Cake Mix Cookies
These easy cake mix cookies are made with just three ingredients, plus the mix-ins of your choice! I’m also sharing my favorite variations of this recipe to showcase how versatile it is.
If you’ve just been using your cake mix to make cakes, you’ve been missing out! As it turns out, boxed cake mix is the perfect shortcut for making soft, chewy cookies at a moment’s notice.
Plus, there are so many kinds of cookies you can make using just cake mix, oil, and eggs. This recipe works with any variety of boxed cake mix, and you can add any mix-ins you’d like to customize the cookies.
Funfetti, double chocolate, carrot cake, chocolate peanut butter — name a flavor combination, and you can likely make a cake mix cookie version of it.
This is a handy recipe to have on hand for birthday parties, cookie exchanges, and potlucks. The cookie dough doesn’t need to be chilled, so you can have cookies on the table in about 30 minutes!
Recipe Ingredients
These cake mix cookies couldn’t be simpler to make! You need just three core ingredients to make the actual cookies, and from there you can add whatever mix-ins you like. Here’s everything you need for this recipe:
- Boxed cake mix: I prefer to use either Betty Crocker or Duncan Hines cake mixes. You can use any kind that you prefer, just make sure to stick with one that’s 15.25 to 16.25 ounces.
- Oil: Use a neutral oil, like vegetable or canola. Melted coconut oil will work as well.
- Eggs: Need to be room temperature before being mixed into the dough. If you forget to sit them out ahead of time, place them in a bowl of warm water for 5 to 10 minutes.
- Sprinkles/Favorite Mix-In: Optional, but highly recommended! You can use just about any mix-in that you like in these cookies. (I’ve listed my favorite mix-in ideas further down in this post.)
How to Make Cookies with Cake Mix
These cookies take just a few minutes to prepare, and another 10 to 12 to bake. Quick and easy, right? Let’s review the basic steps to making them:
- Preheat the oven: While the oven preheats, line a couple of cookie sheets with parchment paper or silicone baking mats.
- Make the cookie dough: In a large mixing bowl, combine the dry cake mix, oil, and eggs. Then, add your mix-ins of choice.
- Form the cookie dough balls: The cookie dough is fairly sticky, so I prefer using a 2-tablespoon cookie scoop to drop it onto the prepared baking sheets.
- Bake: The cookies need to bake for about 10 to 12 minutes. They should look set on top and just slightly browned around the edges.
Recipe Variations
You can customize this cake mix cookie recipe by pairing different types of cake mix with various mix-ins. Here are some of my favorite flavor combinations:
- Carrot Cake: Use one box of carrot cake mix. If desired, add ¼ cup of raisins and ¼ cups of chopped nuts to the cookie dough or top with cream cheese frosting.
- Strawberry White Chocolate: Use one box of strawberry cake mix and mix in 1 cup of white chocolate chips.
- Chocolate Chip: Use one box of yellow cake mix and mix in 1 cup of semi-sweet chocolate chips.
- Funfetti: Use one box of white or vanilla cake mix, and add 3 tablespoons of sprinkles and ½ cup of white chocolate chips.
- Lemon/Lemon Crinkle: Use one box of lemon cake mix and add 1 tablespoon of freshly grated lemon zest. For lemon crinkle cookies, coat in powdered sugar right before baking.
- Double Chocolate: Use one box of chocolate cake mix and add 1 cup of semi-sweet chocolate chips.
- Red Velvet: Use one box of red velvet cake mix and add 1 cup of white chocolate chips. You can also find my post on how to make red velvet cake mix cookies here.
- M&M: Use one box of yellow cake mix and add 1 cup of M&M candies.
- Chocolate Peanut Butter: Use one box of chocolate cake mix and add 1 cup of peanut butter chips or top with peanut butter frosting.
- Dreamsicle: Use one box of orange cake mix, add 1 tablespoon of freshly grated orange zest and 1 cup of white chocolate chips.
Frequently Asked Questions
Yes, you can swap out the oil in this recipe for an equal amount of melted butter.
No, the cake mix is added to the mixing bowl as a dry ingredient. You are not making cake batter like the box instructs!
Any flavor of cake mix will work in this recipe, so long as it’s 15.25 to 16.25 ounces.
Absolutely! Just make sure to use a box of gluten-free cake mix that’s similar in size to the one listed in the recipe.
Baking Tips
- Add the boxed cake mix like you would any dry ingredient. Do NOT add the extra ingredients called for on the box.
- This cookie dough is on the stickier side, so I recommend using a cookie scoop. If the dough is too difficult to scoop, you can place it in the fridge for one to two hours to make it easier to work with.
- Keep in mind that the cookies will firm up as they cool. If they still look soft after 12 minutes in the oven, don’t fret!
- I recommend using cake mix from Duncan Hines or Betty Crocker for this recipe. They’re my two favorites and always deliver impressive results!
More Easy Cookie Recipes To Try!
- Peanut Butter Cup Cookies
- Small Batch Chocolate Chip Cookies
- Lemon Cookies
- Flourless Almond Butter Cookies
- Thumbprint Cookies
- Classic No-Bake Cookies
Recipe Video
Cake Mix Cookies
Ingredients
- 1 (15.25-ounce) box dry cake mix
- ⅓ cup vegetable or canola oil (80 ml)
- 2 large eggs at room temperature
- Optional: 1/2 to 1 cup of your favorite mix-ins
Instructions
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, combine the dry cake mix, oil, and eggs. Once combined, stir in your mix-ins of choice.
- Drop rounded balls of dough onto the prepared cookie sheets, about two tablespoons for each cookie.
- Bake for 10 to 12 minutes or until the tops of the cookies are set and the edges are lightly browned.
- Remove from the oven and allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
These are the best cookies I’ve ever had.
Way too sweet. But, if you have a super sweet tooth, then this is for you. I added a little butter extract to make it less sweet, but didn’t help. I will say they came out perfect for a Christmas in July party novelty . I was going to toss them, but they looked pretty. I sprinkled the sprinkles on top of the cookie before baking them. I really was hoping to love them.
It took a lot longer than 10-12 minutes for me…any idea why? My oven is at the correct temperature. I went to check them and they were still gooey
The cookies will still be soft after 10-12 minutes, but they’ll firm up as they cool on the baking sheet.
These are amazing! I made them as an afternoon snack for my kids on this glorious national cookie day. They melt in your mouth. I used a funfetti mix. Right out of the oven I sprinkled with white chocolate chips. After a few minutes, I spread the chips around and topped with rainbow sprinkles. Your recipe rocks! Thanks so much for sharing. ❤ from WI
But can you use butter instead of oil
I’ve only ever used oil. You probably could use butter, but you may need to adjust the amount slightly since it’s not quite the same as oil.
I use butter and they come out wonderful. I melt my butter first and then add everything to that.
These were great. I always make “oreo” cookies using Devils food cake mix, and make them sandwich cookies using cream cheese icing. I had icing leftover so I wondered if I could use ANY cake mix with the same results – and yes! I made these into sandwich cookies as well but they would also be great just on their own.
I took half the dough and added the sprinkles. The other half, I added a tablespoon (more or less) of cocoa powder and mixed it in. They both tasted GREAT and so easy!!
Hi there, can I go by the ingredients listed on the box required for making cake/cupcakes?
I’m not quite sure what you mean, Sophia? If you go by the ingredients on the box the batter will be too runny to make cookies. My recipe just uses some oil and eggs with the cake mix and is very thick, similar to cookie dough.
So easy (I know for sure) and pretty (I bet) if you follow the simple instructions. I read the ingredients, flung them into the bowl at once and lo… grey cookies. Never the less,they were delicious and goulish. So me. Add the sprinkles at the very end. ; )
Pretty good gotta say they were very messy to make though I put marshmallows and chocolate chips in them and they were really good though also used olive oil instead of canola oil dont know if that makes a difference but tasted good!
Literally THE best cookies ever! They are so simple and great for an afternoon snack!
These were honestly the best i’ve ever had.
Great recipe! My wife and I made it and the batch was perfect.
I just baked these cookies using my last Betty Crocker Yellow Cake mix. I substituted most of the oil for fat free Greek Yogurt and made up the difference with about 1 tablespoon of Grapeseed Oil. I also added an extra egg. The cookies are delicious. As I live alone, the two and a half dozen cookies will last me quite a while. Next time I make them, I’ll be sure to have extra ingredients in my pantry.
Delicious! I added 1 tsp of vanilla and no sprinkles. Perfect for a sweet snack with a cup of coffee or tea! Next time I am thinking of adding dried cranberries! Another thought these would make the perfect of an ice cream sandwich with some chocolate ice cream in the middle!
Years ago a cashier at the dollar store was talking about making cookies from a cake mix. It was the strangest thing I’d ever heard! He said it was so simple he could tell me right now so he did. It was so simple I was sure I could remember it and try it that night. Of course, by the time I got back to the office, it was gone. Every person I asked thought I was nuts. Nobody at work knew how to make these cookies. Not even the matron ladies at church! In fact they asked why I would ever want to to use cake mix for cookies? Cake mix is for making cakes!
Fast forward 25 years to today. While baking a cake (from a cake mix) that man popped into my head. Then I realized the internet probably knows the recipe! And here I am. So relieved I found it! Thank you!
PS – I really like your place! (website).
I’ll let you know how it goes. Lemon cake mix will be my first attempt. Going to the store right now!
So glad you found my site, Laura! Hope you enjoyed the cookies!
My cookies are very good I used one TBS
And their still great but do they diflate their puffiness when cooking?
I’m not quite sure what you mean, Holly. The cookies will spread as they bake in the oven.
Hi Danielle.
Love your recipes. I make varieties of these fairy often and they always turn out great. I use a small icecream scoop with release to form cookies from the dough and they spread perfectly every time. Each cookie is same size and shape too.
Thanks for sharing your recipes and tips.
Could I roll these out and use shape cutters or do they have to be ball fulls?
The dough would be too sticky to roll out, I do have a cut-out sugar cookie recipe here though.
can you use yellow instead of white cake mix
Yes, that’s fine!
How bout using just one egg to make fudgier when using chocolate cake mix? Works with brownie recipes
I’m not sure, I haven’t tried it.
Fun activity for a youth group. Low cost…bring a buck or two. Have kids choose from a variety of chips, sprinkles, etc.for their own unique production. Eat half and take half to shut ins (or pastor or club leader…or for a mixed plate exchange)
Any creative ideas for holiday variations? Other than sprinkles the color of the season?
You could add some food coloring or use a different cake mix flavor based on the holiday.
Could you use apple sauce in place of oil do you think to make healthier? Can’t wait to try!
I haven’t tried it, but it would likely change the texture of the cookies.
We have been making these for years! My girls make these weekly, as of late! They love making different varieties. Lemon, strawberry, spice cake, chocolate fudge, vanilla, sprinkles. Endless possibilities!!! They love topping them with a little buttercream! Yummy!
I made this with a gluten free cake mix. Here’s what I learned: The dough was pretty crumbly and could probably use a bit more oil. Also the cookies don’t flatten out as they bake and need to be flattened prior to baking.
my batter is very gooey and runny, any idea why? it’s super sticky and hard to handle, any tips to prevent this?
The batter will be sticker than regular cookie dough. You can refrigerate it for 30 minutes to 1 hour and that should make it easier to scoop.
Super simple cookies. I used a box of Funfetti cake mix and only added 1 tablespoon of sprinkles. My son and I think they are great. My daughter doesn’t, hence only 4 stars. However, she is going through a picky eater stage right now, so please don’t hold that against her. I plan to do these again.
I was wondering that myself. Mine look cute puffed up, but the last tray I pressed them down a litte before I baked them so they would bake a little flatter. It doesn’t make them taste any differently (still delicious) just fit the cookie jar better.
These cookies are amazing!!!! Made them for a client and they loved them also.
My Pillsbury cake mix is 15.25 oz. Is there a typo in your recipe?
Deanna
It’s not a typo, I just used a different brand of cake mix. I’ve used cake mixes that are slightly different sizes and they all work, so yours should be fine to use!
These cookies turned out great . Soft and delicious. Thanks!