3-Ingredient Cake Mix Cookies

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.

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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 Pillsbury Funfetti Cake Mix for a party vibe, strawberry, lemon, red velvet—whatever 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.

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📝 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) – I love Duncan Hines Classic Yellow Cake Mix for a buttery base.
  
• 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

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🍰 Ingredient Substitutions

Ingredient	Substitution	Notes
Eggs	1 Tbsp ground flaxseed + 3 Tbsp water	Mix, sit 5 min. Binds well for cookies—makes them denser but still yummy (source)
Oil	Melted butter (½ cup)	Adds richness; dough gets a bit firmer—add splash of milk if too thick
Cake mix	Gluten-free cake mix	Great for GF versions—look for mixes meant for 15 oz cakes
Oil	Applesauce (½ cup)	Low-fat swap—won’t be as crispy but gets great chew
Eggs (alt)	3 Tbsp aquafaba per egg	Light binder that mimics egg whites—nice for airy cookies

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🍴 Cooking Equipment You’ll Need

You probably already own these, but if not, here are my top picks for hassle-free baking:

• Mixing bowl – A Pyrex Glass Mixing Bowl Set is my go-to—no staining, no weird smells.
• Whisk or spatula – A Rubbermaid Commercial Spatula scrapes every last bit of dough.
• Baking sheet – For even baking, I swear by Nordic Ware Aluminum Baking Sheets.
• Parchment paper or silicone mat – Reynolds Kitchens Parchment Paper prevents sticking (and cleanup nightmares).
• Cookie scoop or spoon – A Kitchen Cookie Scoop makes uniform cookies in seconds.

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🍳 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?

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💡 My Best Tricks for Cake Mix Cookies

Chill scoop first – I pop the scoop in the freezer before baking; it gives the perfect chewy center and crisp edge.

Swap cake mix – I often sub in lemon or red velvet mix for a fun twist—works great with my Lemon Drizzle Cake.

Oil hack – I use canola instead of veg oil; milder flavor and buttery texture without the butter.

Uniform cookies – I use a small cookie scoop so mine bake evenly—no accidental burned cookies!

Boost flavor – I add a pinch of salt on top before baking—trust me, it kicks the flavor up a notch.

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💪 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.)

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📦 Make Ahead & Meal Prep Tips

• Prep dough ahead – Mix all ingredients a day before, scoop onto a tray, freeze, and bake fresh when ready.
  
• Freeze extras – Baked or raw, freeze cookies in layers with parchment for up to 3 months.
  
• Mix-ins later – You can prep plain cookies now and stir in M&Ms or nuts right before baking.
  
• Meal-prep pairing – I love pairing these with my Chocolate Banana Smoothie for an easy after-school treat.
  

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🥗 What to Serve With It

These cookies are crowd-pleasers, and I often serve them alongside:

• A chilled glass of milk or a classic strawberry milkshake.
  
• My Easy Fruit Salad — Spinach Strawberry Salad with Balsamic Poppy Seed dressing. It adds freshness and color to the cookie plate.
  
• Warm hot cocoa on chilly nights; total comfort combo.
  

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🧊 Storage & Reheating Tips

• Pantry first –Store cooled cookies in an airtight container like OXO Pop Container; they stay soft for 3–5 days at room temp.
• Fridge run? Not needed—a cool, dry shelf is perfect and keeps texture intact.
• Freezer magic – Store in Ziploc Freezer Bags; thaw and warm in a 300°F oven for 5 minutes.
• Reheat note – For freshly-baked crisp edges, pop cookies in a 300°F oven for 5 minutes right before serving.

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❓Cookie Clinic: What People Ask

Q: Can I use egg substitute or flax egg?
Sure! I’ve used 2 T of flax+6 T water instead of eggs. Cookies come out denser but still tasty.

Q: What if I don’t have oil?
I once used melted butter and it worked, but the dough was thicker—just add a splash of milk if needed.

Q: Are these gluten‑free?
Use a gluten‑free cake mix and ensure your mix-ins are also GF—I’ve had great results with that.

Q: How long do they stay fresh?
Airtight at room temp lasts 3–5 days; freeze for up to 3 months (see food safety tips from USDA) .

Q: Can I bake these on a cookie sheet without parchment?
Yes, but grease the sheet well—parchment ensures perfect bottoms and easy cleanup.

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💲 Recipe Cost Estimator

Here’s what I spend on one batch (yields ~24 cookies):

Item	Cost
Cake mix box	$1.65
2 large eggs	$0.60
½ cup canola oil	$0.20
Total	$2.45
Cost per cookie	~$0.10

Budget Tips

• Grab Betty Crocker on sale (~$1.50–$1.75).
  
• Use store-brand eggs and oil.
  
• Skip fancy mix-ins unless you’re splurging!
  
• Freeze extras—makes future dessert nearly free!

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Print

Wrapping It Up (Like a Warm Batch of Cookies)

These 3-Ingredient Cake Mix Cookies are the dessert version of a cozy hoodie—warm, comforting, always there when you need them. No drama. No pretension. Just a reliable cookie you can whip up in minutes, even when life feels like a mess.

If you end up making these, tag me or send a pic. I live for that kind of thing. And if you’re like me and planning to eat them straight off the baking sheet with a glass of milk at midnight—hey, no judgment. I get it.

Happy baking 💛