Easter Cake Mix Cookies
These Easter Cake Mix Cookies are loaded with pastel sprinkles and M&M's, folded into a delicious cookie dough made with cake mix!
Servings: 36 cookies
- 1 1/4 cups all-purpose flour spoon and leveled
- 1 1/4 cups boxed yellow cake mix
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups Easter M&M's or seasonal color of choice
- 1/2 cup Easter sprinkles or seasonal color of choice
Sift together the flour, cake mix, baking soda, and salt into a medium bowl and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream together the softened butter and both sugars until light and fluffy.
Add the egg and beat for 1 minute on high, then add in the vanilla. Scrape down the sides of the bowl as needed.
Fold in the M&M's and sprinkles with a rubber spatula.
Cover the dough and chill for at least 2 hours.
After chilling, preheat the oven to 350 degrees F and use a medium cookie scoop to measure the dough into balls.
Roll the dough between your palms to create tall balls of cookie dough and place them about 3 inches apart on a parchment lined cookie sheet.
Press some additional M&M's into the tops of the balls and bake for 10 to 12 minutes.
- Slightly adapted from Sally's Baking Addiction.
- How To Freeze Cake Mix Cookies:
- Roll dough into balls after 2 hours of chilling and place balls in an air-tight container.
- Frozen cookie dough is good for up to 3 months.
- Let thaw in the fridge before baking or cook frozen and add 1 to 2 minutes to the total bake time.
- The uncooked dough is good in the refrigerator for up to 3 days.
Calories: 194kcal | Carbohydrates: 32g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 189mg | Potassium: 20mg | Sugar: 21g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 0.7mg