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My Cake Mix Cookies recipe is the best – super simple and delicious no matter what cake mix brand you use! I’ve tested this recipe so many ways and made it so many times, it’s a foolproof easy cookie recipe.

If you’ve ever wanted to learn how to make cookies from a box mix – a basic recipe with tons of variation ideas – then you’re in the right place.

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Overhead shot of a bunch of different cake mix cookies on a serving plate

These are seriously the easiest cookies ever!

  • 3 Ingredients
  • Use ANY cake mix brand or flavor
  • Add your favorite mix-ins!

It’s SO simple to make your own favorite cookie recipes out of this one base recipe. This post shows you how to make the cookies and then gives tons of ideas on how to switch them up for any occasion.

How to make Cookies from Cake Mix Recipe Video

Overhead shot of ingredients needed to make cake mix cookies

3 Ingredient Cake Mix Cookies

You just need 3 main ingredients to make this recipe:

1. 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.

2. Unsalted Butter: You can substitute salted butter if it’s all you have. We melt the butter because it makes the recipe even easier – no mixer needed!

3. Eggs: Be sure to buy large eggs.

Close up shot of cake mix cookies on a plate

What Cake Mix is Best For Cookies?

The best part about this recipe is you can use ANY brand or flavor cake mix!

The cookies shown in this post use either Betty Crocker or Duncan Hines but you can also use Pillsbury, even sugar-free.

However: different cake mixes do bake differently:

  • Betty Crocker: Stays more puffy after chilling and baking. Press down slightly with the palm of your hand before baking so they don’t stay in little balls.
  • Duncan Hines: Spreads more after chilling and baking, even when baked cold. Do NOT skip the chill time for Duncan Hines or they will spread too thin.

How to Make Cookies From Cake Mix

Step 1: Add melted butter, cake mix, and eggs to a large bowl.

bowl of cake mix, butter, eggs

Step 2: Stir by hand (or you can use a mixer) until completely incorporated.

bowl of batter

Step 3: Add your favorite mix-ins.

bowl of batter with m&ms

Step 4: Scoop onto prepared cookie sheets. Chill, then bake!

cookie dough balls on cookie sheet

This is a ONE BOWL cookie recipe and you don’t even need a mixer!

Mix-In Ideas

You need 1 1/2 cups of your favorite mix-ins to make these cookies:

  • Chocolate Chips
  • White Chocolate Chips
  • M&Ms
  • Nuts
  • Reese’s Pieces
  • Chopped Candy Bars
  • Toffee Bits
  • Chopped Oreos
  • Anything else you love!

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!
Overhead shot of a bunch of different cake mix cookies on a serving plate

Flavor Combination Ideas

Strawberry Cake Mix + White Chocolate Chips

Strawberry Cake Mix + Cream Cheese Frosting

Chocolate Cake Mix + Chocolate Chips

Chocolate Cake Mix + Peanut Butter Frosting

Chocolate Cake Mix + Peanut Butter Chips

Lemon Cake Mix + White Chocolate Chips

Lemon Cake Mix + Sprinkles

Lemon Cake Mix + Blueberries

Yellow Cake Mix + Chocolate Chips

Yellow Cake Mix + Sprinkles

Yellow Cake Mix made into ice cream sandwiches

Spice Cake Mix + Cream Cheese Frosting + Walnuts

There are so many flavor ideas it’s impossible to list them all!

Storing and Freezing Cookies

Store these cookies in an airtight container for up to 4 days.

Freeze the cookies for up to 3 months. Read about how to freeze desserts!

close up of cookie with white chocolate chips


What are cake mix cookies?

These are a simple recipe with just 3 ingredients – one bowl, no mixer needed.

Do I have to chill cookie dough?

You MUST chill this cookie recipe – otherwise they will spread too much.

Can I make sugar-free cake mix cookies?

Yes – this recipe has been tested with both regular and sugar-free cake mix.

Does it matter what brand of cake mix I use for cookies?

Use any brand or flavor for this recipe but know that Duncan Hines cookies spread more than Betty Crocker.

Can I add anything to cookies?

Add up to 1 1/2 cups of any mix-ins, add any extract or flavorings too!

How do you keep cookies soft?

Cake mix cookies are soft by design – the cake mix keeps them soft for days. Be careful not to over bake them though – over baked cookies become hard.

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Overhead shot of a bunch of different cake mix cookies on a serving plate

Easiest Cake Mix Cookies Recipe

5 from 13 votes
Easy Cookies with 3 main ingredients can be customized as you wish with any mix-ins or flavoring – one bowl no mixer!
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Yield 24 cookies
Serving Size 1 cookie


  • 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


  • If using softened 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.
  • Place butter, cake mix, and eggs in a large 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 cookie sheet with parchment or silicone baking mat.
  • Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes, 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 from the cookie sheet.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Recipe Notes

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.
For ChocolateCookies: use chocolate chips
For Strawberry Cookies: use white chocolate chips or sprinkles
For Lemon Cookies: use white chocolate chips or sprinkles
For Red Velvet Cookies: use a combination of white and semi-sweet chocolate chips
For Vanilla Cookies: use chocolate chips or M&Ms
  • Other Variations (use 1 ½ cups of the following):
  • Oreos
  • Chopped peanut butter cups or other candy
  • Reese’s Pieces
  • A mix of chocolate chips
  • Nuts
  • Sprinkles
  • Leave them plain and frost cookies with buttercream or other frosting
  • Add the zest of a lemon, lime or orange
  • Add 1 tsp vanilla extract or 1/2 teaspoon any other extract
  • Sugar-Free Cake Mix works also!

Recipe Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Calcium: 50mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Overhead shot of a bunch of different cake mix cookies on a serving plate with recipe title on top of photo

Cake Mix Cookies are a fun, easy way to make semi-homemade cookies. You only need a few ingredients to make these moist, soft cookies.

Last Updated on July 26, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Love this recipe – I need to know if I need to adjust the ingredients for a smaller
    cake mix. I just purchased a Betty Crocker cake mix and it was 13.25 oz.

    1. I did not realize that was a thing – I just checked my pantry and even among the same brands the weights differ. I haven’t specifically tried them with the new weight but I don’t think it will be an issue because we chill the dough. But now I know what I’m making for dessert this weekend!

  2. Made these with Betty Crocker Butter Pecan cake mix and added in pecans. Came out great. Except I made them on Saturday morning, enjoyed some during the day, put the rest in an airtight container and by Sunday afternoon they were so soft and almost mushy. What went wrong?

    1. Were they totally cooled when you put them in the container? If not they might cause condensation to form and make them soggy. The only other thing I can think of is they weren’t baked all the way?

    1. I haven’t ever done it – it’s on my list to try – but I believe you’d air fry them at 300 degrees – check after about 5 minutes to guage time.

    1. I haven’t tried GF, only sugar-free but if it’s a similar size to regular cake mix I believe it will work just fine!

  3. I call them cookets, I freeze them after baking them, before decorating them.
    . awesome treats . I use them at weddings as I put cream filling between the two , decorate the tops Brides love them instead of cupcakes or cake pops.

  4. I have a question. I live in Florida and have a problem with ghost ants, so everything I make must be refrigerated. I would like to make these, as they look yummy, but my question is, would they become hard if they are refrigerated? Of course they would be wrapped.

  5. Oh my thanks for this recipe! I’ve been using muffin mixes for cookies but a cake mix will be awesome. My first attempt will be lemon with fresh Rosemary mix-in. Stay tuned….