I originally published this recipe in 2012 and have since added new photos and a few more success tips. Since 2012, this recipe for cake batter chocolate chip cookies has consistently been one of my most popular cookie recipes. It was my very first recipe to “go viral,” which led to an appearance on Good Morning America and in People magazine. It even caught the eye of a cookbook publisher… which led to my first published cookbook, Sally’s Baking Addiction. (And they’re on the book cover, too!) They’re like chocolate chip cookies and confetti cake in one irresistible treat.
What Makes Them a Fan Favorite?
Soft-baked chewy centers with crispy edges Sweet, buttery cake batter flavor Loaded with both chocolate and white chocolate morsels Customize the sprinkle colors to fit a party or holiday theme Freeze wonderfully, both before and after baking Make fantastic cookie ice cream sandwiches A birthday party in cookie form!
But you don’t have to take my word for it. Just skim through some of the comments and reviews fans of these cake batter chocolate chip cookies have left over the years:
Cake Batter Cookie Dough Ingredients:
And if you’d like to try Oreos as an add-in, see my similar recipe for cake batter Oreo cookies. One reader, Katie, commented: “Love making this recipe for birthdays and holidays with themed sprinkles!! Always a hit. People are always surprised how AMAZING they are, much more than a basic chocolate chip cookie!! ★★★★★” One reader, Geri, commented: “Everyone needs to try these at least once and after that, you’ll know one time isn’t enough. I love them with regular vanilla cake mix but we use the butter flavor cake mix sometimes too. Very chewy and soft cookies with fun flavor, kids and adults alike can’t get enough of them. ★★★★★”
Overview: How to Make Them
The cookie dough does need to chill, so if you’re in a rush, try these giant chocolate chip cookies instead (no dough chilling!). I’ve been baking sprinkles into cookie doughs and cake batters for years and have learned exactly which sprinkles work, and which don’t. Happy to share my best advice:
Sift the dry ingredients together. Cream the wet ingredients together. Combine the wet and dry ingredients. Then add the chocolate chips and sprinkles. Chill the cookie dough. This step is imperative. If you skip it, your cookies will spread into a flat, greasy mess. Chilling the dough for at least 2 hours firms up the butter, allows the flour to absorb the wet ingredients, and helps prevent the cookies from overspreading. If you’re interested, I wrote a post all about how to prevent cookies from spreading. It’s helpful to read before making ANY batch of cookies. Roll the cookie dough into balls. Use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be taller than they are wide—see my tall cookie trick below. Bake. Bake the cookies until the edges are lightly browned. The centers will still appear very soft, but they’ll continue to set as the cookies cool. While the cookies are still warm, I like to press a few extra chocolate chips into the tops. This is just for looks!
My Tall Cookie Trick
Before I leave you with the recipe, here’s one final tip. Use my favorite tall cookie trick to reduce excess spreading. Roll your dough balls to be taller rather than wider. This doesn’t necessarily mean using more dough per cookie—we’ll simply shape the cookie dough ball to be nice and tall, with a firm solid bottom to ensure the cookie doesn’t topple over as it bakes. This one trick gives us perfectly thick and chewy cookies every time. By the way, if you can’t get enough cake batter flavor, try these cake batter blondies. Or give someone special a delicious start to their special day with birthday cake cinnamon rolls or birthday cake pancakes. You can even sandwich ice cream between two cookies to make a birthday cookie ice cream sandwich. Enjoy right away or wrap them tightly in plastic wrap and freeze until ready to eat.
