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Cake Batter Cookies

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
Calories 289kcal
Author Chelsea
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.


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