Cake Batter Chocolate Chip Cookies

These Cake Batter Chocolate Chip Cookies pack the best of funfetti cake flavor into a soft chewy cookie Sometimes I make these just to keep on hand for birthdays or as a colorful pick-me-up treat The mix of chocolate chips and sprinkles always makes a batch look ready for celebration

I first baked these for my cousin’s birthday and now they make repeat appearances at every family get-together Someone always asks for the recipe

What You'll Need

• All-purpose flour: Gives the cookies structure and ensures the right chew Use spoon and level method to avoid dense cookies
• Yellow or vanilla dry cake mix: Infuses that classic sweet cake flavor Choose a good-quality brand for the richest taste
• Baking soda: Ensures gentle lift and just the right spread
• Salt: Balances all the sweetness and enhances flavor
• Unsalted butter: Soften to room temperature for easy creaming Higher quality butter makes for richer cookies
• Granulated sugar: Adds that essential crisp edge
• Light brown sugar: Makes cookies moist and adds a caramel note For deeper flavor choose dark brown sugar
• Egg: Brings the dough together at room temperature for even mixing
• Pure vanilla extract: Brings out the warm vanilla cake flavor Go for real extract over imitation
• White chocolate chips: Provide creamy sweetness Choose real chocolate for best melting
• Semi-sweet chocolate chips: Offer balance and classic cookie flavor Good quality chips make a big difference
• Colorful sprinkles: Bring extra joy to every bite I like rainbow jimmies and avoid nonpareils which can bleed color

How to Make It

Mix Dry Ingredients:

Sift flour cake mix baking soda and salt together in a large bowl Stir well to fully combine and remove any lumps This step creates the perfect soft texture

Cream Butter and Sugars:

Beat room temperature butter with both sugars using a mixer on medium speed Continue for about three minutes until the mixture is light and fluffy This makes for a supple dough and prevents graininess

Add Egg and Vanilla:

Crack the egg into the creamy mixture and add vanilla extract Mix on low until fully blended Make sure not to overbeat Stop as soon as the liquid disappears to avoid tough cookies

Combine with Dry Mixture:

Add the flour and cake mix blend to the wet ingredients Slowly mix on low until no dry spots remain Scrape the sides and bottom so everything is evenly incorporated

Fold in Chocolate Chips and Sprinkles:

Pour in chocolate chips and sprinkles Gently fold with a spatula so every scoop has an even mix This is where the cookies get their pops of color and chocolate in every bite

Chill the Dough:

Cover the bowl with plastic wrap and chill at least two hours This prevents spreading and helps flavors develop For me overnight chilling makes the best results

Bake:

Preheat the oven to 350 degrees Fahrenheit Line two baking sheets with parchment paper Using a medium cookie scoop drop dough balls spaced at least two inches apart Bake for 13 to 15 minutes The edges should be lightly golden while centers stay soft

Cool:

Let cookies cool five minutes on the hot tray to finish baking inside Gently move to a wire rack to cool fully Resist the urge to eat them hot as the chocolate chips set up as they cool

I always sneak a few white chocolate chips just for myself The sprinkle colors remind me of baking with my little ones for every birthday or rainy day

Storage Tips

Keep these cookies in an airtight container at room temperature for up to five days If you want to freeze baked cookies let them cool completely first Stack with wax paper between layers to prevent sticking Warm briefly in the microwave for that fresh baked texture

Ingredient Substitutions

If you only have semi sweet chocolate chips you can use all one kind But the blend of white and semi sweet makes these extra special For a deeper flavor try swapping half the brown sugar for dark brown Almond extract adds a unique twist if you like

Serving Suggestions

These cookies pair perfectly with ice cream for a fun sundae tray For parties pile high on a cake stand for a whimsical centerpiece A glass of cold milk or warm coffee brings out their creamy vanilla notes

Cultural and Funfetti Tradition

Funfetti cake has long been a celebration staple and these cookies capture that spirit in every bite My family loves them for birthdays but they turn up just as often at classroom parties and neighbor gifts I think the sprinkles make even an ordinary Tuesday feel like a party

Seasonal Adaptations

Swap sprinkle colors to match any holiday Orange and black for Halloween or red and green for winter Try using strawberry cake mix for a fresh fruity summer twist Fold in chopped nuts with the chips for a little crunch if you like When baking cookies with kids let them do the sprinkle mixing for extra fun Springtime calls for pastel colors and every batch feels like a little celebration

I learned after dozens of batches that letting the cookies sit for a few minutes on the hot tray just sets everything beautifully and makes lifting to the rack much easier

Recipe FAQs

→ Why chill the dough before baking?

Chilling solidifies the fats and helps prevent spreading, resulting in thicker, softer cookies with excellent texture.

→ Can I use different types of sprinkles?

Yes, any baking-safe sprinkles work well and can add your favorite colors or themes to the cookies.

→ Is boxed cake mix essential?

Boxed cake mix is key for the signature cake batter flavor and enhances the soft, tender crumb in each cookie.

→ Can I freeze the dough?

Absolutely. Dough balls can be frozen for up to three months and baked directly from frozen when needed.

→ How do I know when the cookies are done?

The edges should be set and lightly golden, while the centers look a little soft; they will firm up as they cool.