Soft, buttery cookies loaded with white chocolate chunks—what’s not to love? Using real butter gives these delightful cookies a soft and chewy texture that’s a total game changer. If you want a quick and easy no-chill recipe for funfetti cake mix cookies, this one hits all the right notes!
Some links in this post may be affiliate links. Read my disclosure policy.
This recipe takes a box of funfetti cake mix and turns it into something way better. Soft, chewy cookies with golden edges and melty pockets of white chocolate in every bite. The butter gives them a rich, homemade flavour that is a huge upgrade from the usual cake mix cookie made with oil. These are quick to make with no chilling required. Perfect for a last-minute get together, or just for fun!
Jump To:
Why These Funfetti Cake Mix Cookies Stand Out
- Uses real butter, not oil, for a soft and chewy texture that’s just like homemade cookies made from scratch.
- Loaded with white chocolate chunks
- A quick no-chill cookie recipe that comes together in minutes
- Made with funfetti (aka Rainbow Bit) cake mix for fun birthday vibes
- Easy four-ingredient recipe—all the sugar, salt, baking powder, and baking soda you need are already in the cake mix!
For another fun recipe that would be perfect for a kid’s birthday party, check out my Blue Cookie Monster Cookies!
Ingredients You’ll Need
- Funfetti cake mix such as Betty Crocker Rainbow Bit, the mix I used to develop this recipe. The box includes 375 grams of mix (13.2 oz). If you’re using a larger boxed mix that’s more than 400 grams (14 oz), weigh out 375 grams for the best results.
- Unsalted butter gives these cookies their soft and chewy homemade cookie texture. Stick to unsalted here—the cake mix has enough salt in it already.
- A large egg holds the cookies together and provides richness and softness.
- White chocolate chunks go perfectly with the flavour of the cake mix
Which Cake Mix to Use?
Look for a boxed mix around 375-400 grams (13.2-14 ounces). If your mix is larger, just weigh out 375 grams. Here are some brands to look out for:
- USA: Pillsbury Funfetti, Duncan Hines Confetti Cake
- Canada: Betty Crocker Rainbow Bit, Duncan Hines Confetti Cake
- UK/EU: Dr. Oetker Rainbow Cake
Get the Perfect Texture
Keep these easy tips in mind to get perfectly soft and chewy cookies every time!
- Beat the butter until light and fluffy. Don’t rush this step—it should take 2-3 minutes in a stand mixer with the paddle attachment or 3-4 minutes using a hand mixer.
- Once the cake mix and egg go in, mix on low speed just until combined. You want to avoid developing too much gluten which can make the cookies tough.
- Bake only until the cookies have spread and are just starting to turn a little bit golden around the edges, to keep the middles soft and chewy.
Can’t Find Rainbow/Funfetti Cake Mix?
No problem! Use vanilla cake mix and add 20-25 grams (about 2-3 tablespoons) of sprinkles to the mix. Use rainbow jimmies (the long soft sprinkles) instead of nonpareils (small round balls) which can stay unpleasantly hard after baking.
Storing, Freezing, and Making Ahead
- Store at room temperature in an airtight container for up to 5 days.
- Mix the dough up to 3 days ahead and store in the fridge.
- To freeze, scoop portions of the dough onto a lined baking sheet, cover, and freeze until firm. Transfer to an airtight freezer bag and store up to 3 months. Bake straight from the freezer, adding an extra 2-3 minutes to the bake time.
Flavour Variations to Try
- Strawberry Shortcake: Fold in 15-20 grams (about ¼ cup) of freeze-dried strawberries into the dough along with the white chocolate chunks.
- Lemon Confetti: Cream 1 teaspoon of lemon extract with the butter, and whisk the zest of one lemon into the dry ingredients.
- Cookies & Cream: Gently fold in about 60 grams of chopped Oreos (around 5-6 cookies) along with the white chocolate chunks.
- Funfetti S’mores: Add 20 grams (about ¼ cup) of mini marshmallows and 30 grams (about ¼ cup) of chopped graham crackers. Use milk chocolate chips or chunks instead of white.
Frequently Asked Questions
No, that would change the texture completely.
Yes, just find a gluten-free funfetti cake mix, or a gluten-free vanilla cake mix and add around 20 grams (or 2-3 tablespoons) of sprinkles. Gluten-free cake mixes can behave differently, so watch the consistency of the dough. You want it to be just like the consistency of a standard chocolate chip cookie dough. If it’s stickier than that, add some gluten free baking flour blend (like Cup2Cup) a tablespoon at a time until it’s the right texture. If it’s too dry, add some milk a tablespoon at a time until it’s just right.
Yes. Find a vegan funfetti cake mix, or a vanilla cake mix and add sprinkles. Use a good vegan butter substitute in a stick for the best results, and replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) or a commercial vegan egg replacer.
Sure! Aim for about 375 grams (13.2 oz) of cake mix. Have fun experimenting with switching up the flavour of these cookies!
Soft Funfetti Cake Mix Cookies with White Chocolate
Ingredients
Method
- Preheat oven to 350˚F (175˚C). Line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl or a stand mixer, beat 115 g unsalted butter until light and fluffy (about 2-3 minutes). Add 1 box cake mix and 1 large egg and mix on low speed just until combined. Fold in 60 g white chocolate chunks until evenly distributed.
- Scoop out ¼-cup portions of dough onto the baking sheet, leaving 2-3" (5-7.6 cm) between. Press a few extra white chocolate chunks or chips and sprinkles into the top of each cookie if you like.
- Bake 12-15 minutes, or until spread and just starting to turn lightly golden brown around the edges. See note 2 if making smaller cookies.
- Leave to cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can make around 16 smaller snack-size cookies (perfect for serving at a party) using about 1.5-2 tablespoons of dough per cookie.
- Smaller cookies will bake faster, so start checking them at around 8 minutes.
Leave a Reply