You are going to devour these Funfetti Cookies. They have a perfectly crispy edge and a soft airy center. Better yet it is a big cookie, that is fit for a dessert all by itself.
You get these wonderful funfetti cookies, thanks to the double-scoop technique. Funfetti is a classic around here with us. It was one of the first recipes I shared. Funfetti Cake cooked in the air fryer.
- White cake mix
- All-purpose flour
- Semi-sweet chocolate chips
- Salted butter (softened)
- Cane sugar
- Vanilla extract
Scroll down to the recipe card for measurements.
Creaming: mixing your butter and the sugar at the beginning will really help make your cookie softer and airier.
NOTE: This recipe is for a 15.25 oz cake mix. So if you are using a 16.25 oz box, decrease your flour to ¾ cup.
Preheat the oven to 350 degrees F.
Line a baking sheet with a silicone mat or parchment paper.
In a mixing bowl, whisk together the cake mix and the flour.
Add the chocolate chips and the sprinkles. Mix well until both are coated with the cake mix mixture. Set aside.
In another mixing bowl, cream together the butter and cane sugar. Mix for about 2 minutes with a hand mixer until nice and fluffy.
Add the eggs, one at a time, then the vanilla extract. Mix well until all ingredients are incorporated.
Slowly add the dry mixture, about ½ cup at a time. Mix until there are no more dry ingredients. Do not overmix.
NOTE: They are big cookies so use a medium cookie scoop (1 1/2 tablespoons). The double-scoop makes for a crispy golden edge and a soft tender center.
Using a cookie scoop, scoop the dough into a ball onto the cookie sheet, leaving 1 ½ inch between each. They will spread.
NOTE: If you are making the Double-Scoop cookies continue to step 9. If you prefer the Single-Scoop version, go to step 10.
Scoop a second ball and place it on top and center of the first one. Press down like you want to “squish” the first ball. Then release the dough from the scoop.
Bake, the Double-Scoop, in the preheated oven for 12 to 13 minutes. The edges will set and be slightly golden.
Bake, Single-Scoop, for 8 to 9 minutes.
Allow the cookies to cool off on the cookie sheet for 2-3 minutes then transfer them to a cooling rack.
Funfetti Time, ENJOY!
Cane sugar can be substituted with granulated sugar. If you don’t have unbleached all-purpose flour, use bleached.
- The Single-Scoop – version is going to be like regular funfetti cookies with a crisp texture and soft middle. See the recipe card for the time difference.
- Omit chocolate chips – Simply choose another flavor you prefer or leave out for more funfettiness.
- Deluxe – add nuts, chop some cooking chocolate or your favorite chocolate bar, or even candied fruits.
- Kid-Friendly – They are going to love these, so get them involved… especially with the squishing. It will be fun to see how precise they will be.
Cookies love hanging out with…
Ninja Foodi Eggnog is perfect for Santa’s little helpers. The Foodi’s low heat control gives a smooth, light, and creamy texture. It’s chilling in under 20 minutes.
Chocolate Roasted Almonds mixed and roasted in under 15 minutes. Now you just need to wait for these semi-sweet bites to cool off.
Cinnamon Balls quick, sweet, and flaky right out of the air fryer. Ideal for a fun breakfast or dessert.
Mini Cinnamon Rolls How nice to have these mini rolls done in less than 1 hour for a breakfast treat.
- Mixing bowls
- Hand Mixer
- Cookie Scoop: medium size (1 1/2 tablespoons)
- Cookie sheet: USA pan
You can keep the cookies at room temperature in an airtight container for 3 to 4 days or in the fridge for up to 1 week.
Seriously, how fun was that to make?
Which technique did you use Single or Double?
Let us know below.
- Mixing Bowls
- Hand mixer
- Cookie Scoop: medium size (1 ½ tablespoons)
- Cookie sheet
- 1 box white cake mix (15.25 oz)
- 1 cup all-purpose flour
- ½ cup semi-sweet chocolate chips
- 1 cup sprinkles
- ½ cup salted butter, 1 stick (softened)
- ½ cup cane sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a silicone mat or parchment paper.
- In a mixing bowl, whisk together the cake mix and the flour.
- Add the chocolate chips and the sprinkles. Mix well until both are coated with the cake mix mixture. Set aside.
- In another mixing bowl, cream together the butter and cane sugar. Mix for about 2 minutes with a hand mixer until nice and fluffy.
- Add the eggs, individually, then the vanilla. Mix until all ingredients are incorporated.
- ½ cup at a time, add the dry mixture. Combine until there are no more dry ingredients. Do not overmix.
- Using the cookie scoop, form balls, and place them on the cookie sheet. It is important to leave 1 ½ inch in between each. They are going to spread.NOTE: If you are making the Double Scoop cookies proceed to step 9. Single Scoop version, head to step 10.
- Scoop a second ball and place it on the first one. Press down on the first ball. Then release the dough from the scoop.
- Double-Scoop bakes in the preheated oven for 12 to 13 minutes.Single-Scoop cookies bake for 8 to 9 minutes.
- Cool the cookies for 2 – 3 minutes on the cookie sheet then place them on a cooling rack.
- Funfetti Time, ENJOY!
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