Biscuit mix cookies with fillings

Ingredients:

• 1 box (430 g) of dry vanilla sponge cake mix
• 2 large eggs, lightly beaten
• 5 tbsp unsalted butter, melted
• 2 cups dark chocolate pieces
• 1/4 cup multi-colored sprinkles
• 0.5 cups cornflakes (breakfast cereal)
• 0.5 cup crispy pretzels

Preparation:

1. Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside.
2. In a large bowl, combine the cake mix, eggs, butter, and 1/4 cup water with a wooden spoon or rubber spatula and mix until smooth. Fold in the chocolate chips and sprinkles, distributing them evenly, then gently fold in the cornflakes and pretzels.
3. Using a 60ml ice cream scoop, scoop the batter onto the prepared baking sheets, spacing them about 5cm apart (6 per sheet).
4. Bake, rotating the baking sheets halfway through, until the cookies begin to brown on top, 8-10 minutes. Repeat with the remaining dough. Let cool slightly and serve. Cool remaining cookies completely and store in an airtight container for up to 5 days..