Cake Mix Cookies Recipe
Boxed cake mix already contains flour, sugar, leavening, and salt in the right proportions for a tender crumb, so adding just eggs and oil turns it into thick, chewy cookie dough with almost no measuring and no risk of a dry or crumbly texture.
- Prep
- 10 min
- Cook
- 11 min
- Total
- 21 min
- Servings
- 24
Ingredients
- 15 1/4 oz box boxed cake mix (any flavor)
- 2 large large eggs
- 1/3 cup vegetable oil
- 1 cup chocolate chips, sprinkles, or nuts (optional)
Nutrition per serving
- Calories
- 174
- Protein
- 2g
- Carbs
- 26g
- Fat
- 7g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2In a large bowl, stir together the cake mix, eggs, and vegetable oil until a thick, uniform dough forms. It will be stiffer and stickier than typical cookie dough.
- 3Fold in the chocolate chips, sprinkles, or nuts, if using.
- 4Scoop the dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared baking sheets.
- 5Bake for 9-11 minutes, until the edges are set but the centers still look slightly underdone.
- 6Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Tips & variations
- Any cake mix flavor works: yellow, chocolate, red velvet, funfetti, and spice cake mix all make good cookie bases.
- Chill the dough for 15-20 minutes if it's too sticky to scoop cleanly; this is especially helpful in warm kitchens.
- Press a few extra chips or sprinkles onto the tops of the dough balls before baking for a more bakery-style appearance.
- Add 1/2 teaspoon of espresso powder to chocolate cake mix for a deeper flavor without adding coffee taste.
- For thicker, puffier cookies, use a full tablespoon more dough per cookie and add 1 extra minute to the bake time.
Storage & reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months; thaw at room temperature. Raw dough balls can also be frozen on a tray and baked straight from frozen, adding 1-2 minutes to the bake time.
Tips from the Tulo kitchen
- A cookie scoop keeps the size consistent so all the cookies finish baking at the same time.
- Underbaking slightly and letting the cookies finish setting on the hot pan makes a bigger difference here than in most cookie recipes, since cake mix dough firms up fast as it cools.
FAQ
Can I use any brand or flavor of cake mix?
Yes. Any standard 15.25-ounce cake mix box works, including yellow, chocolate, funfetti, red velvet, and spice cake. Pudding-in-the-mix varieties make slightly softer, denser cookies.
Why is my cake mix cookie dough so sticky?
Cake mix dough is naturally softer and stickier than traditional cookie dough because it has less structure from flour alone. Chilling the dough for 15-20 minutes before scooping makes it much easier to handle.
Can I substitute butter for the oil?
Yes, melted butter can replace the oil in equal amounts and adds a richer flavor, though the cookies will spread slightly more and be a touch less chewy than the oil version.
Why are my cookies flat?
Flat cookies usually mean the dough was too warm or too wet when it went into the oven. Chill the dough for 15-20 minutes and make sure the baking sheets have fully cooled between batches.