These easy Funfetti Cake Batter Cookies have perfectly cracked edges and soft, chewy centers. Loaded with festive rainbow sprinkles and white chocolate chips.
If you haven’t noticed I’ve been on this sugar kick lately, and I definitely think it has a lot to do with this pregnancy. LOL When I was pregnant with my son, I honestly didn’t really have any cravings but with baby girl, I’m alwayysss craving something sweet. I am not usually a pastry/ cookie person, more so candy but here we are. Anyway…these Funfetti Cake Batter Cookies are everything you’re looking for in a cookie. I mean who doesn’t love rainbow sprinkles? The cracked edges with soft, chewy centers, AMAZING! The rich vanilla flavor from the cake mix and the added moisture that comes from the instant pudding mix are the perfect combo! These are also great if you want to freeze half the dough and bake later.
WHY YOU’LL LOVE THIS RECIPE
- This recipe is pretty easy to make, even the kids can help!
- Perfectly soft and chewy
- Fun for all occasions
- Sweet Cake batter flavor
- Freezer friendly
- Perfect for Ice Cream sandwiches
- Make sure you chill the dough! This is very important since we used room temperature butter. The dough will need time to chill, it also gives the flavors and textures time to come together.
- Please make sure you are measuring properly. I recommend spooning your ingredients in the measuring cups and leveling them off with the back of a butter knife, especially the flour.
- Fold in the sprinkles and keep the mixing to a minimum.
- Do not use Nonpareil Sprinkles because they will bleed their color in cookie dough.
- Let your cookies cool! I know it will be super hard but totally worth it in order to get that soft chewy center and crispy edge.
- These cookies taste best 1-2 days after being made. They do last up to a week in an airtight container and kept at room temperature. However, be sure to wait until cookies are completely cooled before adding them to the container.
- Be careful not to overbake the cookies. To keep that soft baked, chewy center, you will want to remove the cookies from the oven when the edges are just beginning to brown and the centers are still slightly underbaked and a little puffy. The cookies will continue to bake as they cool and little cracks and crinkles will form as the cookies deflate. Trust me, that’s what you want!
HOW DO I STORE THESE COOKIES?
You can store these cookies in an airtight container kept at room temperature. However, be sure to wait until cookies are completely cooled before adding them to the container.
WHY ARE MY COOKIES FLAT?
- Make sure to bake the cookies on a cookie sheet with parchment paper.
- The scooped cookie dough needs to be cold before baking. I usually chill in the refrigerator for a minimum of 1-2 hours.
- Make sure to use unsalted butter and not salted butter. Salted butter can cause the cookies to spread much quicker.
- Your butter may have been too soft. If this happens, then you can throw the butter back into the fridge for about 10 ish minutes or so. I usually wait to pull my ingredients that need to be room temperature out of the fridge about 30 ish minutes prior to using.
WHY ARE MY COOKIES PUFFY?
If your cookies rise and become thick and puffy, you likely added too much flour to the dough. Youmust make sure to spoon and level your flour for best results.
HOW DO YOU MAKE PERFECTLY ROUND COOKIES?
The best tip for beautiful, round cookies can be achieved by following these easy steps:
- Immediately after your cookies are done, remove them from the oven, but keep them on the hot baking sheet.
- Take a circle round cookie cutter or a glass similar to the size of your cookies and place the cookie within the cookie cutter or glass on top. You can also use a mug or small bowl, just as long as it’s bigger than the cookie itself. The only downside to using the mug or bowl is you can’t see the cookie.
- In a circular motion, slowly move the cookie cutter around the cookie until it forms a perfect circle. This usually takes me about 5-8 seconds. If the cookie isn’t moving then just leave it because you don’t want your cookie to break in half.
CAN I FREEZE THE COOKIE DOUGH?
Yes! Follow the steps below to freeze your cookie dough.
- Make the cookie dough.
- Transfer the dough to the fridge to chill for about an hour.
- Scoop out balls of cookie dough and place onto a parchment-lined sheet tray.
- Flash freeze the cookie dough. Transfer the sheet tray to the freezer and let the cookie dough chill for about 30 minutes. This will allow the balls of cookie dough to become solid so when you put them on top of each other in a freezer bag they don’t stick to each other.
MORE SWEET RECIPES!
- Caramel Apple Cider Cookies
- Easy Brownie Cookies
- Small Batch Chocolate Chip Cookies
- Holiday Cake Batter Cookies
- Toffee Chocolate Chip Cookies
Questions about these Funfetti Cake Batter Cookies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Funfetti Cake Batter Cookies
- 1½ Stick Unsalted Butter, Room Temperature
- 1 Egg Room, Temperature
- ¾ Cup Light Brown Sugar
- ¼ Cup Granulated Sugar
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Baking Soda
- ½ Teaspoon Kosher Salt
- ¼ Cup Dry Instant Vanilla Pudding Mix
- 1 Cup Dry Vanilla Cake Mix
- 1¼ Cup All Purpose Flour
- ⅓ Cup Sprinkles (Don't use nonpareil)
- ½ Cup White Chocolate Chips
- Whisk the dry ingredients- all purpose flour, baking soda, salt, Dry Instant Vanilla Pudding Mix , Dry Vanilla Cake Mix, in a medium bowl and set aside.
- In a stand mixer using the paddle attachment (or a bowl with a hand mixer), beat the butter, light brown sugar and granulated sugar for about 3-5 minutes, until light and fluffy.
- Add in the egg and vanilla. Mix until combined.
- Add the dry ingredients to the mixer a little at a time and mix together until fully incorporated, about 30 seconds. Fold the sprinkles, along with the white chocolate chips.
- Chill the dough for about 1-2 hours or longer if possible.
- Once the dough has chilled. Preheat the oven to 350° F.
- Scoop cookie dough onto a parchment paper-lined sheet tray with a standard cookie scoop.
- Bake for about 10-12 minutes, then allow to finish baking on the hot cookie sheet for about 2ish minutes
- Top with extra white chocolate chips and sprinkles if you'd like while the cookies are still warm. Transfer to a wired rack. Enjoy!