A true celebration cookie, cake batter/mix cookies bursting with sprinkles and chocolate chips! Plan ahead, these cookies need some chill time, about 15-30 minutes.
½teaspoonsalt (slightly less if you are using salted butter)
¾cupbutterroom temp (1 ½ sticks)
½cupgranulated sugarI used all natural, unbleached cane sugar
½cuplight brown sugarpacked
1eggroom temperature (if forgot, place egg in bowl of warm, not hot, water for 5-7 minutes)
2teaspoonsvanilla extract
1cupchocolate chipsI used Ghirardelli Milk Chocolate, but try Semi-Sweet, Bitter-Sweet, White Chocolate or any combination therein
½cupsprinkles / JimmiesI used rainbow, but use whatever color for your occasion
Instructions
In a medium bowl, sift together flour, cake mix, baking soda and salt and set aside. In the bowl of a stand or hand mixer, cream the softened butter for 1-2 minutes until lighter in color and fluffy.
Add the sugars and beat on medium-high for 4-6 minutes until sugars are combined, if using natural sugars, you will need to beat on the longer side. Scrape down sides and bottom of bowl. Add egg and mix until combined, about 1 minute. Scrape down sides of bowl.
Add vanilla and beat on medium until combined. On low, carefully add in the flour/cake mixture and mix on medium-low until combined, scraping down sides and paddle if necessary. With the mixer on low mix in your chocolate chips until combined. Add sprinkles/jimmies and mix in carefully on low or by hand until combined.
Dough will be a little to very sticky (mine wasn't very sticky) DO NOT MISS THIS NEXT STEP...chilling helps the cookies to keep from spreading too much. Cover the dough with plastic wrap and refrigerate for at least 30 minutes, up to 3-4 days. If you chill longer than 2 hours, make sure to scoop and roll dough balls at the two hour mark. Return to fridge, covered until ready to bake.
Once the dough has been chilled, preheat the oven to 350° and line 2-3 large cookie sheets with parchment paper. Depending on your desired cookie size, using a small or medium scoop, scoop dough balls onto prepared sheet pans. Gently squeeze the middle of the dough ball to make it taller than it is wide.
For small cookies, bake 6-8 minutes (mine were done perfectly at 6) for larger cookies, bake for 8-10 minutes (mine were done at 8)
The cookies are done, when the edges are a dull color and slightly golden, the centers will appear undercooked and a bit glossy, but they will set up as they cool. Remove from oven and allow to cool on the cookie sheet for 4 minutes or so, then remove with spatula to a wire cooling rack.
Once cookies are cooled store in an airtight container for up to a week on the counter. Most cookies freeze beautifully! If not consuming within a week, wrap in plastic wrap and freeze. They are perfect to plop into a lunch box.
Cookie dough may also be frozen in balls, store in freezer baggies or container and when ready to bake, remove from freezer, place on prepared pan and allow to thaw while you preheat your oven. Bake as directed.