Hey fellas, I have been ranting singing about my birthday from the beginning of this week but today is the real deal!

Happy 28th Birthday to Me! 🙂

And Happy Funfetti Friday to you all!

I didn’t want to bake a cake for my own birthday so instead I baked these cookies a day before to commemorate the celebration! I was feeling super lazy yet wanted a chocolate cookie and sprinkle on my birthday eve so decided to settle for these!

I kept them skinny by omitting butter with fat free yogurt. They were not crunchy but instead soft and moist but that is how I like my cookies so no complains! They almost tasted like fudgy brownies so bake them as brownies if you like and adjust the baking time accordingly.

It is a one-bowl treat so less dishes! The dough requires quite a bit of elbow grease to whip up so use sturdy spoon for mixing, preferably wooden spoon. The dough is quite sticky so put it in refrigerator for half an hour if you’re making cookies.

Use ice-cream scoop to form cookie balls and top them with sprinkles or M&Ms or candied cherries.. I used all 3 of them and loved how candied cherry tasted almost sinful with rich chocolate!

You must be able to palpate the haste in my writing as you are reading down the post but that is exactly how this was typed. In a hurry!

So let’s not waste more time and get to the recipe!

Skinny Devil’s food Cake Mix Cookies

Yields: Around 12 large cookies

Ingredients:

• 1 box (500 gm) chocolate cake mix (I used Betty Crocker Devil’s Food Cake Mix)
• 2 large eggs
• 1/3 cup fat free vanilla yogurt
• sprinkles, M&Ms or candies cherries for topping

Directions:

1. Preheat the oven to 350 F/170 C. Line a cookie sheet with parchment paper.
2. Mix all the ingredients in one large bowl and chill in refrigerator for half an hour.
3. Using ice-cream scoop, drop cookie balls on parchment paper. Decorate them with the topping of your choice.
4. Bake for 11-12 minutes or till sides have firmed up. the center will still be gooey but will firm up once cookies cool down. Do not over-bake. Let rest on cookie sheet for 3-4 minutes before transferring on a wire rack to cool completely.

*If using plain yogurt then add 1 tsp vanilla extract to the dough.

Enjoy!!