Funfetti Cookies
The Kitchen Bucket List loves having Funfetti in the kitchen. These cookies are going to be a crowd-pleaser. You are going to start using the double-scoop technique on all your cookies...YUM!
Equipment
- Mixing Bowls
- Hand mixer
- Cookie Scoop: medium size (1 ½ tablespoons)
- Cookie sheet
Ingredients
- 1 box white cake mix (15.25 oz)
- 1 cup all-purpose flour
- ½ cup semi-sweet chocolate chips
- 1 cup sprinkles
- ½ cup salted butter, 1 stick (softened)
- ½ cup cane sugar
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with a silicone mat or parchment paper.
- In a mixing bowl, whisk together the cake mix and the flour.
- Add the chocolate chips and the sprinkles. Mix well until both are coated with the cake mix mixture. Set aside.
- In another mixing bowl, cream together the butter and cane sugar. Mix for about 2 minutes with a hand mixer until nice and fluffy.
- Add the eggs, individually, then the vanilla. Mix until all ingredients are incorporated.
- ½ cup at a time, add the dry mixture. Combine until there are no more dry ingredients. Do not overmix.
- Using the cookie scoop, form balls, and place them on the cookie sheet. It is important to leave 1 ½ inch in between each. They are going to spread.NOTE: If you are making the Double Scoop cookies proceed to step 9. Single Scoop version, head to step 10.
- Scoop a second ball and place it on the first one. Press down on the first ball. Then release the dough from the scoop.
- Double-Scoop bakes in the preheated oven for 12 to 13 minutes.Single-Scoop cookies bake for 8 to 9 minutes.
- Cool the cookies for 2 - 3 minutes on the cookie sheet then place them on a cooling rack.
- Funfetti Time, ENJOY!
Notes
Double-Scoop Technique
NOTE: They are big cookies so use a medium cookie scoop. The double-scoop makes for a golden crispy edge, and a soft tender center.
