Cake Mix Biscotti

Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!

I know Cake Mix recipes automatically turn some of you off. I hear you loud and clear. BUT I will say, I am not above a cake mix shortcut from time to time. Certainly, “from scratch” is the goal, but I love an alternate way to do things. I mean, why not?

So that’s where we are today. Taking a shortcut on a beloved cookie that actually ends up sparking a TON of creativity…lemme splain…

Get creative with your cake mix biscotti!

I have created a very basic template for you here today, but where you take the flavor combinations on this cake mix biscotti recipe is TOTALLY up to you. My recipe is a simple vanilla biscotti with chocolate chips and pecans, which can totally be enough. BUT let’s think about this for a quick sec…

What if we used Chocolate Cake Mix instead of vanilla and add in chocolate chips? You’ve got a Double Chocolate Biscotti.

Maybe use a vanilla cake mix and instead of nuts you use craisins, and instead of chocolate chips you use white? You’ve got a White Chocolate Cranberry Biscotti!

ORRRRR use a Spice Cake Mix and add in candied ginger and slivered almonds…BOOM…Holiday Biscotti!

There are so many possibilities with this biscotti recipe, but let’s start at the beginning.

Cake Mix Biscotti

Just grab a cake mix flavor of your choice. Add in one stick of melted butter, 3 eggs, an extra cup of flour and a little vanilla extract. That’s your base.

Cake Mix Biscotti

I stirred in some mini chocolate chips and pecans to add a little something special.

Then divide the dough into two equal parts and form them into logs.

Cake Mix Biscotti

Bake the dough for 30(ish) minutes and then let them cool for 15 minutes.

THEN slice them into biscotti pieces!

Cake Mix Biscotti

Carefully place each slice back on your baking sheet, lower the oven temp a little and then bake for an additional 10 minutes.

Cake Mix Biscotti

Flip them over once during the second bake to get them golden on each side, and then transfer them to a wire rack to cool completely!

Cake Mix Biscotti

My kids love dunking these in milk, and I love having one with my morning coffee.

Cake Mix Biscotti

With so many possible flavors combinations of this biscotti recipe, I can’t WAIT to see what you guys come up with! Give me all your ideas!

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Cake Mix Biscotti

Cake Mix Biscotti

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Category: Cookies
  • Cuisine: Dessert


Cake Mix Biscotti is a simple shortcut recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. Mix and match your favorite flavor combos!


  • 1 (15.25) box vanilla cake mix
  • 1 cup all purpose flour
  • 1/2 cup butter, melted
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mini chocolate chips
  • 3/4 cup chopped pecans


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, flour, butter, eggs, and vanilla. Mix on low for 30 seconds, and then turn the mixer up to medium and mix for 2 minutes until combined, scraping the sides of the bowl as necessary.
  3. Add in the chocolate chips and pecans and mix on low until evenly incorporated. Dough will be thick.
  4. Lightly sprinkle a clean counter top with flour. Divide the dough in half. Roll each half of the dough into a 12×2- inches log. Place both logs onto the prepared baking sheet, and bake for 25-30 minutes, until the edges are golden. Reduce oven temperature to 325°F. Cool on the baking sheet for 15 minutes.
  5. Using a serrated knife, carefully slice the logs into 1- inch slices. Arrange the slices evenly onto the baking sheet and place back in the oven for 10 minutes, flipping cookies over once halfway through baking.
  6. Transfer to a wire rack to cool completely.


Store airtight for up to a week.

Use any combination of cake mix and add-in flavors that you like!

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55 comments on “Cake Mix Biscotti”

  1. If I were to use coconut extract and coconut, how much do you think I would need? Thanks so much. Can’t wait to try.

  2. Shelly, thank you for the recipe. They are cooking in the oven right now and the smell heavenly. Making a pumpkin cake mix and I added chocolate chips. The tops appear to split a lot more on top then my regular biscotti recipe from scratch. Do you have any recommendations to lessen the splits? This is a lot faster especially when in a pinch. Thanks

    1. Janis Hartman

      Press the log into more of a 12×2 rectangle, back and be sure to cool for about 20 minutes before cutting. It should not crack or split

  3. Such a great recipe!! Thank you Shelly for sharing your experience. Great content and waiting for the next one as well.

    1. I only use Pillsbury sugar free cake mix. Can mrs out perfect. I can only get the sugar free on Amazon

  4. WOW! This recipe is great. I used Duncan Hines Triple Chocolate cake mix that has chocolate chunks. I added more chocolate chips about 1.5 cups. The mix comes with a packet to add to the mix, but I used it for a glaze on top of the cookies. Then I added chocolate sprinkles to the top. (no not store bought sprinkles). I was a little upset when I saw that the logs had flattened out while baking but no worries. The dough was very sticky, but I cut them in half, then used a spatula sprayed with PAM and they transferred to the baking sheet easily. Can’t wait to try other flavors!

  5. Looks gorgeous and your process seems so easy! I am looking to make these at home.Thanks a lot.

  6. CAKE MIX BISCOTTI! sound very nice. I wanna try it. Thanks for the great content and waiting for the next one as well

  7. They have finally cooled after their second baking (chocolate fudge cake mix with semisweet and white chips and chopped macadamia nuts). Wonderful favor and nice texture, though a little delicate. I might finish them with a drizzle of chocolate. Will be making variations of this delightful recipe in the future. It’s a definite keeper for the emergency quick cookie files. Thank you for posting this.

  8. I’m about half way through baking these right now and they smell heavenly. I used chocolate fudge cake mix with semisweet and white chips and chopped macadamia nuts. I shaped them on a silicone mat for easy clean up and reduced flour and the transfered to the parchment lined baking sheet beautifully.

  9. I can’t wait to try this. I don’t eat biscotti because it’s like eating flavored rocks. This sounds like it will be crispy and tender at the same time. I love box mix shortcuts (I’m a lazy baker when I can get away with it – but I won’t use canned pie fillings for pies. Go figure LOL). I also can’t wait to make different flavor combinations. Do you think this would freeze well? If so, before or after baking?

    1. Oh yes, these will freeze great! Package them after baking (and cooling) in an airtight container for up to a month!

  10. wow, it’s great with fresh milk. My niece will surely love your cake mix biscotti recipe. I’ll definitely try it out!

  11. Oh I’m so glad I saw this recipe !! I just watched a baking show with Biscotti cookies, really didn’t want to go to all that trouble and now I don’t have to …. YEA Just can’t wait to make these
    Thank You so much for sharing

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