Base Cake Mix Cookie Recipe (Any Flavor)

Name: Base Cake Mix Cookie Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 15.25 ounce box cake mix (1 package of vanilla, chocolate, carrot cake, red velvet, etc.); 2 large eggs (room); ½ cup oil

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Make cookies with a box of cake mix for a quick, easy shortcut! Just 3 base ingredients are needed for a base cookie but you can add any mix-in you'd like!

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A stack of red velvet cookies with white chocolate chips, placed on parchment paper.

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My Cake Mix Cookies Recipe At A Glance

Primary Cooking Method: Bake
Number of Ingredients: 3
Total Prep Time: 10 minutes
Total Cook Time: 12 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

I don’t know who needs to hear this, but cake mix isn’t just for cakes. These cake mix cookies are so easy it’s almost embarrassing to call it baking, but hey, I’m not complaining. With just 3 ingredients and whatever mix-ins you’ve got lying around, you can make a batch of cookies faster than it takes to convince my kids to unload the dishwasher (and that’s saying something).

What I love about using cake mix to make cookies is how flexible it is. One box of cake mix turns into chocolate chip cookies, red velvet cookies, or even some peanut butter and M&M ones if I’m in the mood to experiment.

It’s the kind of recipe that makes you feel like a genius when you’ve got a last-minute sweet craving or need a treat for a school bake sale.

3 Ingredients to make Cake Mix Cookies

A flat lay of the primary ingredients for the recipe: a box of Duncan Hines Perfectly Moist Red Velvet Cake Mix, two eggs, white chocolate chips, and vegetable oil.

1 15.25 ounce box of cake mix: Pick your favorite: vanilla, chocolate, carrot cake, red velvet—whatever fits your mood or pantry stash.
2 eggs: Just your regular eggs—nothing fancy needed here.
½ cup of oil: Go with something mild, like vegetable or avocado oil. This keeps the cookies moist and chewy.
1 cup of mix-ins (optional): This is where the fun happens! Toss in chocolate chips, white chocolate chips, M&M’s, Oreo pieces, Reese’s Pieces, or even chopped nuts. The sky’s the limit!

Types of Cake Mix Cookies You Can Make

Here are a few combos I’ve tried and loved:

Classic Chocolate Chip Cookies: Vanilla or yellow cake mix + 1 cup of chocolate chips. Simple, nostalgic, and always a hit.
Double Chocolate Dream: Chocolate cake mix with 1 cup of white chocolate chips. Sprinkle on a pinch of sea salt if you’re feeling fancy.
Birthday Cake Funfetti Cookies: White cake mix + 1 cup of rainbow sprinkles. You can’t NOT smile when eating these.
Red Velvet Bliss: Red velvet cake mix with 1 cup of white chocolate chips. Add a little drizzle of cream cheese frosting if you’re really going for it.
Peanut Butter Lovers: Yellow cake mix + 1 cup of Reese’s Pieces or peanut butter chips. Press a mini peanut butter cup in the center after baking for bonus points.
Cookies & Cream Cookies: White cake mix with 1 cup of crushed Oreos. Think cookies… inside cookies. Genius.
Lemon Crinkle Cookies: Lemon cake mix + 1 cup of white chocolate chips. Roll the dough in powdered sugar before baking for that bakery-style crinkle look.
Carrot Cake Spice Cookies: Carrot cake mix + 1 cup of chopped pecans. Slap a little cream cheese frosting on top and boom—instant dessert upgrade.
Chocolate Mint Cookies: Chocolate cake mix with 1 cup of mint chips or chopped Andes mints. It’s like a Thin Mint, but chewy and homemade.
Pumpkin Spice Cookies: Spice cake mix + 1 cup of white chocolate chips. Add a dash of cinnamon for extra fall vibes.

How to make Cake Mix Cookies

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

A mixing bowl containing the initial ingredients for the cookie dough—red velvet cake mix, eggs, and oil—before being combined. — **Step 1:** In the bowl of a stand mixer, combine the cake mix, egg and oil. Mix until thoroughly combined.

A mixing bowl containing the thick, red velvet cookie batter mixed with white chocolate chips. — **Step 3:** Add in the mix-ins of your choice and fold in by hand until completely mixed in throughout the dough.

Fully baked red velvet cookies with white chocolate chips cooling on a wire rack. The vibrant red color and melty white chips give them a festive appearance. — **Step 5:** Bake in the preheated oven for 10-12 minutes or until the edges are just slightly browned and the center is no longer glossy.

Another angle showing a generous amount of white chocolate chips being added to the batter, emphasizing the rich, chocolate-filled texture of the cookies. — **Step 2:** Mix until thoroughly combined.

A parchment-lined baking tray with evenly spaced scoops of red velvet cookie dough mixed with white chocolate chips, ready to go into the oven. — **Step 4:** Use a small ice cream scoop to measure out the dough balls. Place on the prepared baking sheet at least two inches apart.

A neatly arranged batch of cookies cooling on a wire rack, highlighting their consistency, crackled tops, and melty chocolate chips.

My Best Cooking Tips for Making Cake Mix Cookies

Don’t Overmix: Once you combine the ingredients, mix just until everything comes together. Overmixing can make your cookies dense instead of soft and fluffy.
Chill the Dough: If the dough feels too sticky, pop it in the fridge for 20–30 minutes. This makes it easier to scoop and helps the cookies hold their shape while baking.
Use a Cookie Scoop: For evenly sized cookies that bake perfectly, a cookie scoop is your best friend. No more guessing and ending up with giant or teeny cookies!
Line Your Baking Sheet: Always use parchment paper or a silicone baking mat. It prevents sticking and makes cleanup a breeze.
Keep an Eye on the Oven: Cake mix cookies bake quickly—around 8–10 minutes. Pull them out when the edges are just set, even if the centers look slightly underdone. They’ll firm up as they cool.
Add Mix-Ins Strategically: Fold your mix-ins (chocolate chips, nuts, etc.) in gently at the end to avoid crushing them or overmixing the dough.
Cool Completely: Let the cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire rack. This helps them finish setting without breaking apart.

A plate of the baked red velvet cookies, highlighting their crackly top and soft texture, with white chocolate chips standing out beautifully against the red hue.

How to store Cake Mix Cookies

Room Temperature: Place your cookies in an airtight container or zip-top bag, layering parchment paper between them to prevent sticking. They’ll stay soft and tasty for up to 5 days.

Refrigeration:: While not necessary, you can refrigerate your cookies if your kitchen is warm or you just prefer chilled treats. Store them in an airtight container, and they’ll last about a week.

Freezing Baked Cookies: Let the cookies cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag. They’ll keep for up to 3 months. To enjoy, thaw at room temperature or warm them in the microwave for 10–15 seconds.

Quick Recipe Help and Common Questions

My dough is super sticky—what do I do?

No worries! Pop it in the fridge for 20–30 minutes. Chilling makes the dough easier to scoop and helps the cookies hold their shape.

How can I keep my cookies soft?

Store them in an airtight container with a slice of bread. The bread helps maintain moisture, keeping your cookies soft and chewy

Can I use butter instead of oil?

Yes, melted butter works great! It gives the cookies a slightly richer flavor. Just substitute it 1:1 for the oil.

A serving of red velvet cookies neatly arranged on a black plate, emphasizing their bright red hue against the dark background.

I want to hear from you!

If you try this easy Cake Mix Cookies recipe or any other of my recipes on Meal Planning blueprints, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

A close-up of cake mix cookies leaning against a bottle of milk

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