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Say goodbye to long grocery lists and hello to convenience with my Cake Mix Cookie. With little more than three simple ingredients, a few minutes of prep, and a sprinkle of creative magic, you’ll have a trayful of deliciously fluffy cookies ready for sharing.
Imagine whipping up the softest, most delightful homemade cookies without the hassle of measuring out the dry ingredients. Dreams do come true, and it’s called my cake mix cookie recipe! Here’s the secret: all you need is your favorite box of cake mix, oil, and eggs, plus whatever mix-ins your heart desires. That’s it!
But the fun doesn’t stop there — these easy cake mix cookies bow to your every flavor whim based on the type of cake mix you use. You can make strawberry cookies with strawberry cake mix, spiced cookies with spiced cake mix, or chocolate chip cookies with white cake mix and chocolate chips– the possibilities are endless! For more easy cookie recipes, try my Andes mint cookies recipe, lemon crinkle cookies recipe, and oatmeal cream pies recipe.
What You Need To Make This Recipe
Boxed cake mix — you’re welcome to use any flavor of cake mix you have on hand. Chocolate, lemon, vanilla, Funfetti, strawberry, red velvet, you name it! You can also use any brand of cake mix you prefer, like Betty Crocker, or even store-brand cake mixes will work well.
Vegetable oil — any other neutral oil will also work, including avocado, canola, or grapeseed.
Eggs — I use large eggs in my recipes unless otherwise specified.
Mix-ins – these are totally optional but are an easy way to customize these supremely easy cookies. Try regular or white chocolate chips, sprinkles, M&Ms, nuts, sprinkles, or dried fruit!
How To Make Cake Mix Cookies
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. In a large bowl, add the dry cake mix & oil.
2. Add the eggs and stir until well combined.
3. Add mix-ins if using.
4. Scoop the dough into 2-tablespoon-sized balls, and place the cookie dough balls on the prepared baking sheets 2 inches apart. Bake each sheet for 10 to 12 minutes or until the centers appear dry. Cool for a few minutes on the cookie sheet, then transfer to a wire cooling rack and let cool completely.
Pro Tips For Making This Recipe
- Use any flavor of cake mix you’d like! Strawberry, lemon, chocolate or Devil’s food, red velvet, vanilla, and spice cake mixes all make great cookies and taste great with a variety of mix-ins.
- If you’re using a confetti or sprinkle cake mix, reduce the oil to ⅓ cup. Those mixes spread a bit more, and less oil will create a fluffier, thicker cookie.
- Let the eggs come to room temperature before making the dough. It’ll make them easier to mix into the cake mix without overmixing, helping you achieve the perfect tender crumbed interior.
- Use a cookie scoop to achieve perfectly sized cookies. Take things a step further and round off the edges using a large biscuit cutter. Place the cutter around the cookie while it’s still warm, then make a swirling motion. Voila! Bakery-level treats with zero fuss.
Frequently Asked Questions
If properly stored in an airtight container at room temperature, cake mix cookies should last for up to 5 days. Just make sure to cool them completely before transferring them to a storage container to prevent any condensation from forming.
Absolutely! Feel free to freeze the baked cookies to prolong their shelf life. Again, cool them completely, then transfer to a freezer-safe airtight container or zip-top bag with as much air removed as possible. They should freeze well for up to a month.
Cake mix and cookie mix are both pre-packaged baking aids, but they’re formulated differently. Cake mix is crafted to create a soft, airy, and tender crumb, typically requiring you to add wet ingredients like oil or eggs. It’s meant to result in a more liquid batter suitable for cakes. That said, there are lots of cake mix recipes out there (like this cookie recipe) that don’t yield cakes!
On the other hand, cookie mix is designed to yield a denser dough, often already containing or requiring fats like butter. It may also have built-in mix-ins like chocolate chips or nuts. While they’re primarily designed for cookies, creative bakers often use them as bases for bars, crusts, and other desserts. I don’t recommend using them interchangeably in this recipe.
If you’ve tried this Cake Mix Cookie recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cake Mix Cookies
Equipment
- Baking Sheets
- Parchment paper
- Mixing Bowls
Ingredients
- 1 (15.25-ounce/432g) box cake mix
- ½ cup vegetable oil*
- 2 large eggs
- ½ to 1 cup mix-ins optional (chocolate chips, sprinkles, M&Ms)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the cake mix, oil, and eggs, and stir until well combined. Add mix-ins if using.
- Scoop the dough into 2-tablespoons-sized balls and place on the baking sheets 2 inches apart.
- Bake each sheet for 10 to 12 minutes or until the centers appear dry. Cool for a few minutes on the baking sheet, then transfer to a wire cooling rack and let cool completely.
Notes
- Use any flavor of cake mix you’d like! Strawberry, lemon, chocolate or Devil’s food, red velvet, vanilla, and spice cake mixes all make great cookies and taste great with a variety of mix-ins.
- If you’re using a confetti or sprinkle cake mix, reduce the oil to ⅓ cup. Those mixes spread a bit more, and less oil will create a fluffier, thicker cookie.
- Let the eggs come to room temperature before making the dough. It’ll make them easier to mix into the cake mix without overmixing, helping you achieve the perfect tender crumbed interior.
- Use a cookie scoop to achieve perfectly sized cookies. Take things a step further and round off the edges using a large biscuit cutter. Place the cutter around the cookie while it’s still warm, then make a swirling motion. Voila! Bakery-level treats with zero fuss.
Nutrition
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