3 Ingredient Cake Mix Cookies crazy good ultimate batch

Bake 3 ingredient cake mix cookies in minutes—one bowl, no chilling, soft and chewy. Swap flavors and add-ins for an easy sweet win.

Prep Time 5

Cook Time 11

Total Time 16

Course Dessert, Snack

Cuisine American

Servings 24 Cookies

Calories 115 kcal

You only need three staples to make these 3 ingredient cake mix cookies and that’s what makes them so brilliant. The base is simple, but I’ll also show you a few smart options so you can tailor the flavor and texture without complicating anything.

1 box boxed cake mix 15.25 oz / 432 g
Any flavor works—vanilla/yellow chocolate, funfetti, lemon, strawberry, red velvet. This is the backbone of the boxed cake mix cookies method, so pick a flavor you already love.
2 large eggs
Eggs bind the dough and help the cookies bake up tender. Room-temperature eggs mix in a little more smoothly but cold is fine if that’s what you’ve got.
1/2 cup vegetable oil or canola oil
Oil keeps the cookies moist and helps deliver that classic soft and chewy cookies texture.

If you want to tweak the results these swaps are easy and reliable:
Butter instead of oil for a richer flavor:
Use 1/2 cup melted butter in place of the oil. This “butter vs oil in cake mix cookies” swap gives a slightly denser more bakery-style bite.
Cake mix box sizes:
This recipe is calibrated for the most common 15.25 oz box. If your box is noticeably smaller or larger the dough may feel too dry or too loose—don’t worry, I’ll cover how to adjust in the tips section.

Want to make the “ultimate batch” feel custom? Stir in up to 1 cup total of any mix-ins:
chocolate chips semi-sweet, milk, or white
sprinkles especially funfetti vibes
chopped nuts walnuts, pecans
crushed cookies like Oreos
peanut butter chips or M&M’s
Tip: If you’re adding mix-ins keep them modest. Too many extras can weigh down the dough and affect how these easy cake mix cookies spread in the oven.

These 3 ingredient cake mix cookies come together fast—no mixer required, no chilling, and no complicated technique. The secret is simply watching the dough texture and not overbaking.

Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper (or a silicone mat). This helps prevent sticking and keeps the bottoms from browning too quickly.

In a large mixing bowl, add:
1 box boxed cake mix
2 large eggs
1/2 cup vegetable oil
Stir with a sturdy spatula until fully combined.
What the dough should look like: thick, glossy, and scoopable—almost like a soft brownie batter. If it feels a little sticky, that’s normal for easy cake mix cookies.

Use a cookie scoop (or tablespoon) to portion dough into 1 to 1½ tablespoon mounds.
Place on the baking sheet 2 inches apart.
If you want smoother, rounder cookies, lightly roll each portion between your palms—quickly, because the dough is tacky.
Tip: For consistent baking and that “ultimate batch” look, keep your scoops the same size.

Bake for 9–11 minutes, depending on cookie size and your oven.
Doneness cue: the edges should look set, while the centers may still look slightly soft. That’s exactly how you get soft and chewy cookies instead of dry ones.

Let the cookies rest on the baking sheet for 5 minutes (they finish setting as they cool).
Transfer to a wire rack to cool completely—or enjoy warm if you can’t resist.
Quick note: If you bake until the tops look fully firm and dry, they’ll still be tasty, but less chewy. Pulling them a touch early is the move for bakery-style softness.

Estimated values will vary by cake mix brand/flavor and any add-ins.

Cholesterol: ~16 mg

Keyword 3 ingredient cake mix cookies