Duncan Hines Cake Mix Cookies

The Easiest Duncan Hines Cake Mix Cookies are moist, fluffy and delicious! I love just about all types of homemade cookies but my favorite are fluffy and cake-like. I made this batch using a Devil’s Food cake mix and butterscotch chips. So tasty!

These cake mix cookies are some of the easiest cookies I have ever made. Plus they only require 4 ingredients and are mixed by hand. Easy peasy!

There are just 3 main ingredients and once you learn the basic recipe then you can change it up and make many different delicious cookies. With so many different flavors of cake mixes and different mix-ins the possibilities are nearly endless.

I made a batch of these cookies to put in treat bags I made for work and they were a huge hit with my bosses and co-workers. In the treat bags were these chocolate cake mix cookies, Toffee Snickerdoodle Cookies, Soft Oatmeal White Chocolate Chip Cranberry Cookies, Rolo Pretzel Turtle Bites and Chocolate Covered Pretzel Rods. I got lots of compliments saying how good everything was. 

Ingredients:

Just three ingredients plus mix-ins are all you need for this cake mix cookies recipe!

See recipe card below for exact measurements.

Ingredient Notes

Box of Cake Mix – we use one box of Duncan Hines cake mix for this particular recipe but you can use Betty Crocker, store brand or gluten free cake mix.

Eggs – we use large eggs.

Oil – I use canola oil but you can use vegetable oil or corn oil if that is what you have.

Butterscotch Chips – I wanted something that goes well with chocolate. 

How to Make This Easy Cookie Recipe

1. Preheat oven to 350°. Line baking sheets with parchment paper or spray with cooking spray.
2. In a large bowl combine the cake mix with eggs and oil, fold in butterscotch chips.
3. Drop cookie dough balls onto the prepared baking sheet. Bake 10 – 12 minutes or until cookies are set. Cookies will look moist. Cool 2 minutes on cookie sheets and then move to a wire cooling rack.

Tips

I use a 1 tablespoon cookie scoop to make quick work of dividing the cookie batter. This gave me exactly 3 dozen cookies. 

Take the eggs out of the fridge about an hour before you plan on baking the cookies so they come to room temperature. Room temperature ingredients rise better. I always do this unless a recipe specifically calls for cold ingredients. 

I do not use an electric mixer for these cookies, I mix them by hand with a wooden spoon or rubber spatula.

Flavor Suggestions

There are so many great options! Use any flavor cake mix with your favorite mix-ins to come up with an easy dessert your family will love.

I make carrot cake mix cookies and add shredded carrots and chopped walnuts, then I top them with an easy cream cheese frosting. 

Use a strawberry cake mix to make strawberry cake mix cookies. These would be good with white chocolate chips, dark chocolate chips, milk chocolate chips or semi-sweet chocolate chips.

There are so many mix-ins that you could add to yellow cake mix cookies that my mind is just going bonkers thinking of all the possibilities; chocolate chips, peanut butter chips, butterscotch chips, M&Ms, Reese’s Pieces, sprinkles, walnuts, pecans, toffee bits, and caramel bits all sound delicious! All of these are good mix-ins to add to chocolate cookies too. So these mix-ins would also go in a banana cake mix. My mind just can’t stop thinking of all the different flavor combos you can make once you know the base recipe.

Use a red velvet cake mix to make red velvet crinkle cookies or chocolate cake mix to make chocolate crinkle cookies by shaping the dough into balls and rolling them in powdered sugar before baking.

Add white chocolate chips to orange or lemon cake mix cookies if you like citrus flavored cake. I am not a fan of sweet foods with citrus, but Lee loves everything lemon, lime and orange.

Storage

Store in an air-tight container such as plastic storage bags with a zip top to maintain freshness. Like most home baked treats I think they are best the first couple of days and then start to dry out after day 3 or so.

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