If you love the flavor of birthday cake, cake batter, or funfetti, then these Birthday Cake cookies are for you! The cookie dough has a sweet, yellow cake flavor with the softest, chewiest texture complimented with white chocolate chips and lots of sprinkles!
Cake batter or funfetti flavored sweets are so popular. Cookies, bars, blondies, cheesecakes, truffles, ice cream… you name it, I’m sure there’s a cake batter version of it. I’m not complaining though, I too am on the cake batter bandwagon.
I’ve tried different cookie recipes of the cake batter kind and loved them, but I really, really wanted to try to come up with my own. I’ll be honest, it’s been a process. A lot of batches of too thin or flat cookies have been baked in my kitchen. But it was all worth it because I finally got it right.
I call these Birthday Cake Cookies because they remind me of just that – birthday cake! The cookie dough base is sweet, moist, tender and rich in yellow cake flavor. Add in lots of sprinkles and some white chocolate chips and you’ve got a cookie that will knock your socks off. If you love birthday cake anything, try these, I’m sure you’ll love them.
In my opinion, texture and presentation are just as important as great flavor. I didn’t just want these cookies to taste like birthday cake but I wanted them to be thick, puffy, moist and tender. I’m not a fan of thin flat cookies, or ones that a dry and crumbly. I like soft texture with lots of chewiness, and the thicker the cookie, the better.
Here is what I did to achieve this in these cookies:
Pudding Mix: pudding mix is a great ingredient to use to soften your cookies and it also comes in a variety of flavors that can compliment your recipe. In this case I used instant vanilla pudding mix (not the cook & serve version). Adding pudding mix took my cookies from thin and flat to thick and puffy! If you don’t have pudding mix on hand cornstarch works perfect as well. Instant pudding mix is pretty much cornstarch with flavor and a few other additives.
1 Large Egg + an Extra Yolk: eggs also help to “puff” things up, as well as provide moisture. Using 1 large egg is mandatory, but adding just the extra egg yolk helps add puffiness as well as keeping the dough moist & chewy – a must when in comes to cookies if you ask me.
Just the right amount of sprinkles: Nothing beats a good cookie dough base, a delicious blondie base or a great tasting cake. But typically, we looovveeee to dress these sweets up with other goodies; frosting, fudge, morsels, chips, sprinkles, etc. Unfortunately sometimes there is such a thing as too much of a good thing, and this rule applies to chocolate chips and sprinkles too. If I had my way, I would go sprinkle-chocolate chip- frosting crazy anytime I could with recipes but they do have a way of weighing things down. If you use too much of these mix-ins you could weight your cookie dough down result in flat cookies that look like cookie pancakes with sprinkles and morsels sticking out out the surface. No fun. Sometimes, less is more when it comes to the good stuff.
- 1/2 cup 1 stick Unsalted Butter (room temperature)
- 1/2 cup Light Brown Sugar packed
- 1/4 cup Dark Brown Sugar packed
- 1/2 cup Sugar
- 1 Large egg plus 1 egg yolk (room temperature)
- 2 teaspoons Pure Vanilla Extract
- 1 cup All Purpose Flour
- 1 and 1/4 cup Yellow Cake Mix
- 2 tablespoons Instant Vanilla Pudding Mix not cook & serve version
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Jimmies Rainbow Sprinkles
- 1 cup White Chocolate Chips
- In a large mixing bowl combine butter and all 3 sugars together, mixing with a electric mixer on medium speed until creamed together. Add in egg, egg yolk, and vanilla extract and continue mixing until thoroughly combined.
- Slowly add in flour, cake mix, pudding mix, baking soda, and salt. Continue to mix until everything is combined and cookie dough has a thicker texture.
- Add white chocolate chips and sprinkles into the batter, folding until evenly distributed throughout the dough.
- Chill cookie dough in the fridge for at least an hour before baking. You can chill dough over night as well but as a minimum time chill for at least an hour.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly grease with cooking spray. Scoop small, about 1 to 2 inch cookie dough balls and place them on the baking sheet, about 2 inches apart. Bake for 9-10 minutes. Do not over bake!
- Remove cookies from oven and allow to cool for 10 minutes before serving.
- *prep time above includes chilling time for cookie dough
- *to have the softest texture, bake cookie for 9 minutes, 10 minutes at the most. Do not bake over 10 minutes because this will alter the soft texture.