The Easiest FunFetti Cake Batter Cookie

The other night Joey and I had a sweet tooth. I looked in my pantry and came up with these. They were kind of an experiment and truthfully I didn’t think they would be as delicious as they turned out to be or as addicting.

I have tried cake batter cookies before and they just turned out to be really hard and chewy. That’s not the case with this recipe. These cookies are super soft and just flat out amazing. We tried freezing them hoping we wouldn’t eat them so quickly. Nope, that didn’t work. They are even soft when frozen! Ahhh…there was no hope! They remind me of the Publix sugar cookies (which are my most favorite store bought cookie) and they are surprisingly super easy to make!

Check out the recipe below. Do yourself a favor and bake these soon, very soon!
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Funfetti Cake Batter Cookies

Ingredients: 

  • 1 box (18.25 oz) vanilla/white cake mix (I used the Pillsbury Funfetti Mix)
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sprinkles

Directions:

  1. Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.
  2. In a large bowl, mix together the cake mix and baking powder. Set aside.
  3. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand.
  4. Add the egg mixture to the cake mixture and stir to form a dough. Stir until all of the pockets of dry cake mix are gone. Dough will be a little sticky.
  5. Gently mix in the sprinkles. If the cake mix already has sprinkles save the sprinkles to put on top of the cookies before you put them in the oven.
  6. Drop rounded 1-inch balls of dough onto prepared baking sheet. The dough will be sticky so I recommend using a cookie scoop. Bake for 9 minutes – you don’t want to let the cookies get brown.
  7. Allow to cool on baking sheet for 5 minutes. As the cookies cool they will begin to settle and flatten.
  8. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week. Cookies freeze well, up to 2-3 months.
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