Cake Batter Cookies – Dinners, Dishes, and Desserts

These Cake Batter Cookies are thick, soft, and chewy. They are a cross between your classic chocolate chip cookie and a funfetti cake. Fun, delicious and will be in repeat as soon as you try them.

Desserts are hard in my house. I am a chocoholic to the core. My husband would be happy if he never had to have chocolate anything in his life again. So it is always a balancing act. And these cake batter cookies are the best of both worlds and make us both extremely happy!

I am a sucker for a chocolate chip cookie, especially a warm, fresh out of the oven cookie. And he loves a good white cake or anything cake batter flavor. He could eat Cake Batter Dip pretty much by the spoonful.

These Cake Batter Cookies use a cake mix along with the flour to give it that classic white cake flavor in the background. Plus sprinkles just make everything more fun!

What You’ll Need

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• Butter – I always use unsalted in baking
• Brown Sugar
• Granulated Sugar
• Egg
• Vanilla Extract
• All-Purpose Flour
• White Cake Mix – can use funfetti for more sprinkles
• Baking Soda – you will notice it is less than other cookies, that is because the cake mix has a leavening agent in it as well.
• Sprinkles
• White Chocolate Chips
• Semi-Sweet Chocolate Chips

Instructions

• Mix Wet. In a bowl whisk together melted butter, brown sugar and white sugar until smooth and there are no lumps. Beat in egg and vanilla until the egg is fully incorporated.
• Add Dry. Add flour, cake mix, and baking soda to the batter and stir until just combined.
• Mix-Ins. Now you can fold in your chips and sprinkles. I used mostly white with a few chocolate chips thrown in, you can use any combination you like. Mix until everything is evenly combined.
• Chill. Because the butter is melted you will want to chill the dough so your cookies don’t spread super thin. You can chill for about an hour or leave them in for 24 hours.
• Bake. Scoop balls of dough onto a baking sheet and bake for about 10 minutes until they are lightly golden and the edges are set. Let them cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Recipe Tips & Suggestions

• Don’t skip chilling the dough. When you start with melted butter if you bake them right away they will spread into very thin cookies. You can scoop balls of dough while it is soft, but make sure to chill for at least an hour to let them set up. This way you will get thick cookies.
• Use whatever flavor chips you like. I used a mix of mostly white, but a few chocolate chips thrown in. You really just want about 1 1/4 cups total, however you get there is up to you!
• Don’t over bake your cookies. You want to remove them from the oven when they are slightly underdone. They will continue to cook on the baking sheet. But this is how you get soft and delicious cookies that aren’t dry or crumbly.
• Use a cookie scoop to make sure that all the cookies are the same size. This means they will all bake for the same amount of time and you don’t have some dry or some underdone.

Storage

These cookies will last in an airtight container for 3-4 days before they start to dry out.

Freezing – You can freeze baked cookies in an airtight container for up to 3 months. Or you can freeze balls of dough that are unbaked for up to 6 months. Then you can take out a ball or two of dough and have fresh baked cookies any night cravings strike!