It all started on a Thursday evening—one of those evenings where the fridge was mostly empty, I hadn’t meal prepped (again), and I was spiraling into that “what-am-I-doing-with-my-life” level of hungry. You know the one.
I’d just had a rough day, and all I wanted was something sweet. Not fancy. Not complicated. Just…cookies. The kind of cookies that make you feel like the world isn’t completely falling apart. The only problem? I had no butter, no brown sugar, and not a single ounce of energy to go full-on Betty Crocker.
So I did what any lazy, slightly desperate person does: I rummaged. I found a random box of cake mix shoved way in the back of the pantry (a box of French vanilla cake mix I bought six months ago when I thought I was going to bake a birthday cake… I didn’t). Then I spotted two eggs and a bottle of vegetable oil sitting like loyal soldiers in my kitchen. That’s it. That’s all I had.
And somehow, out of that chaos, these cookies were born. They weren’t just passable—they were ridiculously good. Soft, chewy, sweet little miracles that came together in one bowl, with zero drama. And now, they’re my go-to. You’re gonna want to try this. Trust me.
Why You’ll Love These Cookies (Seriously, They’re Magic)
1. They Take Zero Effort
I mean, it’s literally a dump, mix, scoop, and bake situation. No chilling the dough. No special skills. No sifting. You can throw this together while half-watching Netflix or waiting for your coffee to brew.
2. Only Three Ingredients
That’s not a typo. You only need cake mix, eggs, and oil. That’s it. I’m not gatekeeping some secret fourth ingredient. It’s truly that simple, and you probably already have everything at home.
3. So Many Flavor Combos
This recipe is like a blank canvas. You can use chocolate cake mix, strawberry, lemon, red velvet—whatever vibe you’re feeling. Toss in chocolate chips, nuts, or even candy if you’re feeling a little extra.
4. Kid-Friendly Chaos
Got kids? Let them go wild with this. The dough is easy enough for tiny hands, and since there’s no complex measuring or machinery, it’s almost foolproof. Plus, they’ll think you’re a cookie wizard.
5. Saves You From a Dessert Emergency
We’ve all had those last-minute moments—someone’s birthday, potluck, or an “oops, I forgot the dessert” situation. These cookies are ready in 20 minutes flat, and they always impress.
6. Chewy Inside, Crispy Edges
The texture on these cookies is basically perfect. They’ve got that chewy middle that sticks to your soul and the slightly crisp edges that keep things interesting. Total win.
Ingredients for the 3-Ingredient Cake Mix Cookies
Let’s keep it simple, yeah? Here’s what you’ll need:
- 1 box cake mix (15.25 oz – any flavor)
- 2 large eggs
- 1/2 cup vegetable oil (or canola oil)
Optional Add-ins (not required, but go wild):
- 1/2 cup chocolate chips
- Crushed nuts
- Sprinkles (yes, always)
- Mini M&Ms
- A handful of love (okay, that part’s free)
Cooking Equipment You’ll Need
You probably already own these:
- Mixing bowl
- Whisk or spatula
- Baking sheet
- Parchment paper or silicone mat
- Cookie scoop or spoon
Cooking Instructions for the 3-Ingredient Cake Mix Cookies
Step 1: Preheat That Oven
Set your oven to 350°F (175°C). Let it warm up while you mix the dough. Your future self will thank you.
Step 2: Mix It Up
Grab a bowl. Dump in the cake mix, eggs, and oil. Stir everything together until smooth. It’ll be thick—kind of like Play-Doh but in a good way.
Step 3: Add the Extras (if you’re feelin’ fancy)
Wanna toss in chocolate chips or something fun? Go for it now. Fold them into the dough gently. No overmixing, just enough to spread the love.
Step 4: Scoop and Drop
Line your baking sheet with parchment or a silicone mat. Scoop tablespoon-sized balls of dough and drop them on the sheet, leaving about 2 inches between each one. They spread a bit while baking.
Step 5: Bake the Magic
Pop them in the oven for 9–12 minutes. Keep an eye on them—the edges should look set and slightly golden, but the centers will look soft. That’s exactly what you want.
Step 6: Cool, Then Try Not to Eat Them All
Let the cookies cool on the sheet for 2–3 minutes before transferring them to a wire rack. Try to wait five more minutes… but if one accidentally falls into your mouth, who am I to judge?
Notes: Tips and Swaps to Make It Even Better
Use Different Cake Mix Flavors
Chocolate, lemon, funfetti, strawberry, red velvet—you name it. Each one gives you a totally different cookie vibe.
Make Them Gluten-Free
Just use a gluten-free cake mix. That’s literally the only thing you need to change, and boom—you’ve got gluten-free cookies.
Swap the Oil
You can use melted butter or even coconut oil instead of vegetable oil. It’ll change the flavor slightly, but in a good way.
Chill the Dough (Optional)
If your dough feels too sticky, pop it in the fridge for 10–15 minutes. It helps keep the cookies a little thicker and makes scooping easier.
Add Extracts or Zest
Want to get fancy? A splash of vanilla or almond extract or a little lemon zest can take things up a notch.
Make Cookie Sandwiches
Slap some frosting, Nutella, or peanut butter between two cookies. You won’t regret it.
Macronutrients Per Cookie (based on 24 cookies, no add-ins)
- Calories: ~110
- Carbs: ~14g
- Fat: ~5g
- Protein: ~1g
- Sugar: ~8g
(These are rough estimates—depends on your cake mix and size of cookie.)
Pro Tips for Cookie Greatness
1. Don’t Overbake
They might look a little soft in the middle when you pull them out. That’s perfect. Let them finish setting while they cool.
2. Double the Batch (You’ll Thank Me)
These disappear fast. Just trust me and make a double batch. Future you will be so, so proud.
3. Store ‘Em Right
Keep them in an airtight container. They’ll stay soft for 3–4 days (if they last that long).
4. Freeze for Later
You can freeze the cookie dough balls OR the baked cookies. Just thaw and eat—or eat frozen. I don’t judge.
5. Don’t Skip the Parchment
Seriously, save yourself the headache and use parchment or a silicone mat. Cleanup is a breeze, and your cookies won’t stick.
6. Make it Yours
Add cinnamon to spice cake mix. Fold in white chocolate to red velvet. Sprinkle sea salt on chocolate cookies. Make it yours. There are no cookie police here.
Cookie Confessions: Your Sweet Questions, Answered
Q1: What can I serve with cake mix cookies?
They’re perfect solo, but pair beautifully with a cold glass of milk, hot coffee, or a scoop of vanilla ice cream. For brunch, stack them with whipped cream and berries for a playful twist.
Q2: Can I make these cookies ahead of time?
Yes! The dough can chill in the fridge for up to 2 days. Baked cookies stay fresh in an airtight container for 4–5 days, or freeze them for cookie emergencies (you know they happen).
Q3: How do I keep them soft?
Store them in a sealed container with a slice of bread or a marshmallow. Weird trick, but it works like magic to keep cookies soft and chewy instead of drying out.
Q4: Can I make them gluten-free or vegan?
Absolutely. Just use a gluten-free cake mix and egg substitute (like flax eggs or store-bought replacers). They’ll still turn out tasty and satisfying, promise.
Q5: How can I level up the flavor?
Add a dash of cinnamon, a pinch of sea salt on top, or a splash of vanilla or almond extract. Simple tweaks = big flavor glow-up.
Q6: Can I make mini cookie sandwiches?
Oh yes! Spread frosting, Nutella, or peanut butter between two cookies and sandwich them. It’s dangerous in the best way possible.
