These Cake Mix Cookies are quick, easy, delicious, and totally customizable. Learn how to make confetti cake mix cookies with butter golden cake mix and rainbow sprinkles, double chocolate chip cake mix cookies with Triple Chocolate Fudge and semisweet chocolate chips, and spice cookies with orange zest and cranberries.
These tasty cookies are made with simple ingredients in just a few minutes, and everyone loves them!
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Cake mix: I used one Duncan Hines and two Betty Crocker cake mixes.
- Fat: Unsalted butter, vegetable oil, or canola oil.
- Mix-ins: Chocolate chips, dried fruit, zest, nuts, M&Ms, and extracts such as vanilla, almond, or orange.
How To Make Cake Mix Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Mix the cake mix, fat, and eggs.
- Stir in any mix-ins. See above for ideas.
- Using a cookie scoop, drop the cookie dough onto a parchment-paper covered baking sheet.
- Bake until set and lightly browned on the bottom.
Tips For Success
- This works with any standard box cake mix, no matter the brand. Feel free to get creative. That is what makes it fun.
- See above for the types of fat to use. I use oil for the chocolate ones to achieve an extra-soft, moist texture resembling a brownie. Butter gives the cookies a rich, buttery flavor.
- Be creative with the mix-ins to add more texture, flavor, and variety to the cookies. Customize them to give your friends and family a unique taste experience.
More Cookie Recipes
- Chocolate Chip Pudding
- Coffee Cookies
- Pecan Pie Cookies
- Cinnamon Roll Cookies
- Brown Butter Chocolate Chip Cookies
- Banana Cookies
Cake Mix Cookies
These Cake Mix Cookies are quick, easy, delicious, and totally customizable. Learn how to make confetti cake mix cookies using a butter golden cake mix and rainbow sprinkles, double chocolate chip cake mix cookies using Triple Chocolate Fudge and semisweet chocolate chips, and spice cookies with orange zest and cranberries.
Print
Pin
Rate
Servings: 48 cookies
Calories: 155kcal
Ingredients
Spice Cookies
- Betty Crocker Spice cake mix 13.25 ounces
- ½ cup unsalted butter melted
- 2 large eggs warmed to room temperature
- 2 tablespoons orange juice
- ¾ cup dried cranberries
- 2 tablespoons orange zest
Confetti Cookies
- Duncan Hines Butter Golden Cake Mix 15.25 ounces
- ½ cup unsalted butter, melted
- 2 large eggs warmed to room temperature
- ⅓ cup jimmies plus more for the top
Fudgy Chocolate Chip Cookies
- Betty Crocker Triple Chocolate Fudge 13.25 ounces
- ½ cup vegetable oil
- 2 large eggs warmed to room temperature
- 1 cup semisweet chocolate chips plus more for the top
Instructions
Betty Crocker Spice Cake Mix
- Preheat oven to 350°. Cover a large baking sheet with parchment paper.
- In a large bowl, mix the spice cake mix, melted butter, eggs, and orange juice. Stir in the cranberries and orange zest.
- Using a 1½ tablespoon cookie scoop, drop the batter onto the baking sheet, leaving about 2½ inches between each scoop.
- Bake for 10-12 minutes or until set and lightly browned on the bottom. Cool on the baking sheet for 5 minutes before moving to wire racks to cool.
Confetti Cookies
- Preheat oven to 350°. Cover a large baking sheet with parchment paper.
- In a large bowl, mix the golden butter cake mix, melted butter, and eggs. Stir in the jimmies.
- Using a 1½ tablespoon cookie scoop, drop the batter onto the baking sheet, leaving about 2½ inches between each scoop. Sprinkle the dough balls with extra jimmies.
- Bake for 8-9 minutes or until set and lightly browned on the bottom. Cool on the baking sheet for 5 minutes before moving to wire racks to cool.
Fudgy Chocolate Chip Cookies
- Preheat oven to 350°. Cover a large baking sheet with parchment paper.
- In a large bowl, mix the triple chocolate fudge cake mix, oil, and eggs. Stir in the chocolate chips.
- Using a 1½ tablespoon cookie scoop, drop the batter onto the baking sheet, leaving about 2½ inches between each scoop.
- Bake for 10-12 minutes or until set. Cool on the baking sheet for 5 minutes before moving to wire racks to cool.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 180mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.3mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Leave a Reply