With the holidays comes cookie baking and I’ve been quite busy baking away. Today, I want to share what may be THE BEST chocolate chip cookie recipe ever. These cookies come alive with cake mix and sprinkles. The selection of cake mix and sprinkles may vary depending on your personal preference, mood, or celebration. Since Christmas is here, I decided to get festive with red velvet cake mix and Wilton’s holiday sprinkle mix.
I love Wilton’s sprinkle mixes. I’ve collected just about all of them for each holiday except St. Patty’s. When I see them in them sitting in Walmart’s seasonal aisle, I can’t resist grabbing them. Anywho, back to these scrumptious delights. Greg cannot get enough of these cookies. He’s requested them over and over again. Jayden, my un-childlike child (lol), has been content with just a few cookies spread out in the course of a few days. He gets really excited about sweets, but he only desires small portions. He turned down a donut for an apple.
Some tips that I suggest while baking these cookies:
Watch them like a hawk. You want to under cook them a bit so they’ll cool/set into perfect soft/chewy cookies.
Do not crowd the pan like I did in the photo below. It’s best to arrange in rows of four or else the cookies may stick together.
Also, to keep the cookies from marrying each other, it helps to roll the cookies into balls that are taller than they are wide. Most importantly, make sure you chill the dough! You cannot, will not, shan’t skip this step! LOL!
Enjoy and Happy Holidays!
- 1 and ¼ cup all-purpose flour
- 1 and ¼ cup red velvet cake mix (I used Duncan Hines)
- ½ teaspoon baking soda
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 and ½ teaspoons vanilla extract
- 1 cup milk chocolate chips
- In a medium sized bowl, sift flour, cake mix, and baking soda making sure there are no clumps. Set aside. In a separate bowl, cream together the butter and sugars on medium speed. Add egg and vanilla and beat until creamy.
- Add the sifted flour mixture to the wet ingredients and mix until just combined. Be careful as to not over mix the dough. Fold in chocolate chips and sprinkles.
- Cover and refrigerate dough for at least 1 hour or place in the freezer to speed things up. If you skip this step, the cookies will spread into one big cookie. Womp.
- Preheat oven to 350 degrees. Prepare two large cookie sheets with parchment paper or foil.
- Roll cold dough into balls 1 tablespoon in size and line them on baking sheet. For best results, shape dough balls to be taller than they are wide. Feel free to press in more sprinkles and chips for appearance. Bake for 10-12 minutes until edges are slightly browned. The key is to under cook the cookies for a soft, chewy cookie. Overcooking will yield a crunchier cookie.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to completely cool.
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