Cake Mix Cookies Recipe
Use your favorite boxed cake mix to bake up soft and tender cookies. This cake batter cookies recipe is easy to make with just 4 ingredients including a tasty topping like chocolate chips, nuts, or sprinkles!
Servings: 18 cookies
Calories: 134kcal
Ingredients
- 15 ounce box cake mix any flavor
- 2 large eggs
- 7 tablespoons melted butter or vegetable oil
- ½ cup toppings chocolate chips, chopped nuts, sprinkles
Instructions
- Set out a mixing bowl. Dump the cake mix in the bowl. Add the eggs and melted butter. Stir to combine, and mix until very smooth. Cover the bowl with plastic wrap and place in the refrigerator for 20-30 minutes to firm up the dough.
- Meanwhile, preheat the oven to 350°F and set out two baking sheets. Line the baking sheets with parchment paper.
- If you plan to use a topping for your cookie, prep the topping and place in a small bowl.
- Once the dough has chilled and is slightly more firm, use a 1 ½ tablespoon cookie scoop to portion out the cookie dough. Roll each portion into a tight dough ball. Then press the top of the ball into the prepared topping, and set it on the cookie sheet, topping side up. Repeat with the remaining cookie dough. (This goes for all toppings other than dehydrated or dried fruit. Save those for after baking.)
- Place the cookies on the cookie sheet 2 inches apart. Bake for 9 to 11 minutes, until the edges are slightly golden and the centers look barely under-baked. Allow the cookies to cool completely on the cookie sheets before moving.
Video
Notes
- Although 15-ounce is the standard size for cake mix boxes, some varieties come in approximately 13-ounces. If this is the case, simply remove 1 tablespoon of butter and make as directed.
- Also note, I like to use melted butter in the recipe but you can use vegetable oil as well. Melted butter creates a better overall cookie flavor, but it does tend to make the cookies slightly more puffy. If you like thinner cookies, use vegetable oil instead.
- I like to include a topping to give the cookies a little extra something. You can coordinate your topping based on the type of cake mix you select… Such as mini chocolate chips for a chocolate cake mix, colored sprinkles for vanilla cake mix or confetti cake mix, chopped nuts for a spice cake or nut-flavored cake mix, etc.
- Here I even use dehydrated strawberries for a strawberry cake mix. However, you do need to pay attention to the topping, whether it should be put on before baking or after baking. Most toppings should be added BEFORE the cookies go in the oven. But with dehydrated fruit, the fruit pieces will brown significantly in the oven, so it's best to sprinkle them on after the cookies have baked.
- Keep the cookies in an airtight container at room temperature for up to a week. I suggest freezing for longer storage. Place the cookies in a airtight zipper bag, with pieces of parchment or wax paper in between stacks to keep them from sticking together. Freeze for up to 3 months.
Nutrition
Serving: 1pc | Calories: 134kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 206mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 162IU | Calcium: 56mg | Iron: 1mg