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4 Easy Cake Mix Cookies Recipes for Soft, Chewy Homemade Treats

4 Easy Cake Mix Cookies Recipes

Make approximately 24 soft, chewy cookies from one box of cake mix, two eggs, and 1/2 cup of oil. Choose chocolate chip, red velvet, lemon, or Funfetti variations, then customize each batch with chips, zest, sprinkles, or powdered sugar.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 15.25-ounce box Standard cake mix, any flavor
  • 2 eggs Large eggs
  • 1/2 cup Neutral oil, such as vegetable or canola
Chocolate Chip Cookies
  • 1 cup Chocolate chips
Red Velvet Cookies
  • 1/2 to 1 cup White chocolate chips
Lemon Cookies
  • 1 teaspoon Fresh lemon zest
  • 1/2 cup White chocolate chips, optional
Funfetti Cookies
  • 1/2 cup Rainbow sprinkles
Optional Toppings
  • As needed Powdered sugar, extra sprinkles, candies, or chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent the high-sugar dough from sticking.
  2. Stir the cake mix, two large eggs, and 1/2 cup neutral oil together in a large bowl until a thick, sticky dough forms.
  3. Fold in the selected mix-ins: chocolate chips for chocolate chip cookies, white chocolate chips for red velvet cookies, lemon zest or white chocolate chips for lemon cookies, or rainbow sprinkles for Funfetti cookies.
  4. For thicker cookies and easier scooping, refrigerate the dough for 20–30 minutes, especially if the kitchen is warm or the dough feels very sticky.
  5. Scoop approximately 1 1/2 tablespoons of dough per cookie and arrange the portions about 2 inches apart on the prepared baking sheets. Roll chocolate or red velvet dough in powdered sugar first if desired.
  6. Bake for 9–12 minutes, until the edges are set but the centers still look slightly soft. Keep a close eye on the first tray because cake-mix cookies can go from soft to overbaked quickly.
  7. Leave the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack. Cool completely before storing or decorating.

Notes

Do not overbake because the cookies continue to firm as they cool. Store cooled cookies in an airtight container at room temperature. Use parchment paper or silicone baking mats for the easiest release.