Name: Easy 3 Ingredient Cake Mix Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 box Cake Mix - 15-16 oz, any flavor (not pudding-in-the-mix); 1/4 cup Vegetable Oil - or canola oil; 2 large Eggs - room temperature preferred

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Transform a box of cake mix into soft, chewy cookies in under 20 minutes. Just add oil and eggs to your favorite cake mix flavor, stir until combined, and bake. No creaming butter, no chilling dough, no complicated technique. The cake mix does all the work while you get all the credit.

Quick Summary

These cake mix cookies prove you don’t need a from-scratch recipe to make something delicious. The pre-mixed dry ingredients create perfectly textured cookies every time, and you can customize the flavor by choosing any cake mix variety. Perfect for last-minute desserts, bake sales, or when you need cookies fast.

Why This Recipe Works

Cake mix contains pre-measured leavening and sugar — eliminating guesswork and ensuring consistent rise and sweetness
Oil creates tender texture without creaming — no waiting for butter to soften or risk overmixing
Minimal ingredients mean foolproof results — nearly impossible to mess up with just three components
Any cake mix flavor works — endless variety from one simple formula

Ingredient Notes

Cake Mix — Use any standard 15-16 oz box in any flavor. Yellow, chocolate, strawberry, lemon, spice — they all work. Avoid pudding-in-the-mix varieties as they change the texture. Store brands work just as well as name brands.

Vegetable Oil — Neutral-flavored oil keeps the focus on the cake mix flavor. Canola, vegetable, or light olive oil all work. Melted coconut oil works too but adds slight coconut flavor. The oil keeps cookies soft and eliminates the need to cream butter.

Eggs — Large eggs bind everything together and provide structure. They should be at room temperature for easier mixing, but cold eggs work fine if you stir a bit longer. Two eggs is the magic number for this ratio.

How to Make Cake Mix Cookies

Mix the Dough

Pour the entire cake mix into a large bowl. Crack in the eggs and add the oil. Stir with a wooden spoon or rubber spatula until no dry pockets of cake mix remain. The dough will be thick, slightly sticky, and uniform in color. Don’t overmix once combined — about 30-40 stirs does it.

Shape the Cookies

Scoop tablespoon-sized portions of dough and roll them between your palms into balls. The dough might feel slightly oily on your hands, which is normal. Place balls on your baking sheet about 2 inches apart. These cookies spread during baking, so give them room.

Bake Until Set

The cookies will puff up first, then spread and flatten slightly. Watch for the edges to set and look matte rather than wet. The centers might look slightly underdone when you remove them, but they’ll firm up as they cool. This prevents dry, overbaked cookies.

Let them sit on the hot baking sheet for 3-4 minutes before moving. They’re fragile when hot and will break if you transfer them too soon.

Pro Tip

Roll dough balls in granulated sugar before baking for a light crust and extra sweetness. This works especially well with chocolate or spice cake mix. You can also press a few chocolate chips into the tops before baking for extra appeal.

Expert Tips

Don’t overbake: Pull cookies when edges are set but centers still look soft. They continue cooking on the hot pan after removal. Overbaking makes them dry and crumbly instead of soft and chewy.

Chill dough for thicker cookies: If you want less spread, refrigerate the dough for 30 minutes before scooping. The cold dough holds its shape better in the oven.

Size matters: Use a cookie scoop or measuring spoon for consistent sizing. Uniform cookies bake evenly and finish at the same time.

Pan prep prevents sticking: Line your baking sheet with parchment paper or use a silicone mat. These cookies can stick to bare metal because of the sugar content.

Storage & Freezing

Room temperature: Store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking. They stay soft if sealed properly.

Refrigerator: Not necessary unless your kitchen is very hot. They’ll keep for up to 1 week refrigerated but may firm up slightly.

Freezer: Freeze baked cookies in a freezer bag for up to 3 months. Thaw at room temperature for 15 minutes. You can also freeze unbaked dough balls on a tray, then transfer to a bag once solid. Bake from frozen, adding 1-2 minutes to bake time.

FAQ

Can I use a cake mix larger than 15 oz? If your box is 18 oz, increase to 3 eggs and 1/3 cup oil. Smaller 13 oz boxes work with 2 eggs and 1/4 cup oil. The ratio is roughly 2 eggs per standard box.

Why are my cookies flat and greasy? Too much oil or not enough cake mix. Measure carefully — 1/4 cup oil for standard 15-16 oz boxes. Using expired cake mix with degraded leavening also causes flat cookies.

Can I add mix-ins like chocolate chips? Yes, fold in up to 1 cup of chocolate chips, nuts, or sprinkles after mixing the base dough. Don’t exceed 1 cup or the cookies won’t hold together.

Do these taste like cake or cookies? Texture-wise, they’re definitely cookies — crispy edges with soft centers. The flavor comes from whatever cake mix you use, so chocolate cake mix tastes like chocolate cookies.

Can I make these without eggs? Substitute 2 tablespoons applesauce per egg for eggless cookies, though the texture will be slightly more cake-like and less chewy.