Vanilla Cake Mix Cookies Recipe

Cookie cravings are a regular part of life for anyone with a sweet tooth. But sometimes, buying and measuring out the various ingredients required to make them can feel like more effort than you're inclined to put in. On the other hand, store-bought cookies just aren't the same as a warm pillowy batch straight out of the oven. Thankfully, Mashed recipe developer Catherine Brookes of Blue Sky Eating has created this delightfully easy and delicious cookie recipe. 

Using basic cake mix and some add-ins, you can whip up these cookies and have them ready to devour in less than half an hour. Indeed, Brookes confirms and says, "My favorite thing about this recipe is how quick and simple it is to make." The method is super straightforward, and only the most serious cookie connoisseur will notice these are made with cake mix. Brookes describes the texture as "slightly more soft and cakey than a regular cookie, but still with that chewy edge and crisp outside that distinguishes it as a cookie." That sounds like the perfect combination to us!

You'll only need four ingredients for this vanilla cake mix cookie recipe. Pick up a box of vanilla cake mix, such as by Betty Crocker or Duncan Hines. You'll need ⅓ cup of vegetable oil and two eggs to turn it into cookie dough. Finally, 1 cup of M&M's adds chunky sweetness to every bite. If you're not a huge fan, Brookes says, "you could absolutely swap these out for chocolate chips/chopped nuts, etc."

If you're looking at the recommended add-ins on your cake mix box and noticing the discrepancy, Brookes explains, "It's the process of adding less oil/eggs and no water to the cake mix that results in a thicker, cookie-like batter rather than a fluffy cake."

Start by preheating your oven to 350 F and lining two baking sheets with parchment paper. Set them aside for now. Next, pour the cake mix into the bowl of an electric stand mixer, add the vegetable oil, and crack in the eggs. 

Beat the mixture on medium speed until the ingredients are incorporated. Brookes notes that this step can be performed by hand or with an electric hand whisk too.

Next, fold in the M&M's to distribute them evenly throughout the cookie dough. If you're using different add-ins, mix those in now too.

Scoop about 3 tablespoons of cookie dough and roll it into a ball with your hands. Place it on the parchment-paper lined baking sheet and continue with the remaining dough. Be sure to leave some space between the cookies because they will expand as they bake. 

When the oven has reached temperature, pop the trays onto a rack and bake the cookies for 10 to 12 minutes, until the tops start to turn golden brown. 

Remove the trays from the oven and leave the cookies to rest for 10 minutes. Then, transfer them to a wire rack to cool completely. If you like to eat your cookies warm, now's the time for a taste test!

Brookes comments that "these cookies will keep well in an airtight container at room temperature for up to 4 days," in case you want a sweet treat throughout the week.