• 1-1/3 cup AP flour (spooned and leveled)
• 1-1/4 cup yellow, vanilla or white boxed cake mix
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 egg, at room temperature
• 1-1/2 tsp. vanilla
• 1/2 cup white and 1/2 cup semi-sweet chocolate chips plua extra chips to add to each cookie after they first come out of the oven (optional)
• 1/2 cup sprinkles

In a large bowl sift the flour, cake mix, salt and baking soda together; set aside.

Use your hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium until creamy and combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the egg and mix on high for 1 minute or until combined. Add the vanilla and beat on high until just mixed. Finally, add the flour mixture to the wet ingredients and mix on low until just combined. Mix in the chocolate chips and sprinkles on low.

Cover tightly with wrap or do what I did and form 28-32 cookies (see picture – you want the balls taller than they are wide) and place on baking sheet, cover and refrigerate. The dough is sticky so chilling is a necessary step to avoid the cookies spreading too much. Chill for at least 2 hours or you can freeze them at this point. If frozen add 1 minute to baking time without thawing.

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or silicone baking mats. Do not place too close together as they will spread.

Bake the cookies for 13-15 minutes (I baked one cookie sheet at a time), or until the edges are lightly browned. The centers will be soft but the cookies will continue to set as they cool. While the cookies are still warm press a few more chocolate chips into the tops of the cookies. Optional and only done for looks.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Recipe by cookingwithauntjuju.com