Name: Cake Batter Chocolate Chip Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 1 (18.25 oz.) box cake mix ( (yellow or other flavor, as desired)); 1 teaspoon baking powder; 2 eggs; ½ cup vegetable oil; 1 cup semisweet chocolate chips

These Cake Batter Chocolate Chip Cookies are the easiest cookies I have ever made! We loved the sweet taste from the cake batter!

These are the Cake Batter Chocolate Chips Cookies are the easiest cookies I have ever made!

We love the sweet taste from the cake batter (I am one of those people that would lick the bowl and beaters after my mom would make a cake).

This is definitely a good recipe to keep on hand when you need a quick treat!

Recipe Ingredient Notes

To make Cake Batter Chocolate Chip Cookies, you will need the following ingredients:

Box of Cake mix, (yellow or other flavor, as desired)
Baking Powder
Eggs
Vegetable Oil
Semisweet Chocolate Chips

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Cake Batter Chocolate Chip Cookies

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.

Storage and Other Tips

Storage Suggestions

If you manage to not eat the whole tray of cookies immediately, these Cake Batter Chocolate Chip Cookies store well. Once cookies have completely cooled, here is how you can store them:

Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.

What are cake mix cookies?

These Cake Batter Chocolate Chip Cookies are a cake mix cookie. That simply means that we use a cake mix to make our dough, rather than a “from scratch” approach. It makes for a quick recipe that is just as delicious.

Keep a yellow cake mix in your pantry, some chocolate chips in the freezer, and you’ll always have what you need to make this yummy treat.

Tips for making cake mix cookies

When making these Cake Batter Chocolate Chip Cookies, or any cake mix cookie, do not prepare the cake mix according to the package directions. The dry cake mix is added to this recipe to form a thick dough.

Roll them into small, even balls. That way they will all cook evenly and some won’t burn while others are still doughy.

Alternative Mix-ins:

Everyone loves chocolate chips, and it’s something I always have a supply of in my freezer, but if you want to mix things up a bit, try some of these alternative mix-ins:

Mini M&Ms
Chocolate toffee bits
Chopped pecans
Rainbow sprinkles

Enjoy More Delicious Chocolate Chip Recipes

There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.

Cake Batter Chocolate Chip Cookies

5 from 13 votes

These Cake Batter Chocolate Chip Cookies are the easiest cookies I have ever made! We loved the sweet taste from the cake batter!

24 Cookies

Prep Time 10

Cook Time 8

Total Time 18

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Ingredients

▢ 1 (18.25 oz.) box cake mix, (yellow or other flavor, as desired)
▢ 1 teaspoon baking powder
▢ 2 eggs
▢ ½ cup vegetable oil
▢ 1 cup semisweet chocolate chips

Equipment

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.

Notes

Everyone loves chocolate chips, and it’s something I always have a supply of in my freezer, but if you want to mix things up a bit, try some of these alternative mix-ins:

Mini M&Ms
Chocolate toffee bits
Chopped pecans
Rainbow sprinkles

Nutrition

Calories: 180 kcal · Carbohydrates: 20 g · Protein: 2 g · Fat: 11 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 14 mg · Sodium: 201 mg · Potassium: 119 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 24 IU · Calcium: 49 mg · Iron: 2 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Lindsay says:

I would love to try these. I wonder how they compare to regular chocolate chip cookies. Thanks for the recipe!

Desi says:

Sounds like a keeper to me!

MrsJenB says:

Oooh they must be so moist, too! Yum!

Kerry Rossow says:

I'm trying to diet and then I see this????
"You're killin' me, Smalls!!!"
Kerry at housetalkn.blogspot.com

AKA Jane Random says:

I've made these so many times - I love them! The chocolate ones are even better!

Anonymous says:

Making them right now!

Anonymous says:

Do you use yellow cake mix for this recipe?

Anonymous says:

I just made these with a yellow cake mix and added chocolate and peanut butter morsels (with the help of my 2 boys, ages 9 and 6). They were super easy, even for someone that cooks most entrees in the microwave. They seem homemade, from scratch! Even my hubby, who has worked as a professional sous chef, agreed! I cannot wait to try more recipes!

MaryV says:

I am going to try them with a funfetti cake mix! After all it is Christmas time! :)

MaryV says:

ALL I CAN SAY IS AHHHH-MAZING!!!!!

PRiley says:

Do you think it would help to chill the dough before placing on the cookie sheet and baking? I know that's a useful trick with regular cookie dough. I didn't know if it would matter when using cake batter. Can't wait to try this recipe!

Camille says:

@PRiley- I think that would be a great idea! Thanks for sharing!

PRiley says:

We made these for Christmas Eve and Christmas family celebrations this past weekend. My husband made a red velvet and chocolate chip batch of cookies and I made yellow cake and M&Ms...both were equally tasty! The red velvet didn't taste like red velvet if you're wondering. We wished we had white choc chips for them. Also, I chilled my dough/batter before baking (my hubby did not) and it didn't make a difference in how it turned out. You do need to make sure you space it out enough...they are good size cookies if you use a small scoop size.

BakingwithBlondie says:

Thanks for sharing this recipe! I made these this afternoon, and they were absolutely delicious. I made sure to link your website to my blog post here: http://bakingwithblondie.blogspot.com/2012/04/cake-batter-chocolate-chip-cookies.html. You guys are the best! Thanks again.

LaurenHoinkis89 says:

made these last night and they were AMAZING! best. cookies. ever!

Kathleen P says:

These cookies are awesome! I've made 3 different versions so far and they keep getting better and better! Tried Butter Golden + chocolate chips, Mint Chocolate + chocolate chips, & Butter Pecan + pecans & chocolate chips. I gave credit where credit is due on my blog: http://noutensilunused.blogspot.com/2012/08/cake-batter-cookies.html

dchristensen03 says:

I was thinking about using this recipe with white choc. chips and funfetti for my students. About how many cookies does this recipe make?

Six Sisters says:

I bet that would be delicious! This recipe makes about 2 dozen, depending on the size of your cookies.

Anne @ Have a Cookie! says:

I just made a version of these cookies using Betty Crocker's Triple Chocolate Fudge cake mix. I shouldn't have been surprised to see cake mixes have reduced in size along with everything else at the grocery store. The box I bought was 15.25 oz. So I used 1/3 cup of oil instead of 1/2 cup and the 2 eggs as called for, but I probably could have used the full 1/2 cup oil. My dough was quite thick. I also added 1 cup Andes Peppermint Crunch baking chips and 1 cup mini semi-sweet chips. Using a 1 tablespoon cookie scoop, I got 40 cookies from this batch and they are DELICIOUS!!! I was a bit skeptical going in but I am sold on this idea! Do you think I could sub 1/2 cup of butter for the oil?

Six Sisters says:

We have another cookie that is similar with a cake mix and we use butter instead of oil for that one. So I would say yes. Just have it softened at room temperature. Good Luck! -The Six Sisters
**Let us know how they turn out!

Sarah Feller says:

Making them with white cake batter mix and smashed oreos! Yum!

Sarah Feller says:

This comment has been removed by the author.

Dee says:

Just made using half butter and half coconut oil, added some vanilla and about a Tyson of brown sugar...WONDERFUL!!! Great recipe!!! Thanks!!!

christine says:

I switched it around to a chocolate cake mix and used coconut oil, turned out great!

carolyn says:

How many cookies did you get from 1 box of cake mix? Obviously depending on scoop size, but any ideas of how many would be really helpful.

Cyd says:

This recipe makes about 2 dozen cookies!

Ruth says:

I am making them know & wanted to know can I freeze these after cooked. Thank you

Cyd says:

They will freeze fine in a freezer or airtight container.

Rebecca says:

I made these cookies last night with my daughters and they were fab. I was looking for a recipe that was easy but still would taste good and I found it. I posted on my Facebook page and instantly people were asking where I got it from. Being a busy mother of 4 beautiful children I don't have a lot of time to read tons of directions just to bake cookies. This recipe is truly a life saver when time is not on your side. I used yellow cake mix by Duncan Hines, they came out so moist.

AnGela Raum says:

Can you use brownie mix for same recipe?

Cyd says:

Hi AnGela. While almost every cake recipe calls for the basic ingredients of baking powder and baking soda, most brownie recipes do not. Cake recipes also call for about twice the amount of flour than brownies and a significantly less amount cocoa. So a brownie mix may not work the same as a cake mix in this recipe. Hope this helps!

Cristina says:

Do you have to use an electric mixer or can mixtures be mixed by hand?

Cyd says:

This works best by hand.

Elaine says:

I'm wondering why your recipe calls for Baking Powder. What does this do....or add to the recipe??

Join The Discussion

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Lindsay says:

I would love to try these. I wonder how they compare to regular chocolate chip cookies. Thanks for the recipe!
Desi says:

Sounds like a keeper to me!
MrsJenB says:

Oooh they must be so moist, too! Yum!
Kerry Rossow says:

I'm trying to diet and then I see this????
"You're killin' me, Smalls!!!"
Kerry at housetalkn.blogspot.com
AKA Jane Random says:

I've made these so many times - I love them! The chocolate ones are even better!
Anonymous says:

Making them right now!
Anonymous says:

Do you use yellow cake mix for this recipe?
Anonymous says:

I just made these with a yellow cake mix and added chocolate and peanut butter morsels (with the help of my 2 boys, ages 9 and 6). They were super easy, even for someone that cooks most entrees in the microwave. They seem homemade, from scratch! Even my hubby, who has worked as a professional sous chef, agreed! I cannot wait to try more recipes!
MaryV says:

I am going to try them with a funfetti cake mix! After all it is Christmas time! :)
MaryV says:

ALL I CAN SAY IS AHHHH-MAZING!!!!!
PRiley says:

Do you think it would help to chill the dough before placing on the cookie sheet and baking? I know that's a useful trick with regular cookie dough. I didn't know if it would matter when using cake batter. Can't wait to try this recipe!
Camille says:

@PRiley- I think that would be a great idea! Thanks for sharing!
PRiley says:

We made these for Christmas Eve and Christmas family celebrations this past weekend. My husband made a red velvet and chocolate chip batch of cookies and I made yellow cake and M&Ms...both were equally tasty! The red velvet didn't taste like red velvet if you're wondering. We wished we had white choc chips for them. Also, I chilled my dough/batter before baking (my hubby did not) and it didn't make a difference in how it turned out. You do need to make sure you space it out enough...they are good size cookies if you use a small scoop size.
BakingwithBlondie says:

Thanks for sharing this recipe! I made these this afternoon, and they were absolutely delicious. I made sure to link your website to my blog post here: http://bakingwithblondie.blogspot.com/2012/04/cake-batter-chocolate-chip-cookies.html. You guys are the best! Thanks again.
LaurenHoinkis89 says:

made these last night and they were AMAZING! best. cookies. ever!
Kathleen P says:

These cookies are awesome! I've made 3 different versions so far and they keep getting better and better! Tried Butter Golden + chocolate chips, Mint Chocolate + chocolate chips, & Butter Pecan + pecans & chocolate chips. I gave credit where credit is due on my blog: http://noutensilunused.blogspot.com/2012/08/cake-batter-cookies.html
dchristensen03 says:

I was thinking about using this recipe with white choc. chips and funfetti for my students. About how many cookies does this recipe make?
Six Sisters says:

I bet that would be delicious! This recipe makes about 2 dozen, depending on the size of your cookies.
Anne @ Have a Cookie! says:

I just made a version of these cookies using Betty Crocker's Triple Chocolate Fudge cake mix. I shouldn't have been surprised to see cake mixes have reduced in size along with everything else at the grocery store. The box I bought was 15.25 oz. So I used 1/3 cup of oil instead of 1/2 cup and the 2 eggs as called for, but I probably could have used the full 1/2 cup oil. My dough was quite thick. I also added 1 cup Andes Peppermint Crunch baking chips and 1 cup mini semi-sweet chips. Using a 1 tablespoon cookie scoop, I got 40 cookies from this batch and they are DELICIOUS!!! I was a bit skeptical going in but I am sold on this idea! Do you think I could sub 1/2 cup of butter for the oil?
Six Sisters says:

We have another cookie that is similar with a cake mix and we use butter instead of oil for that one. So I would say yes. Just have it softened at room temperature. Good Luck! -The Six Sisters
**Let us know how they turn out!
Sarah Feller says:

Making them with white cake batter mix and smashed oreos! Yum!
Sarah Feller says:

This comment has been removed by the author.
Dee says:

Just made using half butter and half coconut oil, added some vanilla and about a Tyson of brown sugar...WONDERFUL!!! Great recipe!!! Thanks!!!
christine says:

I switched it around to a chocolate cake mix and used coconut oil, turned out great!
carolyn says:

How many cookies did you get from 1 box of cake mix? Obviously depending on scoop size, but any ideas of how many would be really helpful.
Cyd says:

This recipe makes about 2 dozen cookies!
Ruth says:

I am making them know & wanted to know can I freeze these after cooked. Thank you
Cyd says:

They will freeze fine in a freezer or airtight container.
Rebecca says:

I made these cookies last night with my daughters and they were fab. I was looking for a recipe that was easy but still would taste good and I found it. I posted on my Facebook page and instantly people were asking where I got it from. Being a busy mother of 4 beautiful children I don't have a lot of time to read tons of directions just to bake cookies. This recipe is truly a life saver when time is not on your side. I used yellow cake mix by Duncan Hines, they came out so moist.
AnGela Raum says:

Can you use brownie mix for same recipe?
Cyd says:

Hi AnGela. While almost every cake recipe calls for the basic ingredients of baking powder and baking soda, most brownie recipes do not. Cake recipes also call for about twice the amount of flour than brownies and a significantly less amount cocoa. So a brownie mix may not work the same as a cake mix in this recipe. Hope this helps!
Cristina says:

Do you have to use an electric mixer or can mixtures be mixed by hand?
Cyd says:

This works best by hand.
Elaine says:

I'm wondering why your recipe calls for Baking Powder. What does this do....or add to the recipe??