Easy Cake Mix Cookies Recipe
A simple, quick, and delicious cookie made using a boxed cake mix that yields soft, tender cookies with minimal ingredients — perfect for busy bakers and sweet lovers.
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.