3 ingredients are all you need for soft & chewy cake mix cookies!
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I still remember the first time I discovered these three-ingredient cake mix cookies: I wanted something fast, soft, and foolproof for a school bake sale, and this recipe delivered every time. Using a box of cake mix, two eggs, and oil, you get pillowy, chewy cookies with minimal effort—perfect for last-minute desserts, lunchbox treats, or when you want a homemade cookie without a long ingredient list. If you’re pairing sweet and savory at a casual party, try an easy snack like my homemade pickled eggs recipe for contrast.
Why you’ll love this dish
This recipe is the definition of quick comfort baking. With just three pantry staples you can make a batch in under 20 minutes of hands-on time. The finished cookies are soft in the middle, slightly crisp at the edges, and intensely flavored because the box cake mix already contains both sugar and flavoring. They’re great when you need:
- A no-fuss dessert for a crowd
- A recipe kids can help with
- An easy way to use leftover cake mix flavors for variety
“Sold these at a bake sale and people thought they were homemade from scratch—so soft and chewy. Five stars from everyone who tried them.”
The candy-like possibilities (chocolate, vanilla, lemon) mean you can switch mood and occasion just by changing the cake mix flavor.
How this recipe comes together
Before you dive in: you’ll combine the dry box mix with eggs and oil, mix until just homogeneous, portion onto a baking sheet, and bake until the edges set while the centers stay soft. No creaming, no chilling required—though a short chill can help with spreading. Expect a total bake time around 8–12 minutes depending on your oven and cookie size. The process is forgiving, which is perfect for beginners and busy bakers.
What you’ll need
- 1 (15.25 oz) box cake mix (any flavor—chocolate, yellow, vanilla, or lemon)
- 2 large eggs
- 1/2 cup vegetable oil (canola or neutral oil works best)
Notes and substitutions:
- For lower fat, replace oil with 1/2 cup applesauce (the texture will be softer and less crispy on the edges).
- Use melted butter instead of oil for richer flavor; measure by weight for accuracy.
- For a tangy lemon profile, try a lemon cake mix and follow tips from a similar bright cookie like this iced lemon cookies for a finishing glaze idea.
- To make vegan, use a commercial egg replacer (follow package equivalent) or a flax egg (1 tbsp ground flax + 3 tbsp warm water per egg) and a plant-based oil.
Directions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
- In a large bowl, add the cake mix, eggs, and oil. Stir with a spatula until just combined; stop when no dry streaks remain.
- For uniform cookies, use a 1.5-tablespoon cookie scoop to portion dough onto the prepared sheet, spacing 2 inches apart.
- Optional: gently press the tops if you want flatter cookies; leave mounded for puffier cookies.
- Bake 8–12 minutes: cookies are done when edges look set and centers still appear slightly soft. Underbaking by 1 minute gives a chewier center.
- Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling.
Quick temperature tip: ovens vary—if your first batch spreads too much, chill the dough 15–20 minutes before scooping.
How to serve it with flair
Best ways to enjoy these cookies:
- Classic: with cold whole milk or an oat latte.
- Dessert trio: stack with a scoop of vanilla ice cream between two cookies for an instant ice cream sandwich.
- Party platter: arrange mixed flavors with fresh berries and dark chocolate squares.
- Kid-friendly: let kids decorate cooled cookies with sprinkles or a simple glaze.
For a warm, bakery-style experience, reheat a cookie in the oven at 300°F (150°C) for 3–4 minutes or microwave 8–10 seconds.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 4–5 days. Place a slice of bread in the container to maintain softness (the bread releases moisture and helps prevent staling).
- Refrigeration: Keeps for up to 7–10 days but can dry cookies out; only refrigerate if the filling or topping requires it.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5–8 minutes.
- Freezing dough: Portion dough balls onto a tray, freeze solid, then bag for up to 3 months. Bake from frozen—add 1–2 minutes to bake time.
Food safety: cool cookies fully before storing to avoid condensation and bacterial growth.
Pro chef tips
- Measure oil by volume carefully; too much oil = excessive spread. If cookies are too flat, reduce oil to 1/3 cup next time.
- Don’t overmix. Overworking the batter develops structure and leads to cakier cookies.
- Use a cookie scoop for even sizes and consistent baking.
- If you want chewier centers, pull cookies from the oven when edges are set but centers still look glossy.
- To prevent sticking and for easy cleanup, bake on parchment or a silicone mat.
- For extra shine and softness, brush warm cookies with a light syrup (1:1 sugar to water) and let cool.
Creative twists
- Chocolate chip: fold 1/2 to 1 cup mini chocolate chips into the batter.
- Sandwich cookie: spread cream cheese frosting or Nutella between cooled cookies.
- Swirled: stir in a tablespoon of sour cream or Greek yogurt for added softness and tang.
- Spice it up: add 1 tsp cinnamon and 1/4 tsp nutmeg to yellow or spice cake mixes.
- Gluten-free: use a gluten-free cake mix labeled for baking—texture will depend on brand.
- Lemon glaze: whisk powdered sugar with fresh lemon juice and drizzle over cooled lemon cake-mix cookies.
For seasonal fun, check out creative party ideas to pair these cookies with: Halloween food ideas offer great inspiration for themed presentations.
Helpful answers
Q: Are these really just three ingredients?
A: Yes—box cake mix, eggs, and oil are all you need for the basic cookies. Extras like chips or extracts are optional add-ins.
Q: How do I get cookies soft and chewy rather than cakey?
A: Slightly underbake and pull when centers still look a touch glossy. Use oil rather than butter for a chewier crumb.
Q: Can I use any flavor of cake mix?
A: Absolutely—chocolate, vanilla, lemon, red velvet, or funfetti all work. Keep in mind some flavors (like rich chocolate) may need tiny adjustments in bake time.
Q: Are these safe to freeze?
A: Yes—freeze baked cookies or dough balls for up to 3 months. Thaw at room temperature and refresh in a low oven.
Q: How do I make them vegan?
A: Use a flax or chia egg replacer and a vegan cake mix if available. Results vary by brand, so test one small batch first.
Conclusion
These three-ingredient cake mix cookies are a fast, reliable way to satisfy a sweet craving with minimal fuss—perfect for busy nights, bake sales, or when kids want to help bake. If you enjoy three-ingredient baking, you might also like a chocolate-focused twist such as the Easy Brownie Mix Cookies (Made With Just 3 Ingredients!), or the classic take on cake-mix cookies at Easy Cake Mix Cookies – Broma Bakery for more flavor ideas. For another soft chocolate option with a slightly different ingredient list, the Chocolate Cake Mix Cookies – Soft, chewy & Only 4 Ingredients! post is a helpful comparison. Happy baking—these cookies make quick work of dessert and always disappear fast.
Cake Mix Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.
- In a large bowl, add cake mix, eggs, and oil. Stir until just combined; stop when no dry streaks remain.
- Use a 1.5-tablespoon cookie scoop to portion dough onto the prepared sheet, spacing 2 inches apart.
- Optional: gently press the tops for flatter cookies; leave mounded for puffier cookies.
- Bake for 8-12 minutes until edges are set and centers remain slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
