There is no softened butter to wait for, no separate leavening to measure, and no specialty equipment beyond a mixing bowl and a baking sheet.
The original cake mix cookies from The First Year were developed by Beth, who has tested many cake mix brands, bake times, and extras over the years to find combinations that bake up with chewy edges and soft centers. The flavors she covers include chocolate chip, lemon, red velvet, and strawberry, and there are thirteen variations in total below.
Because the dough comes together in one bowl in just a few minutes, these cookies work well for last minute guests, bake sales, holiday trays, and after school treats.
One reader shared success with a Funfetti cake mix, sprinkles stirred into the dough, and dough balls rolled in extra sprinkles before baking. That is exactly the kind of easy customization this recipe invites.
If you enjoy baking with a boxed mix, cake mix pudding cookies are another soft and chewy option worth trying once this batch disappears. Keep reading for the full base method, the thirteen flavor combinations, and the tips that keep the cookies from spreading into thin, crispy discs.
There are three simple reasons this recipe earns a spot in your regular rotation.
It uses four base ingredients, plus any extras you choose to add.
It starts with boxed cake mix, which makes it one of the easiest cookies you can bake.
It comes with thirteen flavor options, so there is a version for nearly every occasion and craving.
Between the short ingredient list and the flavor options, you can bake a different cookie every month without learning a new technique.
Ingredients for Making Cake Cookies
The ingredient list stays short. The original recipe uses one 15.25 oz box of cake mix, 1/3 cup vegetable oil, and 2 large eggs, plus about 1 cup of extras such as chocolate chips, candies, or nuts.
One 15.25 oz box of cake mix
1/3 cup vegetable oil
2 large eggs
About 1 cup of extras, such as chocolate chips, candies, or nuts
Full measurements appear with the original recipe, and the flavor options, base method, and tips are all below.
Cake Mix Cookies Recipe Combinations
The thirteen combinations are Christmas Sprinkle, Reese’s Pieces, Funfetti, Double Chocolate, Red Velvet, M&M, Chocolate Crinkle, Strawberry, Chocolate Peanut Butter, Chocolate Chip, Andes Mint, Lemon, and Carrot Cake.
How to Make Cookies From Cake Mix
The base method stays the same no matter which flavor you pick, so learn it once and then swap cake mix flavors and extras as you like.
Preheat the oven to 350°F and line your baking sheets with parchment paper or silicone baking mats.
Add the entire box of cake mix to a mixing bowl, then add 1/3 cup vegetable oil and 2 large eggs.
Beat with a hand mixer or stir with a spoon until a thick, slightly sticky dough forms.
Stir in your extras until they are evenly spread through the dough.
Use a cookie scoop to portion the dough into balls of about 1.5 to 2 tablespoons, and place them 2 to 3 inches apart on the prepared sheets.
For thicker cookies, roll the dough into balls and refrigerate them for 30 minutes before baking. This helps prevent spreading.
Bake for 8 to 10 minutes, until the edges are lightly golden brown. The cookies keep setting as they cool, so take them out while the centers still look a little soft.
Do not overbake these cookies. They finish setting on the warm baking sheet, and that is how the centers stay soft.
A thick, slightly sticky dough is exactly what you want here. If you have a few extra minutes, chilling the scooped dough makes it easier to handle and keeps the balls from flattening too quickly in the oven.
Christmas Sprinkle With Cake Mix
For the holiday version, use a white cake mix with 1/3 cup vegetable oil and 2 large eggs. Stir Christmas M&Ms and sprinkles into the dough, then portion it into balls.
The red and green pieces make these cookies a natural fit for cookie exchanges, holiday trays, and edible gifts. Bake them the same way as the base recipe, 8 to 10 minutes at 350°F, until the edges are lightly golden.
Reese’s Pieces Cookies With Cake Mix
Chocolate cake mix is the base here, combined with 1/3 cup vegetable oil and 2 large eggs.
Fold in Reese’s pieces before shaping the dough into balls.
The chocolate cookie and the peanut butter candy give you a soft, chewy bite with a salty sweet finish. Scoop the balls evenly so the candy pieces are spread through every single cookie.
Funfetti Cake Mix Cookies
A funfetti cake mix does most of the work in this version. Mix it with 1/3 cup vegetable oil and 2 large eggs, then portion the dough into balls. If you want even more color, roll each dough ball in extra sprinkles before baking.
These are the cookies to make for birthdays, class parties, and any table that could use a little confetti.
Double Chocolate Cake Mix Cookies
Start with a chocolate cake mix, 1/3 cup vegetable oil, and 2 large eggs.
Stir in semi sweet chocolate chips so every bite has melty pockets of chocolate.
The dough is dark and rich, so keep the balls uniform and leave enough space between them on the sheet. Bake until the edges are set while the centers still look soft.
Red Velvet Cake Mix Cookies
Red velvet cake mix, 1/3 cup vegetable oil, and 2 large eggs form the base. White chocolate chips are stirred in for contrast against the deep red dough.
If you prefer a simpler cookie, the chips can be left out and the cookies still bake up soft with that classic red velvet flavor. Portion the dough into balls and bake as usual.
M&M Cookies With Cake Mix
A yellow cake mix with 1/3 cup vegetable oil and 2 large eggs makes a light cookie that lets the candy shine.
Stir M&Ms into the dough and shape it into balls.
If you want a chocolate version instead, swap in a chocolate cake mix. These are crowd favorites for parties, picnics, and lunchboxes.
Chocolate Crinkle Cookies With Cake Mix
This one starts with a chocolate cake mix, 1/3 cup vegetable oil, and 2 large eggs. After scooping, roll each dough ball thoroughly in powdered sugar so it is completely coated before baking.
The sugar coating cracks as the cookies spread and set, which gives you the classic crinkle look. Do not skip the coating, since it is what makes the pattern.
Strawberry Cake Mix Cookies
Strawberry cake mix cookies keep things simple.
Combine the strawberry cake mix with 1/3 cup vegetable oil and 2 large eggs, then portion the dough into balls.
No extras are needed, though white chocolate chips can be added if you like. The color and fruity flavor make these a nice change from chocolate and vanilla.
Chocolate Cake Mix Peanut Butter Cookies
Chocolate cake mix, 1/3 cup vegetable oil, and 2 large eggs make the base.
Peanut butter chips are stirred in before the dough is divided into balls.
The pairing gives you a chocolate cookie with creamy peanut butter flavor in every bite. These hold up well on a cookie platter and taste great with a glass of cold milk.
Chocolate Chip Cookies With Cake Mix
Yellow cake mix with 1/3 cup vegetable oil and 2 large eggs creates a soft cookie that tastes a lot like a classic chocolate chip cookie. Chocolate chips are stirred in before portioning.
It is the safest choice for a crowd with mixed opinions, and it is the version to start with if this is your first time baking cookies from a box.
Andes Mint Cookies With Cake Mix
Chocolate cake mix, 1/3 cup vegetable oil, and 2 large eggs form the dough.
Andes mint pieces go in next, and then the dough is shaped into balls.
The mint and chocolate combination tastes like a thin mint in cookie form. These are especially good around the holidays, though there is no rule against making them in July.
Lemon Cake Mix Cookies
Lemon cake mix with 1/3 cup vegetable oil and 2 large eggs gives you bright, soft cookies. White chocolate chips can be folded into the dough if you want a sweeter bite, or you can leave them out and drizzle the baked cookies with a lemon glaze.
Add the glaze after the cookies have cooled so it sets neatly on top.
Carrot Cake Cookies With Cake Mix
Carrot cake mix, 1/3 cup vegetable oil, and 2 large eggs make the base, and pecans are stirred in before portioning.
The warm spice flavor and crunchy nuts make these taste like a slice of carrot cake in cookie form. They are a good choice for fall baking and for anyone who prefers spiced desserts over chocolate.
Tips for Making Cake Box Cookies
A few small habits make a noticeable difference in how these cookies turn out.
Chill the shaped dough balls for at least 30 minutes before baking so they do not spread in the oven.
Use a cookie scoop so every ball is the same size and bakes evenly.
Line the baking sheet with parchment paper or a silicone baking mat to keep the bottoms from browning too much.
You do not need to add flour to this recipe. Cake mix is not a straight swap for flour in a standard cookie recipe, so start with a method built around cake mix.
Cake Cookies Recipe Variations
Once you know the base method, the options are endless. Press two cooled cookies around a scoop of ice cream to make cookie sandwiches, which is a fun way to use up a batch that is a day or two old.
Any flavor of boxed cake mix can be swapped in, but the flavor of the cookie changes with it. Chocolate cake mix is what gives you chocolate cookies, and the M&M cookies can be made with chocolate cake mix instead of yellow if you want a richer base.
Extras are just as flexible. The white chocolate chips can be left out of the red velvet cookies, or added to the strawberry version. If you like the idea of a boxed mix doing the heavy lifting, cake mix bar cookies are another easy option to keep in mind.
How to Store Cookies From Cake Mix
Leftover cookies keep well in an airtight container at room temperature for up to 5 days.
To freeze them, let the cookies cool completely, then place them in a freezer safe bag with parchment paper between the layers. They keep for up to 3 months. When you are ready to eat them, thaw on the counter for about 2 hours.
