Cake Batter Cookies take your favorite cake flavors and pack them into soft, chewy cookies loaded with sprinkles and melty white chocolate.
author’s note
Melt-In-Your-Mouth Cake Batter Cookies!
A while back, I tried a version of these cookies at a baby shower and was blown away. They were so soft, so moist, and so full of that classic birthday cake flavor that I had to know what was in them. When my friend casually told me she made them with cake mix and pudding mix, I was shocked in the best way. I came home determined to recreate them, and after a few rounds of testing, this version became my favorite.
My sprinkle-obsessed daughter thinks these are the best cookies ever, and honestly, I agree. Every time I bake a batch, they are the first treat to disappear. Kids love them, adults love them, and I never leave a party with leftovers. These cookies are just pure fun and flavor in every bite.
Cake Batter Cookies Ingredients
| Ingredient | Helpful Notes and Swaps |
|---|---|
| Butter & Brown Sugar | Soft butter blends easily and gives the best texture. Fresh, soft brown sugar keeps the dough moist and chewy. |
| Cake Mix | Use Funfetti or classic yellow cake mix. White or French vanilla also work. |
| Pudding Mix | Use instant vanilla pudding mix, dry. Avoid sugar free or prepared pudding. This adds softness and a subtle cake flavor. |
| Sprinkles | Use jimmies for the best color. Avoid nonpareils. |
| White Chocolate Chips | White chocolate adds sweetness and flavor. Swap for milk, dark, or even chopped chocolate bars. |
The Best Sprinkles To Use
Use jimmies (the long sprinkles)—they won’t bleed into the dough and they’ll give a classic cake batter look and flavor.
Cake And Pudding Mix To Use
For these Cake Batter Cookies, stick with a classic yellow or Funfetti cake mix.
For the pudding, use instant vanilla (not sugar-free or prepared). The pudding mix adds moisture and helps keep the cookies extra soft and chewy.
Tips For Making Cake Batter Cookies
- Chill dough for at least an hour. This helps the cookies hold their shape and bake up thicker.
- Roll the right size dough balls—aim for about 3 tablespoons per cookie. If you have a food scale, weigh each to around 60 grams for even baking.
- Bake until just set—edges should be lightly golden while the centers still look slightly underbaked.
- Let them cool on the pan for a few minutes before moving to a wire rack—this helps them firm up without overbaking.
Storage
- Storage: Once cooled, store the cake batter cookies in an airtight container at room temp for up to 3 days.
- Freeze Dough: Scoop dough balls and freeze on a tray. Bake from frozen, adding a minute or two to the bake time.
More Delicious Cookie Recipes:
Cake Batter Cookies
Video
Equipment
- Sheet pan (15" x 10") lined
Ingredients
- 12 tablespoons unsalted butter room temperature
- 3/4 cup light brown sugar lightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup instant vanilla pudding mix not sugar or fat free, dry
- 1 cup Funfetti cake mix or yellow cake mix, dry
- 1-1/4 cups flour
- 1/2 cup sprinkles
- 1 cup white chocolate chips
Instructions
- In a large bowl, beat together room temperature butter, brown sugar, and granulated sugar. 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 till combined, but do not overmix. The cookie dough gets very thick. Gently fold sprinkles and chips into the dough with a spatula.
- Form round cookie dough balls that are 3 tablespoons (60 grams) in size. Cover and chill for at least 1 hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place no more than 6 cookie dough balls on a pan to give ample room for the dough to spread while baking. Bake for 9–13 minutes or until lightly browned at the edges and slightly underbaked in the center. I bake mine for about 11 minutes.
- Remove from the oven and cool on the sheet pan for another 3–4 minutes. While they are on the sheet pan, you can add a few more chocolate chips and sprinkles to the top, but this is optional. Place cookies on a cooling rack until fully cooled. Cookies are best enjoyed the same day they’re made.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look yummy and I haven’t made them yet. I love anything and everything cake batter. I plan to add cake batter extract to these cookies and almond extract (be added almond to almost all my cookies and dessert for the last 25 years). The cake batter extract just makes it taste even more like cake batter. Thank you for the recipe, I plan to make them soon
Delish! I hope you enjoy! 🙂