Cake Batter Soft Batch Chocolate Chip Cookies

I’m in the process of making a funfetti cake for my coworker. She just got married and my gift to her is a cake. It’s my gift to everyone else too, I guess. I decided I wanted to pair a “cake batter” frosting with the funfetti cake. And then my mind began wondering to cake batter cookies. Could I use them to when decorating her wedding cake? I have an enormous amount of sprinkles I need to use so I got to researching recipes and found a good looking recipe at Sally’s Baking Addiction.

Then I wandered over to Averie Cooks and found a good looking soft batch chocolate chip cookie recipe. So I decided to combine the two. See below.


  • 2 ½ c. all-purpose flour, spooned an leveled
  • 2 ½ c.  yellow box cake mix (you could also use white)
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ c. butter, softened to room temperature
  • 6 oz cream cheese, softened to room temperature
  •  1 ½ c. granulated sugar
  • ½ c. packed light brown sugar
  • 1 eggs, room temperature
  • 1 T. vanilla extract
  • 1 c. milk chocolate chips
  • ½ c. white chocolate chips
  • ½ c. sprinkles


  1. In a large bowl, mix together flour, cake mix, baking soda and salt. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter, cream cheese and both sugars together on medium speed until smooth.
  3. Add the eggs one at a time and mix until combined. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix until combined.
  4. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until chips and sprinkles are evenly disbursed.
  5. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-days. Do not skip this step. If you decide to chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.
  6. Once dough has been chilled, preheat oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats.
  7. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape into balls or a hockey-puck shaped. Press a few chocolate chips into the tops of the cookie dough balls. I always do this to make the cookie look better for photos.
  8. Bake the cookies for 10 to 12 minutes for an underdone cookie and 12 to 15 minutes for a more well done cookie. If the centers appear very soft, it’s OK. The cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point if you didn’t so so before baking.
  9. Allow the cookies to cool completely on the baking sheet. I say this because I don’t like the way a wire rack makes indentations in the bottom of my cookies when they are cooling.

These cookies taste exactly like cake batter! I used them as a garnish for my coworker’s cake by chopping them up in my food processor. I specifically made them underdone so the cookie crumbles were kind of doughy when I processed them.

Recipe rating: 


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