Recipe

Cookies Out of Cake Mix

One-bowl, beginner-friendly cookies with soft centers, set edges, and endless mix-in options using a simple cake mix base.

By Matt Campbell

•

4.8

A tray of golden cake mix cookies on a parchment-lined baking sheet, some with chocolate chips, on a warm lit kitchen counter

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These cookies out of cake mix are my kind of kitchen magic. You get that bakery-style vibe with the least possible drama. One bowl, a spoon, and a cookie dough that behaves itself (most days). The centers stay soft and chewy, the edges set up nicely, and you can customize the whole situation with whatever is hanging out in your pantry.

If you have a box of cake mix and a craving, you are about 20 minutes away from “why don’t I do this more often?” cookies.

A box of cake mix, eggs, and oil arranged together on a clean kitchen counter with warm natural light

Why It Works

Big flavor with minimal measuring, since most cake mixes already include sugar, flour, and leavening.
Soft centers with set edges from the right ratio of eggs and oil plus a short chill when needed.
Reliable texture because the dough is thick and easy to scoop, so cookies bake evenly.
Endless variations, from chocolate chips to sprinkles to sandwiching with frosting if you feel bold.

Pairs Well With

Storage Tips

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

Freeze baked cookies: Freeze in a zip-top bag or airtight container for up to 2 months. Thaw at room temp.

Freeze cookie dough: Scoop dough into balls, freeze on a baking sheet until firm, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to start, then add more time as needed depending on cookie size and your oven.

Common Questions

Do I need to add flour or baking powder?

Nope. Most standard boxed cake mixes already include the dry ingredients and leavening you need. Adding extra flour usually makes these cookies dry and tough.

Can I use any cake mix flavor?

Yes. Yellow, chocolate, funfetti, strawberry, spice, lemon, red velvet. They all work. Just match your mix-ins to the flavor, and expect small differences from brand to brand.

Why is my dough sticky?

Some cake mixes hydrate differently, and humidity can play a role too. If the dough feels too sticky to scoop, chill it for 15 to 20 minutes. You can also lightly oil your hands or the scoop.

How do I keep them from spreading too much?

Use parchment, chill the dough briefly, and do not grease the pan heavily. Also, pull them when the edges look set and the centers are still soft and a little puffy. They finish setting as they cool.

Can I make these without eggs?

You can try a common swap like 1/4 cup unsweetened applesauce per egg, but results vary by mix and the cookies will be more cakey (sometimes a little gummy). For another option, try a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg, rested 5 minutes). Chill the dough longer and keep bake time on the shorter side.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Rubber spatula or wooden spoon
Cookie scoop (about 1 1/2 tablespoons) or two spoons
Baking sheets
Parchment paper or silicone baking mat
Wire rack for cooling

I love a from-scratch cookie moment, but I also love a shortcut that actually delivers. Cake mix cookies are what I make when I want something cozy and sweet without turning my kitchen into a flour storm. They are the cookies you bake on a random Tuesday, still warm, still a little imperfect, and somehow that makes them better. I always tell people: use the mix, then make it yours with a pinch of salt and a reckless handful of chocolate chips.