Cake Batter Chocolate Chip Cookies
These cake batter chocolate chip cookies are soft, chewy, and full of nostalgic flavor thanks to white cake mix, rainbow sprinkles, and plenty of chocolate chips. With a fun and colorful look, they’re an easy treat that’s just as delicious as it is festive.
Cake Batter Chocolate Chip Cookies
These cake batter chocolate chip cookies are here to shake things up—because baking should be fun and let you cut loose!
Bursting with rainbow sprinkles and white and semisweet chocolate chips, they’re colorful, nostalgic, and full of personality.
The soft and chewy centers paired with that classic cake batter flavor make them so irresistible you’ll want to dance your heart out in a warehouse.
Easy to make and even easier to enjoy, they’re perfect for any occasion that calls for a little extra joy. So go ahead, cut footloose and grab another cookie. Trust me, you won’t stop at one.
If cake batter makes you want to dance your heart out, check out my frosted birthday cake cookies, cake batter buttercream frosting, and birthday cake crumbs.
Why You Will Love This Recipe
- Easy recipe: The cookies are easy to make with simple, pantry-friendly ingredients.
- Nostalgic flavor: Made with white cake mix for that classic and nostalgic cake batter taste.
- Soft & chewy: Crisp edges and chewy centers create that perfect cookie texture.
- Loaded with chocolate: A mix of semisweet and white chocolate chips adds extra richness.
- Fun & colorful: Rainbow sprinkles make these cookies festive and fun.
Recipe Ingredients
- All-purpose flour
- White cake mix
- Baking soda + salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Eggs – Room temperature.
- Vanilla extract
- Semisweet + white chocolate chips – Use your favorite type of chocolate chips.
- Rainbow sprinkles – Use rainbow jimmie sprinkles for the best results.
How to Make Cake Batter Chocolate Chip Cookies
Make the cake batter cookie dough.
Fold in the semisweet chocolate chips, white chocolate chips, and rainbow sprinkles.
Portion the cookie dough using a large cookie scoop.
Press extra chocolate chips and sprinkles into the cookie dough and chill for 30 minutes.
Place the chilled cookie dough balls on a prepared baking sheet pan.
Bake, shape, and cool the cookies.
Courtney’s Expert Cookie Baking Tips
- Use a large cookie scoop to portion out the cookie dough for uniform-sized cookies.
- Press additional chocolate chips and sprinkles into the top of the cookie dough balls for a bakery-quality appearance.
- Chill the cookie dough to control spreading a bit during baking and help create that classic chewy texture.
- The cookies will spread a lot and become a bit misshapen during the baking process. This is normal. Use a small bowl or round cookie cutter to gently swirl around the cookies and shape them into neat circles as soon as they come out of the oven.
- Don’t overbake the cookies—slightly underbake the cookies for a soft, chewy texture. The edges should be lightly golden, with centers that still look just a bit underbaked. The cookies will finish baking as they sit on the pan for a few minutes.
Frequently Asked Questions
Yes! While white cake mix gives that classic cake batter flavor, funfetti, vanilla, or even yellow cake mix will work.
The cake mix causes the cookies to spread more and lose their shape during baking. For perfectly round cookies, use a small bowl or round cookie cutter to gently swirl around them as soon as they come out of the oven.
Absolutely! You can use all semisweet, all white chocolate, or mix in other add-ins like milk chocolate chips.
For this recipe, use rainbow jimmie sprinkles for the best results. Nonpareil sprinkles tend to bleed color into the cookie dough and larger sprinkles don’t melt into the cookies.
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Cake Batter Chocolate Chip Cookies
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (220 g) white cake mix
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter (room temperature)
- 1 cup (220 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 (2) large eggs (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 1 ½ cups (270 g) semisweet chocolate chips (divided – 1 cup for the cookie dough and ½ cup for pressing into the cookie dough balls)
- 1 ½ cups (270 g) white chocolate chips (divided – 1 cup for the cookie dough and ½ cup for pressing into the cookie dough balls)
- ⅓ cup (55 g) rainbow sprinkles (plus additional for sprinkling onto the cookie dough balls)
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, white cake mix, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes on medium speed until light and creamy. Add the eggs and vanilla extract and mix on medium speed until well combined.
- Add in the flour/cake mix mixture and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated. Fold in 1 cup of the semisweet chocolate chips, 1 cup of the white chocolate chips, and the rainbow sprinkles until they are evenly dispersed throughout the cookie dough.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on a parchment-lined baking sheet. Press the remaining semisweet and white chocolate chips into the cookie dough balls and sprinkle with additional rainbow sprinkles. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with parchment paper or silicone baking mats.
- Place the chilled cookie dough balls on the prepared baking sheets, spacing them well apart to allow for spreading. Bake the cookies for about 13 to 14 minutes until the edges are set and the centers of the cookies are slightly underbaked.
- During the baking process, the cookie will spread and become misshapen. Use a small bowl or round cookie cutter to gently swirl around the cookies and shape them into neat circles as soon as they come out of the oven. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store the cookies in an airtight container at room temperature for 2 to 3 days.
- Refrigerator (cookie dough): Store the unbaked cookie dough balls in the refrigerator in an airtight container or resealable storage bag for 1 week. Let the cookie dough sit out at room temperature for about 10 minutes and then bake as directed.
- Freezer (cookie dough): Store the unbaked cookie dough balls in the freezer in an airtight container or resealable storage bag for 3 months. Thaw the cookie dough balls until they are unfrozen but cold and then bake as directed.
- Freezer (baked cookies): Store the baked cookies in the freezer in an airtight container or resealable storage bag for 3 months.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Could we use funfetti cake mix?