Preheat the oven to 350°F and line two baking sheets with parchment paper.

Stir the cake mix, eggs, and vegetable oil together until a thick, scoopable dough forms with no dry mix visible.

Fold in the chocolate chips or sprinkles.

Scoop the dough into 24 balls, about 1.5 tablespoons each, spaced 2 inches apart on the sheets.

Bake for 9 to 11 minutes, until the edges are set but the centers still look slightly underbaked and soft.

Cool on the sheet for 5 minutes, where the cookies finish firming up, then transfer to a rack to cool completely, about 15 minutes.

Stack cookies in towers of 6, wrap each stack in a strip of cellophane, and tie with ribbon at both ends like a candy wrapper.

Store stacks at room temperature for up to 5 days.