Kickstart your baking adventures with the magical world of funfetti cookie mix! Whether you’re craving quick treats, planning festive celebrations, or simply want to brighten someone’s day, these 33 creative dessert ideas transform that beloved boxed mix into extraordinary creations. Get ready to sprinkle some joy into your kitchen—you’ll find endless inspiration in the delicious recipes ahead!
Funfetti Cookie Ice Cream Sandwiches
Scoop up summer’s ultimate treat—these Funfetti Cookie Ice Cream Sandwiches are bursting with colorful sprinkles and creamy vanilla goodness. They’re the perfect handheld dessert that’ll have everyone begging for seconds. Get ready to level up your dessert game in just a few simple steps.
Ingredients
– 1 cup softened unsalted butter
– 1 cup granulated sugar
– 1 large farm-fresh egg
– 2 teaspoons pure vanilla extract
– 2 ¼ cups all-purpose flour
– ½ teaspoon baking soda
– ½ teaspoon fine sea salt
– ½ cup rainbow sprinkles
– 1 pint premium vanilla ice cream
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the farm-fresh egg and pure vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix!
6. Gently fold in the rainbow sprinkles until evenly distributed throughout the dough.
7. Scoop 2-tablespoon portions of dough and roll into balls, placing them 2 inches apart on prepared baking sheets.
8. Bake for 10-12 minutes until the edges are lightly golden but centers still look slightly underbaked.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. While cookies cool, let the premium vanilla ice cream sit at room temperature for 10 minutes to soften slightly.
11. Scoop ¼ cup of softened ice cream onto the flat side of one cooled cookie.
12. Press a second cookie gently on top until the ice cream reaches the edges.
13. Immediately roll the exposed ice cream edges in extra sprinkles for a festive finish.
14. Place completed sandwiches on a baking sheet and freeze for at least 2 hours until firm.
15. Store in an airtight container with parchment paper between layers.Prepare for pure dessert magic—the soft, chewy cookies create the perfect textural contrast against the cold, creamy ice cream center. The vanilla flavor shines through while those colorful sprinkles add delightful crunch in every bite. Serve these frozen treats straight from the freezer for maximum satisfaction, or get creative by drizzling with melted white chocolate for an extra special presentation.
Funfetti Cookie Dough Truffles
Viral-worthy and dangerously addictive, these Funfetti Cookie Dough Truffles deliver that nostalgic, eat-straight-from-the-bowl flavor in a no-bake, bite-sized package. Get ready to satisfy your sweet tooth with zero oven time required.
Ingredients
– 1 cup creamy, high-quality cashew butter
– 1/4 cup rich, golden maple syrup
– 1 tsp pure, aromatic vanilla extract
– 1/4 tsp fine, flaky sea salt
– 1/2 cup vibrant rainbow sprinkles
– 8 oz high-quality white chocolate, finely chopped
– 1 tbsp refined coconut oil
Instructions
1. Combine 1 cup creamy cashew butter, 1/4 cup maple syrup, 1 tsp vanilla extract, and 1/4 tsp sea salt in a medium mixing bowl.
2. Stir vigorously with a spatula until the mixture becomes thick, smooth, and fully incorporated.
3. Fold in 1/2 cup rainbow sprinkles until evenly distributed throughout the dough.
4. Scoop 1 tablespoon portions of dough and roll between your palms to form perfectly round balls.
5. Place the formed balls on a parchment-lined baking sheet, spacing them 1 inch apart.
6. Freeze the dough balls for exactly 30 minutes until firm to the touch.
7. Melt 8 oz chopped white chocolate with 1 tbsp coconut oil in a double boiler over medium heat, stirring constantly until completely smooth.
8. Remove the frozen dough balls from the freezer using tongs to prevent melting.
9. Dip each frozen ball into the melted white chocolate, coating completely and allowing excess to drip off.
10. Return the coated truffles to the parchment-lined sheet, immediately topping with extra sprinkles before the chocolate sets.
11. Let the truffles set at room temperature for 1 hour until the chocolate shell is firm and glossy. Creamy, sweet, and packed with crunchy rainbow bits, these truffles offer the perfect chewy-crisp texture contrast. Serve them chilled for a refreshing treat or crumble over vanilla ice cream for an instant party upgrade.
Funfetti Brookies
Ditch the boring desserts—these Funfetti Brookies are your new party hero. Dreamy chocolate chip cookie dough swirled with vibrant rainbow sprinkles bakes into fudgy brownie batter. Get ready for the ultimate texture mashup that’ll disappear faster than you can say “more, please.”
Ingredients
– 1 cup creamy unsalted butter, softened to room temperature
– 1 cup light brown sugar, packed for deep molasses notes
– ½ cup granulated white sugar, fine-textured for smooth creaming
– 2 large farm-fresh eggs, at room temperature
– 1 tsp pure vanilla extract, aromatic and golden
– 2 cups all-purpose flour, spooned and leveled for accuracy
– ½ tsp baking soda, fresh for optimal rise
– ½ tsp fine sea salt, to balance sweetness
– 1 cup semi-sweet chocolate chips, high-quality and melty
– ½ cup rainbow sprinkles, jimmies-style for vibrant color bleed
– 1 box fudgy brownie mix (18.3 oz), plus required oil and eggs per package
Instructions
1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 full minutes until pale and fluffy—don’t rush this step for ideal cookie texture.
3. Crack in both room-temperature eggs one at a time, mixing thoroughly after each addition until fully incorporated.
4. Stir in pure vanilla extract until the mixture is smooth and fragrant.
5. In a separate bowl, whisk together all-purpose flour, baking soda, and fine sea salt to evenly distribute leavening.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain.
7. Fold in semi-sweet chocolate chips and rainbow sprinkles with a spatula until evenly distributed.
8. Prepare the fudgy brownie batter according to package directions in another bowl.
9. Drop alternating spoonfuls of cookie dough and brownie batter across the prepared pan.
10. Drag a knife through the batters in wide zig-zags to create dramatic marbling—avoid overmixing to preserve distinct layers.
11. Bake at 350°F for 28–32 minutes until the edges are golden and the center springs back lightly when touched.
12. Cool completely in the pan on a wire rack before slicing into squares.
Just baked, these brookies deliver crackly tops with gooey centers and confetti-flecked crumb. Joyfully serve them warm with vanilla bean ice cream melting into the fudgy layers, or pack them for a lunchbox surprise that turns any day into a celebration.
Funfetti Cookie Layered Cake
Brace yourself for the most epic dessert mashup you’ll make this year. This Funfetti Cookie Layered Cake combines chewy cookie texture with birthday cake vibes in every single bite. Get ready to blow some minds with this colorful creation.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 3/4 cup unsalted butter, softened to room temperature
– 3/4 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg, farm-fresh and room temperature
– 2 teaspoons pure vanilla extract
– 1/2 cup rainbow sprinkles, vibrant and non-melting
– 1 cup vanilla frosting, creamy and spreadable
Instructions
1. Preheat your oven to 350°F and line two 8-inch round cake pans with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt in a medium bowl.
3. Cream 3/4 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/4 cup granulated sugar in a stand mixer for exactly 3 minutes until light and fluffy.
4. Beat in 1 large room temperature egg and 2 teaspoons pure vanilla extract until fully incorporated.
5. Gradually mix in the dry ingredients on low speed until just combined—don’t overmix.
6. Gently fold in 1/2 cup vibrant rainbow sprinkles with a spatula to maintain their color.
7. Divide the dough evenly between the two prepared pans and press into even layers.
8. Bake for 18-20 minutes until the edges are golden brown but centers still look slightly soft.
9. Cool the cookie layers in pans for 10 minutes, then transfer to wire racks to cool completely.
10. Spread 1/2 cup creamy vanilla frosting evenly over the top of one cooled cookie layer.
11. Carefully place the second cookie layer on top and press down gently.
12. Frost the top layer with remaining 1/2 cup vanilla frosting, creating decorative swirls.
13. Add extra sprinkles around the edges for a festive finish.
You’ll love the chewy cookie texture against the creamy frosting—it’s like eating a giant, sliceable funfetti cookie. Serve it chilled for cleaner slices, or warm it slightly to make the frosting ooze between layers. This cake brings pure birthday energy to any Tuesday night.
Funfetti Cookie Cheesecake Bars
Whip up the ultimate dessert mashup that’ll break the internet. These Funfetti Cookie Cheesecake Bars layer soft sprinkle cookies with creamy cheesecake—perfect for birthdays, bake sales, or just beating a sweet craving. Get ready to bake your new obsession.
Ingredients
- 1 cup creamy unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated white sugar
- 2 large farm-fresh eggs
- 1 tsp pure vanilla extract
- 2¼ cups all-purpose flour, spooned and leveled
- 1 tsp baking soda
- ½ tsp fine sea salt
- ½ cup rainbow sprinkles (jimmies style, not nonpareils)
- 8 oz full-fat cream cheese, softened
- ¼ cup powdered sugar, sifted
Instructions
- Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
- Beat the softened unsalted butter, light brown sugar, and granulated white sugar in a large bowl with a hand mixer on medium speed for 2 minutes, until light and fluffy.
- Mix in the farm-fresh eggs one at a time, followed by the pure vanilla extract, scraping down the bowl after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
- Fold in the rainbow sprinkles gently with a spatula to avoid color bleeding—this keeps your cookies vibrant.
- Press two-thirds of the cookie dough evenly into the bottom of the prepared pan, using lightly floured hands to prevent sticking.
- In a clean bowl, beat the softened full-fat cream cheese and sifted powdered sugar together until completely smooth, about 1 minute.
- Drop spoonfuls of the cream cheese mixture over the cookie base, then spread it into an even layer with an offset spatula.
- Crumble the remaining cookie dough over the cream cheese layer, covering most of the surface but leaving some gaps for marbling.
- Bake for 25–30 minutes, until the edges are golden and the center no longer jiggles when you gently shake the pan.
- Cool completely in the pan on a wire rack for 1 hour, then chill in the refrigerator for at least 2 hours to firm up before slicing.
Refrigerate leftovers tightly covered—if they last that long. The chewy cookie base, tangy cream cheese swirl, and confetti crunch make these bars irresistible straight from the fridge. Serve them chilled with a cold glass of milk or crumble over vanilla ice cream for next-level sundaes.
Funfetti Cookie Milkshake
Get ready to blend your childhood dreams into one epic drink. Grab those leftover funfetti cookies and transform them into the ultimate creamy, sprinkle-packed milkshake that’ll make your taste buds dance. This nostalgic treat comes together in minutes but disappears even faster.
Ingredients
– 3 large scoops of premium vanilla bean ice cream
– 1 cup of chilled whole milk
– 4 soft-baked funfetti cookies with rainbow sprinkles
– ½ cup of sweet whipped cream
– Extra rainbow sprinkles for garnish
– 1 funfetti cookie for rim decoration
Instructions
1. Place 3 large scoops of premium vanilla bean ice cream into your blender pitcher.
2. Pour 1 cup of chilled whole milk over the ice cream in the blender.
3. Break 4 soft-baked funfetti cookies into rough chunks directly into the blender.
4. Secure the blender lid tightly and pulse for 15 seconds to combine ingredients.
5. Blend on high speed for 45-60 seconds until the mixture becomes thick and creamy with visible cookie chunks.
6. Run a funfetti cookie around the rim of your serving glass to create a decorative edge.
7. Immediately dip the moistened glass rim into a plate of extra rainbow sprinkles to coat evenly.
8. Carefully pour the blended milkshake into the prepared glass, leaving 1 inch of space at the top.
9. Pipe or spoon ½ cup of sweet whipped cream onto the milkshake surface using upward circular motions.
10. Generously sprinkle additional rainbow sprinkles over the whipped cream topping.
11. Press one whole funfetti cookie onto the side of the whipped cream for final presentation.
Heavenly creamy texture meets that classic birthday cake flavor in every sip. The soft cookie chunks create delightful surprises while the rainbow sprinkles add colorful crunch. Serve immediately with an extra cookie on the side for the ultimate dippable experience that’ll have everyone reaching for seconds.
Funfetti Cookie Bread Pudding
Ready to transform leftover cookies into the most magical dessert ever? This Funfetti Cookie Bread Pudding turns stale treats into a warm, custardy masterpiece that’ll have everyone begging for seconds. Rainbow sprinkles baked right in make every bite pure celebration.
Ingredients
– 6 cups cubed day-old Funfetti cookies
– 2 cups whole milk
– 3 large farm-fresh eggs
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1/2 cup rainbow sprinkles
– 2 tablespoons melted unsalted butter
Instructions
1. Preheat your oven to 350°F and grease an 8×8 inch baking dish with the melted unsalted butter.
2. Arrange the 6 cups cubed day-old Funfetti cookies evenly in the prepared baking dish.
3. In a medium mixing bowl, whisk together the 2 cups whole milk, 3 large farm-fresh eggs, 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, and 1/4 teaspoon fine sea salt until completely smooth.
4. Pour the custard mixture evenly over the cookie cubes, ensuring all pieces are moistened.
5. Sprinkle the 1/2 cup rainbow sprinkles evenly across the top of the pudding.
6. Let the mixture sit for 15 minutes to allow the cookies to absorb the custard.
7. Bake at 350°F for 35-40 minutes until the top is golden brown and the center is set but slightly jiggly.
8. Remove from oven and let cool for 10 minutes before serving.
Warm from the oven, this pudding boasts a creamy, custard-soaked interior with crispy cookie edges that create the perfect textural contrast. The rainbow sprinkles melt into colorful pockets of sweetness throughout. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert, or enjoy it cold straight from the fridge for a different but equally delicious experience.
Funfetti Cookie Icebox Pie
Let’s make dessert magic happen. This Funfetti Cookie Icebox Pie transforms nostalgic birthday cake vibes into a no-bake masterpiece that’ll break the internet. Grab your sprinkles and get ready to create pure joy in a pie plate.
Ingredients
– 2 cups finely crushed funfetti cookies
– 6 tablespoons melted salted butter
– 8 ounces full-fat cream cheese
– 1 cup powdered sugar
– 2 teaspoons pure vanilla extract
– 2 cups heavy whipping cream
– ½ cup rainbow sprinkles
– Extra sprinkles for garnish
Instructions
1. Combine 2 cups finely crushed funfetti cookies with 6 tablespoons melted salted butter in a medium bowl.
2. Press the cookie mixture firmly into a 9-inch pie plate using the bottom of a measuring cup.
3. Chill the crust in the refrigerator for 15 minutes to set.
4. Beat 8 ounces full-fat cream cheese with an electric mixer on medium speed until smooth and creamy.
5. Gradually add 1 cup powdered sugar to the cream cheese while mixing on low speed.
6. Mix in 2 teaspoons pure vanilla extract until fully incorporated.
7. In a separate chilled bowl, whip 2 cups heavy whipping cream on high speed until stiff peaks form.
8. Gently fold the whipped cream into the cream cheese mixture using a spatula.
9. Fold in ½ cup rainbow sprinkles until evenly distributed throughout the filling.
10. Spread the filling evenly into the chilled cookie crust.
11. Top the pie with extra rainbow sprinkles for a festive finish.
12. Freeze the pie for at least 4 hours or until completely firm.
13. Remove the pie from the freezer 10 minutes before slicing for clean cuts.
Get ready for that first creamy, crunchy bite. The frozen filling melts like birthday cake ice cream while the cookie crust adds buttery texture. Serve thick slices with extra sprinkles or crumbled cookies on top for maximum celebration vibes.
Funfetti Cookie Mousse Parfait
Every bite of this parfait delivers pure celebration vibes. Imagine crunchy funfetti cookies layered with cloud-like vanilla mousse—it’s dessert magic in a glass. Perfect for birthdays, parties, or just treating yourself.
Ingredients
– 1 cup crushed funfetti cookies with colorful sprinkles
– 1 ½ cups heavy whipping cream, cold
– 8 oz cream cheese, softened at room temperature
– ½ cup powdered sugar, finely sifted
– 1 tsp pure vanilla extract
– ¼ cup rainbow sprinkles for garnish
Instructions
1. Place 1 cup of funfetti cookies in a zip-top bag and crush them into coarse crumbs using a rolling pin.
2. In a large mixing bowl, beat 1 ½ cups cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
3. In a separate bowl, beat 8 oz softened cream cheese with ½ cup sifted powdered sugar and 1 tsp pure vanilla extract until smooth and creamy.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined, being careful not to deflate the air.
5. Spoon a layer of the vanilla mousse into the bottom of each serving glass.
6. Sprinkle a generous layer of crushed funfetti cookies over the mousse.
7. Repeat the layers—mousse then cookies—until the glass is filled, ending with a mousse layer on top.
8. Chill the parfaits in the refrigerator for at least 30 minutes to set.
9. Just before serving, garnish each parfait with a sprinkle of rainbow sprinkles.
Creamy mousse meets crunchy cookie bits in every spoonful, creating a playful texture contrast. The vanilla sweetness pairs perfectly with the buttery funfetti crunch. Serve these in clear glasses to show off the vibrant layers, or top with extra cookie crumbles for added drama.
Funfetti Cookie Popcorn Clusters
Just when you thought popcorn couldn’t get more addictive—meet your new obsession. These colorful clusters combine buttery popcorn with sweet cookie magic for the ultimate snackable treat. Get ready to satisfy every craving in one crunchy bite.
Ingredients
– 8 cups freshly popped popcorn
– 1 cup white chocolate chips
– 1/2 cup creamy rainbow sprinkles
– 3 tablespoons unsalted butter
– 1/4 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
Instructions
1. Line a large baking sheet with parchment paper and set aside.
2. Place 8 cups of freshly popped popcorn in an extra-large mixing bowl, removing any unpopped kernels.
3. Combine 1 cup white chocolate chips and 3 tablespoons unsalted butter in a microwave-safe bowl.
4. Microwave the chocolate mixture on high for 30 seconds, then stir thoroughly with a spatula.
5. Continue microwaving in 15-second intervals, stirring between each, until the mixture is completely smooth and glossy—this prevents scorching.
6. Immediately stir in 1/4 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt until fully incorporated.
7. Pour the warm chocolate mixture over the popcorn in the large bowl.
8. Use a rubber spatula to gently fold the chocolate into the popcorn, coating every piece evenly without crushing the kernels.
9. Sprinkle 1/2 cup creamy rainbow sprinkles over the coated popcorn while the chocolate is still warm.
10. Continue folding until the sprinkles are distributed throughout the mixture.
11. Drop heaping tablespoon-sized clusters onto the prepared baking sheet, pressing lightly to help them hold their shape.
12. Let the clusters set at room temperature for 45-60 minutes until completely firm—don’t rush this or they’ll be messy.
From the satisfying crunch to the sweet vanilla notes, these clusters deliver pure joy in every bite. Serve them piled high in colorful bowls for movie nights, or package them in clear bags for the cutest homemade gifts.
Funfetti Cookie and Cream Parfaits
Craving something magical? These Funfetti Cookie and Cream Parfaits transform childhood nostalgia into pure dessert bliss—no baking required, just layer, chill, and devour.
Ingredients
– 1 cup creamy vanilla bean pudding
– 1 ½ cups crushed golden Oreo cookies
– ½ cup vibrant rainbow sprinkles
– 2 cups fluffy whipped cream
– 4 clear parfait glasses
Instructions
1. Spoon 2 tablespoons of creamy vanilla bean pudding into the bottom of each clear parfait glass.
2. Sprinkle 2 tablespoons of crushed golden Oreo cookies evenly over the pudding layer.
3. Add 1 tablespoon of vibrant rainbow sprinkles over the cookie layer.
4. Top with ¼ cup of fluffy whipped cream, spreading gently with the back of a spoon.
5. Repeat all layers once more in the same order, ending with whipped cream.
6. Chill parfaits in the refrigerator for exactly 30 minutes to set layers.
7. Garnish each parfait with remaining vibrant rainbow sprinkles before serving.
You’ll love the crunchy cookie texture against the silky pudding, while the sprinkles add playful color bursts. Try serving these in mason jars for picnics or topping with extra crushed cookies for added crunch.
Funfetti Cookie Dough Brownies
Let’s bake the ultimate treat that’s pure joy in every bite. Layer fudgy brownie batter with edible cookie dough speckled with rainbow sprinkles. This mashup is your new obsession—no chill time, straight to baking bliss.
Ingredients
– 1 cup creamy, high-quality unsalted butter, softened
– 1 ½ cups granulated sugar for sweet structure
– 3 large farm-fresh eggs at room temperature
– 1 teaspoon pure vanilla extract for aromatic depth
– 1 cup all-purpose flour, spooned and leveled
– ½ cup rich cocoa powder, unsweetened
– ½ teaspoon fine sea salt to balance sweetness
– ½ cup rainbow sprinkles for vibrant color bursts
– ½ cup heat-treated all-purpose flour for safe cookie dough
– ¼ cup light brown sugar, packed for caramel notes
– 2 tablespoons whole milk for dough creaminess
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, beat ½ cup softened butter and 1 cup granulated sugar with an electric mixer on medium speed for 2 minutes until pale and fluffy.
3. Beat in 2 eggs and ½ teaspoon vanilla extract just until combined—do not overmix to avoid tough brownies.
4. Whisk 1 cup all-purpose flour, ½ cup cocoa powder, and ½ teaspoon salt in a separate bowl to evenly distribute leavening.
5. Gently fold the dry ingredients into the wet mixture with a spatula until no flour streaks remain; the batter will be thick.
6. Spread the brownie batter evenly in the prepared pan using an offset spatula for a smooth surface.
7. In a medium bowl, combine ½ cup softened butter, ½ cup granulated sugar, and ¼ cup brown sugar; beat for 1 minute until creamy.
8. Mix in ½ cup heat-treated flour, 2 tablespoons milk, and ½ teaspoon vanilla until a soft dough forms.
9. Fold in ½ cup rainbow sprinkles gently to avoid color bleeding into the dough.
10. Drop tablespoon-sized scoops of cookie dough evenly over the brownie batter, spacing them about 1 inch apart.
11. Bake for 25–30 minutes, or until the edges are set and a toothpick inserted into the brownie part comes out with moist crumbs (not wet batter).
12. Cool completely in the pan on a wire rack for 1 hour to allow the center to firm up before slicing. Here’s the reward: crackly tops give way to fudgy centers, while cookie dough bits stay soft and confetti-filled. Serve warm with a scoop of vanilla ice cream for a hot-cold contrast, or cut into bars for a lunchbox surprise.
Funfetti Cookie S’mores
You’re craving that nostalgic birthday cake vibe but want campfire s’mores energy. These Funfetti Cookie S’mores deliver both—colorful, chewy cookies hugging melty chocolate and gooey marshmallow for the ultimate handheld dessert mashup.
Ingredients
– 1 cup creamy vanilla frosting
– 1 cup rainbow sprinkles
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 3/4 cup unsalted butter, softened at room temperature
– 3/4 cup light brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg, farm-fresh
– 2 tsp pure vanilla extract
– 12 large marshmallows, fluffy
– 4 oz milk chocolate bars, broken into rectangles
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine sea salt in a medium bowl.
3. In a large bowl, beat 3/4 cup softened unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Tip: Scrape down the bowl sides halfway through mixing for even creaming.
5. Beat in 1 large farm-fresh egg and 2 tsp pure vanilla extract until fully incorporated.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain.
7. Fold in 1 cup rainbow sprinkles gently with a spatula to avoid color bleeding.
8. Scoop 2-tablespoon portions of dough, roll into balls, and place 2 inches apart on prepared baking sheets.
9. Bake at 350°F for 10–12 minutes until edges are lightly golden but centers appear slightly soft.
10. Tip: For chewier cookies, pull them out when the centers still look a bit underdone—they’ll firm up as they cool.
11. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
12. Spread 1 tbsp creamy vanilla frosting on the flat side of half the cooled cookies.
13. Top each frosted cookie with 1 rectangle of milk chocolate and 1 large fluffy marshmallow.
14. Place assembled s’mores on a baking sheet and broil on high for 1–2 minutes until marshmallows are toasted and golden brown.
15. Tip: Watch closely during broiling—marshmallows can burn in seconds.
16. Immediately press a plain cookie on top of each marshmallow to create a sandwich, pressing gently to secure.
The cookies stay soft and chewy against the crackle of toasted marshmallow, while the chocolate melts into the vanilla frosting for a fudgy, celebratory center. Serve them warm for maximum pull-apart gooeyness, or stack them high on a platter for a party—they’re as fun to look at as they are to eat.
Funfetti Cookie Stuffed Cupcakes
Let’s transform basic cupcakes into the ultimate celebration treat. These Funfetti Cookie Stuffed Cupcakes deliver double the fun with a sweet surprise inside every bite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened to room temperature
- ¾ cup whole milk
- 2 large eggs, farm-fresh at room temperature
- 2 tsp pure vanilla extract
- 1 ½ tsp baking powder
- ½ tsp fine sea salt
- ¼ cup rainbow sprinkles
- 12 soft-baked funfetti cookies
- 1 cup powdered sugar
- 3 tbsp heavy cream
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with festive cupcake liners.
- Whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ½ tsp fine sea salt in a medium bowl until fully combined.
- Cream ½ cup softened unsalted butter and 1 cup granulated sugar in a large mixing bowl for 2 minutes until light and fluffy.
- Beat in 2 room-temperature farm-fresh eggs one at a time, followed by 2 tsp pure vanilla extract.
- Alternate adding the dry flour mixture and ¾ cup whole milk to the butter mixture, beginning and ending with the dry ingredients.
- Gently fold in ¼ cup rainbow sprinkles until just distributed—don’t overmix to keep colors vibrant.
- Scoop one tablespoon of batter into each cupcake liner to create a thin base layer.
- Press one soft-baked funfetti cookie flat into the center of each cupcake liner.
- Divide remaining batter evenly over the cookies, covering them completely.
- Bake for 18-20 minutes until golden and a toothpick inserted near the edge comes out clean.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Whisk 1 cup powdered sugar with 3 tbsp heavy cream until smooth for a simple glaze.
- Drizzle glaze over cooled cupcakes and top with extra sprinkles while glaze is still wet.
Ready for that magical reveal? Each moist vanilla cupcake hides a soft cookie center that stays wonderfully chewy. The double dose of sprinkles creates a confetti explosion in every bite—perfect for slicing horizontally to show off the surprise inside at parties.
Funfetti Cookie Trifle
Craving that birthday cake magic without the fuss? This Funfetti Cookie Trifle layers soft-baked cookies with fluffy frosting for instant party vibes. Grab your trifle dish and let’s build this showstopper.
Ingredients
– 1 package (17.5 oz) funfetti cookie mix
– ½ cup creamy unsalted butter, softened at room temperature
– 1 large farm-fresh egg
– 8 oz full-fat cream cheese, softened at room temperature
– 1 cup powdered sugar, sifted to remove lumps
– 2 cups heavy whipping cream, chilled
– ½ cup rainbow sprinkles, plus extra for garnish
– 1 tsp pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the funfetti cookie mix, softened unsalted butter, and farm-fresh egg until a thick dough forms.
3. Fold in ½ cup of rainbow sprinkles until evenly distributed throughout the cookie dough.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
5. Bake for 10-12 minutes until the edges are lightly golden but the centers remain soft.
6. Cool the cookies completely on a wire rack for 30 minutes—they’ll firm up as they cool.
7. While cookies cool, beat the softened cream cheese and sifted powdered sugar in a stand mixer on medium speed for 2 minutes until smooth.
8. Tip: Chill your mixing bowl and whisk attachment for fluffier whipped cream.
9. Pour chilled heavy whipping cream and pure vanilla extract into the chilled bowl, then whip on high speed for 3-4 minutes until stiff peaks form.
10. Gently fold the whipped cream mixture into the cream cheese mixture until fully combined.
11. Break the cooled cookies into 1-inch chunks using your hands for rustic, textured layers.
12. Tip: Reserve a few whole cookies for the top garnish if you want visual appeal.
13. Arrange one-third of the cookie chunks in the bottom of a 3-quart trifle dish, pressing lightly to form an even base.
14. Spread one-third of the cream cheese frosting mixture over the cookie layer using an offset spatula.
15. Repeat the layering process twice more, ending with a frosting layer.
16. Tip: For clean layers, spread frosting to the edges of the dish each time.
17. Top with remaining rainbow sprinkles and any reserved cookie pieces.
18. Chill the trifle for at least 2 hours before serving to allow the flavors to meld.
Fluffy cream cheese frosting soaks into those soft cookie layers, creating a texture that’s part cake, part cheesecake. The sprinkles stay crunchy for playful contrast against the creamy filling. Serve it straight from the fridge with extra spoons—this beauty disappears fast at potlucks or birthday bashes.
Funfetti Cookie Ice Cream Sundae
Scoop up the ultimate nostalgia trip with this Funfetti Cookie Ice Cream Sundae—crunchy rainbow-speckled cookies meet creamy vanilla ice cream in a dessert that’s pure joy. Smash those warm, buttery cookies into a bowl, pile on the cold scoops, and get ready for a texture party that’ll have everyone grabbing spoons. It’s the kind of sweet chaos you’ll want to film and share—no filter needed.
Ingredients
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar, fine and sparkling
– ¾ cup light brown sugar, packed with molasses warmth
– 2 large eggs, farm-fresh and room temperature
– 1 tsp pure vanilla extract, aromatic and bold
– 2 ¼ cups all-purpose flour, spooned and leveled
– 1 tsp baking soda, fresh and active
– ½ tsp fine sea salt, for balance
– ½ cup rainbow sprinkles, vibrant and nonpareil
– 1 pint premium vanilla bean ice cream, creamy and cold
– Whipped cream, fluffy and sweet, for topping
– Maraschino cherries, glossy and bright, for garnish
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed for 2–3 minutes until light and fluffy. Tip: Scrape the bowl halfway through to ensure even mixing.
3. Beat in the farm-fresh eggs one at a time, followed by the pure vanilla extract, until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined—do not overmix.
6. Fold in the vibrant rainbow sprinkles gently with a spatula to avoid color bleeding.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 9–11 minutes, or until the edges are lightly golden but centers are still soft. Tip: For chewy cookies, pull them out when they look slightly underdone.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: If stacking, place parchment between layers to prevent sticking.
10. To assemble, place 1–2 Funfetti cookies in a bowl and gently crush them with your hands.
11. Scoop the premium vanilla bean ice cream over the cookie pieces.
12. Top with fluffy whipped cream and a glossy maraschino cherry.
Enjoy the crunch of warm cookies against the cold, creamy ice cream—each bite is a confetti explosion of sweetness. Serve it straight from the freezer for a firm texture, or let it soften slightly to meld the flavors. It’s a dessert that turns any day into a celebration.
Funfetti Cookie Granola Bars
Hear me out—these Funfetti Cookie Granola Bars are your new snack obsession. They mash up chewy cookie vibes with crunchy granola, no baking required. Seriously, you’ll want to stash these everywhere.
Ingredients
– 2 cups old-fashioned rolled oats
– 1 cup creamy almond butter
– 1/2 cup pure maple syrup
– 1/4 cup rainbow sprinkles
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting edges hang over for easy removal.
2. In a large bowl, combine 2 cups old-fashioned rolled oats, 1 cup creamy almond butter, 1/2 cup pure maple syrup, 1/4 cup rainbow sprinkles, 1 tsp pure vanilla extract, and 1/2 tsp fine sea salt.
3. Mix vigorously with a spatula for 2–3 minutes until fully incorporated and no dry spots remain.
4. Press the mixture firmly into the prepared pan using the bottom of a measuring cup to create an even, compact layer.
5. Chill in the refrigerator for at least 2 hours, or until firm to the touch.
6. Lift the bars out using the parchment overhang and place on a cutting board.
7. Slice into 12 even rectangles with a sharp knife, wiping the blade clean between cuts for neat edges.
Ready to devour? These bars are delightfully chewy with pops of crunchy sprinkles and a hint of salty-sweet balance. Crumble them over yogurt or pack them for a lunchbox surprise—they hold their shape perfectly.
Funfetti Cookie Tower
Gather your squad because this Funfetti Cookie Tower is about to break the internet. Stack colorful, sprinkle-packed cookies with creamy frosting for the ultimate shareable dessert that’s pure joy in every bite. Get ready to dominate your feed with this edible masterpiece.
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup light brown sugar, packed
– 2 large farm-fresh eggs
– 2 teaspoons pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– ½ cup rainbow sprinkles
– 1 cup creamy vanilla frosting
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt until fully combined.
3. In a large mixing bowl, beat 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on medium-high speed for 2 minutes until light and fluffy.
4. Add 2 large farm-fresh eggs one at a time, beating thoroughly after each addition until fully incorporated.
5. Mix in 2 teaspoons pure vanilla extract until the batter is smooth and fragrant.
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain.
7. Gently fold in ½ cup rainbow sprinkles using a spatula to distribute them evenly without overmixing.
8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
9. Bake at 375°F for 9–11 minutes until the edges are golden brown but centers still appear slightly soft.
10. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. Spread 1 tablespoon of creamy vanilla frosting onto the bottom of one cooled cookie.
12. Press a second cookie bottom-side down onto the frosting to create a sandwich.
13. Repeat stacking process, adding frosting between each cookie layer to build your tower.
14. Refrigerate the assembled tower for 15 minutes to set the frosting before serving.
Serve this towering treat immediately for the perfect contrast of crisp edges and chewy centers. The vanilla-forward cookies burst with colorful crunch from the sprinkles, while the creamy frosting binds each layer with sweet decadence. Stack them high for a dramatic centerpiece or break apart for individual cookie sandwiches that deliver pure nostalgic bliss.
Conclusion
These 33 funfetti cookie mix desserts transform simple ingredients into magical treats perfect for any celebration. Try these easy recipes and bring some colorful joy to your kitchen! We’d love to hear which creations become your favorites—leave a comment below and share your baking adventures by pinning this article on Pinterest.
