Cake Batter Chocolate Chip Cookies Recipe

Introduction

Cake Batter Chocolate Chip Cookies are a fun and delicious twist on classic cookies, blending the sweet, nostalgic flavor of cake mix with melty chocolate chips and colorful sprinkles. These soft, chewy cookies are perfect for celebrations or whenever you want a bit of extra sweetness in your day.

Ingredients

• 1 and 1/3 cup (167g) all-purpose flour (spooned & leveled)
• 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (dry mix only)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 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 (½ cup white and ½ cup semi-sweet recommended)
• 1/2 cup (80g) sprinkles

Instructions

1. Step 1: In a large bowl, sift together the all-purpose flour, cake mix, baking soda, and salt. Set aside.
2. Step 2: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with granulated sugar and brown sugar on medium speed for about 3 minutes until creamy and smooth.
3. Step 3: Add the egg and mix on high speed for about 1 minute until combined. Scrape down the sides and bottom of the bowl as needed.
4. Step 4: Add the vanilla extract and beat on high until incorporated.
5. Step 5: Gradually add the flour mixture to the wet ingredients and mix on low to medium speed until just combined.
6. Step 6: Fold in the chocolate chips and sprinkles, mixing on low speed until evenly distributed.
7. Step 7: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or up to 3-4 days. This step prevents excessive spreading.
8. Step 8: After chilling, preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
9. Step 9: Scoop rounded balls of dough (about 1.5 tablespoons each) onto the baking sheets, shaping them taller rather than wider. Keep the dough refrigerated between batches.
10. Step 10: Bake for 13-15 minutes until the edges are lightly browned but the centers remain soft. Optionally, press a few extra chocolate chips on top of warm cookies for appearance.
11. Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Chilling the dough is essential to prevent cookies from spreading too much and helps develop flavor and texture.
• You can substitute sprinkles with chopped nuts or other add-ins to customize your cookies.
• If you want softer cookies, slightly underbake by a minute or two and allow them to finish setting as they cool.
• Freezing dough balls before baking is great for making fresh cookies anytime; just add an extra minute to the baking time without thawing.

Storage

Store baked cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies for up to three months. Reheat gently in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, vanilla or yellow cake mix works best to complement the chocolate chips, but you can experiment with funfetti or other flavors for a unique twist.

Why do I need to chill the dough?

Chilling the dough firms it up, which prevents the cookies from spreading too much during baking and enhances their texture and flavor.

Cake Batter Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 89 reviews

These Cake Batter Chocolate Chip Cookies combine the nostalgic flavor of boxed cake mix with classic chocolate chip cookies to create a soft, chewy treat speckled with colorful sprinkles and chocolate chips. Perfectly balanced with a slightly sweet, cake-like texture, these cookies are chilled before baking to prevent spreading, resulting in thick, tall cookies with a tender crumb and delightful bursts of vanilla and chocolate in every bite.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 13-15 minutes
• Total Time: 2 hours 30 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 and 1/3 cup (167g) all-purpose flour (spooned & leveled)
• 1 and 1/4 cup (190g) yellow or vanilla boxed cake mix (dry mix only)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 1 large egg, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

Add-Ins

• 1 cup (180g) chocolate chips (1/2 cup white and 1/2 cup semi-sweet)
• 1/2 cup (80g) sprinkles

Instructions

1. Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, dry cake mix, baking soda, and salt to ensure an even distribution of leavening agents and flavor. Set this mixture aside for now.
2. Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium speed until the mixture is creamy and smooth, about 3 minutes. This step is crucial for a tender cookie texture.
3. Add Egg and Vanilla: Add the egg to the creamed mixture and beat on high speed until fully combined, approximately 1 minute. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients. Then, add the vanilla extract and beat again on high until combined.
4. Mix in Dry Ingredients: Add the sifted dry ingredient mixture to the wet ingredients and mix on low to medium speed just until combined, being careful not to overmix which could lead to dense cookies.
5. Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and sprinkles by mixing on low speed until they are evenly distributed throughout the dough.
6. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours and up to 3-4 days. This step is essential to prevent the cookies from spreading too much during baking. If chilling longer than 2 hours, roll the dough into balls about 1.5 tablespoons each after the initial 2-hour chill, place on a plate, cover, and keep refrigerated until baking. Dough balls can also be frozen for up to 3 months.
7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
8. Scoop and Shape Dough: Using a medium cookie scoop or spoon, scoop rounded balls of the chilled dough (about 1.5 tablespoons or 35g each) onto the ungreased baking sheets. Shape the dough balls to be slightly taller than wide to encourage thick, tall cookies. Keep remaining dough refrigerated when working in batches.
9. Bake Cookies: Bake the cookies in the preheated oven for 13 to 15 minutes or until the edges are lightly browned. The centers will still look soft but will set as they cool.
10. Optional Garnish and Cool: While the cookies are still warm on the baking sheet, optionally press a few extra chocolate chips into the tops for a pretty presentation. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Store Cookies: Once fully cooled, store cookies covered at room temperature for up to one week to maintain freshness.

Notes

• Chilling the dough is crucial to prevent cookies from spreading too much and to develop the best texture.
• You can freeze cookie dough balls for up to 3 months; bake from frozen, adding 1 minute to the baking time.
• Use a medium cookie scoop for uniform cookie sizes which helps them bake evenly.
• Press extra chocolate chips on warm cookies for an attractive finish if desired.
• For a different flavor, you can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate.

Keywords: cake batter cookies, chocolate chip cookies, cake mix cookies, soft cookies, sprinkles cookies, dessert cookies