I found this recipe in the magazine Where Women Cook, Spring 2015.  I finally put the recipe to the test — the results — OOH-LA-LA!  Not only do they taste amazing, they are really pretty.

Shopping List:   2 1/2 cups all-purpose, unbleached flour; 2 1/2 cups white boxed cake mix; 1 tsp. baking soda; 1 1/2 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 1 cup light brown sugar; 2 eggs, room temperature; 3 tsp. vanilla extract;1 cup semi-sweet chocolate chips; 1 cup white chocolate chips; 1 cup multi-colored sprinkles

The Recipe: 1.  In a large bowl, sift together flour, cake mix, and baking soda.  Set aside. 2.  Using a hand mixer or a stand mixer fitted with a paddle attachment, cream softened butter and both sugars together on medium speed until smooth.  Add eggs and mix on high until combined, about 1 minute.  Scrape down the sides and bottom of bowl.  Add vanilla and beat on high until combined.  Add flour mixture to the wet ingredients and mix on low-medium speed until combined.  Add chocolate chips, white chips, and sprinkles.  Mix on low until add-ins are evenly mixed in.  3.  Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, no longer.  (The refrigeration step is mandatory.) 4.  Once the dough has been chilled, preheat the oven to 350 degrees.  Line baking sheets with parchment paper or silicone baking mats.  5.  Scoop rounded balls of dough using an ice cream scoop that measures 2 tablespoons.  Drop measured scoops of dough onto cookie sheets. (Let cookie sheets cool between batches.)  Keep dough chilled while working in batches. 6.  Bake cookies 10 – 11 minutes depending on your oven.  Edges should be slightly browned, centers should appear very soft, but cookies will set when they cool.  7.  Allow cookies to cool on baking sheet for 4 minutes and then transfer to a wire rack to cool completely.  Makes approximately 4 dozen cookies.