Cake Batter Chocolate Chip Cookies

These are the easiest cookies I have ever made!  We loved 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!

Serves: 4

Mexican Street Corn

10 minPrep Time

30 minCook Time

40 minTotal Time

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  • 4 ears of corn
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 teaspoon garlic salt
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1 bunch cilantro (finely chopped)
  • 1 cup crumbled Feta cheese
  • 2 limes


  1. Preheat oven to 350 degrees.
  2. Place corn (still in husk) directly on oven rack.
  3. Bake for 30 minutes or until corn is fully cooked, remove and let cool for at least 5 minutes.
  4. In a bowl, whisk together mayonnaise, sour cream, and garlic salt.
  5. In a separate bowl, whisk together paprika and chili powder.
  6. Remove husks from corn.
  7. Spread about 1 Tablespoon of mayonnaise mixture on each ear of corn.
  8. Sprinkle with paprika/chili powder mixture.
  9. Top with feta cheese and minced cilantro.
  10. Serve with lime wedge (optional, but we love the taste of lime juice on our corn!)

(Recipe from Stephanie Cooks)
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31 Responses to “Cake Batter Chocolate Chip Cookies”

  1. Anonymous
    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!
  2. 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.
  3. 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:
  4. 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?
  5. Rebecca
    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.
    • 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!

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