Making cookies with cake mix isn’t new, but the way I do it guarantees texture, flavor, and flexibility, all without complicating your evening. If you’re short on time but still want something warm and homemade, this 3-ingredient cake mix cookie recipe fits the bill.
You’ll learn how to mix, bake, and customize these cookies with just one bowl. No mixer. No fuss. Just chewy, golden cookies you can flavor however you want.
These aren’t backup cookies. They’re genuinely good.
How to Make Cake Mix Cookies with Oil and Eggs Only
Every batch starts with three things you already have: cake mix, eggs, and oil. This isn’t a shortcut that tastes like one.
The dough comes together with a spoon and a bit of arm work. No need to chill or soften anything. I’ve made these with kids at my side and coffee in hand.
I use a standard 15.25 oz box of cake mix, any flavor works. Vanilla gives you a soft sugar cookie base. Chocolate tastes richer than you’d expect. I’ve even used lemon for spring gatherings, adding white chocolate chips for contrast.
Use vegetable oil or canola. They both work. I’ve tested with melted butter too, but the texture shifts. The cookies get firmer and a little more crumbly.
Oil keeps the texture chewy, while butter gives a crispier edge. I prefer oil for consistency and softness.
Custom Cake Mix Cookie Ideas to Try
The base dough is neutral enough to handle whatever you stir in. I’ve tossed in chopped pecans and a handful of dried cranberries during December. In summer, I go for rainbow sprinkles and mini white chips.
If you want chocolate, semisweet chips are a classic. But try chopped chocolate chunks if you prefer uneven pockets of melted chocolate. I shared my favorite combo in these chocolate chunk cookies and it works here too.
Want a spiced version? Use spice cake mix with crushed walnuts and a bit of cinnamon folded in.
You can even turn the batter into bars. Press it into a parchment-lined pan, bake a few minutes longer, and slice. It’s still the same dough—just in a different outfit.
Baking Tips for Soft Cake Box Cookies
You’ll bake these at 350°F for 9 to 11 minutes. The edges should be lightly set. The middle might look a little glossy or underdone. That’s a good sign.
They’ll firm up as they cool. Leave them on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.
Overbaking dries them out. I always set a timer at 9 minutes and check from there.
If you’re after that melt-in-your-mouth center, don’t wait for a deep golden top. These cookies tell you they’re ready by their edges—not color.
How to Store and Serve Cake Mix Cookies
After cooling, store your cookies in an airtight tin at room temperature. They stay soft for 3 to 4 days.
I’ve tucked them into lunchboxes and stacked them between parchment to send home with guests.
If you’re baking for a party, make two flavors: one vanilla with M&Ms and one chocolate with mint chips. The contrast looks great on a plate and satisfies different tastes without more effort.
They also freeze well. Flash-freeze the shaped dough balls, then bag them. Bake from frozen, adding 1 to 2 extra minutes.
Cake Mix Flavor Comparison: Chocolate vs. Vanilla
I’ve made these cookies with just about every flavor on the grocery shelf. The ones I reach for most are vanilla and chocolate, because they bake differently and bring out different textures.
Vanilla cake mix gives you a softer, fluffier cookie. It’s mellow and sweet, with a tender center that pairs well with add-ins like M&Ms, sprinkles, or white chocolate chips. I use this base when I want something bright and adaptable. It holds its shape and never feels too heavy.
Chocolate cake mix, on the other hand, bakes denser. The dough is thicker, and the cookies come out richer, almost brownie-like. I’ve folded in peanut butter chips, and it turns into a whole different experience, deep flavor with just the right chew.
In my notes, vanilla tends to spread a bit more, while chocolate holds tighter. That’s something to keep in mind if you want picture-perfect rounds or a more rustic, chunky look.
If you’re baking two flavors for the same event, I’d suggest making one batch of each. The contrast on the plate makes them stand out, and it gives people options without doubling your effort.
Other Quick Treats You Might Like
If you enjoy this recipe, you’ll probably want something else easy next time. My easy biscuit recipe takes under 25 minutes and needs no chill time.
Or try these easy protein balls if you’re after something snacky without turning on the oven.
Craving fall flavors? My brown sugar maple cookies lean into warm, cozy notes with minimal effort.
Final Thoughts: A Cookie Recipe You’ll Come Back To
I’ve kept this cake mix cookie recipe in my binder for years. I’ve scribbled notes in the margins. I’ve made them for school bakes, Tuesday nights, and sleepy Sunday mornings when we wanted something sweet but not elaborate.
They’re cookies you can shape into whatever you need, bright with candy, mellow with nuts, or simple and plain.
Save this 3-ingredient cake mix cookie recipe to your Easy Desserts board on Pinterest.
And if you try these cookies, I’d love to hear how they turned out. Drop a comment below or ask questions if you want tips for mix-ins or baking time.
We learn from each other in the kitchen.
3-Ingredient Cake Mix Cookies
These cake mix cookies are soft, chewy, and easy to customize. You only need one bowl and three basic ingredients—plus optional extras for added flavor. This recipe is perfect for a quick sweet treat when time is limited.
Ingredients
- 1 box (15.25 oz) cake mix, any flavor
- 2 large eggs
- ½ cup neutral oil (vegetable or canola)
- Optional: ½ cup chocolate chips, sprinkles, M&Ms, chopped nuts, or dried fruit
Instructions
- PREHEAT THE OVEN: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- MIX THE DOUGH: In a large bowl, combine the cake mix, eggs, and oil. Stir with a spoon or rubber spatula until the mixture is fully combined and forms a thick dough with no dry patches.
- ADD OPTIONAL MIX-INS: If using add-ins like chocolate chips or sprinkles, fold them into the dough until evenly distributed.
- SHAPE THE COOKIES: Roll the dough into 1 to 1.5-inch balls and place them about 2 inches apart on the prepared baking sheet to allow for spreading.
- BAKE THE COOKIES: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set and the tops are just turning golden. The centers may look slightly underdone but will finish cooking as they cool.
- COOL THE COOKIES: Let the cookies rest on the baking sheet for 2 to 3 minutes after baking, then transfer them to a wire rack to cool completely before serving or storing.
Notes
For soft cookies, avoid overbaking. You can use any cake mix flavor to change the cookie base. Store cooled cookies in an airtight container at room temperature for up to 4 days.
I used a yellow cake mix and mini chocolate chips. I accidentally added about 1/8 a cup more oil than I was supposed to, frugal me did not want to waste that, so I mixed them up anyway. they were gooey enough that I could not roll them into balls, so I used my cookie scoop and baked them 10 minutes at 350. they turned out so good! they spread a little, but were nice and soft with the edges slightly browned! This is an amazing recipe even though I messed it up a tiny bit!!!
Lola, I love how you made it work! That little extra oil probably gave them an extra soft texture, and using the cookie scoop was a smart fix. I’ve had the same thing happen before, and sometimes those “happy accidents” end up being even better than planned. Thanks for sharing your experience. I’m glad you enjoyed the recipe 🍪