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–+ servings
Assorted cake mix cookies with chocolate chips and white chocolate chips in pink, yellow, and brown colors are arranged on crumpled white parchment paper.
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Cake Mix Cookies

Cake mix cookies are the easiest cookies you’ll ever make, with just 4 ingredients and 5 minutes of prep.
Prep Time5 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Cookies & Bars, Desserts
Cuisine: American
Servings: 36
Author: Rachel Gurk

Ingredients

  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1 box (15.25 oz.) cake mix (see note)
  • 2 large eggs, beaten
  • 1 cup baking chips (see note)

Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper for easy clean up.
  • In a mixing bowl, combine butter, cake mix, and eggs. When combined, fold in baking chips.
    6 tablespoons unsalted butter, melted and cooled slightly, 1 box (15.25 oz.) cake mix, 2 large eggs, beaten, 1 cup baking chips
  • Using a cookie scoop (1 tablespoon), scoop cookie dough onto prepared cookie sheet 2 to 3 inches apart. I find that if the cookies are much larger, they don't turn out as well. If you don't have a cookie scoop, you can use two spoons, one to scoop, and one to scrape the dough off the first spoon. Use 2 cookie sheets (see baking tip below).
  • Bake for 10 minutes. Cool the cookies on cookie sheet for a couple of minutes to let them firm up before transferring to a cooking rack to cool completely.

Video

Notes

  • Cake mix sizes: We’ve tested these with 15.25 oz. cake mixes and 13.25 oz. cake mixes. Both turn out equally delicious, so feel free to use either.
  • Baking chips: Have fun with this! You can use semi-sweet chocolate chips, white chocolate chips, dark chocolate chips, peanut butter chips, butterscotch, etc. Match the chips to the cake mix.
  • Baking tip: You can bake two sheets of cookies at once but, depending on rack positions and how evenly your oven heats, the two trays may not turn out exactly the same. For the most consistent results, I prefer to do one cookie sheet at a time, on the middle rack of my oven. I do use two cookie sheets, so that I can put unbaked cookies in the oven as soon as I take out a batch of baked cookies.
  • Storage: After the cookies have cooled completely, store them in an airtight container. For best flavor and texture, consume within 3 days. The cookies can be frozen for up 3 months, with parchment or waxed paper between layers. Thaw them out at room temperature or warm them up in the microwave 15 to 20 seconds for a "fresh-baked" cookie. 

Nutrition

Serving: 1cookie | Calories: 97kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 103mg | Potassium: 58mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 72IU | Calcium: 24mg | Iron: 1mg

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