5 from 2 votes
Funfetti Cake Mix Cookies
Soft and chewy funfetti cake mix cookies are semi-homemade using boxed cake mix, pudding mix, sprinkles, and sweet funfetti chips. Delicious fresh-baked cookies in a flash!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
35 mins
Servings:
33
cookies
Calories:
130 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 .25 oz box Funfetti Cake Mix
- 1 .4 oz. box instant vanilla pudding mix
- 2 egg
- ½ cup butter salted, melted and slightly cooled
- 1 tablespoon milk
- ¼ cup Rainbow sprinkles plus extra for coating if desired
- 1 cup Funfetti morsels or substitute with white chocolate chips
Instructions
- Preheat oven to 350° F. Line baking sheets with parchment paper or silicone mats. Set aside.
- In a large bowl, whisk together the dry cake mix and the dry pudding mix. Add the eggs, melted butter, and milk. Stir just until combined. Fold in rainbow sprinkles and Funfetti morsels.
- Use a cookie scoop or a heaping tablespoon to scoop the dough into round balls. If you like, you can roll the dough balls in rainbow sprinkles. Arrange the dough on the prepared baking sheets, leaving about 2 inches between each cookie to allow spreading. For thicker cookies, place the baking sheet in the refrigerator or freezer to chill for about 10-20 minutes before baking (this isn’t necessary, though). Bake for 10-12 minutes, or just until the edges are lightly browned but the centers are still soft.
- Cool on the baking sheets for about 5 minutes. Use a spatula to transfer the cookies to wire racks to cool completely.
Cup of Yum
Notes
- To prevent the cookies from spreading, always use cool baking sheets (never put dough on warm baking sheets). Line the baking sheets with parchment paper or silicone mats, which give the dough "grip" and prevent excess spreading. Greasing the baking sheets creates a slippery surface for the dough, which causes them to spread more.
- Chill the dough for at least 10-20 minutes in the freezer or refrigerator before baking if you prefer thicker, chewier cookies. You'll need to bake the cookies for closer to 11-12 minutes if the dough is chilled.
- Don't overbake the cookies. Watch for the cookies' edges to just start to turn a slightly darker color. The insides of the cookies should still be soft when they come out of the oven. They will firm up as they cool, resulting in that great moist and chewy texture that we're looking for. Overbaking the cookies will yield dry, hard or crunchy cookies.
- Serve the cookies warm or at room temperature with a cold glass of milk on the side for dipping.
Nutrition Information
Serving
1cookie
Calories
130kcal
(7%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
18mg
(6%)
Sodium
160mg
(7%)
Potassium
65mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
103IU
(2%)
Vitamin C
1mg
(1%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 33 cookies
Amount Per Serving
Calories 130
% Daily Value*
| Serving | 1cookie | |
| Calories | 130kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 160mg | 7% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.