Cake Mix Cookies – each cookie tastes like a slice of cake and white chocolate chips taste like vanilla frosting! You will love these cake mix cookies made with butter instead of oil.
I’ve seen cake mix cookies ideas floating around the internets (thanks, Pinterest!) and always wondered how they taste. The idea of using oil in a cookie dough just never sounded good to me. So I decided to try the cake mix recipe but with melted butter in place of oil. You guys!! These are CRAZY DELICIOUS! The yellow cake mix gives them a vanilla cake flavor, the sprinkles add pizzazz and make them festive and the white chocolate tastes like sweet and creamy vanilla frosting! It’s such an easy treat for celebrating little wins or sweet moments.
- yellow cake mix
- unsalted butter
- chocolate chips
- Combine all ingredients in a bowl.
- Cover the bowl with saran wrap and chill for 30 minutes.
- Scoop dough onto a baking sheet.
- Bake for 10 to 12 minutes.
- Cool on pan for a few minutes, then transfer onto a cooling rack.
Can I freeze the dough?
Yes! Instead of chilling the dough in a bowl, scoop it into balls and freeze on a baking sheet. Then place in a freezer-safe bag and freeze for up to 6 months.
Butter instead of oil:
I prefer to make these cookies with butter instead of oil, as I would with any cookie recipe. They taste better and have better texture.
More cookies recipes:
For more recipes like this one, feel free to browse our Cookies Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Cake Mix Cookies
- 1 box yellow cake mix
- 2 large eggs
- 1/3 cup butter melted and cooled
- 1/4 cup sprinkles
- 1 and 1/4 cup white chocolate chips
- In a large mixing bowl, mix cake mix, eggs and butter with an electric mixer until well combined. Stir in sprinkles and chocolate chips. Cover with saran wrap and chill for at least 30 minutes.
- Preheat oven to 350 degrees F.
- Scoop dough with a medium cookie scoop (1 and 1/2 tablespoon size) and place 2" apart on a parchment paper lined cookie sheet.
- Bake cookies for 10 to 12 minutes (11 minutes was the magic number for me). Cool on baking sheet for 2 minutes, then transfer onto a cooling rack.
- Store in air-tight container with a piece of bread to prevent drying out.
- If chilled overnight, the cookies won't spread as much and will be thicker.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.