These cookies are honestly the easiest ones I’ve ever whipped up! I really wish I had jumped on the cake mix cookie bandwagon ages ago. It’s funny because I’d heard about them and even saved a few recipes, but for some reason, I never got around to making them. Maybe I thought it was too simple? Or maybe it just seemed too good to be true? Who knows! But now that I’ve finally given it a shot, this has become my go-to recipe for when I need cookies in a hurry.
No need for chill time or a fancy mixer—just a few basic ingredients from your pantry, one bowl, and cookies that taste like you spent hours in the kitchen (but you really didn’t). If you have a box of cake mix hanging out in your cupboard, you’re already halfway there!
So grab a bowl and a spoon—let’s whip up the easiest and most delicious cookies ever!
Ingredients You’ll Need
You only need three main ingredients—plus anything extra you’d like to toss in.
- 1 box of cake mix (any flavor—chocolate, vanilla, lemon, etc.)
- 2 large eggs
- 1/2 cup of oil (vegetable or canola oil works best)
Optional add-ins to customize your cookies:
- Chocolate chips
- Peanut butter chips
- Chopped nuts
- Sprinkles
- M&Ms
My version included peanut butter chips and milk chocolate chips because… why not?
How to Make the Easiest Cookies Ever?
Follow these straightforward steps to whip up your cookies:
Grab a mixing bowl and dump in the entire box of cake mix. (I used Triple Chocolate Fudge because I needed that chocolate fix—but use whatever flavor you love!)
Crack in two eggs right on top of that mix.
Add 1/2 cup of oil. (Any neutral oil like vegetable or canola works great.)
Now take your spoon—or a fork if that’s closer—and mix it all up until it’s nice and smooth. It’ll look a little thick, kind of like brownie batter. [Don’t overthink it. It’ll come together.]
Toss in your extras. I used choco chips, because why not? But you can use whatever you’ve got—nuts, white chocolate, M&Ms… this recipe is super flexible.)
Scoop out the dough in little blobs and place them on a cookie sheet. I usually just eyeball it with a spoon. (No fancy tools needed.)
Bake at 350°F (175°C) for 10 to 12 minutes. Mine were perfect right at 11 minutes, but keep an eye on them. The edges should look set, and the centers will finish cooking as they cool.
That’s it! You’re done.
Source : Magical Cooking
I was so sure my first batch would flop because I had way more chips than dough. But nope—they turned out amazing. Super soft, slightly chewy, totally delicious.
Source : Magical Cooking
Why These Are the Easiest Cookies Ever?
- Minimal Ingredients: You only need three main ingredients.
- Quick Preparation: No chilling the dough required.
- Versatile: You can mix and match flavors with different cake mixes and add-ins.
- Beginner-Friendly: Great for new bakers or for baking with kids.
- Time-Saving: From mixing to baking, you’ll be done in under 30 minutes.
Whether you’re a seasoned baker or a total newbie, these cookies are practically foolproof.
Simple Variations to Try
Once you’ve tried the basic version, you’re going to want to play around with flavors—and this recipe makes that super easy! You can use any cake mix as your base, then change up the add-ins to match the vibe you’re going for.
Here are some fun combinations I love (or plan to try!):
Chocolate Lovers
- Chocolate fudge cake mix + peanut butter chips + chopped walnuts
- Devil’s Food cake mix + dark chocolate chunks + sea salt sprinkle on top
Party-Ready
- Funfetti cake mix + rainbow sprinkles + white chocolate chips
- Yellow cake mix + mini M&Ms for a colorful, kid-friendly version
Light & Bright
- Lemon cake mix + shredded coconut + a little lemon zest
- Strawberry cake mix + white chocolate chips for a fruity twist
Fall Favorites
- Spice cake mix + chopped pecans + cinnamon chips
- Carrot cake mix + raisins + walnuts
Want to go seasonal? Add crushed peppermint for winter or pastel sprinkles for spring!
You can literally mix and match whatever sounds good. Just stick to the base ingredients (cake mix, eggs, oil), and the rest is up to your creativity.
Expert Tips for Perfect Cookies
Want next-level cookie results? Here’s what I’ve learned from making these over and over:
- Avoid Overbaking: Take the cookies out of the oven when the edges are set but the centers still have a little softness. They’ll keep cooking as they cool down.
- Use Parchment Paper: This handy trick stops them from sticking and makes cleanup super easy.
- Chill for Thicker Cookies: If you like your cookies on the thicker side, pop the dough in the fridge for about 15 minutes before baking.
- Double the Batch: These cookies are a hit and tend to vanish quickly!
FAQs About This Cookie Recipe
1. Can I use any flavor of cake mix?
Absolutely! Go ahead and pick your favorite flavor or get adventurous with something new.
2. Do I have to chill the dough?
Not at all! Chilling is optional, but it can be helpful if your dough is a bit too sticky.
3. Can I use a mixer?
Sure thing, but it’s not a must. A good old spoon or spatula will do the job just fine.
4. How many cookies does this make?
You can expect to get around 24 cookies, depending on how big you make them.
5. Can I freeze the dough or baked cookies?
Yes, both freeze beautifully! For the dough, scoop it into balls and freeze them on a tray before moving them to a bag. Just make sure the baked cookies are completely cool before freezing.
How to Store and Freeze Your Cookies?
Storing Your Cookies
After they’ve cooled down, pop the cookies into an airtight container. They’ll stay fresh at room temperature for about 5 days.
To keep them extra soft, toss in a slice of bread with your cookies. The bread dries out while the cookies stay moist. It’s a neat little trick that really works!
Freezing the Cookie Dough
Want cookies on demand? Freeze the dough!
- Scoop the dough into balls and lay them out on a baking sheet.
- Freeze until they’re solid, then transfer them to a zip-top bag.
- Don’t forget to label it with the date and flavor!
- When you’re ready to bake, just place the frozen dough on a baking sheet and add an extra 1–2 minutes to the baking time.
Freezing Baked Cookies
Already baked a batch and want to save some for later?
- Let the cookies cool completely.
- Put parchment paper between layers to keep them from sticking together.
- Store them in an airtight container or a freezer bag.
- They can be frozen for up to 2 months.
When you want to enjoy them, just thaw at room temperature or warm them up in the microwave for a few seconds.
Why This Recipe Works (and Gets Rave Reviews)
This recipe takes the stress out of baking while still delivering on flavor. By mixing together cake mix, eggs, and oil, you get a soft, chewy cookie that you can easily tweak to your liking.
It’s a no-fail method that guarantees great results, making it a hit with both beginner and seasoned bakers alike.
Watch and Learn: Cake Mix Cookies in Action
For a visual guide on making these delightful cookies, check out the following videos:
- How to Make the Best Cake Mix Cookies!
- Cake Mix Cookies 9 Ways
- How to Make Cake Mix Cookies with ANY Mix and ANY Flavor!
Easy Peasy Simply Breezy
I’m honestly obsessed with how easy and delicious these cookies are. They’ve become my These cake mix cookies prove that you don’t need to complicate things to enjoy delicious treats. With just a few simple ingredients and minimal effort, you can whip up a range of cookies perfect for any occasion or craving.
Whether you’re baking for a big group or just indulging yourself, this recipe is a dependable choice. Give it a shot, and you might just find it becoming a regular in your baking lineup!
