Description
These funfetti cake mix cookies are a quick and delightful treat combining the vibrant charm of classic funfetti cake with the ease of cookie baking. Moist, soft, and bursting with colorful sprinkles and optional white chocolate chips, these cookies bake in just minutes, perfect for satisfying your sweet tooth or for festive occasions.
Ingredients
Scale
Dry Ingredients
- 3½ cups Funfetti Cake Mix
Wet Ingredients
- ½ cup Butter, melted
- 2 Large Eggs
- ½ cup Vegetable Oil
- 1 tsp Vanilla Extract
- 1 tsp Cake Batter Extract
Add-ins
- ½ cup Sprinkles
- ¾ cup White Chocolate Chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large bowl, combine the funfetti cake mix with melted butter, vegetable oil, eggs, vanilla extract, and cake batter extract. Stir thoroughly to blend all ingredients into a smooth dough.
- Form Dough: Continue stirring until you achieve a soft, thick cookie dough consistency that holds together well but is not overly sticky.
- Add Sprinkles and Chips: Gently fold in the sprinkles and white chocolate chips into the dough, distributing them evenly throughout.
- Scoop Dough: Using a cookie scoop or a spoon, form dough balls and place them spaced apart on the prepared baking tray to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain slightly soft for a tender bite.
- Cool Cookies: Let the cookies cool on the tray for a few minutes to firm up, then transfer them to a wire rack to cool completely or enjoy slightly warm.
- Serve or Store: Enjoy these colorful treats fresh, or store them in an airtight container to maintain freshness for several days.
Notes
- For best results, use good quality funfetti cake mix to enhance flavor and texture.
- The white chocolate chips are optional but add a creamy sweetness that complements the sprinkles.
- If you prefer a less sweet version, you can reduce the quantity of sprinkles or omit the white chocolate chips.
- Do not overbake as this recipe is designed for soft, chewy cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies also freeze well; freeze in a single layer before transferring to a freezer-safe container.
