These birthday cake cookies are chewy, buttery and delicious! They are filled with chocolate chips, rainbow sprinkles and classic birthday cake flavor. Birthday cookies are super easy to make without cookie cutters!
These chewy birthday cake cookies are packed with chocolate chips and sprinkles. The sprinkles look like confetti, so I like to call these confetti cookies!
Vanilla extract gives these birthday cake cookies their classic birthday cake flavor. Sprinkles and chocolate chips make them extra fun, festive and delicious. They’re made without a boxed cake mix!
Why This Recipe Works
- These are the perfect birthday cookie to make for a birthday or any celebration. For another creative and fun birthday dessert, try my Pie Birthday Cake!
- Their soft, chewy texture will keep you coming back for more.
- The cookie dough is made from scratch. No need to buy a cake or cookie mix to make these!
- These coolies come together without cookie cutters. No need to roll out the dough!
Below are useful notes on some of the ingredients needed to make this birthday cookie recipe.
- Butter: Use 1 cup (two sticks) of unsalted butter. We are using room temperature butter. Room temperature butter will cream together with the sugar to create a nice even cookie dough.
- Granulated sugar: We’re using both granulated sugar and brown sugar. Use light or dark, packed brown sugar. Make sure your brown sugar is fresh. Brown sugar makes the cookies chewy and flavorful.
- Eggs: Use 2 large, room temperature eggs.
- All-purpose flour: Flour adds structure to cookies and balances the wet ingredients in the recipe. I use all-purpose flour.
- Vanilla: This recipe calls for 1 tablespoon of vanilla extract! Lots of vanilla equals lots of flavor in birthday cake cookies!
- Chocolate chips: You can use regular sized or mini chocolate chips for these funfetti chocolate chip cookies. Dark, semi-sweet, or white chocolate chips are all delicious in these cookies! For a fun holiday version of these cookies, try my Christmas cookies with sprinkles.
- Sprinkles: Use rainbow sprinkles (jimmies). If you’re feeling patriotic, grab some red, white and blue sprinkles and make my 4th of July Cookies!
Please see recipe card below for full list of ingredients and their measurements.
Substitutions & Variations
- Swap in dark brown sugar for the light brown sugar.
- Use chopped chocolate in place of chocolate chips.
- I have not made these cookies without eggs, for a cookies without eggs, try my Eggless Chocoalte Chip Cookies.
- Instead of all-purpose flour, make these using a 1:1 gluten free flour.
Below are directions for how to make this birthday cake cookie recipe. Please see recipe card below for full list of ingredients.
Step 1: (See photo 1 above). Cream the sugars and butter in a large mixing bowl. Scrape down the sides and bottom of the bowl.
Step 2: (See photo 2 above). Mix in the eggs one at a time. Add the vanilla extract. Turn the mixer on low and add the dry ingredients until just combined.
Step 3: (See photo 3 above). Mix in the sprinkles and chocolate chips.
Step 4: (See photo 4 above). Scoop dough into 2 tablespoon balls of dough. Place on a cookie sheet and chill 2 hours. Bake 3 inches apart at 375 F for 11-13 minutes until edges have started to turn light brown.
Hint: Press a few extra sprinkles on top of the cookie dough balls right before chilling or baking.
Use rainbow or chocolate sprinkles also known as jimmies. I don’t recommend sugar sprinkles or nonpareils. Nonpareils tend to bleed when mixed into a batter.
This recipe makes 18 giant cookies, but you can make them smaller if you like. You’ll just need to reduce the cooking time by a few minutes.
Store leftover funfetti chocolate chip cookies in an airtight container at room temperature for 5 days.
- Tip #1: Use a cookie scoop. A cookie scoop is less messy. It also makes sure the cookies are all the same size and bake evenly. This recipe makes about 17 cookies using a 2 tablespoon cookie scoop and 27 cookies using a 1.5 tablespoon scoop.
- Tip #2: Chill the cookie dough. Chilling the dough prevents the cookies from spreading too much when they bake. Keep the remaining cookie dough in the fridge while the cookies bake.
- Tip #3: Scoop the cookie dough before chilling. Before chilling the dough, you’ll want to pre-scoop it. If you wait to scoop it after chilling the dough, it’ll be way too hard to scoop.
More Cookie Recipes You’ll Love
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Birthday Cake Cookies
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar light or dark, packed
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup rainbow sprinkles
- 3/4 cups mini chocolate chips or regular sized semi sweet, white, or dark chocolate chips
- Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, baking powder and salt Set aside.
- Cream the sugar and butter in the bowl of an electric mixer with the paddle attachment or with a handheld mixer on medium speed until smooth and combined.
- Scrape down the sides of the bowl then add the eggs and blend well then add the vanilla.
- With the mixer on low speed, gradually add the dry ingredients followed by the sprinkles then the chocolate chips.
- Use a 2 ounce cookie scoop* to drop the cookies onto the cookie sheet. Place them 3″ apart. Cover the cookie dough balls with plastic wrap and chill for at least an hour.
- After chilling the dough for at least an hour, preheat oven to 375 F. Keep remaining balls in fridge while the first batch bakes.
- Bake 11-13 minutes until edges have started to turn light brown. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.