Name: Cake Batter Cookies at Home
Yield: 20

Cake Batter Cookies take your favorite cake flavors and pack them into soft, chewy cookies loaded with sprinkles and melty white chocolate.

author’s note

Melt-In-Your-Mouth Cake Batter Cookies!

A while back, I tried a version of these cookies at a baby shower and was blown away. They were so soft, so moist, and so full of that classic birthday cake flavor that I had to know what was in them. When my friend casually told me she made them with cake mix and pudding mix, I was shocked in the best way. I came home determined to recreate them, and after a few rounds of testing, this version became a reliable.

My sprinkle-obsessed daughter thinks these are the best cookies ever, and honestly, I agree. Every time I bake a batch, they are the first treat to disappear. Kids love them, adults love them, and I never leave a party with leftovers. These cookies are just pure fun and flavor in every bite.

All the ingredients for this recipe prepped and ready for straightforward assembly, including butter, cake mix, sprinkles, pudding mix, flour, salt, sugar, brown sugar, vanilla, baking soda, and white chocolate chips.

Cake Batter Cookies Ingredients

Ingredient	Helpful Notes and Swaps
Butter & Brown Sugar	Soft butter blends easily and gives the best texture. Fresh, soft brown sugar keeps the dough moist and chewy.
Cake Mix	Use Funfetti or classic yellow cake mix. White or French vanilla also work.
Pudding Mix	Use instant vanilla pudding mix, dry. Avoid sugar free or prepared pudding. This adds softness and a subtle cake flavor.
Sprinkles	Use jimmies for the best color. Avoid nonpareils.
White Chocolate Chips	White chocolate adds sweetness and flavor. Swap for milk, dark, or even chopped chocolate bars.

The dough is mixed by combining the wet and dry ingredients, then adding in the sprinkles and chocolate chips or this cake batter cookies.

The Best Sprinkles To Use

Use jimmies (the long sprinkles)—they won’t bleed into the dough and they’ll give a classic cake batter look and flavor.

Cake And Pudding Mix To Use

For these Cake Batter Cookies, stick with a classic yellow or Funfetti cake mix.

For the pudding, use instant vanilla (not sugar-free or prepared). The pudding mix adds moisture and helps keep the cookies extra soft and chewy.

The dough is rolled out and baked to perfection, with sprinkles and chocolate chips pressed into the top.

Tips For Making Cake Batter Cookies

Chill dough for at least an hour. This helps the cookies hold their shape and bake up thicker.
Roll the right size dough balls—aim for about 3 tablespoons per cookie. If you have a food scale, weigh each to around 60 grams for even baking.
Bake until just set—edges should be lightly golden while the centers still look slightly underbaked.
Let them cool on the pan for a few minutes before moving to a wire rack—this helps them firm up without overbaking.

Storage

Storage: Once cooled, store the cake batter cookies in an airtight container at room temp for up to 3 days.
Freeze Dough: Scoop dough balls and freeze on a tray. Bake from frozen, adding a minute or two to the bake time.