Cake Mix Cookies are so simple to make — all you need is FIVE ingredients and one bowl!
Keep this recipe handy and swap the cake mix for any flavor you want – chocolate, vanilla, lemon, red velvet, Oreo, you name it! Or add chocolate chips for Chocolate Chip Pudding Cookies.
What Are Cake Mix Cookies?
Cake mix cookies are cookies made with cake mix instead of traditional cookie ingredients. They’re quick to prepare because the mix already has most dry ingredients. Just add 3-ingredients: pudding mix, eggs, and butter. Then mix and bake. They’re soft, chewy, and versatile!
Easy Cake Mix Cookie Recipe
Over the years, I’ve shared several recipes that use cake mix, like cake mix cupcakes, pumpkin cake mix cookies, and even ake batter popcorn. However, these cake mix cookies might just be the easiest yet—they’re a real piece of cake (see what I did there?)!
They require only five ingredients, and everything is mixed in one bowl.
Today, I’m sharing Funfetti specifically, but there are practically endless variations for making cake mix cookies. You can change up the cake mix flavor, add different fillings, or even try frosting or making whoopie pies! In fact, after seeing how much everyone loved those Oreo whoopie pies, I decided to make a Funfetti version and include directions for it here!
Ingredients In Easy Cake Mix Cookies
- Cake Mix: Ensure it’s the right size for the recipe to work correctly. Don’t follow the box instructions; we’re using it differently.
- Pudding Mix: Adds flavor and moisture to the cookies. Be sure to use the instant (not cook and serve) kind.
- Eggs: Use large eggs for proper binding.
- Butter: Soften it to room temperature for easy mixing. Don’t melt the butter!
- Vanilla Extract: Adds flavor, but if you don’t have access to it, feel free to leave it out.
- Sprinkles (optional for Funfetti version): Use jimmies sprinkles, not nonpareils. Fold them in gently to avoid dying the dough.
How To Make Cake Mix Cookies
- Mix Dough: Mix the cake mix, pudding mix, butter, eggs, and vanilla until it’s thick. Stir in sprinkles if using.
- Chill Dough: Roll the dough into balls and put them in the fridge. This helps the cookies stay thick and puffy!
- Bake: Place the balls 2 inches apart on the baking sheet. Bake. Leave them on the pan for 5 minutes after baking to finish setting.
Quick Tip
Bake the cookies until the edges are firm but the middle still looks a bit soft. They’ll keep cooking as they cool on the tray, so they stay soft instead of getting hard.
Cake Mix Cookie Tips
- Don’t Over-mix: Mix the dough until just combined. Over-mixing can result in tough cookies.
- Chill the Dough: If the dough is too sticky to handle, chill it in the fridge for about 30 minutes before shaping into balls. This will make it easier to work with.
- Uniform Size: Use a cookie scoop or measure the dough on a food scale to ensure uniform-sized cookies. This helps them bake evenly.
- Baking Time: Keep an eye on the cookies while they bake, as oven temperatures can vary. They are ready when the edges are lightly golden brown.
Cake Mix Cookies Variations
You can try any cake mix flavor for these cookie combos. Feel free to add your favorite extras or dunk baked cookies in melted white or milk chocolate.
- Red Velvet White Chocolate Chip: Mix red velvet cake mix with vanilla pudding and white chocolate chips.
- M&M: Add M&M candies to yellow or vanilla cake mix cookies.
- Chocolate Cake Mix Cookies: Combine chocolate cake mix, pudding, and chocolate chips.
- Lemon Cake Mix Cookies: Use lemon cake mix with lemon pudding.
- Strawberry: Use strawberry cake mix and vanilla pudding mix with white chocolate chips.
- Spice Cookies: Use spice mix with vanilla pudding and enhance the flavors with pumpkin pie spice.
- Add Mix-Ins: Stir in 1/2 cup of your favorite crushed or chopped mix-ins such as nuts, toffee, sprinkles, cookies, etc.
- Frosting: Top with vanilla frosting, Oreo frosting, or cream cheese frosting.
- Make Cake Mix Cookies for Christmas: Add red and green sprinkles to a yellow or white cake mix.
Make Cake Mix Cookie Whoopie Pies!
One of our favorite ways to enjoy these cookies is by turning them into whoopie pies. Simply prepare frosting, spread it on one cookie, and press another cookie on top to make a sandwich. Cover them and let them sit overnight. Enjoy your soft cake mix whoopie pies the next day!
FAQs
Can I use any cake mix for making cookies? Any flavor works great – vanilla, chocolate, Funfetti, red velvet.
Do I need to follow the cake mix box instructions? Nope! Just use the recipe instructions provided in the recipe card below.
Can I add extra ingredients? A: Absolutely! Try chocolate chips, nuts, dried fruit, or sprinkles for extra flavor.
What cake mix should I use? You can use any standard cake mix from brands like Duncan Hines, Betty Crocker, or Pillsbury. My all-time favorite cake mix to use is Betty Crocker’s Super Moist mixes. They are the best! I also like Pillsbury’s mixes, specifically their Funfetti mix.
Storage
Leftovers?
Store Cake Mix Cookies in a tightly sealed container at room temperature.
Freeze the unbaked cookie dough rather than the baked cookies. You can bake the dough straight from the freezer, just add 1-3 minutes to the baking time.
More Easy Dessert Recipes:
- Brownie Bites made with a brownie mix
- No Bake Dessert Cheese Ball
- Ice Cream Sandwich Cake only 4-ingredients
- Golden Oreo Truffles dipped in chocolate
- Banana Pudding Recipe Magnolia copycat recipe
Cake Mix Cookies
Equipment
- Sheet pan lined
- Mixer
Ingredients
Cookies:
- 1 (14.25-ounce) package Funfetti cake mix or alternate flavor, see note 1
- 1 (3.4-ounce) package instant vanilla pudding mix see note 2
- 2 large eggs
- 8 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
Frosting
- 8 tablespoons unsalted butter room temperature
- 1 (8-ounce) package cream cheese brick-style, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 3 cups powdered sugar
Instructions
- In a stand mixer or a large bowl with electric beaters, combine the cake mix, pudding mix, butter, eggs, and vanilla. Beat until you have a very thick dough, scraping the bowl as needed. If using mix-ins, gently fold them in.
- Roll 1-1/2 tablespoons of dough (about 30 grams each) into balls. Chill the balls for 30–60 minutes to help them stay puffy during baking.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place dough balls 2 inches apart on the sheet. Bake for 9–10 minutes until bottoms are slightly browned. Don’t overbake. Let cookies rest on the sheet for 5 minutes before moving to a cooling rack. Repeat with remaining dough.
- Soften the cream cheese in the microwave using 15–20 second bursts until room temperature. In a mixer, cream the butter and cream cheese until smooth. Mix in vanilla and salt. Gradually add powdered sugar, beating until smooth. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 1–2 minutes. For thicker frosting, add an extra 1/4 cup of powdered sugar. Chill the frosting for 20–30 minutes to firm up.
- Once cookies are cool, transfer frosting to a piping bag with a wide tip. Pipe frosting on one cookie and gently sandwich with another. Repeat with all cookies. Cover whoopie pies with plastic wrap and refrigerate overnight to soften. The next day, let them come to room temperature before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
