Good Eats and Sweet Treats from My Small Boston Kitchen

Cake Batter Chocolate Chip Cookies

You guys know I rarely bake out of boxes. I have nothing against boxed mixes, but I like to tinker and play when I create new recipes, and you can’t really (and don’t want to) mess with the goodness that comes pre-mixed. But occasions do arise when a boxed mix can’t be beat, and so I embrace those whole-heartedly and love the chance to try something different.

A few weeks ago I bought a box of confetti cake mix to make cake batter truffles for a coworker’s bridal shower. They were a HUGE HIT (recipe coming soon!), but they only used up about half a box of cake mix, so I had an awkward amount leftover, and no idea what to do with it. I scoured Pinterest (is this anyone else’s favorite work-day-lunch-time-break activity?!) and found this recipe for Cake Batter Chocolate Chip Cookies.

Confetti Cake Batter Cookies-4

Instead of playing with the recipe, I made it exactly as prescribed, only changing the type of chocolate chips I used (all semi-sweet instead of a mix with white chocolate). I also omitted extra sprinkles in the batter, but if extra sprinkles are your thing then feel free to add them in with the chocolate chips!

Confetti Cake Batter Cookies - Sweetly Serendipity

I thought the end result was really good — the cake batter definitely comes through, and the cookies have a really rich, caramelized flavor. They come out of the oven chewy, but firm up a good bit, so the final product is crispy around the edges with a slight chew right in the center. For this reason, I’d advise you be careful not to overbake! Though I did forget about one pan in the oven (woops…) and the flavor was still awesome, they just had a bit more crunch 🙂

Confetti Cake Batter Cookies - Sweetly Serendipity

Next time you’ve got extra cake mix laying around, you know what to do!

Cake Batter Chocolate Chip Cookies


  • 1 and 1/4 cup all-purpose flour
  • 1 and 1/4 cup boxed cake mix (yellow, vanilla, or confetti!)
  • 1/2 teaspoon baking soda
  • 3/4 cup (12 tablespoons) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 egg, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips


  1. In a large bowl, sift together the flour, cake mix, and baking soda. Set aside.
  2. In another large bowl, cream the softened butter and both sugar on medium speed, until light and fluffy. Add the egg and vanilla, and continue mixing until completely incorporated.
  3. Add the dry ingredients to the wet ingredients, and mix on low/medium speed until just combined. Add the chocolate chips and mix on low until the chips are evenly distributed.
  4. Cover the dough tightly with plastic wrap, and refrigerate for at least 2 hours, or up to 4 days. (You can also freeze the dough for up to 3 months, but if you do this, roll it into balls of dough first.) Don't skip this step! The cookies spread a lot when baking, so the dough needs to be sufficiently chilled first.
  5. When you're ready to bake, preheat your over to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. (I prefer silicone for these cookies, if you have it.)
  6. Portion dough into balls that are about 1.5 tablespoons each (I used a small cookie scoop), and place rounded balls of dough onto the prepared baking sheets.
  7. Bake 10-12 minutes until edges are slightly browned. The centers will still appear very soft - almost not set - but the cookies will set up nicely as they cool. Let cool for about 5 minutes on their baking sheets, then transfer to a wire rack to cool completely.

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