Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the entire box of yellow cake mix, the all-purpose flour, and the baking powder until well combined.
- In a separate bowl, whisk together the eggs and vanilla extract until just combined.
- Pour the melted butter and egg mixture into the dry ingredients. Mix with a rubber spatula or wooden spoon until a soft, thick dough forms.
- Gently fold in the semi-sweet chocolate chips and sprinkles (if using) until evenly distributed.
- Using a medium cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes until edges are lightly golden brown but centers still look slightly soft. Do not overbake.
- Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, don't overbake these cookies. They will continue to set as they cool. Store in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies or freeze the dough balls for later baking.
