1. Can I use chocolate cake mix instead of vanilla or yellow?

You can! Chocolate cake mix will give your Cake Batter Chocolate Chip Cookies a rich cocoa flavor and a brownie-like texture. Just note that the final flavor will be less “birthday cake” and more chocolate-forward.

2. Do I have to chill the dough?

Yes—this is non-negotiable . Chilling prevents excessive spreading and allows the flavors in your Cake Batter Chocolate Chip Cookies to develop fully. Don’t skip this step.

3. Can I freeze the cookie dough?

Absolutely. Roll dough into balls after chilling and freeze for up to 3 months. When you're ready to bake, place frozen dough directly onto a baking sheet and add 1 extra minute to the baking time.

4. Can I make them gluten-free?

Technically, yes—but results vary. Most gluten-free cake mixes don’t yield the same chewy texture. If you try it, use a 1:1 gluten-free flour and a high-quality GF cake mix. Expect a slightly different texture.

5. What kind of sprinkles should I use?

Use jimmies—long, soft sprinkles that hold up during baking. Nonpareils (tiny round ones) can bleed into the dough and change the color and texture of your Cake Batter Chocolate Chip Cookies .

6. Can I use a hand mixer instead of a stand mixer?

Yes! A hand mixer works perfectly. Just be sure to cream the butter and sugars until fluffy—it takes about 3 minutes on medium speed.

7. How do I keep my cookies thick and soft?

Chill the dough, don’t overmix, and shape the cookie dough balls to be taller than they are wide. These techniques help maintain the structure and chewiness of your Cake Batter Chocolate Chip Cookies .

8. Can I reduce the sugar?

You can slightly reduce the sugar, but keep in mind it affects both sweetness and texture. Reducing too much may result in drier cookies.

9. What’s the best substitute for butter?

Use plant-based butter sticks—not spreads—for similar consistency and results. Coconut oil can work in a pinch but may slightly alter the flavor.

10. How do I get cookies to look like the pictures?

Press a few chocolate chips and sprinkles into the tops of the cookies right after baking. This gives your Cake Batter Chocolate Chip Cookies that bakery-finish look.

Cake Batter Chocolate Chip Cookies: 7 Secrets to Soft, Chewy Perfection

Description

A magical mash-up of birthday cake and classic chocolate chip cookies — soft, chewy cookies bursting with melty chocolate chips and rainbow sprinkles. These easy-to-make Cake Batter Chocolate Chip Cookies are customizable, freezer-friendly, and guaranteed to steal the show.

Ingredients

Scale

1⅓ cups (167 g) all-purpose flour
1¼ cups (190 g) yellow or vanilla boxed cake mix (dry mix only)
½ tsp baking soda
½ tsp salt
¾ cup (170 g) unsalted butter, softened
½ cup (100 g) granulated sugar
½ cup (100 g) light brown sugar, packed
1 large egg, room temperature
1½ tsp pure vanilla extract
1 cup (180 g) chocolate chips (½ cup white + ½ cup semi‑sweet recommended)

½ cup (80 g) sprinkles

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Instructions

Sift & Combine Dry Ingredients: In a large bowl, sift together the flour, cake mix, baking soda, and salt. Set aside.
Cream Butter & Sugars: Using a mixer, beat the softened butter with granulated and brown sugar on medium speed until light and creamy, about 3 minutes.
Add Egg & Vanilla: Mix in the egg on high until combined (~1 minute). Scrape bowl sides, then add vanilla and beat until smooth.
Incorporate Dry Mix: Slowly mix in the dry ingredients on low-medium speed until just combined—avoid overmixing.
Fold in Add‑Ins: Gently mix in chocolate chips and sprinkles on low until evenly spread.
Chill the Dough: Cover and refrigerate at least 2 hours (or up to 3–4 days). Optionally, after 2 hours, roll into balls and refrigerate or freeze.
Bake: Preheat oven to 350 °F (177 °C). Line baking sheets. Scoop ~1.5 tbsp dough balls, shaping them taller than wide. Bake 13–15 minutes until edges are lightly browned.

Cool & Finish: Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Optionally, press extra chocolate chips on top while warm.

Notes

Make-Ahead & Freezing: Dough can chill up to 3–4 days or freeze for 3 months. Bake frozen dough directly—add 1 minute to bake time.

Cake Mix Variations: Feel free to use funfetti mix (omit sprinkles) for even more color.

Sprinkle Tips: Use jimmies (long sprinkles). Avoid nonpareils—they can bleed color.

Prep Time: 2 hours, 15 minutes (includes 2-hour chill)
Cook Time: 10 minutes (oven baking)
Category: Dessert, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 139 kcal
Sugar: 23 g
Sodium: 46 mg
Fat: 4 g
Saturated Fat: 3 g
Unsaturated Fat: (not specified)
Trans Fat: (not specified)
Carbohydrates: 24 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 12 mg