Cake Mix Cookies

Introduction

Cake mix cookies are a no-fuss shortcut: you combine three base ingredients—cake mix, eggs, and melted butter—and bake them into soft, tender cookies in under 15 minutes of active time. The cake mix does all the flavoring and most of the structure work, so you can customize with add-ins or stick to the plain version, and either way you’ll have cookies ready to eat in less than an hour.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 24 cookies

Ingredients

• 1 package (15 oz / 425 g) cake mix (any flavor)
• 2 eggs
• 6-7 tablespoons melted butter or vegetable oil
• Add-ins, such as chocolate chips (optional)

Instructions

1. Preheat the oven to 180 °C (356 °F). Line a baking sheet with baking paper.
2. Combine the cake mix, eggs and butter in a large bowl, mixing to form a soft dough. If using, fold in the add-ins.
3. Scoop tablespoonfuls of dough onto the pan. The dough may be sticky, but chilling the dough for 30 minutes makes them firmer and easier to work.
4. Bake for 9-11 minutes until set. Transfer to a wire rack and leave them to cool.

Variations

Different cake mix flavors: Use devil’s food, lemon, strawberry, or funfetti cake mix to change the base flavor profile without altering the method.

Mix-in swaps: Fold in white chocolate chips, crushed candy canes, shredded coconut, or chopped nuts instead of regular chocolate chips for different textures and tastes.

Thicker cookies: Use 5 tablespoons of butter instead of 6-7 to reduce spread and create a chewier, taller cookie.

Crinkled tops: Roll chilled dough balls in granulated sugar or cocoa powder before baking for a textured, decorative finish.

Tips for Success

Chill the dough if it’s too sticky: Thirty minutes in the fridge makes scooping easier and prevents cookies from spreading too thin during baking.

Don’t overbake: At 9-11 minutes, the cookies should look just set on top but still slightly soft in the center; they’ll firm up as they cool on the rack.

Use room-temperature eggs: Cold eggs can make the dough lumpy and harder to mix with the dry cake mix.

Keep add-ins proportional: Fold in no more than 1 cup of chips or mix-ins so the dough stays cohesive and bakes evenly.

Storage and Reheating

FAQ

Can I use oil instead of butter? Yes, vegetable oil works equally well and produces a slightly softer, chewier cookie. Use the same amount by volume.

Why is my dough too sticky to scoop? Cake mixes vary in moisture content depending on brand and flavor. If the dough is unmanageable, chill it for 30 minutes as the recipe suggests, or add 1-2 tablespoons more cake mix to firm it up.

Can I make the dough ahead and bake later? Yes, you can refrigerate the dough for up to 2 days in an airtight container, or freeze it for up to 1 month. Bake from chilled or frozen dough without thawing; add 1-2 minutes to the bake time.

What if I don’t have baking paper? Grease the baking sheet lightly with butter or oil, or use a silicone baking mat instead.