Cookies Made From Cake Mix

Three ingredients. Thirty minutes. That’s it.

These cookies start with a box of cake mix, eggs, and oil. No creaming butter, no chilling dough, no fuss. The cake mix handles all the dry ingredients (flour, sugar, leavening) so you’re basically just stirring everything together and scooping onto a sheet pan.

The result? Soft, pillowy cookies with a slight chew at the center. They puff up in the oven and flatten just enough to get those crinkly tops.

Pick any cake mix flavor you like. Chocolate, lemon, strawberry, red velvet, funfetti. The flavor of the mix IS the flavor of the cookie, so that one choice changes everything.

Chef Tips

• Don’t overmix the batter. Stir until just combined for the softest texture.
• Space the dough drops a full 2 inches apart. These spread more than you’d expect.
• Pull them from the oven when the edges are set but the centers still look slightly underdone. They firm up as they cool.
• Store in an airtight container. They dry out quickly because there’s no butter in the dough.

Variations

• Chocolate chip cake mix cookies: Use yellow or white cake mix and fold in chocolate chips.
• Lemon crinkle: Use lemon cake mix and roll dough balls in powdered sugar before baking.
• Coconut lovers: Use white cake mix, fold in shredded coconut and top each cookie with a toasted coconut flake.