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.
Nutrition
Calories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 45mgSugar: 14gVitamin A: 50IUCalcium: 20mgIron: 1mg
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.
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