Ingredients:

  • 1 box (15.25 oz / 432g) Yellow cake mix
  • 1/2 cup (115g) Unsalted butter, softened
  • 2 large (100g) Eggs, room temperature
  • 1 tsp (5ml) Vanilla extract
  • 1 cup (170g) Semi-sweet chocolate chips
  • 1/2 cup (60g) Rainbow sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure the bottoms don't brown too quickly.
  2. In a large bowl, cream together the softened butter and eggs until smooth.
  3. Slowly stir in the cake mix and vanilla extract. Mix until a thick, cohesive dough forms and no dry flour streaks remain.
  4. Allow the dough to sit for 5 minutes to let the starches hydrate for a velvety texture.
  5. Fold in the chocolate chips or sprinkles using a spatula until evenly distributed.
  6. Scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart.
  7. Bake for 8–10 minutes. Look for the edges to be slightly set and the tops to look matte.
  8. Let the cookies cool on the pan for 5 minutes before transferring them.