As I’ve mentioned before, I’m not a baker, but this past weekend I pretended to be one. I think what brought on this weekend’s baking bug was a combination of all the Valentine’s treats showing up lately on Pinterest, some extra free time on Sunday now that football season is over, and my urge to photograph (and eat) some sweet goodies. It all came together like the perfect sugar storm.
This was my first time making cake mix cookies, so I wasn’t prepared for how sticky the batter was going to be..and the red velvet coloring just added to the messiness. But it was worth it..they were just so good. Before baking, I rolled half of them in Valentine’s sprinkles and the other half in pink decorating sugar..not sure why, but the batch rolled in the sugar turned out thicker than the batch with the sprinkles. Maybe it was because I baked them a minute or two longer…? If I had better baking skills I might know why, but it is what it is, and it was all good..and they’re all gone!
And in case you’re wondering, no these are not a “healthy” version of cake mix cookies..I’ve never said I eat only good-for-you foods, and since I’m a firm believer in all things in moderation, I think it’s just fine to indulge in sinfully delicious treats like these once in a while. But if you’re looking for something a little healthier, stay tuned..I’ll be sharing my second Valentine’s-inspired sweet treat tomorrow…
- 1 box of red velvet cake mix (I used Duncan Hines)
- ⅓ cup canola oil
- 2 large eggs at room temperature
- 1 tablespoon flour
- ½ cup white chocolate chips
- 2-3 tablespoons sprinkles
- 1-2 tablespoons colored decorating sugar
- Preheat oven to 375.
- In a large mixing bowl, stir together by hand the cake mix, oil, eggs, and flour until thoroughly combined. Stir in the white chocolate chips and 2 tablespoons of the sprinkles.
- Scoop out tablespoons of the cookie dough and roll into balls. Roll the dough balls in more of the sprinkles or decorating sugar.
- Place the cookies onto a parchment-lined cookie sheet about 2 inches apart.
- Bake for 9-11 minutes.
- Cool on the cookie sheet about 4 minutes, then transfer to a wire cooling rack until completely cool.
- Makes about 24 cookies.