Mom's Best Recipes
Recipe

Cake Mix Cookie

Soft and chewy cookies made with cake mix in one bowl, with endless flavor variations and zero stress.

Author By Matt Campbell
4.8
A plate of soft, chewy cake mix cookies with lightly crinkled tops on a warm-toned kitchen table with a glass of milk nearby
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If you have a box of cake mix and a cookie craving that refuses to be ignored, this one is for you. Cake mix cookies are the low-drama, high-reward kind of baking: one bowl, no mixer required, and the result is a tray of soft-centered cookies with crisp edges that disappear faster than you can say, “I’ll just have one.”

I keep this recipe in my back pocket for bake sales, last-minute visitors, or those nights when I want something sweet but not a whole sink full of dishes. Once you learn the base, you can spin it into basically any flavor with a handful of mix-ins.

A box of cake mix, eggs, neutral oil, vanilla extract, and chocolate chips arranged on a light kitchen counter with measuring spoons

Why It Works

  • Big cookie payoff with minimal effort: Cake mix brings built-in sugar, flour, and flavor, so the dough comes together fast.
  • Soft centers with crisp edges: A short bake time keeps them chewy, while the bottoms set up just enough for that perfect bite.
  • Endless variations: Change the cake mix, swap the chips, add citrus zest, roll in sugar. You get the idea.
  • Beginner-friendly: No creaming butter. Usually no chilling required, but you can chill if your kitchen runs warm.

Pairs Well With

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Storage Tips

Room temperature: Store completely cooled cookies in an airtight container for up to 5 days. Add a slice of sandwich bread to the container if you want to keep them extra soft.

Refrigerator: Not required, but you can refrigerate for up to 7 days if your kitchen is hot. Bring to room temp before serving for best texture.

Freezer (baked cookies): Freeze in a zip-top bag or airtight container for up to 2 months (often great up to 3 months for quality). Thaw at room temp.

Freezer (cookie dough): Scoop dough balls onto a sheet pan, freeze until solid, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the bake time.

Common Questions

Do I need to add flour or baking powder?

Usually, no. Most boxed cake mixes already contain the dry ingredients and leavening needed. Note: Specialty mixes (gluten-free, reduced-sugar, or some “pudding in the mix” varieties) can bake up a little differently, so you may need a short chill or a minute or two of bake-time adjustment.

Why is the dough so thick and sticky?

That is normal. Cake mix cookie dough is thicker than classic cookie dough. Lightly oil your hands or use a cookie scoop to keep things tidy.

Can I use butter instead of oil?

Yes. This is a 1:1 swap by volume: swap 1/2 cup oil for 1/2 cup melted butter. The flavor is richer and the cookies can bake up a touch flatter. Let melted butter cool slightly so it does not scramble the eggs.

Can I make these without eggs?

Yes, with a swap. Try 1/4 cup unsweetened applesauce per egg (so 1/2 cup total). Expect a softer, more cake-like cookie that may spread a bit less. You can also use a commercial egg replacer (follow the package for 2 eggs) or 2 flax eggs (2 tablespoons ground flax + 5 tablespoons water, rest 5 minutes) for a slightly chewier set.

How do I know when they are done?

Look for set edges and a slightly underdone center. They finish cooking on the hot pan as they cool. Overbaking is the quickest way to lose that chewy middle.

This is the recipe I make when I want cookies but my energy is giving “I can do one bowl and that is it.” I was originally drawn to cooking because I love the rhythm of a busy kitchen, but at home I want the opposite sometimes: calm, quick wins that still taste like you tried. Cake mix cookies hit that sweet spot. They are a little chaotic in the best way too, because once you start tossing in chips, zest, or crushed candy, you end up with a new favorite almost by accident.