Cake Batter Cookies

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Cake in cookie form? Yes please! These Cake Batter Cookies have the flavors you know and love from cake– in a delicious cookie form. They’ve got soft and chewy centers with crisp edges, plenty of sprinkles and a good amount of chocolate.

Jazz up these cookies for holidays or birthdays with seasonal sprinkle assortments and different colors or baking chips.


A stack of Cake Batter Cookies with one broken open.

Cake Batter Cookies

Cake Batter Cookies are pretty simple to make and packed with flavor. They are like a cookie + cake flavor hybrid. The texture is still completely cookie-like — crisp edges with a chewy, soft interior. So while they don’t have a cake-like texture, they do taste reminiscent of cake batter (Funfetti® cake batter)!

You can jazz them up however you like with different sprinkles and different baking chips. We also love swapping out the regular rainbow-colored sprinkles for a holiday or occasion-themed sprinkle blends.

Process shot-- image of the butter and sugars being creamed together. How to make Cake Batter Cookies

  • Cream butter and sugars. Make sure to get the mixture ultra creamy, light, and fluffy before adding any other ingredients.
  • Combine dry ingredients. In a separate bowl, whisk together all the dry ingredients until combined.
  • Mix dry and wet ingredients.  Mix as little as possible — just until ingredients are combined. If you overmix flour, it activates the gluten, which will cause tougher cookies.
  • Gently fold in the add-ins. Using a spatula, fold in the baking chips and sprinkles until well integrated.
  • Form balls of dough. Form balls of dough that are higher rather than wider (see the picture in this post); cover and refrigerate.
  • Bake. Arrange the cookies on a Siplat® liner until edges are lightly browned and barely crispy and the centers are still soft and chewy.
    Process shot-- image of all the dry ingredients in a bowl for these Cake Batter Cookies.

Cake Batter Cookie tips

  • When it comes to sprinkles, use jimmies for the best texture and flavor. Jimmies also don’t bleed into the cookie-like other sprinkles (nonpareils) have the tendency to do. Here’s a great article about the differences between sprinkles. Other sprinkles work, but I’d recommend keeping the majority to jimmies.
  • Chill the dough: The dough needs time to chill so the butter can re-solidify and the pudding mixture can be fully absorbed. This will ensure you don’t have flat (and less-flavorful) cookies. I don’t recommend chilling the dough for more than 3-4 hours, as it begins to dry out.
  • Good cake mix: A quality cake mix makes a huge difference for Cake Batter Cookies. I highly recommend Betty Crocker® Super Moist cake mixes (not sponsored). As far as the flavor of mix, I’ve used rainbow chip (Funfetti®), yellow, and white in these cookies. Funfetti is our favorite!

Process shot-- image of the dough being rolled into tall balls.


Tips, continued

  • The right type of pudding: There are so many different pudding mixes and it’s easy to grab the wrong one since they all look so similar! Make sure you don’t get cook-and-serve pudding and that you don’t get a sugar-free/low-sugar version. Neither will work properly in these cake batter cookies.

Process shot-- image of the sprinkles and white chocolate chips being added to the dough.

Variation ideas

  • Holiday-themed: Use special sprinkle blends on the holiday closest — red-and-green blends for Christmas, different shades of green for St. Patrick’s Day, pastels for Easter, etc. I love using Sweetapolita sprinkle blends for these cookies! (Not sponsored)
  • Vanilla flavored: Instead of Funfetti or yellow cake mix, use vanilla for more intensely vanilla-flavored Cake Batter Cookies.
  • Swap out the chocolate: Swap milk or semi-sweet chocolate chips in place of the white chocolate chips (or use 1/2 cup of milk and 1/2 cup of white)! You can also use specialized chips like confetti chips, pastel chips, etc., depending on the occasion. 


White chocolate is made from cocoa butter, sugar and milk solids. White chocolate does not contain cocoa solids, which give most chocolates their color and flavor.

Image of Christmas-themed Cake Batter Cookies.

More delicious cookie recipes

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Cake Batter Cookies

5 from 3 votes
Soft-baked Cake Batter Cookies are easily decorated up for any holiday (or birthday) celebration!
Print Recipe

Cake Batter Cookies

5 from 3 votes
Soft-baked Cake Batter Cookies are easily decorated up for any holiday (or birthday) celebration!
Course Dessert, Snack
Cuisine American
Keyword cake batter cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 20 cookies
Chelsea Lords
Calories 289kcal
Cost $3.52


  • 3/4 cup (1 and 1/2 sticks; 170g) unsalted butter at room temperature (not melted at all)
  • 3/4 cup (165g) dark brown sugar lightly packed
  • 1/4 cup (50g) white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 1/2 teaspoon baking soda
  • scant 1/2 teaspoon fine sea salt (reduce if using table salt)
  • 1/3 cup (54g) instant vanilla pudding mix (dry, not prepared, NOT sugar/fat free)
  • 1 cup (138g) funfetti (or yellow) cake mix dry (I recommend Betty Crocker's Super Moist Party Rainbow Chip)
  • 1 and 1/4 cups (147g) white all-purpose flour measured by spooning and leveling
  • 1/2 cup (80g) jimmies sprinkles
  • 1 cup (181g) white chocolate chips


  • In a large bowl, beat together the butter, brown sugar, and white sugar. (TIP: The butter should not be melted AT all.) Beat until ingredients are completely smooth and combined, and light and creamy.
  • Add in the egg and vanilla extract and mix until combined.
  • In a separate bowl, whisk together the baking soda, salt, unprepared pudding mix, unprepared cake mix, and flour. Stir until combined.
  • Add the dry ingredients to wet. Beat to JUST combine (do not overmix). The cookie dough gets very thick. Add in the sprinkles and chips and gently fold into the dough with a spatula.
  • Form tall cookie dough balls that are about 1.6 ounces in size. Cover and chill for at least 1 hour.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a baking liner.
  • Place no more than 6 cookie dough balls per cookie sheet to give ample room for the dough to spread while baking.
  • Bake for 9-13 minutes or until lightly browned at the edges and still soft (slightly under-baked in the center; we bake for about 11 minutes).
  • Remove from the oven and allow to continue to "cook" on the cookie sheet for another 3-4 minutes. While they are on the cookie sheet I add in a few more chocolate chips and sprinkles to make them look pretty. This is optional. Remove with a metal spatula to a cooling rack until fully cooled. Cookies are best enjoyed the same day they're made.
  • Store any leftover (completely cooled) cookies in an airtight container at room temperature.

Nutrition Facts

Calories: 289kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 215mg | Potassium: 73mg | Fiber: 1g | Sugar: 27g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


  1. We cant stop making cookies over here! These look incredibly delicious and I love your story about elf on the shelf! Our first night introducing ours was a total mommy fail… Chase threw it accross the room crying because it scared him…lol!

  2. With my son grown, I can’t tell you how much I enjoyed reading about your Elf on the Shelf adventures! Nutella, your husband is adorable! And, so are these cookies. Can’t wait to try them.

  3. 5 stars
    Just wanted to say that these cookies are the reason new yeaar’s resolutions never stood a chance. Added different things like cranberries and peanut butter pieces, along with nuts, and an hour after baking, the only trace of the cookies is the smell in the kitchen.

  4. Can you make these with homemade cake batter that’s wet and has all the ingredients in the batter already. Like can I add the wet cake batter to this cookie mix and make them into cake batter cookies? I am trying to make bulk so making a lot isn’t a issue.

  5. Out of curiosity, why dark brown sugar instead of light brown sugar? Is it a taste/texture thing? Most often I see light brown sugar in cookie recipes so I’m curious! Would it make much of a difference if I used light brown sugar instead? Really looking forward to giving these a try! I tried a previous cake batter cookie recipe (Sally’s Baking Addiction) but found that once baked, the cake batter flavor didn’t really come through very much. That recipe didn’t have pudding mix in it though so I’m interested to see the texture and flavor differences. Thanks for the recipe!

    1. Both light and dark brown sugar contain molasses, but dark brown sugar has more. Because of the increased amount of molasses, dark brown sugar has a darker and deeper color with a stronger flavor. Dark brown sugar is slightly more acidic with more moisture. I find dark brown sugar has a more pronounced caramel flavor and a richer sweetness with a slightly chewier texture. Light brown sugar is also great and will work fine in the cookies. Hope you love these cookies!

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