So I tried the standard one package of cake mix, eggs and butter recipe. But those turned out more like circular brownies and not cookies. Boo! This recipe has a few more ingredients, but I assure you it is still just as easy to make. And when you are done, you will have soft and chewy cookies.
- 1 1/2 sticks unsalted butter, softened to room temperature
- 1 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cup boxed chocolate or Devil’s Food cake mix (save the rest for another batch)
- 1/2 teaspoon baking soda
- 1 cup mini chocolate chips (or regular sized)
- 1 container (3 ounces) rainbow sprinkles or more if you really like them to be colorful. I only had the one container.
- In a mixer, blend butter and brown sugar until fluffy. Add in egg and vanilla extract and mix for another 30 seconds.
- In another bowl, mix together flour, cocoa, cake mix and baking soda.
- Add flour mixture to blended butter and sugar mixture. Blend until combined.
- Add chocolate chips and rainbow sprinkles and combine by using a wooden spoon.
- Place cookie dough into the refrigerator to chill for 30 minutes.
- Preheat your oven to 350 F degrees.
- Prepare baking sheets with silicone mats or parchment paper.
- Roll dough into one tablespoon sized balls. About the size of a small walnut.
- Bake in oven for 8-9 minutes and let cool for a few minutes before transferring to a cooling rack.
You can use other ingredients instead of rainbow sprinkles, like chopped up mini peanut butter cups or different flavored baking chips. The combinations are up to you and your tastes. This recipe yielded 36 cookies. Enjoy!