Funfetti Cake Batter Cookie Bars – Easy White Chocolate Chunk Recipe

Let me paint you a picture: the scent of sweet vanilla and warm, buttery sugar swirling through the kitchen, with rainbow sprinkles dotting every surface like confetti at a birthday party. That’s what you get when you pull a tray of these Funfetti Cake Batter Cookie Bars with White Chocolate Chunks out of the oven. The first time I made them, I honestly just wanted a portable version of my favorite birthday cake, but what came out was so much more—a combination of gooey cookie, soft cake, and those melty pockets of white chocolate that made me pause, take a deep breath, and grin like a kid again.

You know, when I was knee-high to a grasshopper, my grandma used to let me lick the beaters after making vanilla cake batter. It was pure, nostalgic comfort—dangerously easy to love and hard to forget. Years ago, I tried to recreate that magic for a bake sale, and after a few failed batches (too dry, too crumbly, not enough sprinkles!), I finally nailed it. The bars were gone in minutes. My family couldn’t stop sneaking them off the cooling rack (I caught my husband with four in his hand before dinner—no shame!).

Honestly, these cookie bars are the kind of treat that brings everyone together, whether it’s a rainy weekend or you’re looking to brighten up your Pinterest board with something sweet and colorful. They’re perfect for potlucks, gifting, or just a little pick-me-up with coffee. I wish I’d discovered this recipe years ago—it would have made every birthday party and sleepover ten times better. After testing (and tasting) countless batches in the name of research, these Funfetti Cake Batter Cookie Bars are now a staple for family gatherings. They’re the dessert that feels like a warm hug, and you’re going to want to bookmark this one for every celebration!

Why You’ll Love These Funfetti Cake Batter Cookie Bars

Let’s face it, there are a million cookie bar recipes out there—but this one? It’s the kind you’ll make again and again, because it’s just that good. Here’s why these Funfetti Cake Batter Cookie Bars with White Chocolate Chunks will absolutely win you (and your crowd) over:

• Quick & Easy: Ready in under 35 minutes, so you can whip up a batch even on the busiest weeknight or when you get those last-minute sweet cravings.
• Simple Ingredients: No fancy grocery trips. Most of these are pantry staples—and you probably have everything you need right now.
• Perfect for Celebrations: Whether it’s birthdays, baby showers, or just because you want something fun, these bars fit right in.
• Crowd-Pleaser: Kids go wild for the sprinkles, adults love the tender texture, and white chocolate fans are in heaven.
• Unbelievably Delicious: The blend of cake batter flavor, buttery cookie base, and those creamy white chocolate chunks is just… next level.

When I tested this recipe, I used a trick I learned from a pastry chef: slightly underbaking the bars to keep the centers soft and gooey. Plus, the balance of vanilla extract and almond extract gives you that classic cake batter vibe without going overboard. This isn’t just another cookie bar—this is the one you’ll crave after dinner, the one you’ll sneak for breakfast, and the one that will get rave reviews at every party. It’s comfort food, but brighter and more fun (with less fuss). Trust me, it’s the kind of dessert that makes you close your eyes and just savor every bite.

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients to deliver bold vanilla flavor, a tender crumb, and that signature funfetti look—no complicated steps or specialty grocery trips required. Here’s what you’ll need:

• For the Cookie Bars:
  • 2 1/4 cups (280g) all-purpose flour (King Arthur is my go-to for baking consistency)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled (adds richness and tenderness)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract (Rodelle or Nielsen-Massey for best flavor)
  • 1/4 teaspoon almond extract (optional, but gives that classic cake batter note)
  • 1/3 cup (80ml) milk (whole milk works best, but 2% is fine)
• Mix-Ins:
  • 1/2 cup (90g) rainbow sprinkles (jimmies—not nonpareils, which bleed color)
  • 1 cup (170g) white chocolate chunks or chips (Ghirardelli or Callebaut for creamy melt)
• For Garnish (Optional):
  • Extra sprinkles for topping
  • White chocolate drizzle (melt 2 oz/60g white chocolate with 1 tsp coconut oil)

Substitution Tips:

• Swap all-purpose flour with a 1:1 gluten-free blend for allergy-friendly bars.
• Use dairy-free butter and plant-based milk for a lactose-free version (Earth Balance and oat milk work well).
• If you’re out of almond extract, just double up on vanilla—it’ll still taste amazing.
• Try chopped dark chocolate or semi-sweet chips for a different twist.

Honestly, the ingredients are flexible—just keep the basic proportions, and you can customize to your heart’s content. In summer, toss in fresh berries for a fruity surprise, or use festive sprinkles for holiday versions. These bars are forgiving and fun, just like the best desserts should be.

Equipment Needed

You don’t need any fancy gadgets to make these Funfetti Cake Batter Cookie Bars, which is a relief on busy days. Here’s what I use every time:

• 9×13-inch baking pan (metal pans give a crisper edge, glass keeps bars softer—both work, just adjust baking time by a minute or two)
• Parchment paper for easy removal and less mess (if you skip this, butter the pan well)
• Large mixing bowl for combining wet and dry ingredients
• Whisk for mixing the wet ingredients
• Rubber spatula for folding in sprinkles and chocolate chunks
• Measuring cups and spoons (I use OXO because they’re sturdy and accurate)
• Cooling rack (optional—but speeds up cooling and keeps bars from getting soggy)

If you don’t have a 9×13 pan, you can split the batter between two 8×8 pans—just start checking for doneness at 18 minutes. I’ve even baked these in a rimmed baking sheet for thinner, crispier bars. For maintenance, make sure to line pans with parchment and wash mixing tools right after—the sprinkles can stain if left on. And honestly, basic kitchen tools work just fine; no need for stand mixers or fancy appliances here.

Preparation Method

1. Preheat your oven: Set to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving a slight overhang for easy lifting. (Trust me, this makes cleanup a breeze.)
2. Mix dry ingredients: In a large bowl, whisk together the flour (2 1/4 cups/280g), baking powder (1 1/2 tsp), and salt (1/2 tsp). Set aside. The flour should look fluffy, and the baking powder evenly distributed.
3. Combine wet ingredients: In another bowl, whisk the melted butter (3/4 cup/170g), sugar (1 cup/200g), and brown sugar (1/2 cup/100g) until smooth and slightly thickened—about 1 minute. Add eggs (2 large), vanilla (2 tsp), and almond extract (1/4 tsp). Whisk until glossy and smooth. Pour in the milk (1/3 cup/80ml) and whisk briefly.
4. Bring it together: Pour the wet ingredients into the dry mixture. Stir gently with a rubber spatula until just combined—don’t overmix, or the bars get tough. The batter should be thick and pale golden, with a faint vanilla aroma.
5. Fold in the fun: Add the rainbow sprinkles (1/2 cup/90g) and white chocolate chunks (1 cup/170g). Fold them in lightly—overmixing can break the sprinkles and turn the batter muddy.
6. Spread the batter: Scrape the mixture into your prepared pan. Use the spatula to smooth the top evenly. Sprinkle extra sprinkles over the surface if you want that Pinterest-perfect look.
7. Bake: Place in the oven and bake for 22–25 minutes. Bars should be lightly golden at the edges, with a soft, slightly underbaked center (don’t worry—they’ll set as they cool). If your oven runs hot, check at 20 minutes. A toothpick should come out with moist crumbs, not wet batter.
8. Cool: Let the pan cool on a rack for at least 20 minutes. If you’re impatient (I get it), pop the pan in the fridge for 10 minutes to speed things up. Don’t rush this—bars are fragile when hot.
9. Slice & serve: Use the parchment overhang to lift bars out. Cut into squares or rectangles (I like 24 small bars). Wipe the knife between cuts for neat edges.
10. Optional garnish: Drizzle with melted white chocolate and scatter extra sprinkles for a festive finish. Let the drizzle set before stacking or serving.

Notes: If bars seem dry, your oven may run hot—try reducing bake time next round. If the center sinks, underbaked is the culprit (but they’re still delicious!). For ultra-soft bars, wrap cooled slices in plastic and store overnight; the flavors meld and the texture improves.

Cooking Tips & Techniques

These bars are pretty forgiving, but a few pro tips can make them flawless every time. Here’s what I’ve learned (sometimes the hard way):

• Don’t overmix: Once the flour is in, fold gently. Overworking the batter makes tough, dense bars (I learned this after a few “brick” batches).
• Sprinkle selection: Always use jimmies—those long, soft sprinkles. Nonpareils bleed and make a muddy mess. Trust me, I’ve tried.
• White chocolate placement: Reserve a handful to press on top before baking for those beautiful chocolate puddles.
• Check oven temp: Ovens can be sneaky. If your bars bake too fast, lower the rack and check early. An oven thermometer is worth its weight in cookies.
• Multitasking: While bars bake, clean up your bowls and get your garnish ready. It makes final assembly stress-free.
• Consistency: For uniform bars, smooth the batter evenly and tap the pan on the counter to settle it. This helps prevent air pockets and uneven thickness.
• Personal lesson: One time I forgot to line the pan, and half my bars stuck. Now, I always use parchment—no exceptions.

If you want extra gooey centers, pull the bars out at the first sign of golden edges. For firmer bars (great for lunchboxes), bake an extra 2 minutes. And if you’re making these ahead, wrap tightly in plastic once cooled—the texture actually improves overnight!

Variations & Adaptations

These Funfetti Cake Batter Cookie Bars are endlessly customizable—here are my favorite twists and swaps:

• Gluten-Free: Use a 1:1 gluten-free baking blend instead of all-purpose flour (Bob’s Red Mill is reliable). Bars stay tender and flavorful.
• Birthday Cake Twist: Top cooled bars with cream cheese frosting and extra sprinkles for a true birthday cake vibe.
• Chocolate Lovers: Substitute white chocolate chunks with dark or milk chocolate chips for a richer, more decadent treat.
• Seasonal Flavors: In fall, add 1/2 teaspoon ground cinnamon and swap sprinkles for mini chocolate chips. In spring, fold in pastel sprinkles and a bit of lemon zest.
• Dairy-Free: Use plant-based butter and oat or almond milk. The bars stay soft, and no one will guess they’re dairy-free!
• Cooking Methods: For extra-thick bars, bake in an 8×8 pan and increase bake time by 5 minutes. For crispier edges, spread thin on a baking sheet and reduce time.
• Personal favorite: I once tossed in chopped dried cherries for a tart surprise. The combo with white chocolate was a hit!

Feel free to experiment—these bars are all about fun and flexibility. If allergies are a concern, swap eggs for flax eggs (1 tbsp ground flax plus 3 tbsp water per egg) and use allergy-friendly sprinkles. Don’t be afraid to mix and match based on what’s in your pantry or what your taste buds crave!

Serving & Storage Suggestions

These bars are best served slightly warm or at room temperature, when the white chocolate is just a bit melty and the crumb is tender. Here’s how I like to present and store them:

• Serving: Stack bars on a platter, sprinkle with extra confetti for a party vibe, and drizzle with melted white chocolate. They’re gorgeous on a dessert board with fresh berries and mini cupcakes.
• Pairings: Pair with a glass of cold milk, vanilla latte, or even bubbly for celebrations. They go perfectly with fruit salad at brunch or ice cream for dessert.
• Storage: Store cooled bars in an airtight container at room temperature for up to 4 days. For longer storage, freeze bars (separated by parchment) for up to 2 months. Thaw at room temperature before serving.
• Reheating: Microwave individual bars for 10–15 seconds to revive gooeyness; don’t overheat, or chocolate will scorch.
• Flavor development: Bars taste even better after a day—flavors meld, and texture softens. I often make them the night before parties and let them sit for maximum yum.

These bars are great for lunchboxes, party platters, and quick snacks. If you’re gifting, wrap in wax paper and tie with ribbon for a sweet, homemade touch. They hold up wonderfully and stay fresh longer than most cookies!

Nutritional Information & Benefits

Here’s a quick rundown of what you’re getting in each Funfetti Cake Batter Cookie Bar (based on 24 bars):

• Calories: ~180 per bar
• Fat: 8g
• Carbs: 24g
• Protein: 2g
• Sugar: 15g

Health highlights: The white chocolate chunks add a bit of calcium, and swapping in whole wheat flour boosts fiber. Sprinkles add joy, if not nutrition! For gluten-free or dairy-free adaptations, bars stay lower in allergens and are more inclusive for guests.

Potential allergens: wheat, dairy, eggs, soy (in sprinkles). If you have sensitivities, use allergy-friendly sprinkles and dairy-free substitutes. From my own wellness perspective, these are a treat—meant for sharing and celebrating, not everyday snacking, but they do brighten any day (and honestly, a little joy goes a long way).

Conclusion

If you’re searching for a dessert that’s fun, festive, and ridiculously easy to love, these Funfetti Cake Batter Cookie Bars with White Chocolate Chunks are it. They’re the kind of recipe you’ll come back to for birthdays, potlucks, or just when you need a little taste of nostalgia. Customize them with your favorite mix-ins, swap ingredients as needed, and make them your own.

I keep this recipe in my back pocket for every occasion—it’s my way of bringing a smile to the table, no matter the season. Give them a try, and let me know in the comments how you adapted them or what combo you loved best! Share your photos, pin for later, and spread the cookie bar joy with friends and family. Here’s to sweet moments and even sweeter treats—go ahead, bake a batch and taste the comfort!

Frequently Asked Questions

Can I use box cake mix for these Funfetti Cake Batter Cookie Bars?

You can, but homemade batter gives better flavor and texture. If using cake mix, reduce sugar and adjust flour slightly for best results.

What type of sprinkles work best?

Always use jimmies (the long, soft kind). Nonpareils tend to bleed color and make the bars look muddy.

How do I make these cookie bars gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. The bars will still be tender and delicious!

Can I substitute white chocolate with another type of chocolate?

Absolutely! Try milk, dark, or even semi-sweet chocolate chips—or mix and match for a fun twist.

How do I prevent the bars from drying out?

Don’t overbake—remove from the oven as soon as edges are golden and the center is set but still soft. Store tightly wrapped to preserve moisture.

Print