Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, crack the two large eggs. Add 1/2 cup of vegetable oil and 1 teaspoon of vanilla extract to the bowl. Whisk these wet ingredients together until they are well combined and slightly frothy.2 large eggs, 1/2 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the entire box (15.25 oz) of yellow cake mix into the same bowl with the wet ingredients. If you desire a slightly firmer cookie with less spread, you can also add 1 tablespoon of all-purpose flour at this stage.1 box yellow cake mix, 1 tablespoon all-purpose flour
- Using a spatula or a wooden spoon, gently mix the cake mix into the wet ingredients until just combined. Be careful not to overmix; a few streaks of dry cake mix are okay. Overmixing can lead to tough cookies.
- Fold in 1/4 cup of rainbow sprinkles into the dough. Gently mix them in until they are evenly distributed throughout the mixture.1/4 cup rainbow sprinkles
- For an extra pop of color and sparkle, you can place additional rainbow sprinkles on a small plate. Roll the cookie dough balls in the sprinkles before placing them on the baking sheet.1/4 cup rainbow sprinkles
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can use a cookie scoop for uniform size and shape.
- Place the baking sheets in the preheated oven and bake for 9 to 12 minutes, or until the edges are lightly golden and the centers are set but still appear slightly soft.
- Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for 2-3 minutes. This allows them to firm up slightly before you transfer them. Then, carefully transfer the cookies to a wire rack to cool completely.
Notes
To keep your Cupcake Cake Mix Cookies fresh and delicious, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies for up to 2-3 months. To reheat, briefly warm them in a toaster oven.
