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overhead image of cake batter cookies on a yellow plate

Cake Batter Cookies Recipe

Course: cookie, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 22 minutes
Servings: 30 cookies
Calories: 148kcal
Cake Batter Cookies are so fun, so delicious and so easy to make! Home baked soft cookies studded with chocolate chips and sprinkles - pure joy!
Print Recipe



  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • 2 large eggs 100 grams, room temperature
  • 16.25 ounces white cake mix 460 grams, such as Betty Crocker
  • ¼ cup all-purpose flour 30 grams
  • ¾ cup semisweet chocolate chips 128 grams, divided
  • ¾ cup white chocolate chips 128 grams, divided
  • ¼ cup rainbow sprinkles 48 grams


  • In a large bowl, use a hand mixer or stand mixer to beat the butter and eggs together.
    ½ cup unsalted butter, 2 large eggs
  • Add the cake mix and flour. Mix until well combined.
    16.25 ounces white cake mix, ¼ cup all-purpose flour
    cake batter cookie dough before chocolate chips and sprinkles are added
  • Set aside 2 tablespoons each of semisweet chocolate chips and white chocolate chips. Stir the remaining chips and sprinkles into the cookie dough.
    ¼ cup rainbow sprinkles, ¾ cup semisweet chocolate chips, ¾ cup white chocolate chips
    cake batter cookie dough in a bowl with a cookie scoop and a parchment paper lined baking sheet
  • Tightly cover the dough and refrigerate for 1 hour. While the dough chills, preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
  • Remove the chilled cookie dough from the refrigerator. Working in batches, use a cookie scoop to scoop 2-tablespoon-sized dough balls onto the prepared baking sheets, making sure to place them at least 2 inches apart. Refrigerate any remaining dough while the first batch of cookies bake.
  • Press the reserved chocolate chips into the tops of each cookie - do not flatten the cookie dough balls.
    cake batter cookie dough balls on a parchment paper lined baking sheet
  • Bake for 12-13 minutes, or until the edges are set and the bottoms are lightly browned.
  • Let the cookies cool on a baking sheet for 10 minutes before transferring to a wire rack to cool completely.


  • Bake as cookie bars in a 9x13-inch pan to save time.
  • For extra thick and chewy cookies, shape the cookie dough ball to be taller than wider nice.
  • Choose your sprinkle colors to match the holiday season. Easy festive treats!
Storage: Store cake batter cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.


Serving: 1cookie | Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg