Cake Batter Funfetti Chocolate Chip Cookies: These cake batter chocolate chip cookies are made 100% from scratch and all dressed up for Halloween!
Cake and cookies? Oh yeah.
You know what I’m talking about: Cake. Batter. Cookies.
Ohhhhhh. Yeahhhhh. Ferris Bueller style.
I have made cake batter blondies and cake batter cookies out of entirely cake batter mix, but I have never made 100% homemade cake batter cookies.
And it is perhaps one of the best flavors on this planet.
And then, because it’s fall and Halloween is just around the corner, I Funfetti-ed these cookies up with black, orange, and pumpkin sprinkles. Is there anything better than funfetti?
That’s a rhetorical question. 🙂
Cookies are my thing. They’re chewy, sugary but not overtly so, and just so so classically good.
Plus, cookies can usually be made in 45 minutes or so, start to finish. Aaaand who doesn’t love that they can have a warm, gooey cookie in their mouth in under an hour?!
I’m telling ya, the smell of freshly baked cookies wafting through the kitchen is better than any candle. Even those amazing cinnamon ones that smell like Christmas in a jar.
Do you want to know the secret behind these cake batter cookies? What it is that makes them taste like buttery cake?
Well, it’s a triple threat combination: a mix of vanilla extract, almond extract, and butter extract.
In many chocolate chip cookie recipes (including my tried & true), vanilla extract is the only added flavoring. But, adding in almond and butter extracts to the vanilla flavoring transforms this cookie from traditional to *holla!!!* cake battery goodness. Trust me–the cookies do not taste like almond cookies or straight butter cookies. Instead, they taste like cake in cookie form.
Ridiculous. . . ly awesome.
These cookies begin with a creamed butter and sugar base. Next, add in an egg and beat. Add in the salt, and all three extracts. Mix.
Next, add in the flour and baking soda. Mix until combined.
Add in sprinkles and a mix of semi-sweet and white chocolate chips. Mix.
Spoon into 1-2 Tbsp round balls, pop into the freezer for five minutes, and bake off until they’re perfect.
And then go to town.
Yields 18-20 cookies
25 minPrep Time
12 minCook Time
- 1 1/3 c all purpose flour
- 1/2 tsp baking soda
- 1/2 c softened butter
- 1/2 c sugar
- 1/2 c brown sugar
- 1 egg
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 tsp butter extract
- 1/2 c sprinkles (orange and black for Halloween)
- 1/2 c white chocolate chips
- 1/2 c semi-sweet chocolate chips
- Preheat oven to 350. Line a cookie sheet with parchment paper.
- With a mixer, beat softened butter until light and fluffy. Add in white sugar and brown sugar and beat until well combined.
- Next, add in egg, vanilla, almond, and butter extracts, and salt; mix.
- In a small bowl, mix flour and baking soda together. Slowly add the mix into the wet ingredients.
- Once combined, add in sprinkles and chips. Mix until just combined.
- Form dough into 1-2 Tbsp rounded balls, place onto lined cookie sheet, and pop in the freezer for five minutes to give them a nice chill (if you prefer, you can chill dough as a whole for 30 minutes in the fridge and then roll into balls and bake).
- Bake for 10-12 minutes, or until golden brown on top.
My favorite products used in this recipe:
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