Happy New Year! In the hustle and bustle of the holidays, I haven’t had much time to get any pictures of anything I hurriedly made to serve to my family and friends. However, I couldn’t pass up sharing this cookie recipe from Sally’s Baking Addicition. Her cookies are much classier looking than mine (everything I try to re-create from her looks better when she makes it), but the hot-mess version I made still tasted awesome.

A very good friend of mine leaves for boot camp for the U.S. Navy on Monday. The second I saw these I knew I wanted to make them for him for two reasons: Firstly, the sprinkles make the cookies look like they are celebratory; Secondly, there is a running joke that I am trying to force-feed him pastries so he gets too fat and is sent home upon his arrival. A girl can only dream.

There are two downfalls about these cookies: It’s hard to not eat the dough before you put it in the oven AND you have to refrigerate it for an hour before you scoop it onto the baking pan. The fact that the cookies taste like actual birthday cake makes it all worth it though.

Sidenote: I just realized I never put the baking soda in last night, which could be why they looked so weird. Baking fail.

Recipe: Cake Batter Chocolate Chip Cookies from Sally’s Baking Addiction

(Makes about 3 dozen cookies)

What You Need:

1 1/4 cup flour

1 1/4 cup yellow cake mix

1/2 teaspoon baking soda

1 1/2 sticks unsalted butter

1/2 cup granulated sugar

1/2 light brown sugar

1 egg

1 teaspoon vanilla

1/2 cup semi-sweet chocolate chips

1/2 cup white chocolate chips

1/2 cup assorted sprinkles

What To Do:

1. In a mixer, cream together both sugars, egg, vanilla, and butter. Add in flour, cake mix, and baking soda until well incorporated.

2. Gently mix in sprinkles and chocolate chips.

3. Refrigerate dough for one hour.

4. Preheat oven to 350 degrees.

5. Spoon dough onto a cookie sheet. Shape the dough so it is taller than it is wide. Do NOT make little pillars or your cookies will come out mis-shapen like the in the photos above.

6. Cook for 12 minutes. Let cool before serving.