Cake Mix Cookies with Optional Chocolate Chips

Introduction

A 15 oz cake mix, 2 eggs, and 6-7 tablespoons of melted butter or oil turn into a soft cookie dough in one bowl. The cookies bake in 9-11 minutes, and chilling the dough for 30 minutes helps if it feels too sticky to scoop. You get a quick batch of cookies that fits weeknight baking, lunchbox extras, or a last-minute dessert.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 24 cookies

Ingredients

• 1 package (15 oz / 425 g) cake mix (any flavor)
• 2 eggs
• 6-7 tablespoons melted butter or vegetable oil
• Add-ins, such as chocolate chips (optional)

Instructions

1. Preheat the oven to 180 °C (356 °F). Line a baking sheet with baking paper.
2. Combine the cake mix, eggs and butter in a large bowl, mixing to form a soft dough. If using, fold in the add-ins.
3. Scoop tablespoonfuls of dough onto the pan. The dough may be sticky, but chilling the dough for 30 minutes makes them firmer and easier to work.
4. Bake for 9-11 minutes until set. Transfer to a wire rack and leave them to cool.

Variations

• Use a chocolate cake mix for a darker cookie with more cocoa flavor and a softer center.
• Use a lemon or strawberry cake mix for a lighter, sweeter cookie that works better without chocolate chips.
• Choose vegetable oil instead of melted butter if you want a slightly softer, chewier texture; melted butter gives a firmer edge.
• Fold chopped nuts into the add-ins for crunch and a less uniform texture.
• Chill the dough for the full 30 minutes before scooping if you want thicker cookies with less spread.

Tips for Success

• Mix just until the dough comes together; overmixing can make the cookies bake up denser.
• If the dough is hard to scoop, chill it for 30 minutes as written so it firms up.
• Keep the scoops close to tablespoon size so the cookies bake evenly in 9-11 minutes.
• Pull the cookies when they look set, even if the centers still seem a little soft; they finish firming up on the baking sheet and rack.
• Let the baking sheet cool between batches if you bake more than one tray, or the dough will start spreading before it sets.

Storage and Reheating

Store the cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. For longer storage, freeze them in a freezer-safe container or zip-top bag for up to 2 months.

To reheat, warm cookies in a 150 °C oven for 3-4 minutes or microwave one cookie for 8-10 seconds. If frozen, thaw at room temperature first or microwave briefly until just soft.

FAQ

Do I need to chill the dough?

No, but it helps if the dough feels sticky or your kitchen is warm. Chilled dough is easier to scoop and usually bakes into thicker cookies.

Can I use vegetable oil instead of melted butter?

Yes. Use the same amount listed, and expect a slightly softer cookie with a little more chew.

How do you know when these cookies are done?

Look for cookies that are set on top and no longer glossy. They may still feel soft in the center right out of the oven, but they firm up as they cool.

Can I make these without dairy?

Yes, if you use vegetable oil and choose a dairy-free cake mix and add-ins. The texture stays very close to the original.