Mom's Best Recipes
Recipe

Cake Mix Cookies

Soft and chewy cookies with crisp edges using cake mix, eggs, and oil. Endless flavor options and perfect for busy nights.

Author By Matt Campbell
4.8
A plate of thick funfetti cake mix cookies with rainbow sprinkles, soft centers, and lightly crisp edges on a wooden kitchen table with warm natural light
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If you have a box of cake mix and about 10 minutes of patience, you are dangerously close to warm cookies. Cake mix cookies are my favorite kind of kitchen shortcut because they do not taste like a shortcut. You get a thick, bakery-style chew, those little crisp browned edges, and a base that basically begs you to throw in chocolate chips, sprinkles, chopped candy, or whatever is hanging out in your pantry.

This is the version I make when I want maximum payoff with minimum dishes: one bowl, one spoon, and one baking sheet (or two if you want to bake everything at once). It is about 10 minutes hands-on, and roughly 20 minutes total once you count baking and a quick cool. I will also give you the tiny tweaks that keep them from spreading into sad pancakes, because we are here for cozy carbs, not cookie regret.

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

Why It Works

  • Reliable texture: Cake mix does a lot of the measuring math for you, so you get a soft center without complicated ratios.
  • Fast flavor: The mix is already flavored, which means you can go from vanilla to red velvet to lemon with one swap.
  • One-bowl ease: No creaming butter, no mixer needed, and cleanup stays civilized.
  • Customizable: Fold in chips, nuts, sprinkles, or a cream cheese swirl and it still works.

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Storage Tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Add a slice of sandwich bread to the container to keep them softer longer. The cookies will steal moisture from the bread like tiny delicious burglars.

Freeze baked cookies: Freeze in a zip-top bag with parchment between layers for up to 2 months. Thaw at room temp, or warm for 10 to 15 seconds in the microwave.

Freeze cookie dough: Scoop dough into balls, freeze on a sheet pan until firm, then bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes.

Common Questions

Why are my cake mix cookies flat?

Usually one of three things: your baking sheet was warm, your dough was too soft, or you used too much oil. Chill the dough for 20 minutes, use a cool pan, and measure the oil carefully (you want the full 1/2 cup). Also, avoid dark pans if you tend to run hot, because they can encourage spread and over-browning.

Can I use butter instead of oil?

Yes, usually. Swap the oil for 1/2 cup melted butter. Butter adds flavor and can make the cookies a little more tender, but because butter has some water, the cookies may spread a bit more than they do with oil. Let the melted butter cool slightly so it does not cook the eggs.

Do I need to add flour or baking powder?

No. The cake mix already contains flour and leavening. Adding extra flour can make the cookies dry and dense.

Can I make these without eggs?

You can try a substitute, but texture will change. A solid option is 1/4 cup unsweetened applesauce per egg. The cookies may be a bit softer and less puffy.

What cake mix works best?

Most standard 15.25-ounce boxes work great: yellow, chocolate, funfetti, lemon, strawberry, spice, and red velvet. If your box is a different size, the dough may need a splash more oil or a spoonful of flour to hit a thick, scoopable texture.

I was originally headed toward a culinary degree, but I learned pretty quickly that the most useful skill in any kitchen is getting dinner or dessert on the table without losing your mind. Cake mix cookies hit that sweet spot for me. They feel like a little magic trick you can pull off on a weeknight, and they are the kind of thing you can make with kids, roommates, or a friend who “doesn’t bake” but absolutely wants to eat warm cookies. My only rule is this: taste as you go, and do not apologize for shortcuts that taste this good.