This post may contain affiliate links. For more information, read my disclosure policy.
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.
To make 3-ingredient cake mix cookies, simply stir together one 15.25 oz box of cake mix, 1/2 cup of melted unsalted butter, and 2 large eggs. Once the dough is combined and no lumps remain, stir in 1.5 cups of your favorite mix-ins like chocolate chips or M&Ms. For the best results, scoop the dough and chill for at least 30 minutes before baking at 350°F for 10-13 minutes.
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
You just need 3 main ingredients to make this recipe:
- 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.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
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!
Easiest Cake Mix Cookies Recipe
Recipe Video
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.
Recipe 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.
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 like pecans or walnuts
- Coconut
- 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
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!
How to Make Cookies From Cake Mix
- Add melted butter, cake mix, and eggs to a large bowl.
- Stir by hand (or you can use a mixer) until completely incorporated.
- Add your favorite mix-ins.
- Scoop onto prepared pan with a cookie scoop. Chill, then bake!
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 use a sugar-free box as long as it is approximately the same size (15-16 oz).
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.
This is the first time trying your recipe and the cookies are excellent. I used a Duncan Hines Devil’s Food mix with a combination of milk & semi-sweet chocolate chips, walnut and dried cherries, totaling 1 1/2 cups. I added 1tsp of vanilla extract and 2tsp instant coffee for a flavor boost.
These cookies are over the top delicious! Soft and chewy with a chocolate punch. They are a hybrid of brownie, cake, fudge cookies.
Thank you for the time and effort it took to create your recipe and have it published here. Also, your advice to watch for the glossiness to disappear to indicate doneness is very appreciated.
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.
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!
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?
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?
Can I use this same cookie recipe and instead of cookies, makes bars?
Yes! Bake in a 9×13-inch pan
Could you bake these in an air fryer instead of a regular oven?
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.
Featured In
Rate This Recipe
Recipe Ratings without Comment