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Cake Batter Chocolate Chip Cookies

Cake batter chocolate chip cookies with a soft, pale finish and rainbow sprinkles folded throughout for a funfetti-style bite. Bake until just set, then cool briefly on the sheet for tender edges.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Cookie dough
  • 1 box (15.25 oz) yellow or funfetti cake mix
  • 0.333 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.25 cup rainbow sprinkles

Method
 

Preheat and prep
  1. Preheat oven to 350F and line baking sheets with parchment. This prevents sticking and supports even spreading as the cookies bake.
Mix the dough
  1. Stir yellow or funfetti cake mix, vegetable oil, large eggs, and vanilla extract until a thick dough forms. Stop mixing once the mixture looks uniform and clings together.
Add mix-ins
  1. Fold in semi-sweet chocolate chips and rainbow sprinkles. Fold just until evenly distributed with no dry cake mix streaks.
Shape and bake
  1. Scoop 1 1/2-tablespoon balls onto the prepared sheets. Keep spacing so the cookies have room to spread.
  2. Bake 9-10 minutes until set but still pale. The centers should look slightly soft when you remove the tray.
Cool
  1. Cool for 5 minutes on the sheet. They firm up as they rest before you move them.

Notes

Pro tip: For consistent cookies, measure scoops the same size and keep the balls level. Store in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. Dietary swap: use dairy-free chocolate chips for a dairy-free version without changing the method.