Why You’ll Love This Recipe
- Easy to Make – No need for fancy techniques; these cookies come together quickly.
- Soft and Chewy Texture – Thanks to the cake mix, these cookies stay soft and tender.
- Perfectly Sweet – The cake batter flavor adds a fun, unique sweetness.
- Customizable – You can change up the mix-ins to fit your taste.
- Great for Any Occasion – Whether it's a party or a simple treat, these cookies never disappoint.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Yellow or vanilla cake mix
- All-purpose flour
- Baking powder
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Chocolate chips
- Sprinkles
Directions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the cake mix, flour, and baking powder.
- Cream Butter & Sugar: In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs & Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Mix-ins: Gently fold in the chocolate chips and sprinkles.
- Scoop & Bake: Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-22 minutes
Variations
- Different Cake Mix Flavors – Try chocolate, funfetti, or red velvet for a twist.
- Extra Add-Ins – Add white chocolate chips, nuts, or even crushed cookies.
- Frosted Version – Top with a light glaze or buttercream for extra sweetness.
- Gluten-Free Option – Use a gluten-free cake mix and flour substitute.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep in the fridge for up to a week for longer freshness.
- Freezing: Freeze cookie dough balls or baked cookies for up to 3 months.
- Reheating: Warm in the microwave for a few seconds to restore softness.
FAQs
Can I use any cake mix flavor?
Yes! Vanilla, chocolate, funfetti, and even red velvet work great.
Do I need to chill the dough?
No, but chilling for 30 minutes can help prevent spreading.
Can I use margarine instead of butter?
Butter is best for flavor and texture, but margarine can be substituted if needed.
Can I add nuts?
Absolutely! Chopped pecans or walnuts add great crunch.
Why did my cookies turn out too flat?
Your butter may have been too soft. Chilling the dough can help.
Can I use mini chocolate chips?
Yes! Mini chocolate chips distribute more evenly throughout the cookies.
Do these cookies taste like cake?
They have a cake batter flavor but still have the texture of a cookie.
Can I make these without eggs?
Try using a flax egg or unsweetened applesauce as a substitute.
How do I make them extra chewy?
Use more brown sugar than granulated sugar and don’t overbake.
Can I double the recipe?
Yes, just make sure to mix everything evenly and bake in batches.
Conclusion
Cake Batter Chocolate Chip Cookies are a fun and delicious treat that combines the soft, chewy goodness of cookies with the sweet flavor of cake. Whether you're baking for a party or just want something special, this easy recipe will become a favorite. Try different cake mix flavors, add your favorite mix-ins, and enjoy these delightful cookies anytime.
