Cake Batter Chocolate Chip Cookies Recipe
If you’re in the mood for a treat that’s bursting with the playful charm of birthday cake and the cozy nostalgia of classic cookies, Cake Batter Chocolate Chip Cookies are your dream come true. These cookies deliver a wonderfully soft, chewy texture with a touch of rich, buttery cake flavor studded with melty chocolate chips and colorful sprinkles. Every bite feels like a celebration, making them irresistible for kids and adults alike—trust me, once you’ve tasted them, you’ll want to bake batch after batch for every joyous occasion (or just because!).
Ingredients You’ll Need
This delightfully festive cookie recipe doesn’t demand anything fancy—just a few simple, everyday ingredients that come together to create pure magic. Each component adds something special, from the golden hue and vanilla aroma, to the irresistible pockets of chocolate.
- All-purpose flour: Gives the cookies structure while keeping them soft and tender.
- Yellow cake mix (dry): The secret to that classic birthday cake flavor and a pretty yellow glow.
- Baking soda: Helps the cookies rise just enough for a satisfyingly chewy bite.
- Unsalted butter (softened): Adds richness and moisture; be sure it’s soft for smooth mixing.
- Granulated sugar: Brings sweetness and that irresistibly light crumb.
- Packed light brown sugar: Adds a touch of caramel flavor and guarantees a chewy center.
- Large egg: Binds everything together and gives the cookies structure.
- Vanilla extract: Infuses each bite with warm, bakery-worthy aroma.
- Semisweet chocolate chips: The classic cookie mix-in for pops of gooey, melty chocolate.
- White chocolate chips: Adds creamy sweetness and beautiful contrast.
- Rainbow sprinkles (optional): For a fun, festive look—perfect for parties and celebrations.
How to Make Cake Batter Chocolate Chip Cookies
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk the flour, dry cake mix, and baking soda until everything is totally combined and there are no stubborn lumps. This little bit of prep guarantees each cookie gets the exact right flavor and rise—you want the ingredients to become fast friends before the butter and sugar arrive!
Step 2: Cream the Butter and Sugars
Grab a large bowl and beat together the softened butter with both sugars. Mix until it’s creamy, fluffy, and pale in color; this step is your ticket to tender, bakery-style cookies. A stand mixer makes it easy, but a handheld electric mixer or even good old elbow grease works too. Don’t rush—the longer you cream, the better the cookies’ texture.
Step 3: Add the Egg and Vanilla
Crack in the egg and pour in the vanilla extract. Beat on medium until beautifully combined and the dough looks silky and smooth. This not only holds everything together but adds gorgeous flavor and color to your cake batter chocolate chip cookies.
Step 4: Combine Wet and Dry Mixtures
Gradually mix your dry ingredients into the wet, stirring until just combined. No need to overmix; you want to keep all that fluffiness. At this point, the batter will look and smell just like cake—you know it’s going to be good!
Step 5: Mix in Chocolate Chips and Sprinkles
Fold in the semisweet and white chocolate chips, and don’t forget those rainbow sprinkles if you’re using them. This is where the magic really happens—every scoop of dough promises a party in every bite.
Step 6: Chill the Dough
Cover the dough bowl and let it chill in the refrigerator for at least 1 hour. This quick step keeps your cookies thick, chewy, and prevents them from spreading in the oven. Trust me, the anticipation is worth it!
Step 7: Bake!
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized mounds of dough onto the sheet, making sure to space them about 2 inches apart. Bake for 10–12 minutes—just until the edges are set and lightly golden, but the centers look a little soft. They’ll finish setting once they cool.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them stay perfectly chewy and just the right amount of gooey in the middle. Once cool, dig in—or store for later (if you can resist!).
How to Serve Cake Batter Chocolate Chip Cookies
Garnishes
For a picture-perfect finish, sprinkle a few extra rainbow sprinkles or chocolate chips on top of the cookies as soon as they come out of the oven. A light dusting of powdered sugar can also add a little bakery flair. These little touches make every batch of Cake Batter Chocolate Chip Cookies feel extra special and festive.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk—classic, but never boring! For a twist, try them with vanilla ice cream or alongside a hot cup of coffee. At birthday parties, they shine next to bowls of fruit or mixed with other favorite cookies for an irresistible dessert spread.
Creative Ways to Present
Cake Batter Chocolate Chip Cookies look adorable stacked and tied with a colorful ribbon—perfect as a homemade gift or party favor. You can also crumble them over ice cream sundaes, use them to sandwich a scoop of frosting, or serve them on a platter surrounded by fresh berries. They always make dessert feel like a celebration!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cake Batter Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 4 days, making them a perfect make-ahead treat for busy weeks or spontaneous sweet cravings.
Freezing
You can freeze the raw dough or the baked cookies! To freeze dough, scoop it into individual balls and freeze on a tray; then transfer to a bag for up to 3 months. Baked cookies can also be frozen—just let them cool completely and store in a freezer-safe container. Warm gently before serving for fresh-baked flavor any time.
Reheating
Pop a cookie (or two) in the microwave for 10–15 seconds to recreate that straight-from-the-oven softness. If reheating a whole batch, warm them in a low oven (300°F) for a few minutes. The heat revives the gooey chocolate chips and fragrant cake batter aroma you love.
FAQs
What makes these cookies taste like cake batter?
The magic comes from using yellow cake mix right in the dough, which gives Cake Batter Chocolate Chip Cookies their sunny color and unmistakable celebratory flavor—it’s like a slice of birthday cake in cookie form!
Can I use other flavors of cake mix?
Absolutely! Swap out yellow cake mix for vanilla, funfetti, or even chocolate for a delicious twist. Just keep the measurements the same and enjoy experimenting with your favorite flavors.
Do I have to chill the dough?
Chilling is a must for the best results! This step keeps your cookies thick, soft, and chewy, and ensures they don’t spread too much in the oven. If you’re short on time, even a quick 30-minute chill will help.
What kind of sprinkles work best?
Classic rainbow jimmies are ideal since they hold their color when baked. Avoid nonpareils (the tiny round balls) as they can bleed their color. Sprinkles are optional but add loads of personality!
Can I make Cake Batter Chocolate Chip Cookies ahead of time?
Yes! The dough can be prepared, covered, and chilled (or even frozen) ahead of time. This makes them perfect for holidays, parties, or planning ahead for spontaneous cookie cravings.
Final Thoughts
If you’re looking for a sweet treat that’s guaranteed to make people smile, you simply have to try Cake Batter Chocolate Chip Cookies. Whether you’re baking for a special celebration or just want to brighten an ordinary day, these cookies are the ultimate cheerful, crowd-pleasing dessert. Happy baking!
Print
Cake Batter Chocolate Chip Cookies Recipe
- Total Time: 1 hour 27 minutes (including chilling time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of cake batter flavor and chocolate chips with these soft and chewy Cake Batter Chocolate Chip Cookies. Perfect for any occasion, these colorful cookies are sure to be a hit with both kids and adults!
Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cake mix (dry)
- 1/2 teaspoon baking soda
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Mix-Ins:
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- 1/4 cup rainbow sprinkles (optional)
Instructions
- Dry Ingredients: In a medium bowl, whisk together the flour, cake mix, and baking soda.
- Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla extract, beat until combined.
- Combine: Gradually add dry ingredients to wet ingredients, mix until just combined. Stir in chocolate chips, white chocolate chips, and sprinkles.
- Chill: Cover dough, chill in the refrigerator for at least 1 hour.
- Bake: Preheat oven to 350°F (175°C). Scoop dough onto baking sheet, bake for 10–12 minutes.
- Cool: Let cookies cool on the sheet before transferring to a wire rack to cool completely.
Notes
- For extra chewy cookies, avoid overbaking.
- Dough can be made ahead and refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
