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!
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!
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.
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.
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.
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.
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
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.
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!
Can’t get enough when it comes to chewy cake mix cookies? Try some more easy recipes, then!
- Funfetti Gooey Butter Cookies
- Peanut Butter Cup Chocolate Cake Mix Cookies
- Cake Mix Carrot Cake Cookies
- Strawberry Gooey Butter Cookies
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 24 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
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!
Ingredients
- 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)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- 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.
- Mix in desired add-ins until evenly incorporated.
- 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.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack.
Notes
- 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
Nutrition
- 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
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They are much better if you put the dough in the fridge for about 5 minutes before baking.
i am recovering from surgery and this made making coolies easier! i had a box of cake mix leftover with no frosting, so i decided to try it. i put in pb2 powder in place of the extra flour, 2 packets of spenda, and used dairy free chocolate chips (cant have dairy) – they were good! definitely better when slightly undercooked. i cooked the batches for about 8-9 mins before taking them out letting them cool. husband said they were delicious, and my 8 year old kept begging for “one more cookie”.
Make this recipe but mine didn’t really spread what may have happened
I pushed them with a spoon at 8 minutes and put them back in for a minute or two.
Can I use butter instead of vegetable oil?
You can always use butter instead of vegetable oil just make sure its softened butter the oil is just the fat used in this recipe.
Made these today with my grandson using a yellow cake mix, pastel m&ms and sprinkles. I added the extra flour as suggested. They turned out so yummy! Grandson was thrilled and so fun and easy to make!
I have used this recipe several times, and the cookies turned out great, but tonight the dough was so sticky even after I added 1/4 cup flour that I couldn’t cut it off the spoon I was dropping from but then I used my fingers and the dough stuck to my fingers and wouldn’t stay on the pan. I don’t know if it was the cake mix or the damp weather. I thought I would never get all the cookies dropped. They are crazy shapes but taste OK.
i FIXED THESE LAST NIGHT. I FORGOT TO ADD THE 1/4 CUP OF FLOUR. my mix was the 15 oz. but they turned out so good. they were really thin and crispy. thats how we love our cookies. used white cake and added buttersctotch chips. so yummy. thank you for the recipe
Our church uses the cake mix to make many variations of cookies. They have all been wonderful. I want to make a lemon cookie with powdered sugar covering it. The normal add ins bring the additional flavor. Have you tried lemon juice and lemon extract? How much? I want the taste to be there, but not overpowering.
1 Tablespoon of fresh lemon juice from a actual lemon not and 1 Tablespoon of lemon zest.
Hi Shelley! I’m so sorry for what might sound like the most ridiculous question, I’m still a beginner when it comes to cookies and a lot of attempts I’ve baked come out as more of a biscuit rather than a cookie…so I’m determined to get it right!
When using the cookie scoop to portion out, would I simply scoop from the mixing bowl and deposit the dough on the tray…I don’t have to move it/mold it/pat it down? Scoop and go?
Thank you for your advice!x
Nope, just drop and bake for this recipe!
You’re the best! Thank you!
Can I substitute Butter for oil?
Would it be the same amount of butter as oil?I love the cookie recipe…. Thank you