Cake Batter Chocolate Chip Cookies Recipe

Introduction

Cake Batter Chocolate Chip Cookies combine the rich flavors of classic chocolate chip cookies with the fun sweetness of cake mix. These soft, chewy treats are perfect for anyone who loves a bit of nostalgic cake batter flavor in their cookies.

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 (half white, half semi-sweet recommended)
• 1/2 cup (80g) sprinkles

Instructions

1. Step 1: In a large bowl, sift together the flour, cake mix, salt, and baking soda. Set this dry mixture aside.
2. Step 2: Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter with the granulated and brown sugars on medium speed until creamy and smooth, about 3 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the bowl as needed. Add the vanilla extract and beat until combined.
3. Step 3: Add the dry flour mixture to the wet ingredients and mix on low to medium speed just until combined. Stir in the chocolate chips and sprinkles gently on low speed until evenly distributed.
4. Step 4: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, up to 3-4 days. Chilling is essential to prevent spreading. After 2 hours, you can roll the dough into balls, cover, and refrigerate or freeze for later use.
5. Step 5: When ready to bake, preheat your oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats.
6. Step 6: Scoop about 1.5 tablespoons (35g) of the chilled dough per cookie onto the baking sheets. Shape the dough balls to be taller than wide. Keep unused dough refrigerated while working in batches.
7. Step 7: Bake cookies for 13-15 minutes until the edges turn lightly browned. The centers will look soft but will firm up as they cool. For a nice presentation, you can press a few extra chocolate chips onto warm cookies.
8. Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a fun twist, try using different colored sprinkles or mix in white chocolate chips instead of semi-sweet.
• Chilling the dough longer than 2 hours helps develop flavor and improves texture, but remember to roll into balls after 2 hours for easy baking.
• If freezing dough balls, bake directly from frozen, adding an extra minute to baking time.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container or bag for up to 3 months. To reheat, warm gently in a microwave for 10-15 seconds or in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, you can experiment with different cake mix flavors like chocolate or funfetti, but keep in mind this will change the cookie’s flavor and appearance.

Why is chilling the dough important?

Chilling solidifies the butter and reduces cookie spread during baking, resulting in thicker, chewier cookies with better texture.

Cake Batter Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

Delight in these Cake Batter Chocolate Chip Cookies, combining the rich flavors of cake mix and classic chocolate chips for a soft, chewy texture with a fun sprinkle surprise. Perfectly chilled dough ensures minimal spreading and maximum flavor.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 13-15 minutes
• Total Time: 2 hours 30 minutes (including chilling)
• 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 egg, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract

Add-ins

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

Instructions

1. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, yellow or vanilla cake mix, baking soda, and salt. Set this mixture aside to prepare the wet ingredients.
2. Cream Butter and Sugars: Using a hand or stand mixer with a paddle attachment, beat the softened unsalted butter with granulated sugar and light brown sugar on medium speed until the mixture is creamy and smooth, approximately 3 minutes.
3. Add Egg and Vanilla: Add the egg to the creamed mixture and beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed, then add vanilla extract and mix on high until incorporated.
4. Combine Wet and Dry: Gradually add the sifted dry ingredients to the wet ingredients and mix on low to medium speed until just combined to avoid overmixing, ensuring a tender cookie texture.
5. Add Chocolate Chips and Sprinkles: Fold in the chocolate chips and sprinkles gently by mixing on low speed until the add-ins are evenly distributed throughout the dough.
6. Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, or up to 3-4 days. This chilling step is critical to prevent the cookies from spreading too much during baking. After 2 hours, optionally roll the dough into balls and store refrigerated or freeze for up to 3 months.
7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats for best results.
8. Scoop Dough: Using about 1.5 tablespoons (approximately 35g) per cookie, scoop rounded balls of chilled dough onto the prepared baking sheets. Shape each dough ball to be taller rather than wide to maintain a thick cookie shape. Keep remaining dough refrigerated while working in batches.
9. Bake Cookies: Bake for 13-15 minutes or until the edges begin to turn a light golden brown. The centers will still look soft but will firm up as they cool. Optionally, press a few extra chocolate chips on top of the warm cookies for decorative appeal.
10. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring perfect texture and flavor.

Notes

• Chilling the dough for at least 2 hours is essential to prevent excessive spreading and improve cookie texture.
• You can freeze rolled cookie dough balls for up to 3 months; bake directly from frozen by adding 1 minute to baking time.
• Using a medium cookie scoop helps keep cookie sizes consistent for even baking.
• Pressing extra chocolate chips onto the cookies after baking is optional but enhances presentation.
• Ensure butter is softened to room temperature for proper creaming with sugars.

Keywords: cake batter cookies, chocolate chip cookies, sprinkles cookies, soft cookies, chewy cookies, funfetti cookies