Traditional recipes

Sweet Cake Batter Cookies

Sweet Cake Batter Cookies

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I love this recipe! I changed it around tonight though and I think that I have finally perfected it!

There are a few things that you can add in for fun if you like, such as chocolate chips, sprinkles, marshmallows, etc. Hope you enjoy!


For the cookies

  • 1 box of yellow cake mix
  • 1/2 Cup vegetable oil
  • 1/2 Cup light brown sugar
  • 1/4 Cup sugar
  • 1 Teaspoon almond extract
  • 2 Tablespoons honey
  • 2 eggs


Once the batter is smooth, take a large spoon and drop it onto a lightly greased cookie sheet. They will spread out while baking, so make sure to leave a couple inches between them.

Bake on the bottom 2 racks of the oven at 325 F for about 13 minutes or until the tops and edges brown slightly.

Serve warm and gooey with milk :]


Calories Per Serving153

Folate equivalent (total)25µg6%

Cake Batter Chocolate Chip Cookies

These cake batter chocolate chip cookies are a cross between soft-baked chocolate chip cookies and sprinkle filled cake. This is the most popular cookie recipe on Sally’s Baking Addiction and after baking a batch, you’ll taste why. If you like chocolate chip cookies and you like sneaking a taste of cake batter, you will love these fun cookies!

Today’s recipe for cake batter chocolate chip cookies is the most popular cookie recipe on my website. I’ve made them more times than any other cookie and even have the recipe memorized by now. They’re so well loved that they’re on the cover of my first cookbook, Sally’s Baking Addiction, and were featured on Good Morning America and in People magazine. They’re like chocolate chip cookies and vanilla cake in one!

Cake Batter Lush Dessert

I came to this conclusion when I realized after working out that my pants were see-through.

Underwear. Underwear everywhere. All up in everyone’s sweaty gym faces. *groans*

In my defense, it wasn’t like I was wearing mesh shorts to the gym. They’re basic black bike shorts… ones I thought under the incorrect notion that they were opaque. I wasn’t dressed like I was going to the club. In fact, I kind of looked like a bum in bike shorts. What a sight to behold indeed.

And to think I was down on my hands and knees doing fire hydrants and mountain climbers with see-through shorts. I’ll bet that was a sight to behold.

What I want to know is, why didn’t anyone say anything to me? Not that I expect people to, but if I saw someone begrudgingly doing squats and realized her shorts were sheer I’d probably be pointing it out to her.

Maybe people were intimidated by my form? KIDDING. I have no form. And I’m hardly intimidating.

Anywho. After realizing this I immediately rushed home and insisted on stuffing my face with this Cake Batter Lush. If you don’t know, ‘lush’ is basically a pudding dessert and it’s absolutely heavenly. This one is flavored with the sweet taste of cake batter, and it’s positively perfect for any sprinkle-lover.

It’s made with French vanilla pudding and Birthday Cake Golden Oreos, which add to that cake battery goodness. You layer the lush with an Oreo crust, then top it with the pudding mixture and the Cool Whip. Lastly, I top it with more chopped Oreos and sprinkles for a festive touch and added crunch.

You guys are gonna love it!!

*adapted from my S’mores Lush recipe

Ingredients You Need

  • Flour: All-purpose flour is the base of this cookie recipe.
  • Cake Mix: Use dry cake mix straight from the box. You can use any flavor you want, but my go-to is plain vanilla. You’re only using a portion of the box mix– just 1 and 1/4 cups– not the entire box.
  • Baking Soda: Baking soda helps the cookies rise.
  • Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
  • Sugar: We use a mix of brown sugar and white granulated sugar. Brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread.
  • Egg: 1 egg binds everything together.
  • Vanilla Extract: Pure vanilla extract adds flavor.
  • Chocolate Chips: 2/3 cup of chocolate chips is the perfect amount for this recipe– any more and the dough would be too weighed down from all of the add-ins. I like to use semi-sweet chocolate chips, but dark chocolate, white chocolate, or even mini chocolate chips would work.
  • Sprinkles: Use your favorite sprinkles in these cookies.
  • Oreos: Add 10 chopped Oreos for flavor. For lots of texture, I like to keep the Oreos in larger chunks, just as I do with these cookies & cream cookies.

50 Bar Cookies

1. Chocolate Chip Cookie Bars Beat 2 sticks softened butter and 1 cup each granulated and light brown sugar with a mixer on medium-high speed until fluffy add 3 eggs and 1 1/2 teaspoons vanilla. Reduce the speed to low. Add 3 cups flour and 3/4 teaspoon each baking soda and salt beat until combined. Stir in one 12-ounce bag chocolate chips. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.


2. M&M Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with 1 1/2 cups M&M's and 1 cup mini chocolate chips.


White Chocolate–Macadamia Nut Bars (No. 3)

3. White Chocolate–Macadamia Nut Bars Make Chocolate Chip Cookie Bars (No. 1), using 1 tablespoon vanilla and replacing the chocolate chips with 1 cup each white chocolate chips and crushed salted macadamia nuts.


Glazed Cappuccino Bars (No. 4)

4. Glazed Cappuccino Bars Make Chocolate Chip Cookie Bars (No. 1), adding 2 tablespoons instant espresso powder with the butter. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.


5. Maple-Cinnamon Bars Make Chocolate Chip Cookie Bars (No. 1), replacing 1/2 cup of the brown sugar with pure maple syrup. Add 1/4 teaspoon maple extract with the vanilla and replace the chocolate chips with one 10-ounce bag cinnamon baking chips.


Banana-Chocolate Bars (No. 6)

6. Banana-Chocolate Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1 mashed large overripe banana with the eggs omit the baking soda and chocolate chips. Dollop 1/2 cup chocolate-hazelnut spread onto the batter in the pan and swirl. Bake 30 to 35 minutes.


7. Chocolate-Mint Bars Make Chocolate Chip Cookie Bars (No. 1), replacing the chocolate chips with crushed chocolate-mint sandwich cookies.


Cherry–Chocolate Chunk Bars (No. 8)

8. Cherry–Chocolate Chunk Bars Make Chocolate Chip Cookie Bars (No. 1), adding 1/4 teaspoon almond extract with the vanilla and replacing the chocolate chips with 1 1/4 cups each chocolate chunks and chopped dried cherries.


9. Sugar Cookie Bars Melt 2 sticks butter let cool slightly. Whisk in 1 1/2 cups sugar, 3 eggs and 1 tablespoon vanilla. Stir in 2 cups flour and 1/4 teaspoon salt. Bake until the edges are set but the center is soft, about 25 minutes.


10. Birthday Cake Bars Make Sugar Cookie Bars (No. 9) fold 1/2 cup rainbow sprinkles into the batter before baking. Spread vanilla frosting over the cooled bars top with more sprinkles.


11. Snickerdoodle Bars Make Sugar Cookie Bars (No. 9), adding 1 1/2 teaspoons cream of tartar with the flour. Sprinkle with 1/4 cup cinnamon sugar before baking.


12. Apple Pie Bars Saute 2 diced peeled Golden Delicious apples in 1/2 stick butter with 1 tablespoon sugar and 1 teaspoon apple pie spice until softened. Make Sugar Cookie Bars (No. 9), stirring the apples into the batter. Sprinkle with coarse sugar before baking.


13. Chai Tea Bars Make Sugar Cookie Bars (No. 9), adding the contents of 2 chai tea bags with the flour. For the glaze, whisk 1 cup confectioners' sugar with 1 to 2 tablespoons hot brewed chai tea and 1/2 teaspoon vanilla until smooth drizzle over the cooled bars.


Ginger-Molasses Bars (No. 14)

14. Ginger-Molasses Bars Make Sugar Cookie Bars (No. 9), using only 1/2 cup granulated sugar and adding 1/2 cup each light brown sugar and molasses add 1 teaspoon ground ginger with the flour. Sprinkle with chopped crystallized ginger before baking.


Oatmeal-Raisin Cookie Bars (No. 15)

15. Oatmeal-Raisin Cookie Bars Pulse 2 sticks softened butter with 3/4 cup each granulated sugar and brown sugar in a food processor until combined. Add 2 1/2 cups rolled oats, 1 1/2 cups flour and 1 teaspoon each baking powder and salt pulse to combine. Add 2 cups raisins, 2 eggs and 2 teaspoons vanilla pulse until large clumps form. Bake until the edges are set but the center is soft, about 35 minutes.


16. Oatmeal-Fig Bars Make Oatmeal-Raisin Cookie Bars (No. 15), replacing 3/4 cup of the all-purpose flour with whole-wheat flour and the raisins with chopped dried figs.


Oatmeal Shortbread Bars (No. 17)

17. Oatmeal Shortbread Bars Mix 2 cups flour with 1 1/2 cups rolled oats, 1 cup confectioners' sugar, 1 teaspoon baking powder and 1/2 teaspoon salt. Work in 3 sticks softened butter with your fingers until large clumps form. Bake until lightly browned, 30 minutes.


Linzer Shortbread Bars (No. 18)

18. Linzer Shortbread Bars Make Oatmeal Shortbread Bars (No. 17), replacing the oats with 3/4 cup almond flour and using only 2 sticks butter. Press two-thirds of the dough into the prepared pan spread with 1 1/4 cups seedless jam and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.


19. Pumpkin Spice Bars Make Oatmeal Shortbread Bars (No. 17), using 2 1/2 cups flour and adding 1 1/2 teaspoons pumpkin pie spice with the flour. Press three-quarters of the dough into the prepared pan spread with 1 1/2 cups pumpkin butter and crumble the remaining dough over the top. Bake until lightly browned, 40 to 45 minutes.


20. Pecan Pie Bars Mix 3 cups finely ground vanilla wafers with 1/4 cup granulated sugar and 1 1/2 sticks melted butter. Press into the prepared pan bake 10 minutes. Let cool completely. Whisk 1 cup light corn syrup with 1/2 cup brown sugar, 1/2 stick melted butter, 3 eggs, 1 teaspoon vanilla and a pinch of salt pour over the crust and top with 2 cups roughly chopped pecans. Bake until the edges are set but the center is still loose, 25 to 30 minutes. Let cool, then chill until set.

What Makes This Coffee Cake The BEST?

Well, I am sure this could be up for debate. I know after almost 11 years here on the internet that it’s impossible to make all y’all happy. I’ve tried. But I will say, that I have eaten my fair share of cake since the inception of this website (and for years before that), so I think I can call myself an expert in cake eating.

And this coffee cake is the best I’ve ever had. Hands down.

The cake itself is a dense, yet still fluffy texture with a buttery, vanilla flavor. The whole cake has a thick layer of cinnamon sugar filling baked in the middle, which, with the addition of flour, stays thick and doesn’t melt into the cake, which is amazing.

And of course I ALWAYS prefer a crumb topping on my coffee cake, and this one has the perfect amount, without being too much!

Game-Changing Yellow Cake Mix Cookies

Ever since I made cake batter ice cream, I'm on a kick for everything yellow cake mix flavored, which is what inspired these soft, doughy cookies.

Simply pick up your favorite box of yellow cake mix (or heck, try out any flavor of your liking), and get to work. Ha, well, it's hardly work. Instead of using vegetable oil, water, and eggs as noted on the box, the cookie recipe calls for whipping butter and some egg yolks — lots and lots of egg yolks, since yellow cake receives its name from all the sunny yolks used in the batter, after all.

An ice cream scooper will help give the cookies uniform shape and size. Space them out, because these cookies do spread out quite a bit.

Chewy and full of nostalgic vanilla yellow cake mix flavor, these cookies won't stand a chance at your next gathering. They are sweet enough without any additional icing adornment, but if you have a pint of cake batter ice cream hanging out in the freezer, then you absolutely should make an ice cream sandwich.

Baking Tips

Prep &ndash I usually bake them on top of parchment paper or a silicone baking mat to make cleaning up even easier.

What If The Bottoms Burn &ndash If the bottom of your cookies are burning before they are fully cooked, try moving your cookie sheet one level higher in the oven. If that doesn&rsquot work, consider purchasing a new cookie sheet. As cookie sheets get old, the bottom of your cookies will tend to cook faster than they should.

Our Cake Batter Christmas Cookies Take 15 Minutes to Make

If you follow Delish closely, you've probably caught on that we're absolutely not baking obsessives. We're food-obsessed, 100 percent, but baking is just, so, exact. In the test kitchen, with Beyonce blasting overhead, we like to create recipes as we go, adding a little bit of this and a little bit of that until we feel we've found a sweet spot.

Baking doesn't allow for the Delish spontaneity. You've gotta be calculated when you bake, which doesn't bode so well with the free spirits running (around) the Delish kitchen. But we have discovered some holiday cookie shortcuts that we can't get enough of this year, like in these tie-dyed kris krinkle cookies and these peppermint pattie-stuffed ones.

These might have the best workaround of all: Boxed cake mix. Replacing flour and sugar with cake batter yields super-soft, cake-like cookies that share the intense vanilla flavor with, well, vanilla boxed cake mix. Beyond the cake mix, the only other ingredients you need are baking powder, oil, eggs, and sprinkles&mdashI used both red and green ones. (The green ones are to thank for the cookies' Grinch-y look if you'd rather have regular-colored sugar cookies studded with sprinkles, chill the batter for 10 minutes or so to prevent the sprinkles from instantly melting.)

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • low-sodium
  • red-meat-free
  • Calories 216
  • Fat 15.4 g (23.6%)
  • Saturated 1.3 g (6.6%)
  • Carbs 20.1 g (6.7%)
  • Fiber 1.5 g (6.1%)
  • Sugars 16.1 g
  • Protein 2.2 g (4.3%)
  • Sodium 19.1 mg (0.8%)


cake mix, such as red velvet, lemon, yellow, Funfetti, or Devil's Food

mix-ins (such as chocolate chips or candy pieces) or powdered sugar or sprinkles, for rolling


Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.

Place the eggs and vegetable oil in a large bowl and whisk until combined. Use a fine-mesh strainer to sift the cake mix into the egg mixture to break up any large lumps. Using a spatula, stir until all of the dry ingredients are moistened and a dough forms. Add the chocolate chips, if using, and stir to combine.

Scoop the dough into 2 tablespoon portions. If making crinkle cookies, toss the balls in powdered sugar and refrigerate until chilled, about 20 minutes. If making Funfetti cookies, roll in sprinkles. Arrange on the prepared baking sheets, leaving 1 inch between each cookie, about 12 cookies per baking sheet.

Bake until the cookies are set, about 10 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to wire cooling racks and cool completely.

Recipe Notes

Storage: Store in an airtight container at room temperature for up to 4 days.


  1. Nizahn

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  2. Gorn

    In my opinion you are not right. Enter we'll discuss it.

  3. Matthew

    oh ... how lovely ...

  4. Nezilkree

    Almost the same.

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