Cake Mix Cookies
Enjoy soft, chewy homemade cookies with minimal effort using a simple cake mix. A versatile, no-fuss recipe that can handle almost endless flavor combinations.
Servings 24 cookies
Ingredients
- 15.25 ounce yellow cake mix box yellow cake mix
- 2 eggs at room temperature
- ½ cup vegetable oil
Instructions
- Preheat the oven to 350°F (180°C).
- Combine 15.25 ounce yellow cake mix box, 2 eggs and ½ cup vegetable oil in a mixing bowl. Stir until all the ingredients are well combined. The mixture will be thick, shiny, and sticky.
- Line a baking sheet with parchment paper or lightly grease it.
- Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them a few inches apart. You can also use spoons to drop them.
- Bake the cookies for about 10 minutes, until the edges are lightly golden brown. The cookies may appear slightly undercooked in the center, but they will firm up as they cool.
- Let cool for 10-15 minutes on a wire rack, until you can easily and carefully remove them from the baking sheet.
- Transfer them to a cooling rack to cool completely.
- Repeat the process with the remaining dough until all the cookies are baked.
- Once the cookies have cooled completely, you can store them in an airtight container for up to a week.
Notes
Do a test run. I always recommend baking two or three cookies to find your sweet spot regarding baking time and texture. Check the time to ensure you don't over or underbake them. Also, see how much they expand and adjust accordingly if needed so they don't touch during baking. Important: if you feel they're too oily, add 1 or 2 tablespoons of extra flour to the dough.
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Cake mix brands: no matter which one you use, they may have slight variations in ingredients and texture, but the overall process should remain the same.
Make the cookie dough in advance: refrigerate or freeze the cake mix cookie dough. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For longer storage, you can freeze the dough in an airtight container or freezer bag for up to 3 months. When ready to bake, allow the dough to thaw in the refrigerator before scooping and baking as usual.
Freeze unbaked cookies: scoop them onto a baking tray and freeze until rock solid. Transfer the frozen balls to sealable plastic bags and keep them for a month. Bake directly from the freezer, no need to thaw them first. They might take a minute longer.
