Hello! I hope you are having a fabulous day wherever you are and whenever you are reading this. For me. it's Sunday Funday and I am blogging and drinking coffee from bed. It's also a long weekend because we have a holiday tomorrow called Family Day..but my parents' went to Cuba for the week so I'll be hanging out at home tomorrow.

Most of my recipes so far have been veggie dishes, and I realized I should throw in some baking too. Growing up, I LOVED baking and chocolate chip cookies were my favourite to bake. Now that we have Pinterest and we don't have to rely on our parents' recipe index cards, we can try all sorts of cool recipes. I love trying new chocolate chip cookie recipes, and recently I came across one called cake batter cookies, which I promptly renamed Birthday Cake Cookies because of the cake batter and sprinkles. I baked these bad boys during a Game of Thrones marathon and when Bryon came home from a concert he went to, he did the official taste test and said they were amazing. They taste good warm, and if you put them in the fridge after they've cooled down, they taste amazing in the morning with coffee, too ;)

The recipe follows after the photos, and if you do make them let me know how they turn out for you!

Thank you to Sally's Baking Addiction for this recipe.


Order Ingredients

  • 1 and 1/4 cup (160g) all-purpose flour (spoon & leveled)

  • 1 and 1/4 cup (190g) vanilla boxed cake mix (You can buy bulk cake mix from Bulk Barn or whatever bulk food store in in your area)

  • 1/2 teaspoon baking soda

  • 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature

  • 1/2 cup (100g) granulated sugar

  • 1/2 cup (100g) packed light brown sugar

  • 1 egg, at room temperature

  • 1 and 1/2 teaspoons vanilla extract

  • 1 cup (180g) chocolate chips (I used 1/2 cup of milk chocolate and 1/2 cup of semi-sweet chocolate chips)

  • 1/2 cup (80g) sprinkles (I mixed the round rainbow sprinkles and long bright pink sprinkles)


  1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

  2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.

  3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3-4 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake. You may also freeze the balls at this point for up to 3 months. (Then bake as directed adding 1 minute to the bake time without thawing.)

  4. Once dough has been chilled, preheat oven to 350°F (177°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies) - I didn't line my baking sheets and it was fine - depends on the baking sheet you use.

  5. Scoop rounded balls of the cold dough onto an ungreased baking sheet, use about 1.5 Tablespoons of cookie dough per cookie. Shape your cookie dough balls to be "taller" than they are wide, as pictured above. Press a few chocolate chips into the tops of the cookie dough balls, if desired. That makes a pretty cookie. Make sure to keep dough chilled when working in batches. (I used an ice cream scooper for mine, but if you want smaller cookies you can roll them into smaller balls using your hands.)

  6. Bake the cookies for 10-12 minutes until edges are slightly browned. Mine take 10 minutes exactly. The centeers will still appear very soft, but the cookies will set as they cool. You can also press a few more chips into the tops of the cookies at this point (the chips will melt down and stick from the warm cookies).

  7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

  8. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Allow to come to room temperature and continue with step 4. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.