50 Best Cake Mix Cookie Recipes for Every Craving
I used to think “homemade” meant starting from scratch, until one chaotic birthday morning with no patience and a box of yellow cake mix proved me very wrong. Those cookies came out golden and chewy in half an hour, and they’ve been my go-to for every last-minute gathering since. Here are 50 of my favorites, sorted by mood, so grab a box and start baking.
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Classic Cake Mix Cookie Recipes
1. Funfetti Cake Mix Cookies
Sprinkles bake into tiny confetti pockets against a soft vanilla center, so these look like a party before anyone takes a bite. Press a few extra sprinkles on top, because they’re the whole personality here. For another take, see funfetti cake mix cookies from Beyond Frosting.
Time: 25 min | Makes: 24 cookies
You’ll need: funfetti or yellow cake mix, eggs, vegetable oil, rainbow sprinkles
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, stir 1 box (about 15 oz) funfetti or yellow cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup rainbow sprinkles. Scoop 1.5-tablespoon balls onto the sheets, 2 inches apart, and press 3 to 4 extra sprinkles on top of each. Bake 9 to 11 minutes, until the edges are set and the centers still look slightly glossy. Let the cookies rest on the sheet for 2 minutes, then move them to a wire rack.
2. Chocolate Chip Cake Mix Cookies
Melted butter is the trick that makes a boxed mix taste like a bakery cookie instead of a shortcut. Edges turn lightly crisp, centers stay bendy, and there’s no mixer or creaming involved. This is the one to make when someone says “just a regular cookie, please.”
Time: 25 min | Makes: 24 cookies
You’ll need: yellow cake mix, butter, eggs, vanilla extract, semisweet chocolate chips
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with 1/2 cup melted butter (cooled for a few minutes so it doesn’t scramble the eggs), 2 large eggs, and 1 teaspoon vanilla until a soft dough forms. Fold in 1 cup semisweet chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are golden and the centers look set but soft. Cool on the sheet for 2 minutes before transferring to a rack.
3. Chocolate Fudge Cake Mix Cookies
Think brownie in cookie form, dense and dark with chocolate chips melting through the middle. A quick 15-minute chill keeps them thick, and a pinch of flaky salt on top makes them taste expensive. A 1.5 tablespoon cookie scoop keeps every cookie the same size. Curious about another version? Try chocolate cake mix cookies from Allrecipes.
Time: 40 min | Makes: 24 cookies
You’ll need: devil’s food or chocolate fudge cake mix, eggs, vegetable oil, chocolate chips, flaky sea salt
Quick Method
Stir 1 box (about 15 oz) devil’s food or chocolate fudge cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 3/4 cup chocolate chips. Chill the dough for 15 minutes while the oven preheats to 350°F and you line two baking sheets with parchment. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set and the centers look soft. Sprinkle each with a pinch of flaky salt right out of the oven, rest 2 minutes on the sheet, then cool on a rack.
4. Red Velvet Cake Mix Cookies
Rolling the dough in powdered sugar creates a snowy, crackled crust that makes the crimson underneath pop. White chocolate chips add a creamy contrast, and the whole plate looks stunning on a dessert board. For a second opinion, peek at red velvet cake mix cookies from Live Well Bake Often.
Time: 40 min | Makes: 24 cookies
You’ll need: red velvet cake mix, eggs, vegetable oil, white chocolate chips, powdered sugar
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) red velvet cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup white chocolate chips. Chill the dough for 15 minutes so it rolls cleanly. Roll 1.5-tablespoon portions into balls, coat each generously in powdered sugar (about 1/2 cup total), and place them 2 inches apart. Bake 9 to 11 minutes, until the tops crack and the edges are set, then cool on the sheet for 2 minutes before moving to a rack.
5. Snickerdoodle Cake Mix Cookies
The cinnamon sugar coating does all the heavy lifting, crackling into a sweet, sandy crust around a pillowy middle. A little cream of tartar brings back that tangy snickerdoodle bite. Warm cinnamon smell guaranteed, so maybe bake these when guests are already on their way.
Time: 25 min | Makes: 24 cookies
You’ll need: vanilla or yellow cake mix, eggs, vegetable oil, cream of tartar, granulated sugar, ground cinnamon
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) vanilla or yellow cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1/4 teaspoon cream of tartar until a dough forms. In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Roll 1.5-tablespoon portions into balls, coat them in the cinnamon sugar, and place them 2 inches apart. Bake 9 to 10 minutes, until lightly golden around the edges, then cool on the sheet for 2 minutes before moving to a rack.
6. Lemon Cake Mix Cookies
Sunny, soft, and a little zingy, these get extra lemon punch from real zest and a glaze that sets while the cookies are still warm. They look fancy piled on a tiered serving tray next to a pot of tea. Want to compare notes? See lemon cake mix cookies from I Heart Naptime.
Time: 30 min | Makes: 24 cookies
You’ll need: lemon cake mix, eggs, vegetable oil, lemons, powdered sugar
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) lemon cake mix with 2 large eggs, 1/3 cup vegetable oil, 1 teaspoon lemon zest, and 1 teaspoon lemon juice until a thick dough forms. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set and the tops look matte. While they cool for 5 minutes on the sheet, whisk 1 cup powdered sugar with 1 to 2 tablespoons lemon juice into a drizzly glaze, then spoon it over the warm cookies and let it set.
7. Strawberry Cake Mix Cookies
Freeze-dried strawberries bring tart little pops and natural pink flecks that store-bought flavoring can’t match. The cookies stay tender for days if you seal them right, which is a bonus for meal-prepping your sweet tooth. For more strawberry inspiration, see strawberry cookies from I Heart Naptime.
Time: 25 min | Makes: 24 cookies
You’ll need: strawberry cake mix, eggs, vegetable oil, freeze-dried strawberries, bread slice for storing
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) strawberry cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then gently fold in 1/2 cup lightly crushed freeze-dried strawberries. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set. Cool completely on a wire cooling rack, then seal in an airtight container with a slice of bread to keep them soft.
8. Cookies & Cream Cake Mix Cookies
Crushed chocolate sandwich cookies turn a plain white dough into a speckled, crunchy-meets-creamy situation. White chocolate chips melt into the gaps. Press a few extra chunks on top before baking and they look like they came from a bakery case.
Time: 25 min | Makes: 24 cookies
You’ll need: white cake mix, eggs, vegetable oil, chocolate sandwich cookies, white chocolate chips
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) white cake mix with 2 large eggs and 1/3 cup vegetable oil until a dough forms, then fold in 1 cup coarsely crushed chocolate sandwich cookies and 1/2 cup white chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and press a few extra cookie chunks on top. Bake 9 to 11 minutes, until the edges are set and the centers look soft, then cool on the sheet for 2 minutes before moving to a rack.
9. Peanut Butter Chocolate Swirl Cake Mix Cookies
Ribbons of warm peanut butter run through a dark chocolate dough, and a shower of flaky salt right after baking gives that sweet-salty finish. Marbling takes maybe ten seconds and makes each cookie look hand-crafted. Want to see another approach? Check out chocolate cake mix cookies from All Things Mamma.
Time: 30 min | Makes: 24 cookies
You’ll need: chocolate cake mix, eggs, vegetable oil, creamy peanut butter, peanut butter chips, flaky sea salt
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) chocolate cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup peanut butter chips. Warm 1/3 cup creamy peanut butter in the microwave for 15 to 20 seconds until pourable, dollop it over the dough, and marble it with a knife using just two or three strokes. Scoop 1.5-tablespoon balls 2 inches apart and bake at 350°F for 9 to 11 minutes, until the edges are set and the centers are soft. Sprinkle with flaky salt straight out of the oven and cool 2 minutes on the sheet.
Chocolate Lovers’ Cake Mix Cookies
10. Mint Chocolate Chip Cake Mix Cookies
Cool, fresh mint meets deep cocoa in a cookie that tastes like your favorite ice cream flavor grew up and got baked. Mint baking chips melt into glossy green pockets. Keep the peppermint extract light, because a little goes a very long way.
Time: 25 min | Makes: 24 cookies
You’ll need: devil’s food cake mix, eggs, vegetable oil, peppermint extract, mint chocolate baking chips
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) devil’s food cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1/2 teaspoon peppermint extract until a thick dough forms, then fold in 1 cup mint chocolate baking chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are set and the centers look soft. Cool on the sheet for 3 minutes, then transfer to a rack.
11. German Chocolate Cake Mix Cookies
All the coconut-pecan magic of the famous cake, minus the layers and the frosting bowl. Toasty pecans add crunch while shredded coconut keeps things chewy and slightly caramelly. This one wins at potlucks every time.
Time: 25 min | Makes: 24 cookies
You’ll need: German chocolate cake mix, eggs, vegetable oil, sweetened shredded coconut, chopped pecans, semisweet chocolate chips
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) German chocolate cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup sweetened shredded coconut, 1/2 cup chopped pecans, and 1/2 cup semisweet chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are set and the coconut just starts to turn golden. Cool on the sheet for 2 minutes before moving to a rack.
12. Chocolate Espresso Toffee Cake Mix Cookies
Coffee lovers, this one’s yours. A spoonful of espresso powder deepens the chocolate without making it taste like coffee, and crunchy toffee bits add a buttery snap. Pair one with a cold brew and call it a balanced breakfast (kidding, mostly).
Time: 30 min | Makes: 24 cookies
You’ll need: devil’s food cake mix, eggs, vegetable oil, instant espresso powder, hot water, toffee bits
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Dissolve 2 teaspoons instant espresso powder in 1 tablespoon hot water. Stir 1 box (about 15 oz) devil’s food cake mix with 2 large eggs, 1/4 cup plus 2 tablespoons vegetable oil, and the espresso mixture until a thick dough forms, then fold in 3/4 cup toffee bits. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 12 minutes, until the edges are set and the tops look slightly cracked. Cool on the sheet for 3 minutes, then move to a rack.
13. Chocolate Orange Cake Mix Cookies
Bright citrus zest cuts through rich cocoa in a way that feels like a holiday candy shop. The zest perfumes the whole kitchen while these bake. Semisweet chunks keep the sweetness in check.
Time: 25 min | Makes: 24 cookies
You’ll need: devil’s food cake mix, eggs, vegetable oil, orange zest, orange extract, semisweet chocolate chunks
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) devil’s food cake mix with 2 large eggs, 1/3 cup vegetable oil, 1 tablespoon orange zest, and 1/2 teaspoon orange extract until a thick dough forms, then fold in 3/4 cup semisweet chocolate chunks. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are set and the centers look soft. Cool on the sheet for 2 minutes before transferring to a rack.
14. Rocky Road Cake Mix Cookies
Marshmallows melt into stretchy pockets while walnuts add crunch and chocolate chips take care of the rest. They’re gloriously messy, so expect some cookies to look a little wild on the pan. That’s the charm.
Time: 25 min | Makes: 24 cookies
You’ll need: chocolate cake mix, eggs, vegetable oil, mini marshmallows, chopped walnuts, semisweet chocolate chips
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) chocolate cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup mini marshmallows, 1/2 cup chopped walnuts, and 1/2 cup semisweet chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are set and the marshmallows are puffed and lightly golden. Cool on the sheet for 5 minutes so the marshmallow pockets firm up, then move to a rack.
15. S’mores Cake Mix Cookies
Campfire flavor without the campfire. Graham cracker crumbs make the dough taste toasty, and marshmallows pressed on near the end of baking puff up and brown on top. Melty chocolate seals the deal.
Time: 30 min | Makes: 24 cookies
You’ll need: yellow cake mix, eggs, vegetable oil, graham cracker crumbs, milk chocolate chunks, mini marshmallows
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1/2 cup graham cracker crumbs until a thick dough forms, then fold in 3/4 cup milk chocolate chunks. Scoop 1.5-tablespoon balls 2 inches apart and bake for 8 minutes. Pull the pans out, quickly press 4 to 5 mini marshmallows onto each cookie, and bake 2 to 3 minutes more, until the marshmallows are puffed and lightly golden. Cool on the sheet for 5 minutes before moving to a rack.
16. Chocolate Covered Strawberry Cake Mix Cookies
Dark chocolate dough, creamy white chocolate chips, and a pink drizzle on top give you the Valentine’s box of chocolates in cookie form. Drizzle after cooling so the stripes stay sharp. Cute enough to gift.
Time: 35 min | Makes: 24 cookies
You’ll need: chocolate cake mix, eggs, vegetable oil, white chocolate chips, pink candy melts
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) chocolate cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 3/4 cup white chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set and the centers look soft. Cool completely on a rack. Melt 1/2 cup pink candy melts in the microwave in 30-second bursts, stirring between each, then drizzle over the cookies and let the drizzle set for about 10 minutes.
17. Turtle Cake Mix Cookies
A chocolate caramel candy melts into the center of each hot cookie, and a toasted pecan half crowns the top. It’s fast, it’s a little dramatic, and everyone assumes you did something complicated. Nope, just a press and a wait.
Time: 30 min | Makes: 24 cookies
You’ll need: chocolate cake mix, eggs, vegetable oil, chocolate-covered caramel candies, pecan halves
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Unwrap 24 chocolate-covered caramel candies. Stir 1 box (about 15 oz) chocolate cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 10 minutes, until the edges are set. Immediately press one candy and one pecan half into the center of each hot cookie, then let them cool on the sheet for 10 minutes so the caramel softens and then firms back up.
18. Chocolate Cherry Cake Mix Cookies
Tart dried cherries add chewy, jammy bites that keep the chocolate from feeling one-note. Dark chocolate chunks bring depth, and the color contrast looks great on a platter. Think Black Forest cake, reimagined as something you can hold in one hand.
Time: 25 min | Makes: 24 cookies
You’ll need: devil’s food cake mix, eggs, vegetable oil, dried cherries, dark chocolate chunks
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) devil’s food cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup roughly chopped dried cherries and 1/2 cup dark chocolate chunks. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are set and the centers look soft. Cool on the sheet for 2 minutes, then move to a rack.
Which Cake Mix Cookie Should You Bake?
Short on time or feeding a crowd with special needs? This quick guide points you to the right recipe from the full list.
| Cookie | Best For | Difficulty | Time |
|---|---|---|---|
| Cool Whip Cookies (#45) | Fastest, fewest ingredients | Easy | 25 min |
| Funfetti (#1) | Kids’ birthday parties | Easy | 25 min |
| Chocolate Chip (#2) | Pleasing every guest | Easy | 25 min |
| Salted Caramel (#35) | Cookie exchanges | Easy | 40 min |
| Nutella-Stuffed (#41) | Showstopper gifting | Medium | 1 hr |
| Gluten-Free (#48) | Gluten-free guests | Medium | 45 min |
| Cinnamon Roll (#49) | Brunch spreads | Medium | 35 min |
| Ice Cream Sandwiches (#50) | Summer parties | Medium | 1 hr 30 min |
Fruity and Bright Cake Mix Cookies
19. Coconut Lime Cake Mix Cookies
Lime zest and toasted coconut make these taste like a beach vacation you can eat with one hand. A tart lime glaze finishes them off once they’ve cooled. For extra inspiration, see coconut lime cookies from Jenny Cookies.
Time: 30 min | Makes: 24 cookies
You’ll need: white cake mix, eggs, vegetable oil, limes, sweetened shredded coconut, powdered sugar
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) white cake mix with 2 large eggs, 1/3 cup vegetable oil, 1 tablespoon lime zest, and 1 teaspoon lime juice until a thick dough forms, then fold in 1/2 cup sweetened shredded coconut. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 10 minutes, until the edges are set. Cool completely on a rack, then whisk 1 cup powdered sugar with 1 to 2 tablespoons lime juice and drizzle over the cookies.
20. Orange Creamsicle Cake Mix Cookies
Ice cream truck nostalgia in cookie form: orange zest and vanilla swirl together with creamy white chocolate. They smell like summer the second they hit the oven. A splash of vanilla rounds everything out.
Time: 25 min | Makes: 24 cookies
You’ll need: white cake mix, eggs, vegetable oil, orange zest, vanilla extract, white chocolate chips
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) white cake mix with 2 large eggs, 1/3 cup vegetable oil, 1 tablespoon orange zest, and 1/2 teaspoon vanilla until a thick dough forms, then fold in 3/4 cup white chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are set and barely golden. Cool on the sheet for 2 minutes, then move to a rack.
21. Blueberry Cheesecake Cake Mix Cookies
Cream cheese in the dough delivers real cheesecake tang and a supersoft, cushy bite. Freeze-dried blueberries keep their color and don’t bleed purple everywhere. Chill the dough, because this one is stickier than the rest.
Time: 55 min | Makes: 24 cookies
You’ll need: white cake mix, cream cheese, butter, egg, freeze-dried blueberries
Quick Method
Beat 4 ounces softened cream cheese with 1/2 cup softened butter until smooth, then beat in 1 large egg. Stir in 1 box (about 15 oz) white cake mix until a soft dough forms, then fold in 1/2 cup lightly crushed freeze-dried blueberries. Chill the dough for 30 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 12 minutes, until the edges are set and the tops look puffed. Cool on the sheet for 5 minutes before moving to a rack.
22. Raspberry Thumbprint Cake Mix Cookies
A little well in the middle holds a spoonful of jam that turns glossy and jewel-like in the oven. They look like tea party cookies but take about as long as a load of laundry. Use thick preserves so the filling stays put.
Time: 40 min | Makes: 24 cookies
You’ll need: white cake mix, eggs, vegetable oil, raspberry preserves
Quick Method
Stir 1 box (about 15 oz) white cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then chill for 15 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Roll 1.5-tablespoon portions into balls and place them 2 inches apart. Press the back of a 1/2-teaspoon measuring spoon into the center of each ball to make a well, and fill each with about 1 teaspoon thick raspberry preserves. Bake 10 to 11 minutes, until the edges are lightly golden. Cool on the sheet for 5 minutes, then move to a rack.
23. Cherry Almond Cake Mix Cookies
Almond extract gives these a marzipan-like perfume, and chewy cherries add tart little bursts. Sliced almonds pressed on top toast up crisp and pretty. They taste way more sophisticated than the effort involved.
Time: 25 min | Makes: 24 cookies
You’ll need: white cake mix, eggs, vegetable oil, almond extract, dried cherries, sliced almonds
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) white cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1/2 teaspoon almond extract until a thick dough forms, then fold in 1/2 cup chopped dried cherries. Scoop 1.5-tablespoon balls 2 inches apart and press sliced almonds (about 1/3 cup total) onto the tops. Bake 9 to 11 minutes, until the edges are set and the almonds turn light gold, then cool on the sheet for 2 minutes before moving to a rack.
24. Piña Colada Cake Mix Cookies
Dried pineapple and coconut turn a white cake mix into a tropical vacation on a plate, chewy and just a bit tangy. Coconut extract amps up the piña colada vibes without any rum. Serve them at a summer cookout and watch them vanish.
Time: 25 min | Makes: 24 cookies
You’ll need: white cake mix, eggs, vegetable oil, coconut extract, dried pineapple, sweetened shredded coconut
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) white cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1/2 teaspoon coconut extract until a thick dough forms, then fold in 1/2 cup finely chopped dried pineapple and 1/2 cup sweetened shredded coconut. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set and the coconut is lightly toasted. Cool on the sheet for 2 minutes, then move to a rack.
Cozy and Seasonal Cake Mix Cookies
25. Spice Cake Mix Cookies
Two soft spice cookies hug a cloud of cinnamon cream cheese frosting, which is basically a whoopie pie with less fuss. They taste like autumn even in July. Need frosting pointers? King Arthur has a handy frosting collection, and this version is inspired by spice cake mix cookies from Flour On My Face.
Time: 35 min | Makes: 12 sandwich cookies
You’ll need: spice cake mix, eggs, vegetable oil, cream cheese, butter, powdered sugar, ground cinnamon
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) spice cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set, then cool completely on a rack. Beat 4 ounces softened cream cheese with 2 tablespoons softened butter until smooth, then beat in 1 cup powdered sugar and 1/2 teaspoon cinnamon until fluffy. Spread a spoonful of frosting on the flat side of one cookie and top with a second cookie.
26. Pumpkin Spice Cake Mix Cookies
Cinnamon and nutmeg push these firmly into cozy territory, and white chocolate chips melt into little sweet pockets. Sandwich them with cream cheese frosting for a fall treat that feels a bit fancy. Planning a holiday spread? Browse Thanksgiving Cookie Ideas and Thanksgiving Desserts, or try the two-ingredient route with 2-ingredient pumpkin cookies from Dash of Sanity.
Time: 35 min | Makes: 12 sandwich cookies
You’ll need: spice cake mix, eggs, vegetable oil, ground cinnamon, ground nutmeg, white chocolate chips, cream cheese, butter, powdered sugar
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) spice or pumpkin cake mix with 2 large eggs, 1/3 cup vegetable oil, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg until a thick dough forms, then fold in 1/2 cup white chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 12 minutes, until the edges are set, then cool completely on a rack. Beat 4 ounces softened cream cheese with 1/4 cup softened butter until smooth, add 1 1/2 cups powdered sugar, and beat until fluffy. Sandwich a spoonful of frosting between pairs of cookies.
27. Gingerbread Cake Mix Cookies
Molasses and ginger turn spice cake mix into a deeply warm, almost chewy holiday cookie. A roll in coarse sugar gives the outsides a sparkly crunch. Hand these to anyone who claims they don’t like gingerbread.
Time: 40 min | Makes: 24 cookies
You’ll need: spice cake mix, eggs, vegetable oil, molasses, ground ginger, coarse sugar
Quick Method
Stir 1 box (about 15 oz) spice cake mix with 2 large eggs, 1/4 cup vegetable oil, 2 tablespoons molasses, and 1 teaspoon ground ginger until a thick dough forms, then chill for 15 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Roll 1.5-tablespoon portions into balls, coat them in about 1/4 cup coarse sugar, and place them 2 inches apart. Bake 9 to 10 minutes, until the tops crack and the edges are set. Cool on the sheet for 3 minutes, then move to a rack.
28. Carrot Cake Cake Mix Cookies
Raisins, walnuts, and warm spice make these feel like a slice of carrot cake you can grab on the go. A cream cheese glaze on top is optional but highly encouraged. They’re a sneaky way to bring Easter brunch energy to any afternoon.
Time: 30 min | Makes: 24 cookies
You’ll need: carrot cake mix (or spice cake mix), eggs, vegetable oil, raisins, chopped walnuts, cream cheese, powdered sugar, milk
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) carrot cake mix (or spice cake mix) with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup raisins and 1/2 cup chopped walnuts. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 12 minutes, until the edges are set and lightly golden, then cool on a rack. Whisk 2 ounces softened cream cheese with 1/2 cup powdered sugar and 1 tablespoon milk until smooth, and drizzle over the cooled cookies.
29. Caramel Apple Cake Mix Cookies
Chopped dried apples give a chewy, orchard-sweet bite while caramel bits melt into gooey little rivers. It’s like a candy apple without the sticky face. A short chill stops the caramel from wandering off.
Time: 40 min | Makes: 24 cookies
You’ll need: spice cake mix, eggs, vegetable oil, dried apples, caramel bits
Quick Method
Stir 1 box (about 15 oz) spice cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup finely chopped dried apples and 1/2 cup caramel bits. Chill the dough for 15 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are set and the caramel is bubbling. Cool on the sheet for 5 minutes, then move to a rack.
30. Cranberry Orange White Chocolate Cake Mix Cookies
Tart cranberries and bright orange zest wake up sweet white chocolate in a cookie made for holiday trays. The red flecks look festive without any extra decorating. Bring a batch to any December party and see who asks for the recipe.
Time: 25 min | Makes: 24 cookies
You’ll need: yellow cake mix, eggs, vegetable oil, orange zest, dried cranberries, white chocolate chips
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1 tablespoon orange zest until a thick dough forms, then fold in 3/4 cup dried cranberries and 1/2 cup white chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are golden and the centers look set. Cool on the sheet for 2 minutes, then move to a rack.
31. Peppermint Chocolate Crinkle Cake Mix Cookies
Deep cocoa dough cracks into snowy fissures under a heavy coat of powdered sugar. A touch of peppermint makes them the ultimate cookie tin filler. Roll them generously, because the sugar is what makes the crinkles.
Time: 50 min | Makes: 24 cookies
You’ll need: devil’s food cake mix, eggs, vegetable oil, peppermint extract, powdered sugar
Quick Method
Stir 1 box (about 15 oz) devil’s food cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1/2 teaspoon peppermint extract until a thick dough forms, then chill for 30 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Roll 1.5-tablespoon portions into balls and coat each thickly in powdered sugar (about 3/4 cup total). Place them 2 inches apart and bake 10 to 11 minutes, until the tops crack and the edges are set. Cool on the sheet for 3 minutes, then move to a rack.
32. Eggnog Cake Mix Cookies
Nutmeg-forward and buttery, these taste like holiday mornings. The glaze is made with real eggnog for that creamy, spiced finish. If you only bake one seasonal cookie, this one earns a spot.
Time: 30 min | Makes: 24 cookies
You’ll need: yellow cake mix, eggs, vegetable oil, ground nutmeg, ground cinnamon, vanilla extract, powdered sugar, eggnog
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with 2 large eggs, 1/3 cup vegetable oil, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla until a thick dough forms. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are lightly golden. Cool completely on a rack. Whisk 1 cup powdered sugar with 2 tablespoons eggnog until smooth, drizzle over the cookies, and finish with a tiny dusting of nutmeg.
33. Maple Pecan Cake Mix Cookies
Toasted pecans add nutty crunch, and a maple glaze brings that pancake-breakfast warmth. Real maple syrup makes a noticeable difference in the glaze. These pair wonderfully with coffee.
Time: 30 min | Makes: 24 cookies
You’ll need: yellow cake mix, eggs, vegetable oil, maple extract, chopped pecans, powdered sugar, maple syrup
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Toast 1/2 cup chopped pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool. Stir 1 box (about 15 oz) yellow cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1 teaspoon maple extract until a thick dough forms, then fold in the pecans. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are golden. Cool on a rack, then whisk 1 cup powdered sugar with 2 tablespoons maple syrup and drizzle over the cookies.
34. Chai Spice Cake Mix Cookies
Cardamom, ginger, and cinnamon make a chai latte you can actually bite. The vanilla glaze softens the spice for a mellow, sweet finish. A great pick for anyone who lives on tea.
Time: 30 min | Makes: 24 cookies
You’ll need: yellow cake mix, eggs, vegetable oil, vanilla extract, ground cinnamon, ground cardamom, ground ginger, ground cloves, powdered sugar, milk
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Whisk 1 teaspoon cinnamon, 1/2 teaspoon cardamom, 1/2 teaspoon ginger, and 1/4 teaspoon cloves into 1 box (about 15 oz) yellow cake mix. Stir in 2 large eggs, 1/3 cup vegetable oil, and 1 teaspoon vanilla until a thick dough forms. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set. Cool completely on a rack, then whisk 1 cup powdered sugar with 1 1/2 tablespoons milk and 1/2 teaspoon vanilla and drizzle over the top.
The Gear That Makes Cake Mix Cookies Easier
You don’t need much, but a few basics make every batch more consistent. Here’s what I reach for every time.
- Rimmed baking sheet: A sturdy nonstick sheet pan heats evenly, so cookies bake at the same pace and don’t scorch on the bottom.
- Parchment paper: Pre-cut parchment sheets mean easy release and almost no cleanup.
- Silicone baking mat: A reusable silicone baking mat works like parchment and keeps cookie bottoms evenly golden.
- Cookie scoop: A 1.5 tablespoon cookie scoop makes every cookie the same size, so they bake evenly.
- Cooling rack: A wire cooling rack lets air circulate under the cookies so the bottoms don’t turn soggy.
One more trick for all these cake mix cookie recipes: let the cookies rest on the hot sheet for 2 minutes before moving them. Carryover heat sets the centers without overbaking.
Nutty, Salty, and Stuffed Cake Mix Cookies
35. Salted Caramel Cake Mix Cookies
Caramel bits melt into buttery pockets, and a warm caramel drizzle plus flaky salt makes the top glossy and irresistible. Chilling the dough keeps the caramel from spreading too much. For another spin, see chocolate salted caramel cookies from Cuisine by Kristine.
Time: 40 min | Makes: 24 cookies
You’ll need: yellow or butter cake mix, eggs, vegetable oil, caramel bits, caramel sauce, flaky sea salt
Quick Method
Stir 1 box (about 15 oz) yellow or butter cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup caramel bits. Chill the dough for 15 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set and golden. Cool on the sheet for 3 minutes, drizzle with about 2 tablespoons warm caramel sauce, and finish with a pinch of flaky salt on each.
36. Pistachio White Chocolate Cake Mix Cookies
A soft green dough, creamy white chocolate, and crunchy pistachios make these as pretty as they are tasty. Press a few extra pistachio pieces on top for that bakery-case look. For a related take, see pistachio cake mix cookies from I Dig Pinterest.
Time: 25 min | Makes: 24 cookies
You’ll need: pistachio cake mix (or white cake mix plus instant pistachio pudding mix), eggs, vegetable oil, white chocolate chips, chopped pistachios
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) pistachio cake mix (or white cake mix plus one 3.4 oz box instant pistachio pudding mix) with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 1/2 cup white chocolate chips and 1/4 cup chopped pistachios. Scoop 1.5-tablespoon balls 2 inches apart and press a few extra pistachio pieces on top. Bake 9 to 11 minutes, until the edges are set, then cool on the sheet for 2 minutes before moving to a rack.
37. Butter Pecan Cake Mix Cookies
Butter and pecans do what they’ve always done: comfort. Toasting the nuts first makes the flavor rounder and deeper. These taste like the ice cream flavor your grandparents loved.
Time: 30 min | Makes: 24 cookies
You’ll need: butter pecan cake mix (or yellow cake mix), eggs, vegetable oil, chopped pecans
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Toast 3/4 cup chopped pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then cool. Stir 1 box (about 15 oz) butter pecan or yellow cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in the pecans. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are golden. Cool on the sheet for 2 minutes, then move to a rack.
38. White Chocolate Macadamia Cake Mix Cookies
Creamy macadamias and sweet white chocolate are a classic combo that never gets old. The nuts add a buttery snap to an otherwise soft cookie. It’s the cookie-shop favorite you can pull off in your pajamas.
Time: 25 min | Makes: 24 cookies
You’ll need: yellow cake mix, eggs, vegetable oil, white chocolate chips, chopped macadamia nuts
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 3/4 cup white chocolate chips and 1/2 cup chopped macadamia nuts. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are golden and the centers look set. Cool on the sheet for 2 minutes before moving to a rack.
39. Almond Joy Cake Mix Cookies
Coconut, almonds, and chocolate team up like the candy bar, only chewier. Almond extract sharpens the flavor so it really tastes like the original. Press a whole almond on top of each cookie for the final touch.
Time: 25 min | Makes: 24 cookies
You’ll need: chocolate cake mix, eggs, vegetable oil, almond extract, sweetened shredded coconut, chopped almonds, chocolate chips, whole almonds
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) chocolate cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1/2 teaspoon almond extract until a thick dough forms, then fold in 3/4 cup sweetened shredded coconut, 1/2 cup chopped almonds, and 1/2 cup chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart, press a whole almond on each, and bake 10 to 11 minutes, until the edges are set. Cool on the sheet for 3 minutes, then move to a rack.
40. Peanut Butter Cup Stuffed Cake Mix Cookies
A whole mini peanut butter cup hides inside each cookie, so the first bite is a surprise and the second is a melty joy. The dough is a little sticky, but wrapping it around the candy is easier than it sounds. Serve warm for maximum gooey effect.
Time: 35 min | Makes: 24 cookies
You’ll need: yellow cake mix, creamy peanut butter, eggs, vegetable oil, mini peanut butter cups
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Unwrap 24 mini peanut butter cups. Stir 1 box (about 15 oz) yellow cake mix with 1/2 cup creamy peanut butter, 2 large eggs, and 1/3 cup vegetable oil until a thick dough forms. Flatten 1.5 tablespoons of dough in your palm, place a peanut butter cup in the center, and wrap the dough around it, sealing the seams. Place seam-side down 2 inches apart and bake 10 to 12 minutes, until the edges are set and lightly golden. Cool on the sheet for 5 minutes, then move to a rack.
41. Nutella-Stuffed Chocolate Cake Mix Cookies
Frozen dollops of hazelnut spread hide in the center and stay molten long after the cookies leave the oven. That means gooey middles that don’t leak everywhere. Give yourself extra time for the freezer step, because it’s what makes this one work.
Time: 1 hr | Makes: 24 cookies
You’ll need: chocolate cake mix, eggs, vegetable oil, chocolate hazelnut spread
Quick Method
Line a small plate with parchment and place 24 rounded teaspoons of chocolate hazelnut spread on it, then freeze for 30 minutes until firm. Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) chocolate cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms. Flatten 1.5 tablespoons of dough in your palm, place a frozen dollop in the middle, and wrap the dough around it, sealing tightly. Place seam-side down 2 inches apart and bake 10 to 12 minutes, until the edges are set. Cool on the sheet for 5 minutes, then move to a rack.
42. Cookie Butter Cake Mix Cookies
Speculoos spread brings caramelized spice to a soft yellow dough, and crushed cookies on top add crunch. It’s basically an airplane snack turned into a dessert. Chill the dough so they hold their shape.
Time: 40 min | Makes: 24 cookies
You’ll need: yellow cake mix, cookie butter spread, eggs, vegetable oil, crushed speculoos cookies
Quick Method
Stir 1 box (about 15 oz) yellow cake mix with 1/2 cup cookie butter spread, 2 large eggs, and 1/4 cup vegetable oil until a thick dough forms, then fold in 1/2 cup crushed speculoos cookies. Chill for 15 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Scoop 1.5-tablespoon balls 2 inches apart and bake 9 to 11 minutes, until the edges are set and golden. Cool on the sheet for 3 minutes, then move to a rack.
43. Monster Cake Mix Cookies
Oats, peanut butter, and a rainbow of candy-coated chocolates make these the kid favorite of the bunch. They come out chewy, hearty, and full of texture. A batch disappears faster than you’d think.
Time: 30 min | Makes: 24 cookies
You’ll need: yellow cake mix, eggs, vegetable oil, creamy peanut butter, old-fashioned oats, candy-coated chocolates, chocolate chips
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with 2 large eggs, 1/3 cup vegetable oil, and 1/2 cup creamy peanut butter until smooth, then stir in 1 cup old-fashioned oats. Fold in 1/2 cup candy-coated chocolates and 1/2 cup chocolate chips. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 12 minutes, until the edges are golden and the centers look set. Cool on the sheet for 5 minutes, then move to a rack.
44. Oatmeal Raisin Cake Mix Cookies
Spice cake mix does the heavy lifting here, giving oatmeal cookies a warm, cinnamon-y backbone without measuring a single spice. The raisins turn jammy and the oats stay pleasantly chewy. This is the cookie for people who say they don’t like dessert.
Time: 30 min | Makes: 24 cookies
You’ll need: spice cake mix, eggs, vegetable oil, old-fashioned oats, raisins
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) spice cake mix with 2 large eggs and 1/3 cup vegetable oil until combined, then stir in 1 cup old-fashioned oats and 3/4 cup raisins until a thick dough forms. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 12 minutes, until the edges are golden and the centers look just set. Cool on the sheet for 3 minutes, then move to a rack.
Easy Hacks and Bakery-Style Cake Mix Cookies
45. Cool Whip Cake Mix Cookies
Three ingredients and about ten minutes of hands-on time. Whipped topping makes the dough light and tender, and the powdered sugar coating cracks into a snowy, cloud-like top. Use whatever flavor of cake mix you have in the pantry.
Time: 40 min | Makes: 24 cookies
You’ll need: any flavor cake mix, thawed whipped topping, egg, powdered sugar
Quick Method
Stir 1 box (about 15 oz) cake mix in any flavor with one 8-ounce tub thawed whipped topping and 1 large egg until a soft, sticky dough forms, then chill for 15 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Drop 1.5-tablespoon portions of dough into a bowl of powdered sugar (about 1 cup) and roll into balls, coating generously. Place them 2 inches apart and bake 10 to 12 minutes, until the tops crack and the edges are set. Cool on the sheet for 5 minutes, then move to a rack.
46. Brown Butter Cake Mix Cookies
Browning the butter gives a nutty, toffee-like depth that makes people guess you spent hours on these. It takes five extra minutes and transforms a plain box mix. The chocolate chunks are just the excuse.
Time: 40 min | Makes: 24 cookies
You’ll need: yellow cake mix, butter, eggs, vanilla extract, dark chocolate chunks
Quick Method
Melt 1/2 cup butter in a light-colored skillet over medium heat, stirring often, for 4 to 5 minutes until it smells nutty and turns golden brown with dark flecks. Pour it into a bowl and cool for 10 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with the brown butter, 2 large eggs, and 1 teaspoon vanilla until a soft dough forms, then fold in 3/4 cup dark chocolate chunks. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are deep golden. Cool on the sheet for 3 minutes, then move to a rack.
47. Banana Pudding Cake Mix Cookies
Instant banana pudding mix in the dough makes these extra soft and puffy, and crushed vanilla wafers nod to the Southern dessert. They taste like a spoonful of banana pudding turned into a cookie. Chill the dough or they’ll spread out thin.
Time: 50 min | Makes: 24 cookies
You’ll need: yellow cake mix, instant banana cream pudding mix, eggs, vegetable oil, crushed vanilla wafers, white chocolate chips
Quick Method
Whisk 1 box (about 15 oz) yellow cake mix with one 3.4-ounce box dry instant banana cream pudding mix in a large bowl. Stir in 2 large eggs and 1/2 cup vegetable oil until a thick dough forms, then fold in 1/2 cup crushed vanilla wafers and 1/2 cup white chocolate chips. Chill for 30 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 12 minutes, until the edges are set and lightly golden. Cool on the sheet for 5 minutes, then move to a rack.
48. Gluten-Free Chocolate Chip Cake Mix Cookies
Gluten-free guests get a real cookie, not a sad substitute. A gluten-free yellow cake mix does the heavy lifting, and a short chill keeps the dough from spreading. Check your chocolate chips for a gluten-free label too.
Time: 45 min | Makes: 24 cookies
You’ll need: gluten-free yellow cake mix, eggs, vegetable oil, gluten-free chocolate chips
Quick Method
Stir 1 box (about 15 oz) gluten-free yellow cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 3/4 cup gluten-free chocolate chips. Chill the dough for 30 minutes. Preheat the oven to 350°F and line two baking sheets with parchment. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 12 minutes, until the edges are set and lightly golden. Let the cookies rest on the sheet for 5 minutes, since gluten-free cookies are fragile when hot, then move to a rack.
49. Cinnamon Roll Cake Mix Cookies
Ribbons of buttery cinnamon sugar swirl through a soft dough, and a cream cheese glaze finishes it like a bakery roll. They taste like the good part of brunch without the yeast. Barely stir the swirl in so the ribbons stay visible.
Time: 35 min | Makes: 24 cookies
You’ll need: yellow cake mix, eggs, vegetable oil, brown sugar, ground cinnamon, butter, cream cheese, powdered sugar, milk
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms. In a small bowl, mix 1/4 cup brown sugar, 1 tablespoon cinnamon, and 2 tablespoons melted butter, then swirl it into the dough with just 3 to 4 strokes to leave ribbons. Scoop 1.5-tablespoon balls 2 inches apart and bake 10 to 11 minutes, until the edges are set and golden. Cool on a rack, then whisk 2 ounces softened cream cheese with 1/2 cup powdered sugar and 1 tablespoon milk and drizzle over the cookies.
50. Ice Cream Sandwich Cake Mix Cookies
Big, soft cookies sandwich a thick layer of vanilla ice cream for a frozen dessert that feels like a treat from a boardwalk stand. You bake the cookies, freeze the sandwiches, and forget about them until someone asks for dessert. Perfect for hot-weather parties.
Time: 1 hr 30 min | Makes: 8 sandwiches
You’ll need: yellow cake mix, eggs, vegetable oil, mini chocolate chips, vanilla ice cream
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Stir 1 box (about 15 oz) yellow cake mix with 2 large eggs and 1/3 cup vegetable oil until a thick dough forms, then fold in 3/4 cup mini chocolate chips. Scoop 3-tablespoon balls 3 inches apart and bake 11 to 13 minutes, until the edges are golden and the centers look set. Cool completely on a rack. Let vanilla ice cream soften for 10 minutes, then spread about 1/3 cup on the flat side of one cookie and top with a second cookie. Wrap each sandwich in plastic and freeze for at least 1 hour.
Common Mistakes to Avoid
- Overbaking: Cake mix cookies firm up as they cool, so pull them when the centers still look slightly soft.
- Skipping the chill: Doughs with sticky mix-ins like caramel, cream cheese, or pudding spread thin without a 15 to 30 minute rest in the fridge.
- Using a warm baking sheet: Dough spreads too fast on a hot pan, so let sheets cool between batches.
- Measuring the oil by eye: Too much oil makes cookies greasy and flat, so use a real 1/3 cup measure.
- Overmixing: Stir until just combined, because extra mixing makes cookies tough.
How to Store Cake Mix Cookies
Let the cookies cool completely, then keep them in an airtight cookie storage container at room temperature for 4 to 5 days, adding a slice of bread to keep them soft. Glazed or frosted cookies should be stored in a single layer so the toppings don’t smudge. To freeze, scoop the dough into balls, freeze them on a tray until solid, then bag them for up to 3 months and bake from frozen, adding 1 to 2 minutes to the bake time.
Frequently Asked Questions
Can you use any cake mix for cake mix cookie recipes?
Yes, just about any standard 15-ounce boxed cake mix works, from yellow and chocolate to red velvet and lemon. If your box is smaller, around 13 ounces, use the same eggs and oil and chill the dough for 15 minutes so it holds its shape.
Why are my cake mix cookies flat?
Flat cookies usually come from too much oil, a warm baking sheet, or dough that skipped the chill. Measure the oil carefully, cool the pan between batches, and refrigerate sticky doughs for 15 to 30 minutes.
Can I use butter instead of oil?
You can, and it adds richer flavor. Swap 1/3 cup oil for 1/2 cup melted and slightly cooled butter, and expect slightly crisper edges.
How do I make cake mix cookies thicker?
Chill the dough for 15 to 30 minutes before baking, or stir 2 tablespoons of all-purpose flour into the dough for a sturdier texture.
Can I freeze cake mix cookie dough?
Absolutely. Scoop the dough into balls, freeze them on a tray until solid, and store in a freezer bag for up to 3 months. Bake straight from frozen for 1 to 2 extra minutes.
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