The ultimate cake mix chocolate chip cookies recipe! These Chocolate Chip Cake Mix Cookies are loaded with sprinkles, white and semi-sweet chocolate chips, and packed with some serious flavor. Made with the help of a cake mix, these cookies are perfectly crisp on the outside and chewy on the inside!
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The BEST Chocolate Chip Cake Mix Cookies!
Not your average cake mix chocolate chip cookies, these cookies have a few ingredients that set them apart. To take on the unique flavors of birthday cake, I’ve mixed in some funfetti cake mix, along with the addition of rainbow sprinkles.
Throw in white chocolate chips along with semi-sweet chips, and you’ll have a chocolate chip cookie that is perfect for feeding your most intense cookie craving!
Here’s the simple steps to making these fun and incredibly delicious Chocolate Chip Cookies with Sprinkles:
How do I make cake mix chocolate chip cookies?
- Like other cookie recipes, you’ll begin by creaming together your room temperature butter, sugars, eggs and vanilla. It’s important for your butter to be room temperature. Not hard right out of the refrigerator and not nearly melted. Ideally, it should be room temperature and soft to the touch.
- Next, in a separate bowl you’ll mix together the flour, cake mix, salt, and baking soda. I would actually recommend sifting the dry ingredients, as some cake mixes tend to be slightly lumpy. Because of the little flecks of confetti in the cake mix, sift as much as you can through the fine mesh, and then toss in the little bits of the confetti pieces to the rest of the dry ingredients.
- Gradually mix in the sifted dry ingredients to the wet ingredients, stopping to scrape down the sides of the bowl. You can use a hand mixer, stand mixer fitted with the paddle attachment or a simple wooden spoon. When all of the dry ingredients are mixed in the dough will be thick.
- Refrigerate the cookie dough, and then form the chilled dough into balls. Bake and then let cool to room temperature.
(For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post for the compete recipe.)
FAQ’s about refrigerating cookie dough
You can either refrigerate it right in the bowl you make the dough in or wrap the dough in plastic wrap. To do this, simply turn out the mixed cookie dough on to some plastic wrap. Press the dough into a disk about 1″ thick. This will make it easier to spoon out the dough to make cookies. Wrap the dough tightly and refrigerate.
Wrap the dough, and refrigerate for 1-2 hours or up to two days.
I’ll often mix up this dough the night before, and then bake off the cookies the next day.
While it is optional for most cookie recipes, refrigerating the dough gives you a few advantages. First, refrigerated dough will help produce a cookie that is perfectly crisp on the outside and soft and chewy on the inside. Refrigerating dough will also make it much easier to form round, uniformly shaped cookies.
Forming the Chilled Dough into Cookies
Once you’ve refrigerated the dough, and are ready to bake off the cookies, unwrap the dough and let it come to room temperature for about 10 minutes. I like to use a cookie scoop to help form the dough balls, as this helps keep the cookies somewhat the same size.
Roll the dough in your hand to form balls, and then place on a cookie sheet. Bake the cookies at 350 degrees for approximately 9-11 minutes. For my oven, the sweet spot is right at 10 minutes. Cookies should be golden brown on the outside and set in the middle.
Cooling the Cake Mix Chocolate Chip Cookies
Once the cookies come out of the oven, let them sit on the baking sheet for about 5 minutes. This gives the dough and chocolate a chance to cool and set. From here, transfer the cookies to a cooling rack to let cool completely.
Cookie Storage and Freezing:
- Storage – Cookies will keep for 4-5 days at room temperature, when stored in an airtight container.
- Freezing – Cookies can be frozen. Store in an airtight freezer container or freezer bag. The cookies will keep frozen for up to three months.
- Freezing dough – the fully mixed cookie dough can be frozen. For best results, place the mixed dough on to a piece of parchment paper or press-and-seal wrap. Press the dough into a disk and wrap tightly in the paper or wrap. Place the wrapped dough into a freezer bag. The dough will keep for up to three months frozen. When ready to bake, thaw to room temperature before baking off the cookies.
Love using cake mixes for baking? Check out some of my other treats that use cake mixes in the recipe:
- Funfetti Cake Mix Cookies – made with a funfetti cake mix
- Double Chocolate M&M Bars – made with a chocolate cake mix
- Red Velvet Cake Mix Cookies – made with a red velvet cake mix
- Turtle Brownies – made with a chocolate cake mix
- Pumpkin Caramel Cream Cheese Poke Cake – made with a spice cake mix
- German Chocolate Cookie Bars at Real Housemoms – made with chocolate cake mix
- Coconut Cream Poke Cake – made with white cake mix
- Cake Mix Peach Cobbler
- Blueberry Cake Mix Cobbler
- Pumpkin Dump Cake
If you loved this chocolate chip cookie recipe, check out some of our other cookies and bars:
Here’s the easy, delicious recipe for my Chocolate Chip Cookies with Sprinkles:
- 3/4 c. butter, room temperature
- 1/2 c. granulated sugar
- 1/2 c. light brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 c. all purpose flour
- 1 1/2 c. funfetti boxed cake mix, dry/unprepared
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 c. white chocolate chips
- 1/2 c. semi-sweet chocolate chips
- 1/3 c. rainbow spirnkles, like jimmies
- With a hand or stand mixer, cream together the room temperature butter and sugars. Add in the egg and vanilla. Mix together until completely incorporated and smooth.
- In a separate bowl, combine the flour, cake mix, salt and baking soda. Sift together. (Try to get as much of the dry ingredients through the fine mesh as possible. Pour out the little flecks of confetti to the sifted dry ingredients.)
- Gradually add the sifted dry ingredients to the wet, stopping the mixer to scrape down the sides of the bowl. Batter will be very thick. Stir in the chocolate and white chocolate chips as well as the sprinkles. Pour dough out onto a piece of plastic wrap. Wrap and refrigerate the dough for at least 2 hours or overnight.
- Preheat the oven to 350 degrees. Line a baking sheet(s) with a silicone baking mat or parchment paper.
- Take dough out from refrigerator. Using a cookie scoop, roll out balls of dough using your hands. Place on prepared baking sheet, arranging 12 to a pan, spaced evenly. Bake cookies for 10-12 minutes or until golden brown on the outside and set in the middle.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
Storage - Cookies will keep for 4-5 days at room temperature, when stored in an airtight container.
Freezing - Cookies can be frozen. Store in an airtight freezer container or freezer bag. The cookies will keep frozen for up to three months.
Freezing dough – the fully mixed cookie dough can be frozen. For best results, place the mixed dough on to a piece of parchment paper or press-and-seal wrap. Press the dough into a disk and wrap tightly in the paper or wrap. Place the wrapped dough into a freezer bag. The dough will keep for up to three months frozen. When ready to bake, thaw to room temperature before baking off the cookies.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 208Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 24mgSodium: 231mgCarbohydrates: 28gFiber: 0gSugar: 19gProtein: 2g