Chewy Cake Mix Cookies 6 Ways - Big, bakery style cookies made with melted butter. Requires only 4 ingredients. Add chocolate chips, m&m's, sprinkles, and more!
Yellow Cake Mix Cookies 6 Ways
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
This easy recipe yields big, chewy, bakery style cookies that only require 4 ingredients and one bowl. Add chocolate chips, m&m's, sprinkles, and more!
Course: Dessert
Cuisine: American
Keyword: 4 ingredient cookies, cake mix cookies, cake mix recipes
Servings: 9 Cookies
Calories: 504 kcal
Author: Crystal | Beat Bake Eat
  • 1/2 cup unsalted butter, melted
  • 1 egg
  • 1 box yellow or golden cake mix (432 grams/15 oz)
  • Add-in ingredient of choice
Add-in ingredients (choose one):
  • 1 1/4 cups semisweet chocolate chips, plus more for placing top
  • 1 1/4 cups white chocolate chips, plus more for placing on top
  • 3/4 cup white chocolate chips + 3/4 cup chopped macadamia nuts
  • 1 1/4 cup m&m's, plus more for placing on top
  • 1 cup mini m&m's, plus more for placing on top
  • 1 cup sprinkles, plus more for placing on top
  1. In a large bowl beat together butter and egg. Add the cake mix and your add-in ingredient of choice and gently mix until dough is formed.

  2. Line a large plate with parchment paper (you can also use a large tray or platter).

  3. Form 1/4 cup sized balls of dough, place on the plate and flatten about halfway down with your palms. Dot the tops with more of your add-in ingredient.

  4. Cut away the excess parchment paper if there is any. Cover with plastic wrap and refrigerate for at least 2 hours.

  5. Preheat oven to 350°F. Line a baking sheet with parchment paper or a non-stick baking mat.

  6. Place the dough balls on the baking sheet 2 inches apart and 2 inches away from the edge (no more than 6 cookies per baking sheet).

  7. Bake for 14 - 15 minutes (I baked mine for 15).

    * Cookies are done when the edges are light brown and firm and the center is puffy, pale, and slightly under baked.

  8. Allow cookies to cool and set on the baking sheet for 20 minutes then remove. Store immediately after cookies are fully cooled.


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