Ingredients
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1 (15.2 oz) box white cake mix
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1/3 cup canola oil
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2 large eggs
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1 cup white chocolate chips
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1/3 cup red or green sprinkles (or mixture of both)
Steps
1
To a large bowl, add the cake mix, oil, and eggs. Stir until combined into a dough. Fold in the white chocolate chips and sprinkles until just combined. Cover with plastic and refrigerate 1 hour, until slightly firm.
2
Preheat oven to 350°F. Line 2 cookie sheets with parchment. Shape dough into 1-inch balls. (If dough is too soft to handle, refrigerate longer.) Place on prepared cookie sheets about 2 inches apart (refrigerate any cookies that don’t fit on sheets for the next batch).
3
Bake cookies 10–12 min., until tops are slightly cracked and edges are lightly golden, switching positions on racks halfway through. Cool 3 min. on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
