Cake Batter Chocolate Chip Cookies

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Sally's Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth FixIf you want to know the most popular recipe on Sally’s Baking Addiction, then look no further! These colorful cookies have been featured in Woman’s World magazine and are loved by adults and children alike. I like to think of them as a scrumptious marriage between cake batter and chocolate chip cookie dough. Two of life’s most guilty pleasures, indeed. The centers are soft, the edges are chewy, and the sprinkles are plentiful. While I love these cookies any day of the year, they taste especially wonderful for breakfast on your birthday … just saying!

  • Yield: 24 Cookies
  • Preparation Time: 20 Minutes
  • Total Time: 2 Hours 40 Minutes


  • 1¼ cups (160 g) all-purpose flour
  • 1¼ cups (190 g) yellow or white boxed dry cake mix
  • ½ tsp baking soda
  • ¾ cup (1½ sticks or 170 g) butter, softened to room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 1 egg
  • 1½ tsp vanilla extract
  • ½ cup (90 g) semi-sweet chocolate chips
  • ½ cup (90 g) white chocolate chips
  • ½ cup (80 g) sprinkles
How to Make It
  1. In a large bowl, sift the flour, cake mix, and baking soda together. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium speed until creamed, about 2–3 minutes. Add the egg and vanilla. Beat on medium speed for 1 minute, scraping down the sides as needed. Using the mixer on low speed, slowly add the dry ingredients into the wet ingredients until combined. Do not overmix. With a large spoon or rubber spatula, fold the chocolate chips, white chocolate chips, and sprinkles into the dough. Cover the dough and chill for at least 2 hours (or up to 3 days).
  3. Remove the chilled dough from the refrigerator and allow to soften slightly at room temperature for 10 minutes.
  4. Preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
  5. Roll the dough into balls, about 1½ tablespoons of dough per cookie. Roll the cookie dough balls to be taller rather than wide. Place 3 in apart onto each cookie sheet and bake each batch for 10–12 minutes or until the edges are slightly browned. The cookies will look very soft and underbaked. Remove from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

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