- 1 ¼ cup All-Purpose Flour
- 1 ¼ cup Yellow/Vanilla Boxed Cake Mix
- ½ teaspoon Baking Soda
- ¾ cup (1 ½ sticks) Unsalted Butter, softened
- ½ cup Granulated Sugar
- ½ cup Light Brown Sugar, packed
- 1 Egg, room temperature
- 1 ½ teaspoons Vanilla Extract
- 1 cup Chocolate Chips
- ½ cup Sprinkles
- In large bowl, sift together flour, cake mix, and baking soda; set aside
- Using a mixer with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth; add the egg and mix on high until combined, about 1 minute
- Scrape down the sides and bottom of the bowl as needed; add the vanilla and beat on high until combined
- Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined; add the chocolate chips and sprinkles; mix on low until the add-ins are evenly disbursed
- Cover tightly with plastic wrap and refrigerate dough for at least 2 hours; this is mandatory; if you chill the dough longer than 2 hours, roll the cookie dough into calls after the 2 hour mark
- Once the dough has been chilled, preheat oven to 350F; line two large cookie sheets with parchment paper
- Scoop rounded balls of the cold dough onto ungreased baking sheet, 1 ½ tablespoons of cookie dough per cookie; shape dough balls to be taller then wider; press a few chocolate chips into the tops of cookie dough balls
- Bake cooke for 10-12 minutes until edges are slightly browned; the cookies will set as they cool
Don’t forget to get these essential baking supplies!
