HOW TO MAKE IT :
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a mixing bowl, combine the cake mix with egg whites, flour, almond extract, and vegetable oil. Mix until well blended.
- Add in chocolate chips and sprinkles.
- Using a medium cookie scoop, drop cookie dough onto baking sheet, two inches apart. Press down slightly and if desired, add extra chips or sprinkles to the top of the cookie.
- Bake for 10 minutes, cookie will set as at cools.
- Store in airtight container for up to one week, or freeze for up to three months.
Notes
- STORAGE: Store baked cookies in airtight container at room temperature. Cake mix cookies stay soft and chewy if stored properly, for up to one week. Store cooled cookies in a freezer safe airtight container or ziploc bag for up to 3 months. Thaw on counter overnight (in container).
- Cake mix – This recipe uses a basic white cake mix. Try different cake mixes to change up the flavor. Chocolate cake mix would create scrumptious double chocolate chip cookies! A yellow cake mix would work too if you don’t mind the yellow color as opposed to white.
- Sprinkles – You can use any kind of sprinkles you like in these cookies, or leave them out altogether. I used Christmas colors for a holiday theme. Use rainbow sprinkles for a funfetti look, red and pink for Valentine’s Day or swap your school’s colors for a graduation party. The possibilities are endless.
- Chocolate chips – Try peanut butter chips, white chocolate chips, butterscotch morsels or any other variety of chocolate chip instead to swap out the flavors. If you’re not feeling the chocolate at all, they can be omitted. I, personally, will never pass up an opportunity to add chocolate to my desserts!
- Almond extract – Because the white cake mix already has plenty of vanilla flavor, I used almond extract to highlight the taste of the chocolate. You could swap it for more vanilla if you don’t have almond or prefer not to use it.
