Cake Mix Cookies
Cake mix cookies turn a single box of dry cake mix into soft, chewy cookies with just eggs and oil, no measuring of flour, sugar, or leavening required. They bake up thick and tender with lightly crisp edges, and because the mix is already balanced for sweetness and rise, the dough is nearly foolproof. Swap the flavor of mix or fold in chips and sprinkles to make them your own.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl whisk 2 large eggs with 1/2 cup vegetable oil and 1 teaspoon vanilla, then add a 15.25 oz box of cake mix and stir until a thick, uniform dough forms; fold in 1 cup chocolate chips or sprinkles if using. Scoop 1.5-tablespoon balls, space them 2 inches apart, and bake 8 to 10 minutes until the edges are set but the centers still look soft. Let them rest on the pan for 5 minutes to finish setting, then move to a rack.
- Do not overbake: pull them when the centers still look slightly underdone, as they firm up while cooling on the hot pan.
- Use oil, not softened butter, for the classic thick, tender crumb; butter spreads more and gives crispier, flatter cookies.
- If the dough feels too sticky to roll, chill it 15 minutes; if it is crumbly, add 1 teaspoon of oil at a time until it holds together.
Equipment
- Two baking sheets
- Parchment paper or silicone mat
- Large mixing bowl
- Cookie scoop (1.5 tbsp)
- Wire cooling rack
Ингредиенты
Cookie Dough
- 432 g boxed cake mix, yellow, chocolate, or funfetti all work
- large eggs
- 120 ml vegetable oil, canola or other neutral oil
- 5 ml vanilla extract, optional
Add-ins (optional)
- 170 g semisweet chocolate chips
- 30 g rainbow sprinkles, for a funfetti look
Приготовление
- ШАГ01
Position a rack in the center of the oven and preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- ШАГ02
In a large bowl, whisk together the eggs, vegetable oil, and vanilla until smooth and well blended, about 30 seconds.
- ШАГ03
Pour in the dry cake mix and stir with a sturdy spoon or spatula until no dry pockets remain and a thick, slightly tacky dough forms. It will be much stiffer than cake batter.
- ШАГ04
If using, fold in the chocolate chips or sprinkles until evenly distributed. Avoid overmixing sprinkles, which can bleed their color.
- ШАГ05
Scoop 1.5-tablespoon portions and roll into balls. Arrange on the sheets about 2 inches (5 cm) apart to allow for spreading. If the dough is too soft to roll, chill it 15 minutes first.
- ШАГ06
Bake one sheet at a time for 8 to 10 minutes, until the edges are set and the centers still look soft and slightly glossy. They will not brown much on top.
- ШАГ07
Let the cookies rest on the hot pan for 5 minutes so they finish setting, then transfer to a wire rack to cool completely.
Make ahead
The dough can be mixed, covered, and refrigerated for up to 2 days; let it sit at room temperature 10 minutes before scooping. You can also freeze scooped dough balls on a tray, then bag them and bake straight from frozen, adding 1 to 2 minutes to the time.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, layer baked cookies between parchment in a freezer bag for up to 3 months and thaw at room temperature.
Variations
Funfetti
Use a white or yellow cake mix, fold in 3 tablespoons of rainbow sprinkles and 1/2 cup white chocolate chips, and finish with a few extra sprinkles pressed on top before baking.
Double Chocolate
Start with a chocolate or devil's food cake mix and fold in 1 cup semisweet or dark chocolate chips for a rich, brownie-like cookie.
Gluten-Free
Swap in a certified gluten-free cake mix; the ratios stay the same, though the dough may be slightly softer, so chill it 15 minutes before scooping.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Частые вопросы
Why did my cake mix cookies come out flat or dry?
Flat cookies usually mean the dough was too warm or you used melted butter instead of oil; chill the dough 15 minutes and stick with oil for thick cookies. Dry, cakey results come from overbaking, so pull cake mix cookies when the centers still look soft and let them finish on the pan.
Can I use butter instead of oil?
Yes, use 1/2 cup melted and slightly cooled butter for a richer flavor, but expect a bit more spread and crispier edges. Oil gives the classic soft, tender texture that most people want from cake mix cookies.
Do I need to chill the dough?
Not always. If the dough is firm enough to roll into balls, you can bake right away. Chilling for 15 to 30 minutes helps if it feels sticky and gives slightly thicker cookies.
Which cake mix flavors work best?
Yellow, white, chocolate, funfetti, red velvet, spice, and lemon all make excellent cake mix cookies. Standard 15.25 oz boxes are ideal; if your mix is larger or smaller, adjust the oil by a teaspoon or two so the dough holds together.
Can I make them without eggs?
Yes. Replace each egg with a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes) or 1/4 cup unsweetened applesauce. The cookies will be a touch softer but still hold their shape.
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