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My Cake Mix Cookies recipe is the best – super simple and delicious no matter what cake mix brand you use! I’ve tested this recipe so many ways and made it so many times, it’s a foolproof easy cookie recipe. If you’ve ever wanted to learn how to make cookies from a box mix – a basic recipe with tons of variation ideas – then you’re in the right place.

Overhead shot of a bunch of different cake mix cookies on a serving plate


These are seriously the easiest cookies ever!

  • 3 Ingredients
  • Use ANY cake mix brand or flavor
  • Add your favorite mix-ins!
  • This is a ONE BOWL cookie recipe and you don’t even need a mixer!

It’s SO simple to make your own favorite cookie recipes out of this one base recipe. This post shows you how to make the cookies and then gives tons of ideas on how to switch them up for any occasion.

Overhead shot of ingredients needed to make cake mix cookies

Easy Dessert EVERYONE Loves

You just need 3 main ingredients to make this recipe:

  • Cake Mix: You need a standard size box of cake mix (approximately 15.25 ounces). Most of the cake mixes these days are about that size. White cake mixes, funfetti cake mix, yellow, chocolate – the flavor of cake mix doesn’t matter.
  • Unsalted Butter: You can substitute salted butter if it’s all you have. We melt the butter because it makes the recipe even easier – no mixer needed!
  • Eggs: Be sure to buy large eggs.

Click to see the recipe card below for full ingredients & instructions!

Substitutions

  • You can use vegetable oil or canola oil in place of melted butter, but they might spread a bit more. Be sure to chill them.
  • If you want, use softened butter instead of melted if you’re in a rush – then you don’t have to chill the cookies.
Close up shot of cake mix cookies on a plate

Cake Mix Comparisons

The best part about this recipe is you can use ANY brand or flavor cake mix!

The cookies shown in this post use either Betty Crocker or Duncan Hines but you can also use Pillsbury, even sugar-free.

However: different cake mixes do bake differently:

  • Betty Crocker: Stays more puffy after chilling and baking. Press down slightly with the palm of your hand before baking so they don’t stay in little balls.
  • Duncan Hines: Spreads more after chilling and baking, even when baked cold. Do NOT skip the chill time for Duncan Hines or they will spread too thin.
bowl of cake mix, butter, eggs
bowl of cookie batter

How to Make Cookies From Cake Mix

  • Add melted butter, cake mix, and eggs to a large bowl.
  • Stir by hand (or you can use a mixer) until completely incorporated.
  • Add your favorite mix-ins.
  • Scoop onto prepared pan with a cookie scoop. Chill, then bake!

Variations

You need 1 1/2 cups of your favorite mix-ins to make these cookies:

  • Make Chocolate Chip Cookies with any kind of chocolate chips (dark chocolate, semi-sweet, white). Even butterscotch chips!
  • M&M Cake Mix Cookies with any color or size or flavor M&Ms
  • Nuts
  • Candy like Reese’s Pieces, Chopped Candy Bars, Toffee Bits
  • Chopped Oreos
  • Anything else you love or colors for any season, like Christmas or Valentine’s Day or the 4th of July.

Not only can you add different mix-ins but you can also add flavoring!

  • Extract: Add 1 teaspoon vanilla extract or 1/2 teaspoon almond extract, lemon, hazelnut, peppermint – anything you like!
  • Zest: Add the zest of a lemon, lime or orange to add extra flavor.
  • Frosting: Instead of adding mix-ins above, frost the cookies with Vanilla Frosting, Chocolate Buttercream, Cream Cheese Frosting, or Whipped Cream Frosting.
  • Sugar Free: You can make this recipe with sugar-free cake mix too!
close up of cookie with white chocolate chips

Storing and Freezing Cookies

  • Store these cookies in an airtight container for up to 4 days.
  • Freeze the cookies for up to 3 months. Read about how to freeze desserts!

FAQ

Do I have to chill cookie dough?

You MUST chill this cookie recipe – otherwise they will spread too much.

Can I make sugar-free cake mix cookies?

Yes – this recipe has been tested with both regular and sugar-free cake mix.

Does it matter what brand of cake mix I use for cookies?

Use any brand or flavor for this recipe but know that Duncan Hines cookies spread more than Betty Crocker.

Can I add anything to cookies?

Add up to 1 1/2 cups of any mix-ins, add any extract or flavorings too!

Overhead shot of a bunch of different cake mix cookies on a serving plate

Easiest Cake Mix Cookies Recipe

5 from 16 votes
Easy Cookies with 3 main ingredients can be customized as you wish with any mix-ins or flavoring – one bowl no mixer!
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 1 hour
Yield 24 cookies
Serving Size 1 cookie
Rate RecipePrint Recipe

Ingredients
 

  • ½ cup (113g) unsalted butter melted or softened
  • 1 15.25 ounce box cake mix (any flavor; see notes)
  • 2 large eggs
  • 1 ½ cups mix-ins see notes for variations
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Instructions

  • Place butter, cake mix, and eggs in a large mixing bowl. Stir or mix until combined and no lumps remain. Stir in mix-ins.
  • Scoop 2-tablespoon balls of cookie dough onto a cookie sheet lined with parchment or silicone baking mats. No need to space them; we are chilling the dough. Chill for at least 30 minutes.
  • Preheat oven to 350°F. Line a second baking sheet with parchment paper or a silicone baking mat.
  • Space cookies 2-inches apart on cookie sheets. Bake for 10-13 minutes in the preheated oven, or until they just lose their glossy sheen. These cookies stay puffy and will settle a bit as they cool but don’t become flat.
  • Immediately after removing from the oven press a few more mix-ins on top for decoration. Cool at least 10 minutes before removing to a wire rack or cooling rack.
  • Store in an airtight container for up to 3 days or freeze for up to 2 months.

Recipe Video

Recipe Notes

  • If using softened room temperature butter, you’ll need a hand or a stand mixer. If using melted butter, you can use a mixer or do the following by hand.
  • Use any brand or flavor cake mix that is approximately 15-16 ounces in size.
  • You can do this same recipe using sugar-free cake mix as long as it’s around the same size box.
For a Chocolate Cookie: use chocolate chips
For Strawberry Cookies: use white chocolate chips or sprinkles
For Lemon Cookies: use white chocolate chips or sprinkles
For Red Velvet Cookies: use a combination of white and semi-sweet chocolate chips
For Vanilla Cookies: use chocolate chips or M&Ms
  • Other Variations (use 1 ½ cups of the following):
  • Oreos
  • Chopped peanut butter cups or other candy
  • Reese’s Pieces
  • A mix of chocolate chips
  • Nuts like pecans or walnuts
  • Coconut
  • Sprinkles
  • Leave them plain and frost cookies with buttercream or other frosting
  • Add the zest of a lemon, lime or orange
  • Add 1 tsp vanilla extract or 1/2 teaspoon any other extract
  • Sugar-Free Cake Mix works also!

Recipe Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 20mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Calcium: 50mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 16 votes (13 ratings without comment)

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16 Comments

  1. This is the first time trying your recipe and the cookies are excellent. I used a Duncan Hines Devil’s Food mix with a combination of milk & semi-sweet chocolate chips, walnut and dried cherries, totaling 1 1/2 cups. I added 1tsp of vanilla extract and 2tsp instant coffee for a flavor boost.

    These cookies are over the top delicious! Soft and chewy with a chocolate punch. They are a hybrid of brownie, cake, fudge cookies.

    Thank you for the time and effort it took to create your recipe and have it published here. Also, your advice to watch for the glossiness to disappear to indicate doneness is very appreciated.

    Reply

  2. Love this recipe – I need to know if I need to adjust the ingredients for a smaller
    cake mix. I just purchased a Betty Crocker cake mix and it was 13.25 oz.

    Reply

    1. I did not realize that was a thing – I just checked my pantry and even among the same brands the weights differ. I haven’t specifically tried them with the new weight but I don’t think it will be an issue because we chill the dough. But now I know what I’m making for dessert this weekend!

      Reply

  3. Made these with Betty Crocker Butter Pecan cake mix and added in pecans. Came out great. Except I made them on Saturday morning, enjoyed some during the day, put the rest in an airtight container and by Sunday afternoon they were so soft and almost mushy. What went wrong?

    Reply

    1. Were they totally cooled when you put them in the container? If not they might cause condensation to form and make them soggy. The only other thing I can think of is they weren’t baked all the way?

      Reply

    1. I haven’t ever done it – it’s on my list to try – but I believe you’d air fry them at 300 degrees – check after about 5 minutes to guage time.

      Reply