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Cake Mix Cookies are seriously the easiest cookies you will ever make! With just 3 ingredients and no mixer required, you can have warm, delicious cookies in the oven in minutes. I have tested this foolproof recipe dozens of ways to ensure it works with any brand of cake mix, resulting in a soft, chewy cookie every single time.
I have been making cookies out of cake mix for so many years I’ve lost count. I’ve made them with all brands, all flavors, with all different methods and add-ins and this comprehensive post will share my foolproof recipe with all the different ways to make them!
Most cake mix cookie recipes use oil, but I use melted butter for a much richer flavor and a better bakery-style texture. Because I’ve made these so many times, I’ve discovered that the brand of cake mix you choose actually changes how the cookies bake. Whether you prefer the puffy texture of Betty Crocker or the classic spread of Duncan Hines, this base recipe is the ultimate starting point for endless variations.
3 Ingredient Cake Cookies
- Cake Mix: You need a standard size box of cake mix (approximately 15.25 ounces). Most of the cake mixes these days are about that size. White cake mixes, funfetti cake mix, yellow, chocolate – the flavor of cake mix doesn’t matter.
- See below for comparisons on cake mix brands. TL;DR: I tested various brands and found that Duncan Hines cake mix spreads more than Betty Crocker; if you use Duncan Hines, you must not skip the 30-minute chill time.
- Unsalted Butter: You can substitute salted butter if it’s all you have.
- Using melted butter allows you to mix the dough entirely by hand, making this a true one-bowl recipe. If you choose to use softened butter, you will need a hand or stand mixer to properly incorporate the ingredients.
- While vegetable or canola oil can be used in place of butter, the cookies will spread more and lack the rich, buttery flavor of the original recipe.
- Eggs: Be sure to buy large eggs.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Easiest Cake Mix Cookies Recipe
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Ingredients
- ½ cup (113g) unsalted butter, melted or softened
- 1 15.25 ounce box cake mix, (any flavor; see notes)
- 2 large eggs
- 1 ½ cups mix-ins, see notes for variations
Instructions
- Place butter, cake mix, and eggs in a large mixing bowl. Stir or mix until combined and no lumps remain. Stir in mix-ins.
- Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
- Preheat oven to 350°F. Line a second baking sheet with parchment paper or a silicone baking mat.
- Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes in the preheated oven, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat.
- Immediately after removing from the oven press a few more mix-ins on top for decoration. Cool at least 10 minutes before removing to a wire rack or cooling rack.
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
Notes
- If using softened room temperature butter, you’ll need a hand or a stand mixer. If using melted butter, you can use a mixer or do the following by hand.
- Use any brand or flavor cake mix that is approximately 15-16 ounces in size.
- You can do this same recipe using sugar-free cake mix as long as it’s around the same size box.
- Use up to 1 ½ cups of mix-ins.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Make Cookies From Cake Mix
- You can add all 3 ingredients at the same time to a large bowl.
- When mixed together the dough will be wetter than a normal cookie dough.
- You know cake mix cookies are done baking when they’ve just lost their glossy sheen and are light golden around the edges.
Variations
You need 1 1/2 cups of your favorite mix-ins to make these cookies:
- Make Chocolate Chip Cookies with any kind of chocolate chips (dark chocolate, semi-sweet, white). Even butterscotch chips!
- M&M Cake Mix Cookies with any color or size or flavor M&Ms
- Nuts
- Candy like Reese’s Pieces, Chopped Candy Bars, Toffee Bits
- Chopped Oreos
- Anything else you love or colors for any season, like Christmas or Valentine’s Day or the 4th of July.
Not only can you add different mix-ins but you can also add flavoring!
- Extract: Add 1 teaspoon vanilla extract or 1/2 teaspoon almond extract, lemon, hazelnut, peppermint – anything you like!
- Zest: Add the zest of a lemon, lime or orange to add extra flavor.
- Frosting: Instead of adding mix-ins above, frost the cookies with Vanilla Frosting, Chocolate Buttercream, Cream Cheese Frosting, or Whipped Cream Frosting.
- Sugar Free: You can make this recipe with sugar-free cake mix too!
- Make Strawberry Cake Mix Cookies, Red Velvet Cake Mix Cookies, or even Chocolate Cake Mix Cookies!
FAQ
Yes, chilling for 30 minutes prevents the cookies from spreading too thin, especially if using melted butter or specific brands like Duncan Hines.
Yes – this recipe has been tested with both regular and sugar-free cake mix.
Use any brand or flavor for this recipe but know that Duncan Hines cookies spread more than Betty Crocker.
Add up to 1 1/2 cups of any mix-ins, add any extract or flavorings too!
Use a standard 15-16 ounce box of cake mix. Most major brands are currently this size.
Yes, you can substitute salted butter if that is what you have on hand.
Store them in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
Thank you . They make it easy to do sweets quickly without making a big batch..
I really enjoy your recipes. And the time you put into it
So glad you like this recipe, Ruby! Thank you for taking the time to rate and comment 🙂
can you tell me why cookies made from a cake mix can only up to 4 days in a air tight container on the counter? Can you please email me the answer The store bought and the preshaped cookies that you bake at home stay out on the counter. Thank you
They may last longer – the lasting date is really subjective depending on so many factors.
Made these tonight with French Vanilla cake mix, with half butterscotch chips and half mini semi sweet chips. Also added a dash or two of vanilla extract and a good squeeze of butterscotch ice cream topping. Even with only a 13.25 oz mix, the batter became super sticky and difficult to stir. Added a couple spritzes of water to loosen it up a bit. They baked up nice and golden in about 12 minutes. Impatiently waited for them to cool before trying one. Delicious! Great recipe!
I am also so impatient during the cooling process, lol! Glad you love this delicious recipe, thanks Neil!
My Betty Crocker super moist vanilla cake mix is 13.25 ounces. Can I still use or do I need to add some flour to make up the difference?
That will work just fine!
Excellent cookies. So easy to make and taste delicious. Perfect treat in a pinch. Since I can’t eat chocolate 😰, I love the strawberry cake mix with vanilla chips.
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