Confetti Cake Batter Cookies.

Quick and easy cake mix cookies loaded with sprinkles.

Confetti Cake Batter Cookies. These soft-baked cookies are ready in 20 minutes!

Today’s post is dedicated to all my fellow sprinkle lovers out there.  By one confetti cookie, we unite.  :D

I made you a cake mix cookie. Yes. These cookies began with a box of cake mix.

I have a love/hate relationship with cake mix. Love it when I’m making cake batter flavored desserts. Hate it because it is just *not* the same as making something homemade from scratch. Not a fan of cake mix? Make my Cake Batter Sugar Cookies or my Soft-Baked Funfetti Cookies (both no cake mix!) instead of today’s cookie recipe. ;)

Moving along…

The other day I caved and wanted a puffy, fluffy, crinkly-topped, sprinkle overloaded cookie.  I actually want those everyday.  But stick with me here.

 Staring back at me was a box of white cake mix I recently purchased on sale in my Target shopping binge.  Cake Batter Blondies were intended to be my cake mix’s destiny but oy.  Let’s be a little different here, Sally.

A little Cake Batter Chocolate Chip Cookie inspiration, a little Devil’s Food Chocolate Cake Mix Cookie inspiration, and my love for *all-things-cookies* all came together one day.  A miraculously soft confetti cake batter cookie is born.

Today’s cookie recipe may be the easiest cookie you’ll ever make.  For the result you’ll get, you’ll literally ask yourself HOW on earth a cookie this good can start from a box. Well, it does. The dough comes together easily by hand.  No mixer required – no extra dishes dirtied. Hallelujah.  All you’ll need is a bit of elbow grease to mix up the cake mix, eggs, oil, baking powder, vanilla, and sprinkles.

There is also no dough-chilling required. I chill my dough for nearly every single cookie I bake. It allows the flavors to get a little friendly with one another and baking cookies with cold dough allows them to bake up thicker. However, you can bypass all that and stick these cake mix cookies right into the oven! A simple ingredient list and a simple baking process. Winner, winner, cookies for dinner.

The dough is quite dense and thick; you’ll really need to work it to get rid of all the lumps of dry cake mix.  You could try sifting the baking powder and cake mix together, but there’s really no need to take that extra step because you can get all the clumps out by mixing.  Why give yourself more work?

If you’d like to “heathify” today’s cookies, you could easily sub the oil for greek yogurt or light sour cream.  Before I had a blog, I mixed chocolate cake mix with 1/3 cup vanilla greek yogurt (and the rest of the ingredients below) and had one fudgy “light” cookie.  Deeee-lish.

Confetti Cake Batter Cookies. These soft-baked cookies are ready in 20 minutes!

Texture wise, these cookies are soft and light.  While they come from cake mix, they are not cakey in the slightest.  They are soft in the center, but very chewy around the edges.  Moist, melting in your mouth – no dry crumbs in sight. They retain a soft-baked consistency I admire so much in cookies.

I adore how thick and puffy they turned out.  Little puffy funfetti pillows, if you will.  As they bake, the cookies spread to an extent – and then, they just rise. Rise, rise, rise.  The baking powder is the culprit behind all that lift. Be sure to roll your balls of dough to be “taller” rather than wide. I talked about the “tall” trick here.   If thick cookies are your goal, make sure you don’t miss that!

Quick, easy, painless cookie recipes delivering HIGH results are all I’m looking for this holiday season.  Mixed with a little oil, sprinkles, 2 eggs, baking powder and vanilla, white cake mix will be the base of your new favorite cookie. Coming from a cookie snob and very tough cookie critic, that says a lot.

Happy baking, sprinkle friends. ;)

 

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Confetti Cake Batter Cookies

Quick and easy cake mix cookies loaded with sprinkles.

Yield: 28-30 cookies

Ingredients:

  • 1 box (18.25 oz) vanilla/white cake mix, such as Duncan Hines
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil or melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 cup sprinkles

Directions:

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the sprinkles - you do not want to dye the cookie dough by overstirring the sprinkles.

Drop rounded 1-inch balls of dough onto prepared baking sheet. Bake for 9 minutes - do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops will settle down so you will not have to press the cookies down yourself. Transfer to a wire rack to cool completely. Store in an airtight container, for up to one week.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

Not a fan of cake mix? Try my Cake Batter Sugar Cookies (no cake mix!) instead.

 

Or my homemade Soft-Baked Funfetti Sugar Cookies (no cake mix) 

Soft-Baked Funfetti Sugar Cookies

 

A little bit of flour, a little bit of chocolate, a little bit of cake mix and you’ve got yourself a Cake Batter Chocolate Chip Cookie.

Cake Batter Chocolate Chip Cookies

 

 

   

136 Responses to “Confetti Cake Batter Cookies.”

  1. #
    61
    Josh Mposted October 2, 2013 at 1:23 pm

    Made your recipe with red velvet cake mix (Duncan Hines), dusted with powdered sugar. They came out perfect, thank you. The cookies are going to a donation fundraiser for a sick child and his family, I’m sure people will love them. I’ll have to make some for myself!

    Reply

    • Sallyreplied on October 2nd, 2013 at 6:29 pm

      I am so delighted that you made my recipe for such an incredible fundraiser. That means a lot to me. I hope the cookies are loved by all!

      Reply

  2. #
    62
    Casey Leeposted October 10, 2013 at 5:29 pm

    My boyfriend is deployed overseas and I’ve made these cookies in the past and I really want to ship these to him. I was thinking of placing them in tin can containers (I heard cookies last a good while in them) do you think these cookies would do well for being shipped?

    Reply

    • Sallyreplied on October 10th, 2013 at 8:50 pm

      Hey Casey! Yes, I do think these would be wonderful cookies to ship. They are so soft as is and will stay soft for several, several days because of the cake mix. A cookie tin is a great way to ship them too. So sweet of you to make and send to your boyfriend. Hope he enjoys!

      Reply

  3. #
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    Cheri Tillposted November 28, 2013 at 1:16 pm

    How many cookies does one batch make? I am making them for a cookie exchange – 168(yikes)

    Reply

    • Sallyreplied on November 28th, 2013 at 3:22 pm

      The yield is written in the recipe. Enjoy!

      Reply

  4. #
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    Kateposted December 7, 2013 at 2:59 pm

    Delicious and amazingly easy! Decided I wanted to bring something to a christmas party tonight but didn’t have a lot of time to do anything fancy, so these have turned out perfect! And still so festive! I didn’t have the type of sprinkles you had so they aren’t as pretty, but the sugar crystal ones worked out ok. Just have to be weary of over stirring after adding them in and put a little more on top before baking to be able to see the color.

    Reply

    • Sallyreplied on December 7th, 2013 at 3:59 pm

      Hey Kate! If using those crystal sprinkles – I am always very careful because they dye the cookie dough, as you probably know. So good that you just added them on top. Hope everyone loves them tonight! Thanks for reporting back.

      Reply

  5. #
    65
    Nicoleposted December 7, 2013 at 6:40 pm

    Hi Sally
    I’m not sure how familiar you are with gluten free cake mixes, but do you think these would still turn out using a gluten free cake mix?
    Thanks!

    Reply

    • Sallyreplied on December 8th, 2013 at 10:24 am

      Hi Nicole – I’m not 100% sure. I assume using a GF mix would be just fine though. Let me know if you try it!

      Reply

  6. #
    66
    stephanieposted December 9, 2013 at 4:34 pm

    Hi Sally! Do you think these would be a good texture for sandwich cookies (with marshmallow filling?) I am thinking of Christmas sprinkles….

    Reply

    • Sallyreplied on December 9th, 2013 at 4:36 pm

      Of course! That sounds incredible.

      Reply

  7. #
    67
    Courtposted December 9, 2013 at 8:52 pm

    Made these for a cookie exchange, mostly because it had a limited number of ingredients and easy to follow instructions lol, and they turned out amazing! So excited I found this recipe and your blog, thank you for sharing! They were a hit with my family and I’m sure they’ll be a hit in the exchange! :)

    Reply

    • Sallyreplied on December 9th, 2013 at 8:59 pm

      Hey Court! So glad you found this recipe! You’re right, they are certainly simple. Perfect for an exchange!

      Reply

  8. #
    68
    Michelleposted December 10, 2013 at 7:35 pm

    Sally-
    Found this recipe on pinterest and loved the idea! just took the last tray out of the oven. a little bit ago. cookies are cooled, edges are brown, but inside still seems sticky/doughy. could they be underdone? I got 25 cookies from a box and they’re pretty big.
    -Michelle

    Reply

    • Sallyreplied on December 10th, 2013 at 7:37 pm

      Hi Michelle. I’m worried about your oven temperature. Do you own an oven thermometer to test the accuracy of the temperature? Are you using convection or conventional oven? Try lowering your oven down by 25F degrees. This should help them bake more evenly. They’ll also need to be in the oven longer at the lower temp.

      Reply

  9. #
    69
    Kellyposted December 15, 2013 at 11:26 pm

    Yummy cookies
    , especially of you like cake batter flavor. I found 1 cup sprinkles to be too much–1/2 cup worked fine for me. Thanks for the recipe!

    Reply

  10. #
    70
    Catposted December 20, 2013 at 12:06 am

    These are the best cookies ever. I used a box of Duncan Hines white cake mix that was 16.5 oz and doubled the recipe, and these beauties came out looking EXACTLY like the pictures above! These are seriously the best tasting and best textured sugar cookies I have ever tasted. The only thing I would recommend for anyone is decreasing the sprinkles a bit if they aren’t your thing. I halfed the sprinkles and managed to accumulate a mass of extra sprinkles on the bottom of my bowl that I had trouble mixing in. But seriously, so many great things about this recipe ahhhhhhhh…… Thank you so much, Sally! These are my go-to cookies from now on!

    Reply

    • Sallyreplied on December 20th, 2013 at 9:10 am

      So glad you love these cookies, Cat. And they are so simple to make. Yes, doubling the sprinkles would be… a ton! Thanks for reporting back. I appreciate it!

      Reply

  11. #
    71
    Lizposted December 30, 2013 at 3:06 pm

    I usually only make home-made cookies, no mixes for me. Well, you have converted me. These were so simple to make and tasted scrumptious! My twelve year old daughter, whom I realized was addicted to sprinkles after I caught her spooning them out of the container and into her mouth as an after school snack, has fallen in love with them. I love that you can make them for different occasions just by changing the color of the sprinkles used. Thank you!

    Reply

    • Sallyreplied on December 30th, 2013 at 3:15 pm

      That’s wonderful Liz! I don’t use cake mix much at all, only for a few cookie recipes because they are always loved by everyone! Plus, they are just so easy. I have definitely been caught with my spoon in the sprinkle container before. ;)

      Reply

      • Lizreplied on January 2nd, 2014 at 1:16 pm

        Lol! My daughter’s glad to know she’s not the only one! Happy New Year!

  12. #
    72
    Megposted January 2, 2014 at 12:39 pm

    Just when I thought nothing could top the Golden Oreo cake batter blondies…oh man you did it with this one!
    It’s so nice to know there are some absolutely amazing tasting recipes that are so easy to make when you are craving something sweet OR when you wanna give a gift. And the more cake batter recipes you have, the better ;)

    Reply

  13. #
    73
    Cindyposted January 4, 2014 at 3:16 pm

    These were a fun addition to my mother-daughter Christmas cookie baking day this year! They were light, yummy and festive – a nice change from the other heavy and sweet (not that that is a bad thing!) cookies we make! I’ll be making them again next year.

    Reply

    • Sallyreplied on January 4th, 2014 at 3:42 pm

      Hey Cindy! Very happy these simple cookies were a hit. I have baking days with my mom. It’s a special Christmas tradition :) Happy New Year!

      Reply

  14. #
    74
    Jessicaposted January 21, 2014 at 9:30 pm

    I love you site!! I have a huge problem, I need your help!! I am using your recipe for baby shower favors … I put dry ingredients in canning jar.. But I used now box and a half… I don’t no how much wet ingredients to use now … Is the any way to figure this out ? I made 50 jars!! So is it the same amount of eggs and oil ?

    Reply

    • Sallyreplied on January 22nd, 2014 at 10:45 am

      Hey Jessica, I’m not sure how to use 1 and 1/2 boxes and then altering the wet ingredients. I’ve never tried this, but maybe 1.5 tsp baking powder, 2 eggs + 1 yolk, 1/2 cup oil, and 3/4 tsp vanilla.

      Reply

  15. #
    75
    Kikiposted February 4, 2014 at 12:29 am

    Great recipe; the texture and cake-batter flavour are amazing! I made these for Christmas and am thinking of making them again for Valentine’s Day. However, the last time I made them, they ended up being a tad too sweet…is there a way to decrease the sweetness (like by substituting some of the cake mix for flour)? Thanks!

    Reply

    • Sallyreplied on February 4th, 2014 at 4:29 pm

      Hi Kiki! I’m sure that would work just fine. How about taking out 1/2 cup of cake mix and adding 1/2 cup of flour? That should help a bit.

      Reply

  16. #
    76
    kellyposted February 18, 2014 at 3:16 pm

    Hi sally! I made these cookies for my family and they loved them! Thanks so much!!! :D

    Reply

  17. #
    77
    Catherineposted March 4, 2014 at 6:51 pm

    YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply

  18. #
    78
    Graceposted March 27, 2014 at 11:01 am

    Hey Sally! Can I replace the 1 cup of sprinkles with 1 cup of a chocolate bar and cut the chocolate bar into small squares and freeze them then, stuff it in the middle like your rollo stuffed cookies? Thanks

    Reply

    • Sallyreplied on March 27th, 2014 at 12:10 pm

      Yes!

      Reply

  19. #
    79
    Saraposted April 5, 2014 at 11:22 am

    Could I use nonpareils instead of normal sprinkles in this recipe? I’m trying to clear out some items from my pantry and I have the cake mix and nonpareils to spare :) Thanks!

    Reply

    • Sallyreplied on April 6th, 2014 at 10:48 am

      That would be fine, Sara – but be extra careful mixing. Nonpareils bleed their color very easily!

      Reply

  20. #
    80
    Elleposted April 8, 2014 at 9:56 pm

    What do you think of using mini chocolate chips instead of full size chips? will it be overshadowed by the sprinkles? thanks~ making them tomorrow!

    Reply

    • Sallyreplied on April 9th, 2014 at 11:23 am

      That would be fine, Elle. Any size chip is a great idea.

      Reply

  21. #
    81
    Jessposted April 10, 2014 at 1:51 pm

    I love your recipes! Came here a while back to try the cake batter “puppy chow” which was sooo good ( I can’t wait to try out your other variations) and came back today for a cookie recipe. They are cooling on the rack and I can’t wait to try them!

    Reply

  22. #
    82
    Samposted April 19, 2014 at 10:16 pm

    Hey Sally,
    I was wondering if i could sub in any flavour of cake mix for this recipe without messing up it up?
    Thanks :)

    Reply

    • Sallyreplied on April 20th, 2014 at 7:58 am

      You sure can! I’ve done it with strawberry and red velvet before.

      Reply

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