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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
These turned out perfect and made 18 medium/large cookies I did rainbow cake and dark chocolate mix ins 🙂
Hello! Tried these last week and they were delicious! Mine ended up a little thicker/“cake” like rather than looking like yours.. any suggestions? Delicious either way and awesome to make with my kiddos. We’re making more tomorrow =)
I’m not sure. I would think this recipe is fairly straightforward. It’s possible that different brands of cake mix would give slightly different results. I honestly don’t remember which I used, but I’m guessing Pillsbury. Glad you enjoyed them!
Have you tried adding in instant pudding? I want to make it with pistachio pudding. Do you think it would work?
I haven’t tried it, so it’s hard to say.
They are very delicious. I found in order to keep the flavor fresh store separately. Example: store lemon separate from Chocolate etc… I have been making these over 20 years. Always a family favorite! Peanut butter chips are great in a chocolate cake mix !
We have tried so many different varieties! So easy for the kids to help with, and so good!
Thank You!
So glad you enjoyed them!
Haven’t tried it yet but what if the cake mix is too runny can u add more flour ? I know the ones I use are a bit runny n won’t hold like normal dough does my cake mixes use milk as well maybe that’s why it’s more of a liquid
You don’t want to add the amount of ingredients that are on the box or it will end up very thin. Add the ingredients as they are listed in this recipe to the cake mix and it should come out as a dough.
Since Betty Crocker decided to reduce the amount of cake mix from 18oz to 15oz, make sure you’re using the Duncan Hines 18oz mix! If you can only find the other one, reduce your oil to 1/3cup. 🙂
Hi, i made many many varieties and many batches in a jiffy for our bake sale at church. They were a huge hit and loved by everyone. Of course it was an opportunity to tell them about your great site as well. Continued success!! And, Happy cooking!
So glad to hear that! And thank you so much for sharing my site with people!
Oooo Yum! I just made a batch now… Added chocolate chips and walnuts.. DELICIOUS!.
I THINK I will be making these all year round.. ❤️❤️
Sounds tasty! Glad you enjoyed them!
Wait, where did you get toffee chips I have been looking everywhere?
They usually have them at Walmart on the baking ingredient aisle.
My cookies spread A LOT! But the kids didn’t mind because they were still delicious!! Thanks for the fun and easy recipe!
I’m glad they enjoyed them! I’m not sure why they spread so much. It could be a difference in the particular box mix. I believe I used Betty Crocker when testing these.
We might try that next time! Thanks Lindsay 🙂
I’m giving these a five star rating because I can’t imagine them being anything but!
The cookies sound delicious and with endless possibilities ….I can’t wait to give them a try…..do you know if they freeze OK!?
I didn’t try freezing them, but I imagine they would do perfectly fine.
Thank you!….I made mine with a ‘Butter Pecan’ cake mix and added butterscotch chips and extra pecans on the top….when I told my hubby they we’re good for 3/4 days and was going to freeze some…he told me not to bother they wouldn’t be around that long …..they are Yummy…I agree.
LOL! I’m so glad you both enjoyed them!
These are so pretty! I’ve never tried making cookies using a cake mix! Great idea 🙂
Hi Lindsay, what is ‘Mix Ins’? Sorry for the question, but I don’t know what it is! Thanks!
So that would be any thing you want to mix into the cookies, like chocolate chips, toffee bits, crushed up Oreos or any number of things.
So pretty! And they look so delicious!
What a lovely riot of colors!Lovely cookies
Hi, Lindsay! Haven’t made these cookies as of yet, but want to know if I can add in old fashioned oatmeal without messing them up. This way I could make some really good oatmeal craisin cookies! What do you think? Susan Rasek. Swrasek@hotmail.com
You know, it never even occurred to me to try that out. I don’t know exactly how that would turn out, but I’m guessing it should be all right. You might end up needing to add a little more melted butter to account for the extra dryness of the oatmeal.