Easy Cake Mix Cookies Recipe
If you love cookies but sometimes don’t have the time (or the energy) for a long baking session, the Easy Cake Mix Cookies Recipe is your new secret weapon. Using a boxed cake mix as the base gives you soft, tender cookies in minutes with minimal fuss — and the possibilities for flavour and mix-ins are endless. In this long, friendly guide I’ll walk you through everything you need to know: ingredients, exact steps, pro tips, troubleshooting, dozens of delicious variations, storage, dietary swaps, and serving ideas. Whether you’re a beginner baker or an experienced home cook looking for a quick dessert, this post will turn a humble cake mix into show-stopping cookies.
Why use a cake mix for cookies?
Cake mix cookies are popular because they’re simple, consistent, and forgiving. Here’s why:
- Speed: The mix acts as a perfectly balanced base (flour, sugar, leaveners) so you don’t have to measure lots of dry ingredients.
- Texture: Cake mixes produce very soft, tender cookies — almost cakey — which many people love.
- Versatility: Any cake flavor becomes a cookie flavor. Boxed yellow, chocolate, red velvet, funfetti — all excellent starting points.
- Reliability: Less room for measurement error. For busy weeks, school events, or last-minute company, they’re a win.
That said, with a few smart tweaks you can control chewiness, crispness, and how they spread.
Recipe: Classic Easy Cake Mix Cookies (base recipe)
This is the foundational Easy Cake Mix Cookies Recipe — a simple formula that you can adapt.
Yields: about 24 medium cookies
Bake time: 8–12 minutes (depends on size and oven)
Oven temp: 350°F / 175°C
Ingredients (base)
- 1 box (15.25 oz / ~432 g) cake mix — any flavor (yellow, chocolate, red velvet, spice, funfetti).
- 2 large eggs (or 2 flax eggs for vegan: 2 tbsp ground flax + 6 tbsp water, let sit 5–10 min).
- 1/3 to 1/2 cup (75–115 g) oil or melted butter — see notes below.
- 1 cup (175–200 g) mix-ins of your choice (optional) — chocolate chips, M&Ms, nuts, dried fruit, etc.
Metric conversions & tips:
- 1 cup all-purpose flour ≈ 120 g (not needed here, but helpful if customizing)
- If you want softer cookies, use 1/2 cup oil/butter; for slightly firmer/cakey cookies, use 1/3 cup.
Equipment
- Mixing bowl
- Electric hand mixer or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (1–2 tbsp size) or spoon
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a large bowl, combine the cake mix, eggs, and oil. Beat until combined and smooth. The batter should be thicker than cake batter but scoopable — similar to a thick muffin batter or cookie dough. If too dry, add 1–2 teaspoons milk; if too wet, add 1–2 tablespoons extra cake mix.
- Fold in mix-ins (chocolate chips, nuts, etc.) with a spatula.
- Scoop dough onto prepared baking sheet using a cookie scoop or two spoons. Leave about 2 inches / 5 cm between cookies. Flatten slightly with the back of a spoon if you want a flatter cookie.
- Bake 8–12 minutes depending on size. Edges should be just set and bottoms lightly golden. Cookies will continue to set as they cool.
- Let cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Ingredient choices & how they change the cookie
Cake mix flavour — This determines the cookie base flavour. Chocolate cake mix gives rich chocolate cookies; funfetti gives colorful sprinkles inside; spice cake mix yields warmly spiced cookies.
Eggs — Eggs provide structure and moisture. Use two eggs for the standard texture. For chewier cookies, some bakers use 1 egg + 1 egg yolk; for vegan swaps, use flax or chia eggs or commercial egg replacer.
Fat (oil vs butter)
- Oil (neutral vegetable, canola, sunflower): yields tender, moist cookies with little spreading. Best for keeping cookies soft for days.
- Melted butter: adds flavor and slight crispness at the edges; cookies may spread a bit more than with oil.
- Coconut oil: adds mild coconut flavor; use refined coconut oil if you don’t want coconut aroma.
Sugar — Boxed cake mix already contains sugar, so you usually don’t need extra sugar. However, for certain variations (like peanut butter), adding 1/4 cup brown sugar can add chew and depth.
Mix-ins — Keep total additional mix-ins at about 3/4 to 1 cup for average cookies. Too many mix-ins can prevent proper dough formation and create collapsing cookies.
Texture control: chewy vs cakey vs crisp
- Softer / cakey cookies: Use cake mix as-is, more egg, less fat (1/3 cup), and don’t over bake. Cool on rack to finish setting.
- Chewier cookies: Use 1 egg + 1 yolk, 1/2 cup oil or melted butter, and optionally add 1–2 tbsp corn syrup or honey for chew. Slightly underbake (remove when centers still look a touch soft).
- Crispier cookies: Use melted butter, spread dough balls a bit before baking, and bake slightly longer until edges are golden brown.
20+ Flavour variations (easy, fast swaps)
Each of these starts with the base Easy Cake Mix Cookies Recipe — simply pick a cake mix flavour and follow the base method, then add the mix-ins or finishes listed.
- Chocolate Chip (on yellow or vanilla cake mix) — add 1 cup semi-sweet chips; pinch of sea salt on top.
- Double Chocolate — use chocolate cake mix + 3/4 cup chocolate chips + 2 tbsp cocoa powder (optional).
- Red Velvet — use red velvet mix + 1/2 cup white chocolate chips + cream cheese frosting dollop after cooling (optional).
- Funfetti Party — funfetti cake mix + 3/4 cup rainbow sprinkles (treat carefully — use jimmies, not nonpareils, to avoid bleeding).
- Peanut Butter Swirl — add 1/2 cup peanut butter (creamy) folded in + 1/2 cup chopped peanuts or chips.
- Snickerdoodle-Style — use yellow or spice cake mix, roll dough balls in 1/4 cup cinnamon + 1/4 cup sugar before baking.
- Oatmeal Raisin-ish — yellow spice cake mix + 3/4 cup oats + 1/2 cup raisins + 1/4 tsp cinnamon.
- S’mores Cookies — chocolate cake mix + 1/2 cup mini marshmallows + 1/2 cup crushed graham crackers + 1/2 cup chocolate chunks. Add marshmallows last 2 minutes of bake if using large marshmallows.
- Lemon Poppy seed — lemon cake mix + 1 tbsp poppy seeds + 1 tsp lemon zest + glaze after cooling.
- Coconut Macaroon Style — yellow cake mix + 1 cup shredded coconut + 1/4 cup sweetened condensed milk (reduce oil slightly).
- Mint Chocolate — chocolate cake mix + 1/2 cup mint chips or chopped Andes mints.
- Pumpkin Spice — spice cake mix + 1/2 cup canned pumpkin + 1/2 tsp vanilla (reduce oil slightly).
- Espresso Chocolate — chocolate cake mix + 1 tbsp instant espresso powder + 3/4 cup chocolate chips.
- Maple Walnut — yellow cake mix + 1/4 cup maple syrup + 1/2 cup toasted walnuts.
- Cinnamon Roll Cookie — use spice cake mix; swirl cream cheese glaze over cooled cookies.
- Orange Chocolate — chocolate cake mix + 2 tsp orange zest + 1/2 cup chocolate chips.
- Buttercream-Filled — bake small sandwich cookies and fill with buttercream or frosting.
- Sugar Cookie Style — vanilla cake mix + 1 tsp vanilla extract + roll in sugar before baking; decorate after cooling.
- Gluten-Free Option — use a gluten-free boxed cake mix and follow the base recipe. Add xanthan gum only if the cake mix lacks it and texture is too crumbly.
- Vegan Option — use vegan cake mix (or ensure mix is egg-free), replace eggs with flax eggs and use oil; choose vegan mix-ins.
Tips for perfect results every time
- Measure by feel: dough should be scoopable, not pourable. If it’s too wet, add a tablespoon of cake mix at a time. If too dry, add a teaspoon of milk.
- Chill for thicker cookies: If your dough is spreading too much, chill the scooped dough balls for 20–30 minutes. Chilling firms the fat and reduces spread.
- Uniform size: Use a 1.5 tablespoon cookie scoop for consistent bake times and presentation.
- Baking sheets: A cool baking sheet helps prevent cookies from spreading too quickly. If you bake multiple sheets, rotate them halfway through.
- Parchment or silicone mats: These prevent sticking and help even browning.
- Watch the oven: Because cake mix cookies are tender, a minute or two can change the texture. Start checking at 8 minutes.
- Underbake slightly: For soft centers, pull cookies when the edges are set but centers look slightly soft. They’ll firm while cooling.
- Add salt: A light sprinkle of flaky sea salt on top after baking enhances flavors, especially for sweet and chocolate varieties.
Troubleshooting common problems
Cookies too flat
- Cause: Too much liquid, warm dough, high oven temperature, over mixing.
- Fix: Chill dough, use slightly less oil, refrigerate dough balls 30 minutes before baking.
Cookies too cakey
- Cause: Too much egg or too much cake mix vs fat.
- Fix: Use the recipe ratio (2 eggs + 1/3–1/2 cup fat). Reduce eggs to 1+1 yolk if you prefer chewier cookies.
Cookies too greasy
- Cause: Too much oil/butter.
- Fix: Reduce fat slightly; try 1/3 cup instead of 1/2 cup.
Cookies fall apart
- Cause: Too many mix-ins, not enough binder.
- Fix: Reduce mix-ins, add a small amount of flour or an extra egg (or egg yolk) to bind.
Make-ahead and freezing
Freeze the dough: Scoop dough onto a parchment-lined tray and freeze until firm (1–2 hours). Transfer frozen dough balls to a zip-top bag and freeze up to 3 months. Bake from frozen: add 1–2 minutes to bake time.
Freeze baked cookies: Cool completely, then freeze in a single layer until firm. Transfer to airtight container, separate layers with parchment. Freeze up to 3 months. Thaw at room temperature.
Bake ahead: Baked cookies stay fresh at room temperature in an airtight container for 3–4 days. For longer storage, refrigerate up to 1 week or freeze.
Presentation & serving suggestions
- Simple plate: Stack cookies on a white plate with a dusting of powdered sugar for a cafe-style look.
- Decorated: Drizzle melted chocolate or a simple glaze (1 cup powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla).
- Cookie sandwiches: Spread buttercream, Nutella, or jam between two cooled cookies.
- Party tray: Mix flavors (funfetti, chocolate chip, snickerdoodle) and arrange with small labels.
- Pairings: Milk, coffee, hot chocolate, or tea. For adult treats, serve with a scoop of vanilla ice cream and caramel sauce.
Nutrition & portioning (approximate)
Nutrition will vary widely by cake mix and add-ins. For a rough idea, a medium cake-mix cookie (~40–45 g) made with a standard cake mix and basic mix-ins may contain:
- Calories: 140–200 kcal
- Fat: 6–10 g
- Carbs: 18–25 g
- Protein: 1–3 g
If you need exact nutrition for dietary reasons, plug your exact ingredients into a nutrition calculator.
FAQs
Q: Can I use GF or organic cake mixes?
A: Yes! Use a gluten-free or speciality cake mix and follow the base proportions. Texture may vary; you may need to add a touch more moisture (a teaspoon of oil or milk).
Q: Can I make these without eggs?
A: Yes — flax eggs (2 tsp ground flax + 6 tsp water per egg) or commercial egg replacers work. Texture will be slightly different but still tasty.
Q: Why do my cookies crack on top?
A: That’s usually fine — cracks can be attractive and are common with cake-mix cookies because of their tender rise. If you don’t want cracks, reduce leavening by a small amount (not always necessary).
Q: Can I reduce sugar?
A: Cake mix already contains sugar; reducing sugar isn’t practical unless you’re making a custom mix from scratch. For less sweetness, choose unsweetened add-ins like nuts or use dark chocolate chips.
Final notes & a few creative recipe ideas to try tonight
The Easy Cake Mix Cookies Recipe is perfect for busy bakers, beginner cooks, and anyone who wants fast results without sacrificing flavour. It’s forgiving, joyful to customise, and—best of all—delicious. If you’re looking for quick wins, start with these two favourite combos:
- Sea Salt Chocolate Chip: Yellow cake mix + 1 cup dark chocolate chips + 1/2 cup melted butter. Sprinkle flaky sea salt right after baking.
- Funfetti Birthday Cookies: Funfetti cake mix + 1 cup white chocolate chips + rainbow sprinkles — bake and top with a thin vanilla glaze for a festive treat.
Easy Cake Mix Cookies Recipe
Ingredients
- 1 15.25 oz / ~432 g box cake mix (any flavour)
- 2 large eggs
- 1/3 to 1/2 cup oil vegetable or melted butter
- 1 cup mix-ins optional — chocolate chips, nuts, sprinkles, etc.
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mix the Base: In a large bowl, combine the cake mix, eggs, and oil. Beat until smooth and uniform. The dough should be thick but scoopable.
- Add Mix-Ins: Fold in your chosen mix-ins with a spatula until evenly distributed.
- Scoop Dough: Use a cookie scoop or tablespoon to portion dough onto the baking sheet, spacing cookies about 2 inches apart.
- Shape (Optional): Flatten slightly if you want flatter cookies; otherwise bake as rounded balls.
- Bake: Bake for 8–12 minutes, until the edges are set and bottoms lightly golden.
- Cool: Let cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Notes
- Tips:
- If dough feels too dry, add 1–2 teaspoons of milk.
- If dough feels too wet, add 1–2 tablespoons extra cake mix.
- Texture Control:
- For softer cookies, use 1/2 cup oil and don’t over bake.
- For slightly crispier cookies, use melted butter and bake a bit longer.
- Storage:
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze baked cookies up to 3 months.
- Freeze raw dough balls and bake later; add 1–2 minutes to bake time.
- Variations:
- Add sprinkles for funfetti style.
- Use peanut butter chips + chocolate chips for a rich combo.
- Roll dough balls in cinnamon sugar before baking for a snicker doodle twist.