Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the vanilla cake mix in one mixing bowl and the strawberry cake mix in a second bowl.1 box Vanilla Cake Mix, 1 box Strawberry Cake Mix
- To each bowl, add ¼ cup of oil, 1 teaspoon of baking powder, and 2 eggs.½ cup Vegetable Oil, 4 large Eggs, 2 teaspoons Baking Powder
- Mix each bowl's contents separately using a hand mixer, whisk, or wooden spoon until a sticky but firm dough forms. If the dough is too sticky to handle, chill it in the freezer for a few minutes.
- Using a cookie scoop, divide each color of dough into 24 equal-sized balls, so you have 24 vanilla balls and 24 strawberry balls.
- Take one vanilla dough ball and one strawberry dough ball and gently roll them together to form a single, two-toned cookie ball. Repeat with all remaining dough balls.
- Place the assembled cookie dough balls on the prepared baking sheet and freeze for 10 minutes, or until they are firm to the touch.
- Bake the chilled cookies for 9-10 minutes. The cookies will be soft in the center but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, dip the top of each one into the melted chocolate. Place them on a parchment-lined tray and immediately top with sprinkles, if using.1 ½ cups Melted Chocolate, ½ cup Sprinkles
- Allow the chocolate to set completely before serving or storing.
Notes
Pro Tips for Success: Chilling the dough is essential for thick, puffy cookies. Roll the dough balls tall, don't press them down. The cookies will look soft when they come out of the oven but will firm up perfectly as they cool. Both baked and unbaked cookie dough balls freeze wonderfully for make-ahead convenience.