Cake Mix Cookies
Soft, chewy cookies from a box of cake mix, two eggs and oil. Pick any flavor and toss in chocolate chips, sprinkles or nuts.
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 24. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 box cake mix, about 15 oz, any flavor
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips, or other mix-ins
Steps
Step 1: Heat the oven to 350°F and line two baking sheets with parchment.
Step 2: In a bowl, stir the cake mix, eggs, oil and vanilla until a thick, soft dough forms. It'll be stiffer than you expect. That's right.
Step 3: Fold in the chocolate chips.
Step 4: Scoop the dough into 1.5-tablespoon balls and set them 2 inches apart.
Step 5: Bake 9 to 11 minutes, until the edges are set and the centers look slightly underdone.
Step 6: Let them sit on the pan 5 minutes to finish setting, then move to a rack.
Swaps
- Combos: Chocolate cake mix + peanut butter chips. Lemon cake mix + white chocolate. Funfetti + extra sprinkles. Spice cake + butterscotch chips.
- Oil: 0.33 cup melted butter for a richer, slightly flatter cookie.
- Roll: Roll the balls in powdered sugar before baking for crinkle cookies.
Tips
- Chill the dough 20 minutes if it’s sticky. They’ll spread less.
- Underbaking slightly is the secret to chewy.
The story
HAM Cooking. Let’s fire it up.
A box of cake mix is just cookie dough that doesn’t know it yet. All it needs is less liquid.
When you make a cake, you add water, which thins the batter so it rises and gets fluffy. Leave out the water and you get a thick dough that spreads just a little and stays chewy in the middle. The mix already has flour, sugar, leavening and flavor measured out, so you’re four ingredients from fresh cookies.
These have saved me from more forgotten bake sales than I’d like to admit. Kids love them, grown-ups pretend not to love them, and then the plate’s empty.
HAM out.
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