This Funfetti Cake Batter Cookie Cake is so chewy, flavorful and delicious. It’s made with funfetti cake batter and white chocolate cookie dough, then topped with sweet buttercream frosting. Simply irresistable!
Funfetti Cake Batter Cookie Cake
Is there a rehab for funfetti cake batter addicts? Because if there is, I need to go. I can’t seem to get enough. This cookie cake is the latest way that my
obsession love of Funfetti has manifested itself. And boy is it tasty. Everything you’d expect. Funfetti in the moistest and chewiest cookie cake form. With icing. Yes, please!
I’ve made it a few times now and it is always a hit. And it’s not hard to make.
The recipe uses an entire box of Funfetti cake mix. I was kind of stubborn about that. I have a number of partially used boxes of cake mix in my pantry and I was determined to not make this another instance where I’d use part of a box. Not that there aren’t plenty of Funfetti recipes I could make with it, I just didn’t want to. So there. 🙂
However my stubbornness led to one flaw (if you can really call it that) with this cookie cake. It has what I like to call a lip, or a hump, around the edge. It’s covered with icing because I like icing on my cookie cake, but if you look at the side you can see it there. I call your attention to it because I don’t want you to make this and then freak out about it. Just cover it up. Because you need to make this. This thing is pure Funfetti gold. If gold was edible of course.
The directions are pretty straight forward and while I mention this in them, I want to make a point of it here. Most cookie recipes say it’s best to refrigerate cookie dough for a while, even overnight, before baking. Not everyone does – it’s a preference as well as a time thing. But I have baked this both after leaving it overnight and after leaving it for just a few hours and I really see a difference (for the better) in the texture of the cookie when it’s left in the fridge overnight. People still loved it the other way too, but I really noticed it. The flavors and textures come together so much more. I really recommend refrigerating it overnight.
With that said, you can’t really go wrong. This is the cookie cake that dreams are made of. So go and make it my friends! You won’t regret it!
Funfetti Cake Batter Cookie Cake
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 10-12 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
This Funfetti Cake Batter Cookie Cake is so soft, festive and delicious! It’s made with a funfetti cake mix and white chocolate chips, then topped with buttercream frosting! To die for!
- 3/4 cup butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla
- 1 box funfetti dry cake mix
- 2 tsp cornstarch
- 2–3 tsp sprinkles
- 1 cup white chocolate chips
- 1/2 cup butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp water
- icing color of your choice
- Serving Size: 1 Large Slice
- Calories: 1308
- Sugar: 137.3 g
- Sodium: 530.5 mg
- Fat: 71.7 g
- Carbohydrates: 166.9 g
- Protein: 5.9 g
- Cholesterol: 138.6 mg
Keywords: cookie cake recipe, chocolate chip cookie cake, chocolate chip cookie cake recipe, white chocolate chip cookies, white chocolate chip cookie recipe, how to make a cookie cake
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Read the comments about difficulty with hard dough. I wrapped flattened ball to refrigerate. When I took it out of the fridge, I used a rolling pin to flatten it more while it was still in the plastic wrap. I used a pretty pie plate, so it was easy to serve. So rich you only need a sliver…delicious.
Do you think this could be made as regular cookies? I was thinking of making double doozies with it for my son’s class. Just don’t want to waste time making a big disaster if you don’t think they would hold up well. I have made it as a cookie cake and it was fabulous!
I’m not entirely sure. My feeling is that they might spread pretty thin. However, I have another recipe that is made specifically as cookies, if you’d like to try it. 🙂
Made 4 of your cookie cakes last night to bring in for my birthday treat at work. I’ll comment on each, but this was the first I tried. Very sweet. I’m not a huge white chocolate chip fan so maybe that put it over the edge. I forgot I had to refrigerate overnight so I just put in the freezer for a little over an hour and it was very firm when pressing in the pan.
This is definitely the sweetest of my cookie cakes. I hope everyone enjoyed it!
I baked this for a friends birthday, everyone loved it! This was the first recipe I ever tried of your website but it definitely won’t be the last :))
Terrific! I’m so glad you enjoyed it!