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Made with 3 simple ingredients and your favorite mix-ins, these customizable Cake Mix Cookies will be a smash hit at your next celebration. They’re incredibly easy to throw together with no need to chill the dough before they bake!
There are infinite ways to play around with this ultra-convenient recipe. Want to load up your cookies with various add-ins? Don’t hold back! Looking to change the flavor of the dough itself? Just grab another kind of cake mix! No matter what decisions you make, you’ll have a tempting batch of cookies on the table in record time.
You could even incorporate a few totally different flavor concepts into one single batch! Since the recipe relies on a fail-proof algorithm, your cookies will always come out perfect. I just love how you get the taste of cake with the texture of a soft and chewy cookie – it truly is the best of both worlds!
What You’ll Need
Follow this general blueprint for cake mix cookie bliss in any style. You’ll find the associated amounts in the recipe card below this post.
- Boxed Cake Mix: From angel food cake to red velvet, the options are unlimited.
- Melted Butter: Vegetable oil works just as well, but I feel like butter better enhances the flavor of the cookies.
- Large Eggs: To bind the dough and help the cookies turn out tender and chewy.
- Mix-Ins: These could be chocolate chips, mini marshmallows, chopped nuts, freeze-dried fruit, Oreo cookie pieces—whatever you’re craving!
If you’d like to make your cookie dough ahead of time, just wrap it tightly in plastic wrap and store it in the fridge overnight. You may have to let it rest at room temperature for a bit before you form the cookies.
- Prep for Baking: Preheat the oven to 350°F. Line a cookie sheet with a silicone baking mat or a sheet of parchment paper.
- Combine Main Components: Add the cake mix, melted butter and eggs to a large mixer bowl. Mix until the dough is well combined.
- Add Mix-Ins: Stir in your choice of mix-ins.
- Form Cookies: Scoop out balls of dough (about 2 tablespoons each) and place them onto the prepared baking sheet. Try to keep them all about 2 inches apart.
- Bake: Bake the cookies for 9-11 minutes, or until they’ve set.
- Let Cool: Allow them to cool on the baking sheet for 2 minutes, then transfer the cookies to a wire rack to finish cooling.
Tips for Success
If you have a question, one of the following tips will have the answer. Don’t forget to give them a read!
- The Bake Time May Vary: Depending on your oven and the kind of cake mix you used, you may need to adjust the bake time by a minute or two. Just keep an eye on the cookies and take them out as soon as they look done.
- Anticipate Spreading: Unless you’re making Cut-Out Cookies, spreading is something you have to plan ahead for. It’s best to keep each ball of dough about 2 inches apart from the others so they don’t fuse together.
- Don’t Over-Bake the Cookies: Once the edges of your cookies look set, go ahead and remove them from the oven. The centers will firm up as the cookies cool, and you definitely don’t want to over-bake them, which could cause them to harden and dry out.
You could easily make a batch of cake mix cookies with two unique base flavors if desired – split the ingredients in half and make two separate doughs with different cake mixes. From there, you can divide both flavors in half and add a new set of mix-ins to each portion!
- Strawberry White Chocolate Funfetti: Make the dough with a box of strawberry cake mix. For the add-ins, use 3/4 cup of white chocolate chips and 1/4 cup of rainbow sprinkles. You could also use Funfetti cake batter and swap out the sprinkles for diced freeze-dried strawberries.
- Toffee and Butterscotch Chip: Use yellow cake mix for the dough and a combination of toffee bits and butterscotch chips for the mix-ins.
- Double Chocolate Chunk: Make your dough with devil’s food cake mix and stir in your favorite chocolate chunks.
- Mint Chocolate Chip: Use vanilla or chocolate cake mix for the dough and chopped Andes mints for the mix-ins. Alternatively, add crushed peppermint and chocolate chips.
How to Store Extras
Once your extra cookies have cooled, store them in an airtight container at room temperature. Enjoy them within 3-4 days for the best results.
Can I Freeze These?
Yes, these cookies freeze wonderfully if you do it properly. Freeze the cooled cookies on a lined baking sheet for about half an hour. Once they’ve stiffened up, transfer them to an airtight container or storage bag and freeze them for up to 3 months. Thaw them out on the counter before you enjoy them.
More Quick & Easy Cookie Recipes
Print
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Total Time: 24 minutes
- Yield: 22
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
Made with 3 simple ingredients and your favorite mix-ins, these customizable Cake Mix Cookies will be a smash hit at your next celebration. They’re incredibly easy to throw together with no need to chill the dough before they bake!
Ingredients
- 15.25-ounce box cake mix
- 1/2 cup melted butter (or vegetable oil)
- 2 large eggs
- 1 cup mix-ins of choice
Instructions
- Preheat the oven to 350°F (176°C). Line a cookie sheet with a silicone baking mat or parchment paper.
- In a large mixer bowl, add the cake mix, melted butter and eggs and mix until well combined.
- Stir in your choice of mix ins.
- Bake balls of about 2 tablespoons each and place onto prepared baking sheet, about 2 inches apart.
- Bake for 9-11 minutes, or until the cookies are set. Allow to cool on the cookie sheet for 2 minutes, then removed to a cooling rack to finish cooling.
Notes
- To Store: Store cooled cookies in an airtight container and enjoy within 3-4 days.
- To Freeze: Freeze cooled cookies on a lined baking sheet for about half an hour. Once stiffened, transfer to an airtight container or storage bag and freeze for up to 3 months. Thaw out on the counter before enjoying.
Nutrition
- Serving Size: 1 cookie
- Calories: 103
- Sugar: 6.7 g
- Sodium: 20.2 mg
- Fat: 7.7 g
- Carbohydrates: 8.2 g
- Protein: 1.4 g
- Cholesterol: 28 mg
We love cake mix cookies. My two boys like melon with white chocolate chips the best. My mom says they’d be even better with macadamias but we are nutty enough. A close second is chocolate with on or white chocolate chips and s cherry chip cake mix with mini chocolate Chips.
This is incredibly easy and takes a few minutes prep. Cookies were delicious.
Do you have the same results when using butter or the oil? Which do you prefer?
I mention it in the post, but I preferred the flavor of the butter. Otherwise, not much difference.
Love the idea of making bigger fluffier cookies.
Thank you
I made 2 batches not too long ago for my family ( hubby, his parents, his gma and my brother in law), and they were gone in 3 days…. I got about 6 total…
I used Betty Crocker cake mix. Unsalted butter room temperature. Correction for Betty Crocker cake mix= “Bake balls of about 2 tablespoons each (1 or 1 1/2 tablespoon) place onto prepared baking sheet”
It is a good recipe. This Betty Crocker cake mix SPREAD while baking.