Funfetti Cake Mix Cookies
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Made with just 4 ingredients, these Funfetti Cake Mix Cookies are soft, chewy cookies with the perfect amount of fun color speckled throughout. This easy cookie recipe is great for Easter, birthday parties, summer, and any time when you need to whip up a batch of cookies quickly.
Looking for more easy cookie recipes you can customize for Easter? Don’t miss our easy sugar cookies, Ritz Cracker Cookies, Haystack Cookies, and Italian Cookies.
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Easy Funfetti Cookies
It doesn’t get much easier than cake mix cookies! They’re the ultimate cookie baking hack, taking a box of cake mix and adding eggs, oil, and your desired mix-ins to it. These Funfetti Cookies join our collection of cake mix cookie recipes including our Andres Mint Cookies, Strawberry Cake Mix Cookies, and Lemon Crinkle Cookies.
These cookies get a double dose of funfetti from funfetti boxed cake mix and funfetti chocolate chips. They have a thick and chewy texture, with a delicious chocolatey taste and fun color speckled throughout. With easy prep and just 10 minutes in the oven, these cookies are in your mouth in no time!
Funfetti Cookies Recipe Ingredients
These funfetti cookies are made with just 4 ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Funfetti cake mix – Do not follow the instructions or ingredients on the back of the box. We switch up the amount of the ingredients used to create the cookie texture.
- Eggs – Used to bind the dough. Eggs should be room temperature.
- Vegetable oil – The fat used to make sure the baked cookies come out soft.
- Funfetti chocolate chips – If you can’t find these, you can use classic white chocolate chips instead. They both taste the same, but the funfetti ones have sprinkles in them.
How to Make Funfetti Cookies
One reason to love cake mix cookies? They are beyond easy to make!
(Scroll below to the printable recipe card for details and measurements.)
- Make the batter. Combine the cake mix, eggs, and vegetable oil. Stir in the funfetti chocolate chips.
- Scoop. Scoop tablespoons of batter on the baking sheet.
- Bake. Bake for 9 to 11 minutes. Cool before serving.
Tips for the Best Cake Mix Cookies
The best red velvet cake mix cookies are soft and chewy. Here’s how to ensure your cookies are just perfect.
- Don’t overbake. For the best, chewiest texture, make sure to not overcook the cookies. They should be baked until the cookies just start to crack and before they turn golden.
- Cool the baking sheet between batches. When making several batches always try to let your baking sheet cool before putting on more dough. If the baking sheet is hot this will spread the cookie dough out faster making them flatter.
- Make all cookies the same size. Use a cookie scoop for uniform cookies so they’ll cook evenly.
- Does the brand of cake mix matter? No, these cookies can be made with any brand of cake mix.
Make Cookie Bars Instead
Making Ahead & Storing Leftovers
- Can I make these in advance? Yes, you can make the cake mix cookie dough 2 days in advance. Pre-scoop the dough and transfer to an airtight container. Store in the fridge.
- How to store baked cookies. After the cookies cool completely, transfer to an airtight container. They will last for 4 days at room temperature.
- Can I freeze cake mix cookies? Yes, you can freeze both the cookie dough and baked cookies. To freeze the dough, scoop onto a sheet pan and flash freeze. Once frozen solid, transfer to a freezer-safe plastic bag. This is perfect for those days when you just want to bake one or two cookies. To freeze the baked cookies, allow them to cool then place in a freezer-safe bag. They’ll last for up to 1 month in the freezer.
More Easy Cookies:
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Funfetti Cake Mix Cookies
Ingredients
- 15.25 ounce box funfetti cake mix, (see note)
- 1/2 cup vegetable oil
- 2 large eggs, (room temperature)
- 1 cup funfetti chocolate chips, (see note)
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Combine the cake mix, oil, eggs, and funfetti chocolate chips in a mixing bowl until the batter is well blended.
- Scoop about 1 1/2 to 2 tablespoons of the dough and roll into the palm of your hands to form balls. Place onto the baking sheet, making sure to leave room in between each cookie.
- Bake for 9-11 minutes. (You don’t want the cookies to get golden. If you see them starting to color around the edges, remove them from the oven.)
- Allow the cookies to cool right on the sheet pan for 5 minutes, then transfer to a cooling rack to cool further and set up.
- Enjoy with some cold milk!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
This recipe is sooo good!! Normally I add like a tsp of vanilla for some extra sweetness, or some extra sprinkles. But overall this recipe has been amazing for any time you need a ton of cookies. This worked very well for making cookies for a school club and for class presidential campaigning; everyone loved them!!
Just curious what size “small” baking pan you would use to make these as bars? 8×8?
Thanks!
8×8 or 9×9. Bake 20-25 minutes.