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Gooey Buttered Yellow Cake Mix Cookies

Soft, buttery cookies made from a box of yellow cake mix with just butter and an egg. Ready in 20 minutes for an easy dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert, recipes using yellow cake mix boxes
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 box 15.25 oz yellow cake mix
  • 1/2 cup 1 stick unsalted butter, melted and cooled slightly
  • 1 large egg
  • 1 teaspoon vanilla extract optional, but recommended
  • 1/2 cup chocolate chips white chips, or any mix-in (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, whisk together the melted butter, egg, and vanilla extract until smooth.
  • Add the entire box of yellow cake mix to the bowl. Stir with a spatula until just combined – no dry streaks remain. Do not overmix.
  • If using, fold in your chosen mix-ins (chocolate chips, etc.) gently.
  • Using a 1.5-tablespoon cookie scoop or a spoon, portion out rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheet.
  • Bake for 8-10 minutes, or until the edges are set and lightly golden but the centers still look soft and slightly puffy.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will continue to set as they cool.

Notes

1. Storage: Store in an airtight container at room temperature up to 5 days. Add a slice of bread to keep them soft.
2. Freezing: Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag.
3. Bake from frozen, adding 1-2 minutes.
4. Substitutions: Use vegan butter for dairy-free, a flax egg for egg-free, and a gluten-free yellow cake mix for gluten-free.
5. Ensure the cake mix weight is 15.25 oz.
6. Flavor variations: Swap the mix-ins to butterscotch chips, chopped nuts, dried fruit, or candy pieces.
7. For a lemon twist, use lemon cake mix and add white chips.
8. Tip: If the dough is too sticky to scoop, chill it for 15 minutes.
9. If the cookies spread too much, make sure the butter wasn't too hot and the dough wasn't overmixed.