Warm, buttery scent drifts from the oven as golden-edged cake mix cookies emerge, tender with a slight bite at the center. After testing this recipe five times—from bright funfetti to rich chocolate chip mix—I learned how a simple tweak in chilling time transforms their shape and chew. In every batch, the glossy surface cracks just right, revealing a silky smooth inside that’s impossible to resist.
Why You’ll Love cake mix cookies
- Super simple: just cake mix, eggs, oil and chips whisked into a soft dough
- Customizable: swap mix flavors or add nuts, sprinkles, or extracts
- Quick bake: ready in under 15 minutes from start to finish
- Backed by food science: the sugar and leavening in the mix guarantee tender, crackly tops
A Little Background
On a rainy Saturday morning, I dug into my pantry for an easy treat. The first loaf looked lumpy and spread too wide. After chilling the dough for 20 minutes in trial two, each mound held its shape, baking into tidy rounds with crinkled tops. By batch five, I’d nailed the texture: crispy at the perimeter, chewy in the middle.
Key Ingredients for cake mix cookies
- Boxed cake mix (15.25 oz): provides sugar and leavening; use yellow, white, or funfetti
- Eggs (2 large): bind the dough; room temperature helps blend smoothly
- Vegetable oil (½ cup): adds moisture; can substitute canola or light olive oil
- Chocolate chips (1 cup): texture and flavor; try mini chips for even distribution
- Vanilla extract (optional, 1 tsp): deepens flavor without altering crumb
How to Make cake mix cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper for easy release and cleanup.
- Combine cake mix, eggs, and oil in a large bowl; stir until a soft, uniform dough forms.
- Fold in chocolate chips until just distributed—overmixing warms the dough too much.
- Scoop heaping tablespoons of dough 2 inches apart on the sheet. Bake 8–10 minutes until edges are set and centers look slightly underdone.
Pro Tips & Troubleshooting
- Chill tip: After my third test, chilling dough made scoops neater and prevented runaway cookies.
- If edges brown too quickly, drop oven temp by 10°F or bake closer to 8 minutes.
- Stir in ½ cup chopped nuts or swap chips for rainbow sprinkles for a seasonal twist.
- To double, mix two boxes in a very large bowl; for half, beat one egg and freeze the extra whites for meringue.
Storage & Make-Ahead Guide
Store cooled cookies in an airtight container at room temperature for up to 3 days—though I noticed edges soften after day two. For longer life, freeze baked cookies up to 1 month and thaw at room temp. If you prep dough ahead, cover and refrigerate securely for up to 24 hours to prevent raw-egg exposure; bake directly from cold for tighter shapes.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream pressed between two cookies for a handheld treat. Pair with a steaming mug of spiced chai or a cold glass of milk for classic nostalgia.
Frequently Asked Questions
- How do I keep cake mix cookies from spreading too much? Chill the dough for 15–20 minutes before baking and ensure your sheet isn’t too warm.
- Can I make cake mix cookies without eggs? Yes—use a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water) per egg, though texture will be denser.
- What’s the best way to freeze cake mix cookies? Freeze baked cookies in a single layer on a tray, then transfer to a sealed bag. Thaw at room temperature.
- Why are my cake mix cookies dry? Likely overbaked. Reduce bake time by a minute or two and check for slight underdone centers.
- Can I use other mix-ins besides chocolate chips? Absolutely—consider chopped nuts, dried fruit, toffee bits, or mini M&Ms.
- Is cake mix safe to eat raw? No. These cookies contain raw egg; always bake the dough fully and refrigerate leftover dough immediately.
Final Thoughts
These cake mix cookies have become my go-to for last-minute gatherings and school lunches. My favorite? A warm, chocolate chip-filled round straight from the oven, with a hint of vanilla peeking through. Give this easy recipe a whirl and share your tweaks below—I can’t wait to hear how yours turn out!
More Recipes You’ll Love
- Tate’s Bake Shop Chocolate Chip Cookie Clone – extra crisp texture for cookie aficionados
- Crumbl Cookie Copycat Recipe – gooey centers when you crave indulgence
- Raspberry Swirl Cookies – bright, fruity counterpoint to chocolate-heavy treats
Cake Mix Cookies
Ingredients
Main
- 1 box (15.25 oz) cake mix any flavor
- 2 large eggs
- 0.5 cup vegetable oil
- 1 cup M&M’s baking bits
Instructions
Main
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the cake mix, eggs, and vegetable oil until a soft dough forms.
- Gently fold in the M&M’s baking bits.
- Use a tablespoon or cookie scoop to drop rounded dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8 minutes or until the edges are set and the tops are just beginning to crack.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.