These Cake Batter Chocolate Chip Cookies are a dreamy mashup of two beloved treats, combining the nostalgic flavor of cake batter with the classic comfort of chocolate chip cookies. In just 18 minutes, you can whip up a batch of soft, chewy cookies with golden edges and melty chocolate pockets. The subtle vanilla sweetness and rich, buttery dough create a texture that’s irresistibly tender yet satisfyingly dense.
Perfect for satisfying a sweet tooth or impressing guests, these cookies deliver a burst of joy in every bite. The golden specks of cake batter add a playful touch, while the gooey chocolate chips bring a decadent finish. Warm from the oven or enjoyed later, they’re a treat that feels like a celebration in cookie form.
What You’ll Need
- 1 (18.25 oz.) box cake mix (yellow or any flavor of your choice)
- 1 teaspoon baking powder (helps the cookies rise)
- 2 large eggs (room temperature for easier mixing)
- ½ cup vegetable oil (can substitute with melted coconut oil for a different flavor)
- 1 cup semisweet chocolate chips (or use white chocolate, dark chocolate, or mix-ins like nuts or sprinkles)
How to Make Cake Batter Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
- In a medium bowl, combine the cake mix and baking powder. Stir until evenly mixed.
- Add the eggs and vegetable oil to the dry ingredients. Mix until the dough is smooth and well combined.
- Fold in the chocolate chips (or your preferred mix-ins) until evenly distributed throughout the dough.
- Using a rounded spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Fun Variations to Spice Up Your Cookies
Why stick to just chocolate chips? Try adding 1/2 cup of sprinkles for a funfetti twist, or swap the semisweet chips for white chocolate chips and dried cranberries for a sweet-tart combo. Feeling adventurous? Mix in 1/2 cup crushed pretzels for a salty-sweet crunch. The possibilities are endless!
Perfect Pairings: Serving Suggestions
These cookies are delicious on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream sandwiched between two cookies for an indulgent treat. For a party, serve them alongside a hot chocolate bar or a platter of fresh fruit for balance.
Storing and Keeping Them Fresh
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works like magic! For longer storage, freeze the dough balls on a baking sheet, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the cook time.
Quick Tips for Busy Bakers
Short on time? Use a cookie scoop to portion the dough evenly and quickly. If you’re baking in batches, chill the dough between rounds to prevent spreading. And don’t forget to line your baking sheets with parchment paper for easy cleanup!
Common Questions Answered
Can I use a different cake mix flavor? Absolutely! Try devil’s food for a chocolatey version or red velvet for a festive twist. Can I substitute the oil? Yes, melted butter works too, but it may slightly change the texture. For a healthier option, try applesauce in place of half the oil.
Cake Batter Chocolate Chip Cookies
Ingredients
- 1 box cake mix (18.25 oz., yellow or other flavor, as desired)
- 1 teaspoon baking powder
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 ℉ (175 ℃).
- In a medium bowl, stir together the cake mix and baking powder.
- Add eggs and oil, then mix until well blended.
- Stir in chocolate chips, or your choice of additions.
- Drop by rounded spoonfuls onto cookie sheets.
- Bake for 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.