Chocolate Chip Cake Batter Cookies
Prep Time
10 mins
Cook Time
12 mins
Chill Time
1 hr

Gorgeous, sprinkle-filled, soft and chewy chocolate chip cookies with a cake batter twist make these delightful cookies out-of-this-world DELICIOUS!!

Yield: 3 dozen cookies
  • 1 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup white boxed cake mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips
  • 1/3 cup sprinkles
  1. In a large bowl, whisk together flour, boxed cake mix, baking soda, and salt. Set aside.

  2. In a large bowl using an electric mixer, cream together butter and sugars on medium speed. Add egg and vanilla extract; mix until creamy.
  3. Add flour mixture to wet ingredients; mix just until combined. Do NOT over-mix dough. Fold in chocolate chips and sprinkles.
  4. Cover and refrigerate dough for a minimum of one hour. This makes the dough more manageable and helps prevent over-spreading.

  5. Preheat oven to 350F degrees.

  6. Scoop dough into tablespoon balls, or use a #50 disher to scoop balls of dough. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet. Keep dough chilled in between batches.
  7. Bake 10-12 minutes, or until edges are slightly browned. Cookies may be soft in the middle but will set as they cool.

  8. Allow cookies to cool on cookie sheet for 4 minutes, then transfer to a wire rack to cool completely. Eat & Enjoy!


Chocolate Chip Cake Batter Cookies should be stored in an airtight container and will keep 5+ days.

Recipe adapted from Sally's Baking Addiction.