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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!

cake batter chocolate chip cookies

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!
stack of cake batter chocolate chip cookies

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 on a baking sheet

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.

cake batter chocolate chip cookie dough balls
cake batter chocolate chip cookies on a plate

You can even sandwich ice cream between them for a birthday cake-style cookie ice cream sandwich. Enjoy right away or wrap them tightly in plastic wrap and freeze until ready to eat.

cake batter cookie ice cream sandwich on a white plate
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cake batter chocolate chip cookies

Cake Batter Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 2430 cookies 1x
  • 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 (156g) 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 christmas chocolate chip cookies

cake batter christmas chocolate chip cookies

Reader Questions and Reviews

  1. 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! 🙂

  2. 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.

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

  4. 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!

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

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

  7. 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.

  8. 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!

    1. Creaming the butter and sugar together by hand isn’t impossible, but it will take a lot of arm muscle!

  9. We made these last night and baked them up today. They were TOTALLY amazing! They came out perfect. They will be in our regular cookie rotation from now on. I’m considering buying sprinkles in bulk from Orson Gygi just for these cookies.

  10. Finally made these today! So amazing, we all loved them. Worth the hype!! Anyone having trouble should make sure they are only using 1 and 1/4 cups of the cake mix, not the whole box as Sally says! Thanks so much for these cookies!

  11. These are so fun to make! Can really appreciate that cake batter taste for something different than the usual chocolate chip cookie. They are a bit on the sweet side – which is never a bad thing for me!

  12. Sally, I didn’t roll the cookie dough onto balls before I refrigerated it! It has been in there overnight and I was just about to bake them. She i just let it sit out a bit before starting to form the cookies?

    1. Hi Matt, Yes just let the dough warm up slightly at room temperature until you are able to roll them. If they get too warm just pop them back in the refrigerator before baking. Enjoy!

  13. Hi Sally, can I decrease the sugar in the cookies? They are absolutely delicious but for the next round I am thinking about cutting both the white/brown sugar amount in half since I think the chocolate and sprinkles bring enough sweetness. bad idea or good idea? Thank you!! By the way, I’ve made them several times and my friends/family have absolutely loved them as is. 🙂

    1. Hi Michelle, adjusting the sugar in cookie recipes not only changes the taste, but it can also affect the spread and texture too. The cookies won’t be as tender and may over (or under) spread. Feel free to test things out based on what you’d like.

  14. My favorite cookies by far! GREAT recipe as written. After making the first batch (which was amazing), I wanted to further suit the recipe to my tastes buds. Second batch, I used only 3/4 cup brown sugar, 1/4 cup white chocolate chips, and 1/4 cup semi-sweet chocolate chips. Perfect! This is a staple for years to come! Everyone who has tried them loves them. The raw cookie dough balls freeze and bake wonderfully. Thank you Sally!

  15. Sally, I plan on making these for the first time tomorrow. Could I scoop the dough and then chill it? Or would the ingredients not meld together as well?
    Thanks! Love your blog and all your recipes!

    1. Hi Jordan, You can chill this already rolled into balls! The dough is very soft so you may wish to chill it for a shorter time so it holds it shape, then roll it, then continue chilling. Enjoy!

  16. Wonderful! Just made these for my niece’s birthday and she’s going to LOVE them. I used rainbow bits cake mix to get some extra colour in there. Love the flavour of the cake mix in the cookie. Such a good idea! They come together easily and bake up well.

  17. I would really like to know how to make these without using a commercial box cake mix.
    Could you add the instructions with a version using homemade cake please?

    1. Hi Brenda, Unfortunately homemade cake mix won’t provide the same exact flavor. Try these regular chocolate chip cookies and replace half of the chips/chunks with white chocolate chips add some sprinkles.

    1. Definitely! I recommend an 11×7 inch baking pan for bars. A 9-inch square pan could work, but the bars will be pretty thick. I’m unsure of the best bake time, but let me know how you like them!

      1. Ok! And would the dough still need to be chilled if doing in the 11x7pan??

      2. No need to refrigerate the dough if baking in a 11×7 pan! Hope you love them!

  18. Hi, I would like to add chopped golden Oreos…do you think it’s ok for this recipe? Should I add more butter or liquid to compensate? I made your Monster cookies this week…they were killer good. My grandkids were eating them with one in each hand. A big thank you from me and the grandkids!!

  19. AWESOME !!! Made these for the first time today and they were delicious although I must admit that I forgot to put the vanilla in…didn’t realize it until I put the dough in the refrigerator and started cleaning up. I packaged some up and will be giving them to my nephew tonight for his birthday.

  20. Hi Sally,

    I am planning to make this recipe but before I proceed I have a question about the cake mix. I purchased Betty Cooker’s Super Moist “White” boxed Cake mix. Is it correct one or should I get French Vanilla?

    1. Hi Puneeta, The one you purchased will work. Let us know how you enjoy the cookies!

  21. I have just made the dough and put in the fridge for 2 hours to chill but it appears dry. Is there something I can add to make it more moist or is that the texture expected?

    1. Hi Pamela, The dough will feel crumbly right out of the refrigerator but it will come back together when you roll it into balls with your hands!

  22. Is it possible to use M&M’s instead of chocolate chips? Looking forward to trying these for my sons birthday!

    1. I used M&Ms and white chocolate chips and loved the cookies! I think it would be amazing with just M&Ms too 🙂

  23. I made these for the first time today and had a terrible time with them spreading and baking flat. I’m pretty sure I followed the instructions correctly. Any ideas as to what I did wrong? I love the flavor, but my cookies look awful. I may try making a blondie-type bar with this recipe like someone above did.

  24. This recipe turned out so well, new favorite chocolate chip cookie. I used Madhava yellow cake mix, Simple Truth sprinkles, Ghirardelli 60% bittersweet and white chocolate chips, and the cookies I baked after chilling looked just like pictured! While still wonderful, cookies baked after freezing had the sprinkles’ colors run a little. Very sweet, with wonderful sugar crackle tops almost like blondie version of Brownie Cookies. Thanks, Sally, for a super fun amazing recipe!!

    1. Hi Susan, Any flavor cake mix should be great. Let us know how they turn out.

    1. Hi Camille, how are you measuring your flour? Be sure to spoon and level (or weight measure) to measure. Otherwise, too much flour can lead to a more crumbly, dry texture.

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