Cake Batter Cookies
These Cake Batter Cookies are soft, chewy, and bursting with sprinkles and white chocolate chips—pure cookie joy in every bite!
Equipment
- Mixing Bowl
- Electric Mixer
- Cookie sheet
- Parchment Paper
- Measuring cups and spoons
- Cookie Scoop
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 dry
- 1 cup Funfetti cake mix
- 1-1/4 cups flour
- 1/2 cup sprinkles
- 1 cup white chocolate chips
Instructions
- In a large mixing bowl, beat the room temperature unsalted butter, light brown sugar, and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Crack in the large egg and pour in the vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the baking soda, salt, instant vanilla pudding mix, Funfetti cake mix, and flour.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Gently fold in the sprinkles and white chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Use a cookie scoop to portion out the dough onto the prepared cookie sheets, leaving enough space between each scoop.
- Bake the cookies for 10-12 minutes until the edges are lightly golden and centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Chilling the dough is essential for better flavor and texture.
- You can substitute butter with margarine or dairy-free alternatives for a vegan option.
- Freeze unbaked dough balls for up to three months for easy future baking.