Cake Batter Cookies are soft & chewy and the flavor is reminiscent of cake batter! These cookies have a mix of chocolate chips and sprinkles. Jazz up these cookies for holidays or birthdays with seasonal sprinkle assortments.
Cake Batter Cookies
These cake batter cookies have been made several times already this December and they are always a hit. They are pretty simple to make and full of flavor. They are like a cookie + cake flavor hybrid. The texture is still very much like a cookie — crisp edges, chewy and soft interior. They don’t have a cake-like texture, but do taste like cake batter. You can jazz them up with whatever you like — sprinkles, white chocolate chips, milk/semi-sweet/dark chocolate chips, or even a mixture of all three!
The best part about these cake batter cookies is the dough does NOT have to be chilled. That said, I still usually do chill the dough because I like the slightly different texture of chilled cookie dough best AND the flavors have a chance to really develop and become richer. Even just thirty minutes in the fridge does great things for these cake batter cookies!
Hopefully the video helps with the visual aspects of making these cake batter cookies so I don’t have a ton of tips, but my number one tip to making these the BEST, is to slightly under-bake them. Under-baking them will leave a super chewy and soft interior. PLUS these cookies do bake a bit more on the baking sheet after removing them from the oven. As soon as the edges start to brown, I generally pull them out and let them sit on the cookie sheet for a few minutes to “finish cooking.” The edges get crisp and the center stays gooey and delicious.
More delicious cookie recipes:
- Snickerdoodles soft & chewy
- Oatmeal Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- Meringue Cookies
Soft-baked Cake Batter Cookies that are easily decorated up for any holiday (or birthday) celebration!
- 3/4 cup (1 and 1/2 sticks) unsalted butter cold
- 1/4 cup white sugar
- 3/4 cup light brown sugar lightly packed
- 2 large eggs
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon imitation butter extract optional (gives a stronger cake flavor)
- 1 package (5.1 ounces) family-sized instant vanilla pudding mix dry, not prepared
- 3/4 cup yellow cake mix dry
- 1 and 1/2 cups white all purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup sprinkles
- 1 cup chocolate chips (white, milk, semi-sweet, or dark, OR a mix of a few different kinds)
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking liner.
In a large bowl, beat together the butter, brown sugar, and white sugar. (TIP: The butter should not be melted AT all or these cookies will spread a lot. Try to keep it as cool as possible while still being able to beat it with the sugars.)
Beat until light and creamy.
Add in the eggs, one at a time, beating after each addition.
Beat in the vanilla extract and imitation butter extract.
Add in the pudding mix and cake mix. Beat and then scrape down the sides with a spatula.
Add in the flour and baking soda. Beat. The mixture gets super thick so you will likely need to mix with a wooden spoon. It is supposed to be very thick.
Stir in the sprinkles and chocolate chips. You may need to knead these add-in's a bit with your hands because of how thick the dough is.
Form cookie dough balls (see video for shape I roll the balls into) that are about 1.5 ounces in size.
Place no more than 9 cookie dough balls per cookie sheet to give ample room for the cookies.
Bake for 8-10 minutes or until lightly browned at the edges and still soft (slightly under-baked in the center).
Remove from the oven and allow to continue to "cook" on the cookie sheet for another 3-4 minutes. While they are on the cookie sheet I add in a few more chocolate chips and sprinkles just to make them look pretty. This is, of course, optional.
If you want to chill the dough (I like it chilled for a slightly different texture and better flavor (ingredients meld and become richer), chill the dough covered for at least 30 minutes to 2 hours). Roll the balls and place on a cookie sheet. With cold dough, these cook for a bit longer -- closer to 12-15 minutes. Every oven is different though so mainly watch for a slight browning at the edges and bottom of the cookies.
Store cooled cookies in an airtight container.
Cake batter cookies adapted from Chef in Training