great recipe!” I can’t wait to make these cookies in different holiday variations!

  23. Is salted butter okay? It’s all I have on hand! If so do I need to change anything?

    1. Hi Melissa, If using salted butter you can decrease the added salt in the recipe. I always use unsalted because very brand of butter contains a different amount of salt so we never really know how much we are adding.

  24. What do you do with the extra cake mix?

  25. I’ve tried making these with all your tips – shaping the dough tall, chilling the dough, even baking them from frozen – but they turned out flat every time, and nothing like your picture. The flavour is definitely there though.

  26. Sally! For as many times as we’ve made thees cookies I’ve never left a review on them! Everyone needs to try these at least once and after that, you’ll know one time isn’t enough. I love them with regular vanilla cake mix but we use the butter flavor cake mix sometimes too. Very chewy and soft cookies with fun flavor, kids and adults alike can’t get enough of them. I have the recipe memorized by now and I’m sure you do too!! Thanks SAlly!

  27. Hello! Would it be possible to make these into cookie bars? If so, would you recommend a pan size and baking time? I know it might be a guess but any guidance is appreciated!

    1. Yes! You can follow this recipe but use the baking instructions for my Chocolate Chip Cookie Bars . Enjoy 🙂

  28. Hi Sally,
    Since boxed cake mix contains some problematic ingredients, I’ve been wondering if it’s possible to replace the boxed cake mix with Homemade cake mix (flour + sugar + baking powder)?

    1. Hi Amanda! Unfortunately that won’t provide the same exact flavor. Try my regular chocolate chip cookies and replace half of the chips/chunks with white chocolate chips add some sprinkles. 🙂

    2. Sharon Schneeman says:

      Use Annie’s cake mix…..much better ingredients!

  29. Does it make a difference If you use raw sugar rather than the brown sugar?

    1. Brown sugar contains molasses, which helps with limiting spreading and helps to make a more complex flavor profile. If you were to only use raw sugar, you wouldn’t have an as delicious cookie

  30. Sally I can’t stop using your recipes. I have to say so far all the recipes have turned out amazing. I just wanted to say your site is amazing and I appreciate all your recipes!!! You are very talented, please keep them coming!

    1. Thank you so much for this incredibly kind comment! I’ve been trying to keep up with all the comments and questions as everyone has been baking during this world’s emergency. I appreciate this so much!

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