Cake Mix Cookies

Cake Mix Cookies are an easy cookie recipe that you can make with all kinds of cake flavors and add-ins! Mix chocolate chips, M&Ms, sprinkles, peanut butter chips, and more into your favorite cake mixes. Get creative!

The Easiest Cake Mix Cookies

You know I love an easy cookie recipe, and that’s just what we have here with these cake mix cookies! Using cake mix as a short cut ingredient may feel like cheating when it comes to baking, but it’s a trick I am fully on board with. It makes life so simple, and the cookies come out unbelievably soft, tender, and chewy.

Oh, and did I mention you only need 3 ingredients? That’s it! All you gotta do is mix the dough together, spoon it onto a cookie tray, and bake. Couldn’t be easier.

And, while I don’t use cake mix all the time, it definitely comes in handy when I need a dessert in a hurry! Plus, it makes switching up the flavor of the cookie you’re baking a breeze. Craving chocolate? Easy! But if you’d rather vanilla or red velvet, you can do those, too. The possibilities are endless!

Some of my other all-time favorite cake mix desserts include these Cake Mix Brownies and these Birthday Cake Chocolate Chip Cookies!

Why You’ll Love This Cake Mix Cookie Recipe

The list of reasons to love these cake mix cookies is extensive, but I’ll narrow it down to the most important ones… because we’ve got cookies to bake!

  • Tender and chewy. It’s like biting into a soft cloud of sugary goodness! The texture is perfect.
  • Easy. As mentioned above, these cookies require just 3 ingredients. So, if you’ve got a box of cake mix sitting on your shelf, you’ve probably got everything you need to get started!
  • Adaptable. You can customize almost every aspect of these cookies! The cake flavor, what you mix in, how much you mix in, etc.
Cake mix cookies with M&Ms and sprinkles.

What You’ll Need

Let’s talk about these 3 simple ingredients! Here’s what you need to know (the exact quantities for each one can be found in the recipe card below):

  • Cake Mix. I like vanilla cake mix best in these cookies, so that’s what I usually go with!
  • Eggs. Use large eggs for this recipe.
  • Oil. I use vegetable oil, however, any light colored oil will work, such as canola oil or corn oil.

How to Make Cookies from Cake Mix

When I don’t feel like breaking out the measuring cups, these cookies made with cake mix are the answer! Follow this step-by-step guide to get them in and out of the oven. The full set of directions can be found in the recipe card below!

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  • Mix the ingredients together. In a large bowl, stir together the cake mix, eggs, and oil until smooth. You can also complete this step in the bowl of your stand mixer with the paddle attachment, mixing the ingredients on low until combined.
  • Pour in the add-ins. Mix in your desired add-ins until they are evenly incorporated.
  • Bake the cookies. Using a cookie scoop, portion the dough onto the prepared cookie sheet, spacing the cookies 2 inches apart. Bake them for 9-10 minutes, or until they are lightly golden at the edges. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack.
Cookie dough with M&Ms in it.

Tips for Success

Even though making cookies from cake mix is very simple, there are still a few tips that are helpful to know as you begin!

  • If you can only find 15-ounce cake mix. I have found that they seem to be phasing out the old 18-ounce cake mixes and only sell 15-ounce mixes now. To work around this, I add 1/4 cup extra of all purpose flour to the mix. I will be honest and say that you can absolutely just use the 15-ounce in place of the 18 without any variation, and the cookies will be only slightly thinner. Cake mix is very forgiving!
  • Don’t over-bake the cookies. If you can see that the cookies are still soft in the middle at the end of the baking time even though the edges are golden brown, still take them out. They’ll finish firming up as they cool on the baking sheet.
  • Different mixes can lead to slightly different textures. Keep in mind that differently flavored mixes (vanilla vs chocolate, etc.) can lead to thicker cookies, or cookies that spread a little more, depending on what kind you choose.
Pile of cake mix cookies with M&Ms and sprinkles.

Mix-In Ideas

Keep these chewy cookies simple and leave them plain, or go crazy with add-ins… it’s totally up to you! Here are some of my go-to options:

  • Chocolate Chips
  • M&M’s
  • White Chips
  • Reese’s Pieces
  • Chopped Candy Bars
  • Sprinkles
  • Peanut Butter Chips

Substitutions & Recipe Variations

Feel free to use your imagination with these cookies! There are so many flavor combos that could be great. Here are some cake mix and add-in pairings to inspire you:

  • Red Velvet + White Chips
  • Chocolate Cake + Peanut Butter Chips
  • Carrot Cake + White Chips
  • Spice Cake + Cinnamon Chips
  • Vanilla Cake + Fruity Pebbles
  • Lemon Cake + White Chips
  • Strawberry Cake + Mini Chocolate Chips
  • Chocolate Cake + Rolo Candies
Stack of cookies with M&Ms.

How to Store

These cake mix cookies can be stored at room temperature in an airtight container for 2-3 days. If you want them to keep for a few days longer, try storing them in the fridge.

Can I Freeze Cake Mix Cookies?

Sure! Go ahead and freeze these cookies in an airtight container or a tightly-sealed ziplock bag for 2-3 months once they’ve cooled. Thaw them in the fridge or at room temperature before enjoying!

More Cake Mix Cookie Recipes

Can’t get enough when it comes to chewy cake mix cookies? Try some more easy recipes, then!

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Cake Mic Cookies are an easy adaptable cookie base

Cake Mix Cookies

  • Author: Shelly
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 24 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


Cake Mix Cookies are a fun, easy way to make soft, chewy cookies in no time flat! Mix and match cake flavors to add-ins to create all kinds of combinations. My kids LOVE to make these!


  • 1 (18.25 – ounce) box cake mix
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup add-ins like chocolate chips or M&M’s (if adding in sprinkles use 1/2 cup)


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl mix together cake mix, eggs, and oil until smooth. Alternately you can do this step in the bowl of your stand mixer with the paddle attachment, mixing ingredients on low until combined.
  3. Mix in desired add-ins until evenly incorporated.
  4. Using a medium (2- tablespoon) cookie scoop portion the dough onto the prepared cookie sheet 2- inches apart. Bake for 9-10 minutes, or until lightly golden at the edges.
  5. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.


  • To Store: Store in an airtight container for up 3 days.
  • To Freeze: Go ahead and freeze these cookies in an airtight container or a tightly-sealed ziplock bag for 2-3 months once they’ve cooled. Thaw them in the fridge or at room temperature before enjoying!
  • Use any flavor cake mix you would like and mix and match add-ins!
  • If you can’t find the 18-ounce size of cake mix and can only fid the 15 ounce, just add in 1/4 cup extra all purpose flour.
  • *Nutritional information does not include add-ins


  • Serving Size: 1 cookie
  • Calories: 119
  • Sugar: 7.9 g
  • Sodium: 126.3 mg
  • Fat: 6.4 g
  • Carbohydrates: 14.6 g
  • Protein: 1.2 g
  • Cholesterol: 15.5 mg

Keywords: cake mix cookies, cookies from cake mix, cake mix cookie recipe

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249 comments on “Cake Mix Cookies”

  1. Mine came out very cakey rather than chewy (unsurprising!) but didn’t seem to flatten or spread much as the photos here might suggest; which is fine, but just something to be aware of–mine ‘puffed up’ a bit. My oven and baking pans are on the smaller side and I was in a hurry so my dough ball deposits were probably larger/taller than would make 24; I got 18 out of my batch. (And my cake mix expired two years ago but that doesn’t seem to have had an impact so this could be a great way to quickly make space in the back of the cupboard if you’ve got a box or two just hanging around.)

    I did French Vanilla mix with butterscotch chips, which I enjoy, but I will say they came out VERY sweet for my tastes, (I’ve eaten half of one and I’m pacing myself hahaha,) so I’d take care to serve these with something like strong coffee to balance them out, or maybe do half nuts and half chips next time.

  2. I made this recipe years ago, but it is just like a lot of old recipes. Cake mixes no longer come in 18 oz. box. They are now 14 ounces. Will that matter? I do not want to open another cake mix for 4 ounces.

  3. Made the cookies with white cake mix and 1 cup sweetened coconut. They were delightful! It was a nice light coconut taste with the perfect amount of sweetness and a good chewy texture. Next time I may lightly toast the coconut first to help bring out the flavor even more.

  4. I just made white cake mix w mini M&Ms.. kids loved them!! I’m gonna freeze the unused dough.. should be ok???

    1. I’ve made several of these but different variations & I roll rhe dough into balls & freeze on a tray. Then when I want cookies I just pull out how many I want. Favorite is red velvet with white chips but I am gonna try zucchini with spice today… because I love making zucchini cake with the spice cake.

  5. Beautifully concise and broadly applicable instructions, thank you! Had all the info I needed and none I didn’t. Very nice results, but I do think the extra 1/4 c of flour was unnecessary for a 15 oz box. The cookies are about as round as a teacake! I used a butter pecan cake mix and put 50/50 crushed pecans and toffee crumbles in them, very nice combo if anyone else is interested.

  6. I made these using butter pecan cake mix and some chopped pecans. I used two extra large eggs and only about 1/3 cup of oil. Amazing!!

  7. Super disappointed that I wasted special M&Ms – I should have read the reviews… straight up tasted like oil.

  8. A 1/2 cup oil made the batter and cookies taste like straight up oil. I know I measured correctly cause I used my small measuring cup that only goes up to a 1/2 cup. Not sure if it would be better with less oil. I’m sad cause I was very excited for this recipe

  9. I’ve made this recipe using commercial cake mix for years and always love the results. I wonder if I can use your homemade cake mix to make these type of cookies.

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