Yellow Cake Mix Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: cookies

Calories: 110kcal

These yellow cake mix cookies only need four simple ingredients, can be made in just 20 minutes and are perfect for a quick, delicious snack!

Preheat the oven to 350°F. Line baking sheet with parchment paper if not using a nonstick pan.
Add cake mix, eggs, and vegetable oil to a large mixing bowl. Mix with a spatula, stand mixer (paddle attachment), or hand mixer until just combined. Dough will be thick—this is normal.
Fold in chocolate chips (or other mix-ins of choice).
Use a cookie scoop or tablespoon to portion dough onto baking sheet, spacing cookies 2-3 inches apart. They spread significantly during baking.
P.S., I've linked my favorite cookie scoop and it's literally never failed me!
Bake 9 minutes until edges are set and just starting to turn golden brown. Centers should look slightly underdone—they'll continue cooking on the hot pan after removal. For crispier cookies, bake 1 additional minute.
Let cool on baking sheet 5 minutes, then transfer to a wire rack.

Best brand of cake mix: I tested four different brands of yellow cake mix to determine which one made the best cookies. Duncan Hines classic yellow was my favorite (tested against Betty Crocker, Pillsbury, and Betty Crocker Butter Yellow).
Make this vegan: The cake mixes I tested were all vegan. So, replace eggs with flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water, mixed and rested 5 minutes) or Just Egg.
Storage: Store in an airtight container at room temperature for up to 1 week. Freeze in a freezer bag for 2-3 months; thaw at room temperature before serving.
Toppings: You can customize this cookie so easily! The two most popular options are to add chocolate chips or sprinkles.