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Cake Mix Cookies

 

These are about the simplest cookie you can ever make……well, except for those you get at the store and place on the cookie sheet to bake. Those are good too – but these, THESE are homemade. Doesn’t it make you feel like Suzy Homemaker when you tell your friends, “Here are some homemade cookies I made you.” Then they feel really special…..and you feel special knowing you didn’t waste all day making them. Let me just tell you that when I made these cookies, I was having a bad day. A very, very bad day. First thing in the morning I couldn’t get my computer to work. Then Annie  locked herself in the car at the post office and it was raining. Then the cashier at Walgreens wouldn’t take my coupons. At CVS I left my coupon binder in the buggy and didn’t realize it until I got home (Don’t worry! It’s safe…..I know the manager there….thanks Tammy!) I came home only to let Annie fall butt first down into the clothes hamper. So, as you can tell I really needed some cookies. Actually, I made these cookies to say “Thanks!” to those who helped me get back into my car and also to take to Tammy at CVS. I like telling people I appreciate them. It always seems to pack an extra punch when you say it with cookies. So, to kill two birds with one marshmallow (or something like that) I decided to say thanks AND show you how to make them. You’ll love me forever.

You’ll need a cake mix, eggs, oil, and sugar. That’s it. Are you amazed yet?
I knew my day was starting to look up when one of my eggs had a double yolk. It always makes me smile. Did that mama chicken know she was going to have twins before we devoured her eggs in some delicious cookies?  I didn’t think the double yolk would mess with the consistency of the batter, so I decided to leave it in there. Now these cookies are even MORE extra special. Isn’t it awesome how God throws those little joys into your life even when you’re having a bad day?
In a medium bowl, mix the cake mix, eggs, and oil. It’s going to be pretty stiff. That’s good. You want stiff dough when you’re making cookies. If you’re ever making cookies and the dough seems a bit too runny, just add some more flour until you get the right consistency. It might vary every time you make cookies from scratch……we’ll blame it on Global Warming. I’ve never had that issue with these cookies though. They always seem to be just right.
Now, roll your dough into balls. This is the fun part! You can make whatever size you like, but I’ll just tell you right now that I am NOT a small cookie person. I like my cookies big. Do you know anyone who would say “Yes, I’d like a small cookie, thank you?” Um, no. Because that would be Un-American.  Weirdos. So, for me this recipe usually makes about 2 dozen cookies. Any recipes that I’ve seen for them always say 3 dozen. I can usually look at a recipe and take 1 dozen off the yield number and know how many I’m going to have……big cookies = the right thing to do. Just do it.
Now, most recipes don’t call for this part – but I like to add it anyway. I think it gives it that little extra something-something.  After you roll your cookie into a ball, roll it in some sugar. I don’t measure the sugar out, but it’s probably around ¼ cup total that you’ll use. How could extra sugar be bad? As Pioneer Woman says, “If some is good, more is better.” Amen, sister.
Now, when you get all your cookies rolled and sugared, you’ll need to flatten them a bit. Don’t smush them to smithereens, but push them down a little bit. They don’t spread much, so if you don’t do this part you’ll have a nice round cookie. Use the bottom of a glass……or you can use your potato masher if you so desire.
Bake at 375 degrees for 8 minutes. This will vary with each stove. Every time I try this recipe at my mom’s house, I get a burned batch of cookies – NOT cool. She has to cook her cookies at 350 for 8-9 minutes. Ovens vary…..get to know your oven. Use it. Embrace it. Talk to it and it will talk back. Share the oven love.
Come closely and listen my children and I will tell you the secret to Stacy’s successful cookies. I don’t like to toot my own horn, but I make good cookies. GOOD COOKIES. I have mad cookie skills. Want to know what I do? I underbake cookies. Yep. That’s it.  I always take time off the end of what a recipe states…..I cook them only until they start to set around the edges. The middles might look sorta wet still, but I take them out anyway. After they sit a bit they’re ready to eat….and they’re soft…..and gooey. And all sorts of delicious. Honey, do you know anyone who wants a crispy cookie (my Mama not included)?  So, to increase your cookie success, only bake them until you can tell from touching the edge that they’re starting to set. Leaving them on the cookie sheet a minute or two after you pull them out of the oven helps them continue to cook a bit. Leave them no longer than 2-3 minutes on there. Then pull them off and let them cool on racks. Eat as many as you want….it’s okay. Tell your spouse you’re eating them in honor of my bad day.
What I love about the recipe is that it’s so easy to switch up! You can use whatever cake mix you have on hand. Chocolate makes great cookies, and you can roll them in confectioner’s sugar instead of granulated to make Chocolate Crinkles! If you use a yellow cake mix, you can add chocolate chips and make Chocolate Chip Cookies. This particular batch was Cherry Chip. YUMMO. My sister is in love with Funfetti Cookies. Can you tell we’re a cookie loving family? Make some today.My day got better when I went into the bathroom and saw Annie had unrolled the toilet paper….nothing like a child to make you smile. Something about rolling toilet paper is very therapeutic.
Print Recipe

Cake Mix Cookies

Course: Dessert
Servings: 3 dozen

Ingredients

  • 1 box box cake mix any flavor
  • 2 large eggs
  • ¼ cup oil
  • Sugar

Instructions

  • Preheat oven to 375 degrees.
  • Mix cake mix, eggs, and oil until well combined.
  • Roll into desired sized balls.
  • Roll cookies in sugar and place on cookie sheet.
  • Flatten with a glass or potato masher.
  • Bake for 8 minutes or until they just start to set on the sides.
  • Let stand on cookie sheet for 1 minute then remove to baking racks to cool completely.

About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Comments

  1. Crystal says

    Just made these today. I used a dark chocolate mix and wrapped a Hershey’s candy cane kiss in the center of each ball of dough. Yum! Thanks for the recipe.

    Reply

  2. Lauren says

    Try this with a carrot cake mix, vanilla chips and golden raisins!! My friend hooked me on that one! She also uses the devils food cake mix and puts the mint chips and chocolate chips in the cookies!! YUM!!

    Reply

  4. sherrie says

    i made these last night w/a funfetti cake mix. as soon as they came out of the oven i topped them w/a candy corn hershey kiss. they melted down and looked like lil punkins on top. the girls at work loved them and asked for the recipe. 🙂

    Reply

  6. Kim says

    I hope to make these soon. I have this same cake mix, can’t remember buying it because I’ve never used this flavor before, but, obviously I did. I saw it the other day and thought, what in the world am I going to make with this. Guess now I know! Thanks!

    Reply