Ingredients 1 box chocolate cake mix (I used Betty Crocker 15.25-ounce Triple Chocolate Fudge Cake Mix) 1/3 cup canola oil 2 eggs, room temperature 2 tablespoons thick, chocolate fudge sundae sauce (I used Hershey's in the jar) 1 teaspoon vanilla extract (I used Vain Ugandan Vanilla extracted in Vodka) 1/2 teaspoon butter extract Chocolate sprinkles
Preheat oven to 350-degrees. Line two baking sheets with parchment paper and set aside.
In a large bowl, add the bag of dry cake mix and mix in the oil. Stir in the eggs, fudge sauce, vanilla extract and butter extract into the bowl. Stir until ingredients are incorporated.
Use a standard sized cookie scoop to drop cookie dough balls into a bowl of sprinkles. Roll dough balls in the sprinkles and place on the prepared cookie sheet. Bake cookies in 350-degree oven for 7-minutes. Remove cookies from the oven and let set on the cookie sheet for several minutes before transferring cookies to a wire rack to finish cooking. Repeat process with the second cookie sheet.
On photo: WL-992565 / A BOWL 5.5" | 14 CM 20 OZ | 600 ML