Cake Mix Cookies

5 from 1 vote

Cake Mix Cookies are incredibly easy to make—just five ingredients and one bowl! Keep this recipe handy and feel free to swap the cake mix for any flavor you like—chocolate, vanilla, lemon, and more!

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: cake mix cookies

Servings: cookies

Author: Chelsea Lords

Cost: $7.80

Equipment

Sheet pan (15" x 10") lined
Stand mixer or hand mixer

Ingredients

Cookies

1 (14.25-ounce) package Funfetti cake mix or alternate flavor, see note 1
1 (3.4-ounce) package instant vanilla pudding mix see note 2
2 large eggs
8 tablespoons unsalted butter room temperature
1 teaspoon vanilla extract
1/2 cup mix-ins of choice see note 1

Frosting

8 tablespoons unsalted butter room temperature
1 (8-ounce) package cream cheese brick-style, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups powdered sugar

US - Metric

Instructions

In a stand mixer or a large bowl with a hand mixer, combine the cake mix, pudding mix, butter, eggs, and vanilla. Beat until you have a very thick dough, scraping the bowl as needed. If using mix-ins, gently fold them in.
Roll 1-1/2 tablespoons of dough (about 30 grams each) into balls. Chill the balls for 30–60 minutes to help them stay puffy during baking.
Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Place dough balls 2 inches apart on the sheet. Bake for 9–10 minutes until bottoms are slightly browned. Don’t overbake. Let cookies rest on the sheet for 5 minutes before moving to a cooling rack. Repeat with remaining dough.
Soften the cream cheese in the microwave using 15–20 second bursts until room temperature. In a mixer, cream the butter and cream cheese until smooth. Mix in vanilla and salt. Gradually add powdered sugar, beating until smooth. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 1–2 minutes. For thicker frosting, add an extra 1/4 cup of powdered sugar. Chill the frosting for 20–30 minutes to firm up.
Once cookies are cool, transfer frosting to a piping bag with a wide tip. Pipe frosting on one cookie and gently sandwich with another. Repeat with all cookies. Cover whoopie pies with plastic wrap and refrigerate overnight to soften. The next day, let them come to room temperature before serving.

Notes

Note 1: Betty Crocker Super Moist cake mixes are my favorites for this recipe! I also love Pillsbury Funfetti. Use whatever flavor you’re craving, but be sure to use a 14.25-ounce box and skip the box instructions! You can add 1/2 cup of mix-ins like sprinkles, chopped Oreos, nuts, or chocolate chips.

Note 2: Use instant pudding mix, not cook and serve pudding mix. Avoid sugar-free or reduced-calorie puddings. Ensure you use a 3.4-ounce box. Use chocolate pudding with chocolate cake mix and vanilla pudding with other flavors.

Storage: Store in a tightly sealed container at room temperature. For longer storage, freeze the unbaked cookie dough instead of baked cookies. You can bake the dough directly from the freezer, just add 1–3 minutes to the baking time.

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