When I need cookies fast—and I mean fast—I reach for a box of cake mix. These Cake Mix Cookies are my favorite baking shortcut because they take barely any effort, use only a handful of ingredients, and turn out soft, chewy, and delicious every single time. Whether I’m baking for a school event, a last-minute get-together, or just because it’s Tuesday and I want a cookie, this is the recipe I trust.
What I love most is how customizable they are. Start with your favorite flavor of boxed cake mix, throw in some add-ins, and boom—you’ve got a whole new cookie combo. I’ve used everything from funfetti to red velvet to lemon, and every batch gets devoured.
Let me show you how I make them, why they’re so reliable, and all the ways you can tweak them to make them your own.
Why These Cake Mix Cookies Work
This is one of those recipes that feels like magic. You only need a bowl, a spoon, and a few minutes to get them in the oven. Here’s why they’re a staple in my kitchen:
- Only 4 basic ingredients: You probably already have them in your pantry.
- No mixer required: A spoon or spatula does the trick.
- Soft and chewy texture: Every time, thanks to the boxed cake mix.
- Totally customizable: Different cake flavors and mix-ins mean endless cookie combos.
Ingredients You’ll Need
(Makes about 24 cookies | Prep Time: 5 mins | Cook Time: 10 mins)
- 1 box (15.25 oz) cake mix (any flavor)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract (optional—but adds great flavor)
- Optional add-ins: 1 cup chocolate chips, M&Ms, sprinkles, crushed candy, nuts, or cookie pieces
How I Make Cake Mix Cookies
1. Mix the Dough
I start by pouring the dry cake mix into a large mixing bowl. Then I add the eggs, oil, and vanilla extract if using. I mix everything together with a spoon or rubber spatula until a thick dough forms. It’ll look sticky—totally normal.
2. Stir in the Good Stuff
This is where I get creative. Depending on the cake mix flavor, I add about a cup of mix-ins. For chocolate cake mix, I go with chocolate chips or peanut butter chips. For funfetti or vanilla, sprinkles and white chocolate chips are always a hit. Lemon cake mix? Add crushed lemon sandwich cookies for an extra zesty bite.
3. Scoop and Bake
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a cookie scoop or spoon, I drop rounded tablespoons of dough onto the sheet, spacing them about 2 inches apart.
I bake the cookies for 9–11 minutes. They should look set around the edges but still soft in the center. I let them cool on the baking sheet for a couple of minutes before transferring to a wire rack.
My Favorite Flavor Combos
Here are a few of my go-to cake mix cookie variations:
- Funfetti + white chocolate chips + rainbow sprinkles
- Chocolate cake mix + peanut butter chips
- Strawberry cake mix + mini chocolate chips
- Lemon cake mix + crushed lemon Oreos
- Red velvet cake mix + white chocolate chunks
The possibilities are endless. I keep a few different boxes of cake mix in the pantry at all times just for this reason.
Tips From My Kitchen
- Chill the dough if it’s too sticky: 15–20 minutes in the fridge helps make it easier to scoop.
- Don’t overbake: The cookies will continue to cook on the baking sheet after you take them out. Pull them once the edges are just set.
- Add sea salt on top: A tiny sprinkle on chocolate cookies gives that sweet-salty bite I love.
- Make cookie sandwiches: These are amazing with a layer of frosting or Nutella in the middle.
How I Store and Serve These
I keep these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, which is one of the reasons I keep making them. They also freeze well—I lay them in a single layer on a baking sheet to freeze, then transfer them to a zip-top bag. They’re perfect to grab one or two at a time when the craving hits.
You can also freeze the raw dough balls and bake straight from frozen—just add a couple of minutes to the baking time.
FAQs From My Kitchen
Q: Can I use butter instead of oil?
A: Yes, but the texture will change slightly. Butter makes them a little more cake-like, while oil gives a softer, chewier finish.
Q: What cake mix works best?
A: Any standard 15.25 oz box will do. Duncan Hines, Betty Crocker, Pillsbury—take your pick.
Q: Do I need to add baking powder or flour?
A: Nope. The cake mix has everything you need already measured in.
Q: Can I make these gluten-free?
A: Yes—just use a gluten-free cake mix and double-check your add-ins.
Why You Need These in Your Cookie Rotation
These Cake Mix Cookies are the kind of recipe I come back to again and again because they’re fast, easy, and never fail. Whether you’re a baking beginner or just short on time, they deliver that homemade cookie vibe with barely any work.
From weeknight cravings to last-minute bake sales, they’re the shortcut cookie that tastes anything but basic. Stock up on a few cake mixes and trust me—you’ll be glad you did.
These Cake Mix Cookies Are My Go-To Shortcut for Easy, Foolproof Treats
Ingredients
- 2 cups vegetable oil
- 1 teaspoon vanilla extract (optional—but adds great flavor)
- 1 cup chocolate chips
- 15.25 oz box of cake mix
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, vegetable oil, and vanilla extract until well blended.
- Fold in the chocolate chips until evenly distributed.
- Drop spoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
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