Cake Mix Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
24 cookies
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Calories
106 kcal
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Course
Baked Goods
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Cuisine
American
Cake Mix Cookies
Description
The Cake Mix Cookies recipe leverages a white cake mix base, enhanced with egg whites and a small addition of flour and almond extract, to form a soft dough. Vegetable oil adds moisture and tenderness. Mixing in semi-sweet chocolate chips provides sweet bursts of chocolate, while sprinkles add festive color. Baking at 350°F yields cookies that set firmly but remain soft and chewy inside. Pressing extra chips or sprinkles on top before baking adds texture and appearance.
The cookies offer a tender texture due to the cake mix and oil, with the almond extract contributing a subtle nutty aroma that complements the chocolate chips. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to one week. Alternatively, the cookies freeze well for up to three months, making them convenient for advance preparation.
This recipe is straightforward, uses mainly pantry staples, and has a relatively quick bake time. It is suitable for occasions needing a simple, colorful cookie option. The almond extract and sprinkle colors can be varied to suit seasonal or personal preferences.
Most modern cake mixes come in 15-ounce boxes, so this recipe adds extra flour to compensate for the difference from older 18-ounce box sizes. Using only egg whites helps keep the cookies lighter. When swapping cake mix flavors, whole eggs are recommended to maintain structure.
Ingredients
- 1 box white cake mix
- 2 egg large, whites
- 2 Tablespoons all-purpose flour
- 1 teaspoons almond extract
- ½ cup vegetable oil
- 1 cup chocolate chips semi-sweet
- ¼ cup Sprinkles any kind
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a mixing bowl, combine the cake mix with egg whites, flour, almond extract, and vegetable oil. Mix until well blended.
- Add in chocolate chips and sprinkles.
- Using a medium cookie scoop, drop cookie dough onto baking sheet, two inches apart. Press down slightly and if desired, add extra chips or sprinkles to the top of the cookie.
- Bake for 10 minutes, cookie will set as at cools.
- Store in airtight container for up to one week, or freeze for up to three months.
Notes
- Store baked cookies in an airtight container at room temperature to keep soft for up to one week.
- Freeze cookies in airtight containers or bags for up to three months; thaw overnight at room temperature before eating.
- The recipe adjusts for typical 15-ounce cake mix boxes by adding extra flour to maintain dough consistency.
- If using cake mix flavors other than white, use whole eggs instead of just egg whites for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Sodium | 19mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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