Cake Batter Cookies

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These Cake Batter Cookies are thick, soft, and chewy. They are a cross between your classic chocolate chip cookie and a funfetti cake. Fun, delicious and will be in repeat as soon as you try them.

Desserts are hard in my house. I am a choc-holic to the core. My husband would be happy if he never had to have chocolate anything in his life again. So it is always a balancing act. And these cake batter cookies are the best of both worlds and make us both extremely happy!

cake batter cookies stacked on a white plate

 

I am a sucker for a chocolate chip cookie, especially a warm, fresh out of the oven cookie. And he loves a good white cake or anything cake batter flavor. He could eat Cake Batter Dip pretty much by the spoonful.

These Cake Batter Cookies use a cake mix along with the flour to give it that classic white cake flavor in the background. Plus sprinkles just make everything more fun!

cake batter cookies ingredients

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  • Butter – I always use unsalted in baking
  • Brown Sugar
  • Granulated Sugar
  • Egg
  • Vanilla Extract
  • All-Purpose Flour
  • White Cake Mix – can use funfetti for more sprinkles
  • Baking Soda – you will notice it is less than other cookies, that is because the cake mix has a leavening agent in it as well.
  • Sprinkles
  • White Chocolate Chips
  • Semi-Sweet Chocolate Chips
cake batter cookie dough in a mixing bowl

Instructions

  • Mix Wet. In a bowl whisk together melted butter, brown sugar and white sugar until smooth and there are no lumps. Beat in egg and vanilla until the egg is fully incorporated.
  • Add Dry. Add flour, cake mix, and baking soda to the batter and stir until just combined.
  • Mix-Ins. Now you can fold in your chips and sprinkles. I used mostly white with a few chocolate chips thrown in, you can use any combination yu like. Mix until everything is evenly combined.
  • Chill. Because the butter is melted you will want to chill the dough so your cookies don’t just spread super thin. You can chill for about an hour or leave them in for 24 hours.
  • Bake. Scoop balls of dough onto a baking sheet and bake for about 10 minutes until they are lightly golden and the edges are set. Let them cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
cake batter cookies on a white plate

Recipe Tips & Suggestions

  • Don’t skip chilling the dough. When you start with melted butter if you bake them right away they will spread into very thin cookies. You can scoop balls of dough while it is soft, but make sure to chill for at least an hour to let them set up. This way you will get thick cookies.
  • Use whatever flavor chips you like. I used a mix of mostly white, but a few chocolate chips thrown in. You really just want about 1 1/4 cups total, however you get there is up to you!
  • Don’t over bake your cookies. You want to remove them from the oven when they are slightly underdone. They will continue to cook on the baking sheet. But this is how you get soft and delicious cookies that aren’t dry or crumbly.
  • Use a cookie scoop to make sure that all the cookies are the same size. This means they will all bake for the same amount of time and you don’t have some dry or some underdone.
stacked cake batter cookies with a bite taken out of won

Storage

These cookies will last in an airtight container for 3-4 days before they start to dry out.

Freezing – You can freeze baked cookies in an airtight container for up to 3 months. Or you can freeze balls of dough that are unbaked for up to 6 months. Then you can take out a ball or two of dough and have fresh baked cookies any night cravings strike!

close up cake batter cookies on a white plate
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Cake Batter Cookies

By Erin
These Cake Batter Cookies are thick, soft, and chewy. They are a cross between your classic chocolate chip cookie and a funfetti cake. Fun, delicious and will be in repeat as soon as you try them.
Prep: 5 minutes
Cook: 7 minutes
Servings: 24

Ingredients 

Instructions 

  • In bowl whisk together melted butter, brown sugar, and sugar until smooth and no lumps remain. Beat in egg and vanilla until the egg is fully incorporated
  • Add flour, cake mix, and baking soda and mix until until just combined.
  • Stir in chocolate chips and sprinkles until evenly incorporated.
  • Chill dough for 1-24 hours.
  • Preheat oven to 350º F. Remove the dough from the fridge and let it warm up some before you scoop the dough.
  • Scoop about 2 Tablespoon balls of dough and place on a baking sheet. Bake for 9-10 minutes until the edges are set and lightly golden brown.
  • Remove from the oven and let cool for 5-10 minutes on the baking sheet before removing to a wire rack to cool completely.

Nutrition

Calories: 165kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 107mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 133IU | Vitamin C: 0.04mg | Calcium: 36mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 7 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 24
Calories: 165
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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