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Cake Batter Chocolate Chip Cookies

Why You’ll Love These Cake Batter Chocolate Chip Cookies

So fun! These funfetti chocolate chip cookies are really just so fun. There are chocolate chips (of course) but also sprinkles throughout.
Incredible flavor. You really get the best of both worlds with these cookies. They literally are made with a box cake mix, so they definitely taste like cake batter chocolate chip cookies. Emphasis on the cake batter. They are so good!
Perfect texture. These cookies are soft, tender, and not at all cakey, despite the cake mix used. It really just adds a cake flavor, not the texture!
Easy to make. It only takes a few minutes and a few ingredients to make these cookies. Using the funfetti cake mix cuts down on the need to measure out the dry ingredients and the dough comes together easily. They only need to bake for about 10 minutes too!

Overhead view of ingredients needed to make cake batter chocolate chip cookies

Recipe Ingredients

This recipe uses many standard chocolate chip cookie ingredients but the cake mix reduces the need for many of the dry ingredients. You can find the exact measurements needed in the recipe card below.

Unsalted butter – I like to use unsalted butter when baking so that I can control the amount of salt added, since some brands of salted butter have more than others. If you use salted butter, you may want to reduce the salt added later in the recipe.
Sugar – Both light brown sugar and granulated sugar are added to these cookies. The light brown sugar helps to add richness and extra moisture.
Egg – You’ll need one egg plus an additional egg yolk. They add structure and chewiness to the cookies.
Vanilla extract
Funfetti cake mix – See notes below.
Salt – Amplifies the flavors in the cookies. Don’t leave it out.
Sprinkles – The cake mix adds some sprinkles but more sprinkles is always better!
Chocolate chips – I like to use semi-sweet chocolate chips but milk chocolate and dark chocolate will work too.

Does It Matter What Cake Mix Brand I Use?

I used Pillsbury Funfetti cake mix. You can use another one, but keep in mind that they are all a little different, so results could vary. While I couldn’t test these with every brand, but I did test Betty Crocker and the cookies did spread more and ended up fairly thin. You could leave the extra egg yolk out for that brand if you want thicker cookies. You’ll also want to double-check the ounces in the box as some brands have been reducing the amount of cake mix in each box, which will affect the cookies.

Three funfetti chocolate chip cookies against a marble counter

How To Make Funfetti Chocolate Chip Cookies

Here’s an overview of how to make these cake batter chocolate chip cookies. You can find the printable version of the instructions in the recipe card below.

Prep. Preheat the oven to 350F. Line the baking sheet with parchment paper or a baking mat.
Make the batter. Cream the butter and sugars until light and fluffy. Mix in the egg until well combined then add the egg yolk and vanilla extract.

Creamed butter and sugar in a mixing bowl — Cream the butter and sugars.

Egg added to creamed butter and sugar in a mixing bowl — Cream the butter and sugars.

Add the dry ingredients. Add in the cake mix and salt. Mix until well combined but do not over mix.
Add the mix-ins. Scrape down the bowls to make sure all of the batter ingredients are well incorporated. Fold in the chocolate chips and sprinkles.

A mixing bowl with cookie dough — Mix in the dry ingredients.

Sprinkles and chocolate chips folded into cookie dough — Mix in the dry ingredients.

Bake. Scoop 2 tablespoon balls of cookie dough onto the cookie sheet. Refrigerate for 20-30 minutes if you want, as the dough can be a little sticky. Press extra chocolate chips onto the top of the cookies. Bake for 8-12 minutes, just until they are beginning to brown around the edges.
Cool. Remove the cookies from the oven. Cool for 3-4 minutes on the baking sheet then transfer to a cooling rack.

Balls of cake batter chocolate chip cookie dough on a baking sheet — Form 2 tablespoon balls of dough.

Freshly baked cake batter chocolate chip cookies on a baking sheet — Form 2 tablespoon balls of dough.

Tips for Success

Use room temperature butter. Let the butter come to room temperature before beginning the recipe. This helps ensure that it creams easily with the sugars.
Cream until light and fluffy. It usually takes about 2-3 minutes to cream the butter and sugars. (Longer if the butter isn’t softened.) You should be able to see a visible change in the color and texture.
Don’t over mix. Once you add the cake mix to the dough, be sure to mix just until well combined. There should be no streaks of cake mix and be sure to scrape down the edges of the bowl too.
Chill if needed. This cake batter chocolate chip cookie dough is a bit sticky. If you find it hard to work with, you can refrigerate it for 20-30 minutes.
Don’t overbake. The funfetti chocolate chip cookies will continue to cook as they cool, so don’t overbake them. They should be just golden brown on the edges and still soft in the centers.

A stack of cake batter chocolate chip cookies with the top one cut in half to show the inside

Proper Storage

Room temperature. Store cooled chocolate chip cake batter cookies in an airtight container on the counter. They are best if enjoyed within 3-4 days.
Freezer. You can also freeze these cookies. Allow them to cool completely then flash freeze on a baking sheet until solid. Transfer to a ziploc bag and freeze for up to 3 months. Thaw in the fridge or on the counter and enjoy!

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