Name: Cake Batter Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; ½ cup packed light brown sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1 ¼ cups yellow cake mix (dry, not prepared); 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; ¾ cup mini semi-sweet chocolate chips; ½ cup rainbow sprinkles (jimmies style)

If you adore the flavor of licking cake batter straight from the bowl, these Cake Batter Chocolate Chip Cookies are about to become your new obsession! Imagine buttery, golden-soft cookies brimming with funfetti sprinkles and oozy chocolate chips-each bite is pure nostalgia with a celebratory twist.

The best part? They're incredibly easy, fuss-free, and come together in under 30 minutes. These cookies are the perfect crowd-pleaser for birthdays, bake sales, or any day you want something extra cheerful.

Inspired by my love for those iconic bakery-style cookies (but even better homemade), these little treats will make every day feel like a party!

Soft, sprinkle-studded cookies with chocolate chips on a plate

Why You'll Love This Recipe

Buttery-soft, bakery-style cookies with gooey chocolate chips in every bite
Funfetti sprinkles bring classic cake batter flavor and vibrant color
Simple, no-fail recipe that comes together quickly without chilling
Guaranteed to brighten up birthdays, holidays, or any celebration

Key Ingredients for Cake Batter Chocolate Chip Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Yellow Cake Mix

Yellow cake mix is the game-changer here, giving these cookies their unmistakable cake batter flavor and fluffy texture. I recommend using your favorite brand for best results-you'll need just the dry mix (not prepared cake batter). You can swap for white cake mix for a milder taste or even chocolate for a twist. Gluten-free cake mixes also work well if you need a gluten-free treat.

All-Purpose Flour

A bit of all-purpose flour helps sturdy up the cookie dough and prevents the cookies from overspreading. Use standard unbleached flour. You can substitute with a gluten-free 1:1 baking blend if needed, but the texture may change slightly.

Mini Chocolate Chips

Mini chocolate chips dot every bite with gooey, melty goodness without overpowering the cake batter flavor. Semi-sweet or milk chocolate work equally well. You can switch in regular chocolate chips or try white chocolate chips for a unique variation.

Rainbow Sprinkles

Rainbow jimmies (not nonpareils) ensure each cookie is full of classic funfetti color and crunch. Stir them in gently to avoid color bleeding. Seasonal or monochrome sprinkles can personalize these for any occasion!

Butter

Softened, unsalted butter provides rich flavor and classic cookie texture. Be sure it's just at room temperature (not melted) for the best results. If needed, swap in vegan butter sticks for a dairy-free option, but the cookies may spread a little more.

Cake Batter Chocolate Chip Cookies cooking process

Instructions for Cake Batter Chocolate Chip Cookies

See recipe card below for full list of measurements, ingredients, and instructions.

Cream the Butter and Sugars

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until creamy and light-about 2 to 3 minutes.

Add the Eggs and Vanilla

Beat in the eggs, one at a time, scraping the sides as needed. Add vanilla extract and continue to beat until everything is well combined and silky-smooth.

Mix in Dry Ingredients

Add the yellow cake mix, all-purpose flour, baking soda, and salt to the bowl. Mix on low speed until just incorporated. Be careful not to overmix; stop as soon as the dough comes together for the softest cookies.

Fold in Chocolate Chips and Sprinkles

Using a spatula, gently fold in the mini chocolate chips and sprinkles. Stir just until evenly distributed-too much mixing can cause the sprinkles to bleed their color.

Scoop and Bake

Scoop rounded tablespoons of dough (about 2 tablespoons each) onto prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and centers look just set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Variations

Make Them Gluten-Free

Easily swap in a gluten-free yellow cake mix and a 1:1 gluten-free flour blend in place of all-purpose. The cookies will be slightly more tender but still totally dreamy!

Try Different Cake Mix Flavors

Experiment with white, chocolate, or even funfetti cake mix to change up the base flavor. Each variety brings a unique twist-chocolate lovers, you're in for a treat!

Go Dairy-Free

Use plant-based butter and dairy-free chocolate chips for a cookie everyone can enjoy. Just know the cookies may spread a little more and might be slightly softer.

Add Nuts or Candy

For crunch, fold in ½ cup of toasted walnuts or pecans. Craving extra color? Mini M&Ms or chopped candy bars make these cookies even more irresistible.

Serving Suggestions

Serve these cookies warm with a tall glass of cold milk, a scoop of vanilla ice cream, or a drizzle of chocolate sauce for the ultimate dessert. For parties, stack them high on a cake stand and garnish with extra sprinkles for an eye-catching display. These also make fantastic ice cream sandwich cookies for celebrations!

Storage and Reheating

Store leftover cookies in an airtight container at room temperature for up to 5 days. For soft, just-baked texture, lightly microwave cookies for 8-10 seconds before enjoying. To freeze, arrange baked and cooled cookies in a single layer in a zip-top bag-freeze for up to 2 months. Thaw at room temperature or gently warm in the microwave for best results.

Frequently Asked Questions About Cake Batter Chocolate Chip Cookies (FAQ)

Q: Can I make the dough ahead and chill it?

A: Absolutely! You can chill the dough for up to 48 hours in the fridge. Chilling helps develop flavor and makes the cookies extra soft and chewy.

Q: Can I freeze the cookie dough?

A: Yes! Scoop the dough onto a baking sheet, freeze until firm, then transfer to a bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time.

Q: Why did my cookies spread too much?

A: If the butter was too soft or melted, or if you overmixed the dough, the cookies can spread more while baking. Chilling the dough briefly before baking can help prevent excess spreading.

These Cake Batter Chocolate Chip Cookies are pure joy in every bite-festive, flavorful, and guaranteed to make any day feel extra special! I hope you love these as much as I do. Don't forget to leave a comment or rating if you try the recipe. Happy baking!