Cake Batter Cookies
Cake Batter Cookies
Photo: Liz Andrew/Styling: Erin McDowell

Quick: cookies or cake? We know, it’s a tough one. But with this super-simple recipe for cake batter cookies (we repeat: cake batter cookies), you’ll never have to choose again. It all starts with a box of cake mix. We doctor it up a bit to make the dough, and toss in some sprinkles for a Funfetti effect. The only thing that could make these better: Eat them with ice cream, or as the base for ice-cream sandwiches.

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12 large cookies

1 box vanilla cake mix

1 teaspoon baking powder

1¼ cup sprinkles

½ cup vegetable or canola oil

2 eggs

1 egg yolk

½ teaspoon vanilla

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk the cake mix with the baking powder and sprinkles to combine (be sure to break up any lumps).

3. In a small bowl, whisk the oil with the eggs, egg yolk and vanilla to combine. Add the oil mixture to the bowl with the dry ingredients and mix until fully incorporated.

4. Scoop out the cookie dough and place 6 mounds of dough onto each prepared baking sheet (see Finishing Touches, below). Leave at least ¾ inch between each cookie, as they spread quite a bit as they bake.

5. Bake until the surface is crackly and the cookies are slightly golden around the edges, 8 to 10 minutes. Cool before serving.

271 calories

12g fat

37g carbs

3g protein

0g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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