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–+ servings
A stack of cake batter cookies, with one cookie broken open to reveal its delicious interior, and all of them topped with colorful sprinkles for a delightful treat.
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5 from 3 votes

Cake Batter Cookies

The perfect combination of everyone's two favorite desserts, these Cake Batter Cookies are soft, delicious, and perfect for any occasion.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cake batter cookies
Servings: 20 cookies
Author: Chelsea Lords
Cost: $3.52

Equipment

Ingredients

  • 12 tablespoons unsalted butter room temperature
  • 3/4 cup dark brown sugar lightly packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tablespoon 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 spooned and leveled
  • 1/2 cup sprinkles
  • 1 cup white chocolate chips
US - Metric

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 tall cookie dough balls that are about 3 tablespoons in size. Cover and chill for at least 1 hour.
  • Preheat the oven to 350℉. 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 under-baked 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.

Notes

Storage: Once cooled, you can store any leftover cookies in an airtight container at room temperature.

Nutrition

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