These cake batter chocolate chip cookies are a cross between soft-baked chocolate chip cookies and funfetti cake. For over a decade, this has remained one of the most popular cookie recipes on my website, and after baking a batch, you’ll taste why. If you love chocolate chip cookies and sneaking a taste of cake batter, you will love these fun cookies!
Since 2012, this recipe for cake batter chocolate chip cookies has consistently been one of my most popular cookie recipes.
They’re like chocolate chip cookies and confetti cake in one irresistible treat.
What Makes Them a Fan Favorite?
- Soft-baked chewy centers with crispy edges
- Sweet, buttery cake batter flavor
- Loaded with both chocolate and white chocolate morsels
- Customize the sprinkle colors to fit a party or holiday theme
- Freeze wonderfully, both before and after baking
- Make fantastic cookie ice cream sandwiches
- A birthday party in cookie form!
But you don’t have to take my word for it. Just skim through some of the comments and reviews fans of these cake batter chocolate chip cookies have left over the years:
Cake Batter Cookie Dough Ingredients:
Overview: How to Make Them
The cookie dough does need to chill, so if you’re in a rush, try these ​giant chocolate chip cookies​ instead (no dough chilling!).
Sift the dry ingredients together.
Cream the wet ingredients together. Combine the wet and dry ingredients. Then add the chocolate chips and sprinkles.
Chill the cookie dough. This step is imperative. If you skip it, your cookies will spread into a flat, 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 you’re interested, I wrote a post all about how to prevent cookies from spreading. It’s helpful to read before making ANY batch of cookies.
Roll the cookie dough into balls. Use about 1.5 Tablespoons of cookie dough per cookie..
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!
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.
By the way, if you can’t get enough cake batter flavor, try these cake batter blondies. Or give someone special a delicious start to their special day with birthday cake cinnamon rolls or birthday cake pancakes.
You can even sandwich ice cream between two cookies to make a birthday cookie ice cream sandwich. Enjoy right away or wrap them tightly in plastic wrap and freeze until ready to eat.
Cake Batter Chocolate Chip Cookies Recipe
Ingredients You’ll Need
Instructions
- In a large bowl, sift flour, cake mix, salt, and baking soda together. Set aside.
- 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.
- 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.)
- 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).
- Scoop rounded balls of the cold dough onto an ungreased baking sheet, use around 1.5 Tablespoons (about 35g) of cookie dough per cookie. A medium cookie scoop is helpful for this. Shape your cookie dough balls to be “taller” than they are wide,. Make sure to keep dough refrigerated when working in batches.
- Bake the cookies for 13-15 minutes, or until the edges are lightly browned. The centers will still appear very soft, but the cookies will continue to set as they cool. While the cookies are still warm, I like to press a few more chocolate chips into the tops of the cookies. This is optional and only for looks.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
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