Ingredients:

  • 1 box (432 grams) Cake Mix
  • 113 grams Neufchâtel cheese, softened
  • 1 Large Egg, room temperature
  • 2.5 ml Pure Vanilla Extract
  • 85 grams Semisweet Chocolate Chips
  • 30 grams Rainbow Sprinkles
  • 30 grams Powdered Sugar

Instructions:

  1. Preheat your oven to 175°C and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, blend the softened Neufchâtel cheese and egg until a smooth emulsion forms.
  3. Stir in the vanilla extract. This distributes the flavor evenly before the dry ingredients hit the bowl.
  4. Add the dry cake mix. Use a sturdy spoon to fold it in. Stop when no streaks of dry flour remain.
  5. Gently fold in the chocolate chips and rainbow sprinkles until evenly distributed.
  6. Chill the dough for 10 minutes. This makes the sticky dough much easier to handle.
  7. Scoop tablespoon sized balls of dough. Roll each one between your palms until it’s a smooth sphere. Coat in powdered sugar. Drop each ball into the sugar and roll until it's completely white. Place them about 5 cm apart on the prepared baking sheets.
  8. Bake for 10 minutes. Pull them out when the edges are set but the centers still look slightly soft.
  9. Allow cookies to cool on the hot baking sheet for 5 minutes to finish setting before transferring to a wire rack.