Birthday Cake Mix Cookies Recipe By Tasty

Steps:

• Preheat oven to 325°F (160°C).
• Combine cookie dough, white chocolate, and sprinkles in a bowl until evenly distributed.
• Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!

Steps:

• Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Garnish with sprinkles.
• Enjoy!

Steps:

• Grease a cookie sheet or line oven rack with foil. Heat oven to 350°F.
• Remove whipped cream from the fridge to soften. Using a fork, mix together
• the whipped cream and egg, then add cake mix. The mix should be very thick. Don't over-mix it so it stays fluffy.
• Use a spoon to scoop the mix into dollar coin-sized balls. Drop the balls into the powdered sugar to fully coat.
• Place the cookies on the baking sheet and cook for 17-20 minutes. They will look gooey at first, but let them cool for 10-15 minutes to settle.
• Enjoy!

Steps:

• Heat oven to 350°F.
• In large bowl, beat cake mix, brown sugar, butter, peanut butter, water and egg with electric mixer on medium speed until well combined. Stir in oats until combined, then stir in candies and chocolate chips. Using large cookie scoop, drop dough 2 inches apart on ungreased cookie sheet.
• Bake 14 to 15 minutes or until edges are just golden brown. Cool 10 minutes on cookie sheet. Remove to cooling rack to cool completely, about 20 minutes.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place sprinkles in a small bowl.
• In a medium bowl, combine cake mix and baking powder.
• Add eggs and oil and mix until combined.
• Add chocolate and white chocolate chips and stir to incorporate.
• Form balls, 2 tablespoons each, and roll in sprinkles to coat.
• Place on prepared baking sheets, spacing 2-inches apart.
• Transfer to oven and bake until just starting to crisp on the edges, about 14-16 minutes.

Steps:

• Heat oven to 350°F. In large bowl, stir cake mix, rainbow candy sprinkles, butter, milk and egg until soft batter forms. Scoop 20 tablespoonfuls of batter onto ungreased large cookie sheet.
• Bake 8 to 10 minutes or just until cookies are set. Remove from cookie sheet; cool completely.
• Spread frosting on bottom of 1 cookie; top with second cookie, bottom side down.
• Roll edges of frosting in confetti candy sprinkles. If desired, top each with a birthday candle.

Steps:

• In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
• In a separate bowl, cream together the butter and sugars on medium speed. Mix in the egg and vanilla until creamy.
• Add the flour mixture to the wet ingredients and mix until just combined. Do not OVERMIX the dough. Fold in the chocolate chips and sprinkles.
• Cover and refrigerate dough for at least 1 hour, or up to 4 days. Chilling the dough is required in order to avoid the cookie from spreading too much.
• Preheat oven to 350 degrees.
• Scoop rounded tablespoons of the cold dough onto an ungreased baking sheet. Shape your cookie dough balls to be "taller" than they are wide. Keep dough chilled when working in batches.
• Bake for 10-12 minutes until edges are slightly browned. The centers will still appear very soft, but will set as they cool.
• Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix cake mix, eggs, and vegetable oil together in a large bowl to form a dough.
• Combine confectioners' sugar and sprinkles together in a small bowl.
• Shape dough into 1-inch balls and roll each in the confectioners' sugar mixture. Arrange cookie balls on baking sheets.
• Bake in the preheated oven until tops are golden, about 6 minutes. Cool on the baking sheets, about 5 minutes, before transferring to a wire rack to cool completely.

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese, softened butter and 1/2 cup of the frosting with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg and vanilla until smooth. On low speed, beat in cake mix until blended. Stir in 1/4 cup of the sprinkles. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 11 to 14 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove to cooling rack. Cool completely, about 20 minutes.
• In small microwavable bowl, microwave remaining 1/2 cup frosting uncovered on High 5 to 10 seconds, stirring until melted and smooth. Drizzle with fork over tops of cookies. Add remaining sprinkles over tops. Let stand until frosting is set, about 1 1/2 hours. Store in airtight container at room temperature.

Steps:

• Combine cake mix, sandwich cookies, oil, and eggs in a mixing bowl.
• Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
• Bake at 350°F (180°C) for 10-12 minutes.
• Enjoy!