The fastest ways to create delicious desserts. Cake “Napoleon” from cookies “Ears” with condensed milk

These cake mix cookies are such an easy and delicious recipe to make with only 3 ingredients! Customize this recipe with your favorite flavor and mix-in’s.

When there is no desire or opportunity to use the oven, a no-bake biscuit cake with condensed milk is the best solution for decorating a dessert menu. There are a lot of ideas for preparing such a delicacy, each of which is advisable to put into practice, appreciating the excellent result.

Cake Mix Cookies 12 Ways – So many varieties, you’ll want to try them all! 4 ingredients, 20 minutes, and you can have soft, delicious cookies. Video Included.

I do love to cook from scratch, but sometimes you need a little help from the store to make something super easy! A cake mix is a great way to do that. So grab that cake mix and try these Cake Mix Cookies, then try my Funfetti Pancakes, Dump Cake Recipe, or Coconut and Pistachio Pudding Cake!

The Easiest Cookie Recipe

These Cake Mix Cookies have become one of those go-to recipes for years now for when I want/need cookies, but am feeling a bit lazy. Seriously – only 4 ingredients and 20 minutes, and you have your cookies. And let’s not lie – sometimes you just need a pink strawberry cookie.


This is the easiest cookie recipe ever – technically all you need are 3 ingredients, but I like to throw the 4th one in to add some variety.

Cake Mix – I have found that brand doesn’t matter here. You just need the dry cake mix – not the ingredients it calls for on the back.Vegetable Oil – I like using vegetable oil for the softest cookies.Eggs – You’ll need 2 eggs. I haven’t tried any substitutions, but others have used Greek yogurt or applesauce in place of the eggs.Mix-Ins – This is where you can have fun! Use chocolate chips or sprinkles or nuts or candy pieces. It’s really fun to play around with different kinds of mix-ins to see what kind of flavor combinations you can come up with!

How to Make Cake Mix Cookies

  • Combine the dry cake mix, oil, and eggs in a large mixing bowl.
  • Mix together until combined.
  • Add in your mix in – for the photos, I am using coconut as my mix in. Mix to combine.
  • Scoop the dough – it is sticky, so I like to use a cookie scoop.
  • Place the dough on a cookie sheet lined with parchment paper or a silpat liner.
  • Bake until the cookies are set around the edges.

Want to see how to make these cookies instead? Watch the video below:

Tips and Tricks

  • I know that different brands of cake mixes are different sizes. I tried these with different sizes – from 15.25 oz to 18.25 oz and found that you don’t need to alter any ingredients for different brands of cake mixes.
  • I always use vegetable oil, but I know others have had success using melted butter instead.
  • These cookies stay soft for several days. Store in an airtight container.
  • No mixer is needed! I used a hand mixer in the video, but you can easily make these with just a spoon or a spatula.

12 Ways to Make Cake Mix Cookies

Like I said above, it’s time to get creative! Here are 12 combinations – use one of these or make up your own!

Chocolate cake mix with chopped peanut butter cups

Yellow cake mix with toffee chips

Butter pecan cake mix with butterscotch chips

White cake mix with mini m&ms

Carrot cake cake mix with coconut flakes

Strawberry cake mix with shredded coconut

Cherry chip cake mix with mini chocolate chips

Spice cake mix with pecans

Chocolate cake mix with chopped Andes mints

Red velvet cake mix with white chocolate chips

Chocolate cake mix with chopped pecans and shredded coconut

Lemon cake mix with white chocolate chips

More Cake Mix Cookies

Banana Split Cake Mix CookiesWatermelon Cake Mix Cookie Sandwiches


  • cake mix* (dry ingredients only)
  • vegetable oil
  • eggs
  • mix ins (such as chocolate chips, coconut, nuts, etc.)

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  • Preheat the oven to 350ºF. Line a baking sheet with a silpat liner or parchment paper.
  • In a bowl, mix together the cake mix, vegetable oil and eggs until combined. Stir in the mix ins.
  • Scoop the dough onto the prepared baking sheet, at least 2 inches apart. Bake just until the cookies are set in the middle, 10-12 minutes.
  • Cool for 2 minutes on the baking sheet then transfer to a cooling rack or a sheet of waxed paper.

Recipe Notes

*I have used different cake mix sizes from 15.25 oz to 18.25 oz and they all seem to work just fine. You won’t need to adapt the other ingredients.

Mix ins can be whatever you want to mix into the cookies – coconut, chocolate chips, chopped candy bars, etc. The possibilities are endless!

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is for cookies prepared with strawberry cake mix and coconut as the mix in.


  • Serving Size:
  • Calories:
  • Sugar:
  • Sodium:
  • Fat:
  • Saturated Fat:
  • Unsaturated Fat:
  • Trans Fat:
  • Carbohydrates:
  • Fiber:
  • Protein:
  • Cholesterol:

Cake mix cookies, cake cookies, cake batter cookies, cake mix cookie recipe, how to make cookies from cake mix

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Rich, delicious, and yet, so easy to make, this no-bake sour cream cake recipe is an easy dessert worth trying your hands at.

Not a big fan of desserts that are overly sweet? This no-bake sour cream cake is just perfect for you! The rich silkiness of the sour cream complements the crumbliness of the biscuit crumbs wonderfully. The cake has a nice subtle sweetness that is balanced out with the tartness from the sour cream.

And best of all, it doesn’t even need a lot of effort or kitchen time to put together. Scroll down and keep reading to discover more about making the cake.

Ingredients For the Recipe

To replicate this flavorful sour cream cake in your kitchen, you’ll need just a few simple ingredients apart from the star ingredient- the sour cream.

  • 1 ¼ cups sour cream
  • 1 ¾ cups powdered sugar
  • 1 teaspoon honey
  • 2 vanilla sugar packages
  • 2 ½ cups digestive biscuit crumbs
  • ¾ cup hazelnuts, toasted and chopped
  • 1 cup chocolate, shredded
  • ½ cup butter, melted

Kitchen Tools Needed

  • Measuring cups and spoons
  • Mixing bowls
  • Blender or Food processor
  • Hand mixer
  • 9-inch springform pan
  • Medium saucepan

How to Make the No-Bake Sour Cream Cake

Once you have everything ready, here’s what you need to do to make the cake.

Place the biscuits in a food processor and process them until you get small crumbs, add the melted butter inside, 1 vanilla sugar, chopped hazelnuts, and raspberry jam (optional).

Pour the mixture in a greased cake. You could also just use a springform pan instead- just remember to grease it well with cooking spray before you do.

Shred the chocolate over the biscuit mixture as the next layer on the cake.

Mix the sour cream with 1 vanilla sugar, honey, and sugar and pour over the chocolate.

Decorate with hazelnuts and chocolate crumbs.

Leave it in the fridge overnight before you serve.

Frequently Asked Questions

I Don’t Have Digestive Biscuits. Can I Use Graham Cracker Crumbs?

You could use any kind of cookie or graham cracker crumbs you prefer. Just remember to use a fresh pack to retain that nice crunch factor in the crust of the cake. Graham crackers are the obvious best choice, but if you don’t have them, you could make do with Nilla wafers, Oreos, or any other subtly flavored cookies of your choice.

Can I Use Any Other Nuts For This Sour Cream Cake?

This recipe calls for the use of hazelnuts for the crust as well as the toppings, but you don’t necessarily have to stick to just it. Almonds and walnuts are two good alternatives since they have that characteristic nutty flavor, but at the same time, are versatile enough to be paired with the other ingredients of this recipe too.

What Other Toppings Can I Try?

This one’s the fun part – since the sour cream cake in itself, doesn’t have any big or bold flavors, and is quite versatile, you can get the chance to play with the toppings to your heart’s content. Just remember that you’ll need to skip using the hazelnuts and the chocolate crumbs for the toppings. Here are a few good ideas to consider. You can top the cake with candied fruits- lemon slices, cherries, berries, or practically any other fruit you prefer. Sliced fresh fruit can also be a great choice if you’re looking for toppings for your cake. Strawberries, kiwi, raspberries, pomegranate arils, and blueberries are all great. You could also top the cake with some fresh lemon zest for an extra pop of flavor. Nuts make for another effortless choice as a topping for all your cakes and desserts- pick the ones that you love- almonds, pecans, pistachios, walnuts, or even macadamia nuts. You can choose candied nuts, or dry roast them in a pan for a few minutes to get some extra crunch factor. Looking for something classic and easy-going? A light drizzle of melted dark or milk chocolate can do the trick. If you don’t want to put all that effort into melting the chocolate, you can also just top the cake with a generous sprinkle of chocolate shavings or a light dusting of unsweetened cocoa powder.

How Do I Store the Cake?

Just like most other no-bake cakes, this one needs to be refrigerated. Cover the cake to keep it from picking up on any refrigerator smells, and it can stay good in there for up to 5 days. If you have any leftover cake that needs to be stored, transfer it to an airtight container for best results.

Tips to Make the No-Bake Sour Cream Cake

Think you’re ready to give the recipe a try? You might want to keep these additional tips and tricks in mind to make sure you get it right in the first shot.

  • Just like most no-bake cheesecakes, this sour cream cake needs a good chunk of refrigerator time for it to set well. Aim for at least 4 hours- it gives the sour cream mixture the chance to firm up a bit and also helps the individual flavors of the ingredients blend together wonderfully. If you can allow the cake to refrigerate overnight, even better.
  • Run your knife under hot water and then use it to cut the slices of the cake. Remember to wipe the knife clean using a damp cloth after every cut- this will help you get those perfect, clean cuts into your cake.
  • Want your sour cream cake to be a little extra fluffy and have less of that tart flavor? You can combine it with a cup of whipped cream (and some powdered sugar of course), and then layer it onto the base layer.
  • Got a little extra time to craft something even more fancy-looking? Pour the sour cream mixture in half in two different bowls, and add a bit of Nutella or cookie butter or melted chocolate into one of the bowls and give it a good mix. Let the other sour cream mixture remain as is. Layer any one of these mixtures on the base, allow it to refrigerate for 30 minutes before pouring on the next layer.

Loved how easy it was to replicate this recipe? Don’t forget to check out some more of these easy no-bake recipes that taste out-of-the-world delicious.

  • 1 ¼ cups (600g) sour cream
  • 1 ¾ cups (200g) powdered sugar
  • 1 teaspoon (6g) honey
  • 2 vanilla sugar packages
  • 2 ½ cups (250g) digestive biscuit crumbs
  • ¾ cups (80g) hazelnuts, toasted and chopped
  • 1 cup (170g) chocolate, shredded
  • ½ cup (104ml) butter, melted


1Amount Per Serving: 5g 2g 0g 3g

Cake Mix Cookies are an easy way to enjoy fresh bakery style cookies in your own home with practically zero effort. Making Cookies from Cake Mix means you don’t have to do any measuring and you simply can’t mess up. You’ll get fluffy, flavorful, amazing cookies every time. Learn how to make cookies from cake mix in any flavor combination, and find even more box cake recipes to try.

This is one of my favorite box cake mix hacks, and I’m going to show you exactly how to make cookies from cake mix too.

I’m also sharing some of my favorite easy cake mix cookie recipes for you to try, along with more flavor variations and ideas. I love how creative you can get with these. Start with your preferred flavor of cake mix, and the sky is the limit!

3 Ingredients to Make Cake Mix Cookies

  • Box of Cake Mix: Use any type of mix you like, any brand and any flavor.
  • Eggs: Use 2 eggs (a cake will call for 3, but only use 2 for cookies).
  • Oil: Vegetable oil works best. You’ll need ½ cup of oil per box of cake mix.
  • Add-ins & Toppings (optional): chocolate chips, caramel, powdered sugar, flavor extracts, food coloring, nuts, candies, cinnamon, etc.

I’ve made a few cake mix cookie recipes now and all I want to do is come up with more recipes using this simple hack. I love making them for Superbowl, Valentine’s Day, Easter, Christmas, or any other holiday. It’s such a simple dessert!

Chocolate Cake Mix Cookies

Turn any box of cake mix into fluffy, soft, cake-y cookies with just a few ingredients.

  • In a large mixing bowl, combine cake mix, eggs, and oil.1 Box Cake Mix, 1/2 cup Vegetable Oil
  • Scoop the dough into balls and drop onto a baking sheet lined with parchment paper.
  • Bake cookies at 350°F for 8-12 minutes.
  • Let the cookies cool on a cooling rack at least 5 minutes before eating.

Storage: Store cookies in resealable bag or airtight container at room temperature up to 3 days.

Cake Box Cookies Variations

The best thing about these cookies is how easy it is to make your own flavor variations. Just grab any flavor of boxed cake mix you like, pick your mix-ins and toppings, and you can have a unique cookie with a cake-y, fluffy texture. Here are some ideas!

  • S’mores: Use chocolate cake mix and mix in (or top with) mini marshmallows and crumbled graham crackers.
  • Chocolate Dipped Strawberry: Use a strawberry cake mix, then dip cooled cookies in melted chocolate. Refrigerate to harden the chocolate, then serve.
  • M&M Cookies: Use any cake flavor you like for this one (I like a yellow cake mix) and top with M&Ms.
  • Pumpkin Spice: In the fall, it’s pretty easy to find pumpkin cake mixes at the store, so take full advantage and turn it into cookies! Sprinkle with extra pumpkin spice and/or a simple cream cheese frosting.
  • Mocha: Mix espresso powder into a box of chocolate cake mix to infuse it with an extra rich flavor.

Strawberry Cake Mix Cookies

What’s in a box of cake mix?

Most boxed mixes will contain all of the dry ingredients you’d need to make a cake, measured and portioned out. Specific ingredients will vary, but it should contain flour, sugar, and a leavening agent (baking soda and/or powder).

What’s the best cake mix for cookies?

You can really use any kind you like, so pick your favorite brand and/or flavor.

Can I use butter instead of oil?

Yes! You can use the same amount of melted butter in place of the vegetable oil.

Can I use an old box of cake mix?

The main issue with an older box of mix is that the leavening agent may not work well. To fix this, add in fresh baking powder/soda and the rest of the mix should be fine. (That being said, if it’s more than 1 year past its expiration date, you might want to throw it out to be on the safe side.)

What else can I make with a box of cake mix?

Besides, cake, cupcakes, cake pops, and cookies, use boxed mix to make these Strawberry Cake Mix Donuts!

Let the cookies cool to room temperature, then store them in an airtight container or resealable bag. Keep them on the counter or pantry (room temp) up to 3 days for best quality.

To freeze, lay them flat on a sheet pan and freeze for about 30 minutes to harden (this prevents them from sticking together). Then place them in a freezer-safe bag and freeze up to 3 months. Thaw them at room temperature before serving, and warm them up if you like.

10+ Easy Cake Mix Cookie Recipes

These are some of my favorite cake mix cookie recipes from The Cookie Rookie and from other bloggers. Some of them are more simple and straightforward, while other recipes really take cake mix cookies to the next level. But they’re all delicious and so easy to make!

  • Chocolate Cake Mix Cookies – The Cookie Rookie
  • Chocolate Gooey Butter Cookies – The Cookie Rookie
  • Strawberry Cake Mix Cookies – The Cookie Rookie
  • Confetti Cake Cookies – Easy Dessert Recipes
  • Salted Caramel Brownie Mix Cookies – The Cookie Rookie
  • Chocolate Chip Cherry Cookies – Inside BruCrew Life
  • Rainbow Sprinkle-Fetti Cookies – Frugal Foodie Mama
  • Lemon Cake Mix Cookies – Beyond Frosting
  • Eggnog Cake Mix Cookies – Dessert for Two
  • Fudge Marble Cookies – Persnickety Plates
  • Easy Butterfinger Brownie Cookies – Blackberry Babe
  • Strawberry Funfetti Cake Mix Cookies – Beyond Frosting
  • Rolo Stuffed Chocolate Cookies – Mom on Timeout

I hope this Guide helped you learn How to Make Cookies from Cake Mix! I just love coming up with fun recipes, so don’t be surprised if you see a few more here in the future. These are so easy to make, and a fun recipe to bake with the kids too!

Please let me know in the comments what you did with your cake mix cookies! I’d love to hear what flavors and add-ins you tried.

Baking Tips & Recipes

More Baking Recipes

Becky woke up on her 30th birthday and realized she didn’t know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!

These Cake Mix Sugar Cookies are easy to make with only 5 ingredients and there is no rolling or cutting out shapes involved. Thick, chewy, soft-baked, and puffy sugar cookies can be decorated with any color frosting for any Holiday with coordinating sprinkles.

If you’re anything like me you love but can’t stand the idea of spending a couple of hours rolling the dough out, cutting shapes, and then repeating that a few more times.

Which is why I love these no roll cake mix sugar cookies. Only 5 ingredients. One bowl. And it takes just minutes to make them!

Change up the frosting color for any Holiday or event. These sweet sugar cookies are soft-baked, thick, puffy, and so chewy! They are a guaranteed hit.

Ingredients Needed for No Roll Sugar Cookies with a Cake Mix

  • White Cake Mix or Vanilla Cake Mix : I have made these cookies using a white cake mix and a vanilla. I slightly prefer the vanilla cake mix over the white cake mix (to me it is not as sweet as white cake mix), but either one will work just fine. It is the standard sized cake mix box.
  • All-Purpose Flour : The added flour makes the cookies puffy and thick. Helps them to not bake up so flat and thin.
  • Oil : Use vegetable or canola oil. You could probably also use olive oil but I would suggest using extra-virgin olive oil as the olive taste is very light almost non-existent. I have only ever used canola oil when I make these cookies.
  • Sour Cream : For the best results use the real, full-fat sour cream.
  • Granulated Sugar : This is not an ingredient that goes into the cookies. You simply roll the sugar cookie dough balls in the sugar. It gives the cookies a nice sweet crunch on the outside and makes them look really pretty too.

I have included an easy & simple frosting recipe but feel free to frost these with any frosting you love. Or leave them plain. You could even dip the dough balls in sprinkles before baking if you still want sprinkles but not the frosting.

Recipe Tips

Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen ♥

  • Dough Balls : It’s important to take the time to roll the dough into balls before placing them on the cookie sheet. Don’t just scoop and dump onto the cookie sheet. When you roll the dough into a ball it helps the cookie bake in an even shape so you end up with perfect looking round cookies.
  • Cake Mix Tip : DO NOT prepare the cake mix before adding it into the bowl. You just want to dump the dry contents from the box into the mixing bowl.
  • Frosted Cookies : Keep the cookies unfrosted or frost them! Either way is delicious.
  • Sweetness Tip : These cookies are sweet! I always get comments saying that these were way too sweet. Well, yes of course they are, it is a cake mix and it’s a sugar cookie. With that said, they are delicious and yummy, and I know for sure kids will just love them. And they’re easy enough that a kid could make them.

Cake Mix Sugar Cookies FAQ’s

You’ll Love These Other Sugar Cookie Recipes

  • Sheet Pan Sugar Cookie Bars – My favorite thing to make for a crowd and for any Holiday! Switch up the frosting color and sprinkles. Super soft, thick, chewy bars.
  • Edible Sugar Cookie Dough What’s better than sugar cookies? Edible sugar cookie dough that’s safe to eat!
  • Cream Cheese Sugar Cookies – So thick, soft, and they hold their shape perfectly. The cream cheese really helps balance out the sweetness and makes them so rich & creamy tasting.
  • Funfetti Sugar Cookies – Funfetti sugar cookies with perfectly crackled edges and lots of color.
  • Sugar Cookie Cheesecake Bars – Cheesecake + sugar cookies is the ultimate dessert combo!

Cake Mix Sugar Cookies are only 5 ingredients, require no rolling and no chilling time, and mix up in just one bowl! Super soft-baked, thick, chewy sugar cookies made so easy with a cake mix. Change up the frosting color and sprinkles for any event or Holiday.

  • box (15.25 oz) white cake mix OR vanilla cake mix (DO NOT prepare according to package directions)
  • canola or vegetable oil
  • (for rolling the cookies in)


  • Heat oven to 350° F. Prepare a cookie sheet by spraying with cooking spray, lining with parchment paper, or using a silpat liner.
  • Sift the cake mix by placing a sifter over a large mixing bowl. * If you do not have a sifter then you can dump the cake mix into the mixing bowl you are using and stir it well with a wire whisk to break up the clumps.
  • In a mixing bowl with a handheld mixer, or use a stand mixer with the paddle attachment, combine the sifted cake mix, eggs, all-purpose flour, oil, and sour cream. Beat together for 1-2 minutes or until it’s well combined. *Make sure to scrape the sides and bottom of the bowl as needed, to ensure that everything gets mixed together.
  • Put the granulated sugar into a small bowl.
  • Bake for 8-12 minutes. Cookies should look puffy, thick, and still be very pale in color. If the cookies are golden brown at all then they are overcooked.
  • Leftover cookies will keep well at room temperature, in an air-tight container, for several days. These cookies can be made ahead of time too. Frost them right before you serve them.

cake mix sugar cookies, no roll sugar cookies

I’ve combined two of my favorite desserts into one and made these dreamy coffee cake cookies. They’re made with a cinnamon sugar cookie, filled with a buttery streusel and a drizzle of powdered sugar icing on top. Enjoy with a cup of warm coffee and get ready to fall in love with your new favorite cookie!

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When you take a bite of these soft and chewy coffee cake cookies you will savor each bite that includes a blanket of buttery brown sugar streusel and vanilla icing. Each cookie is filled with this cinnamon-y sweet crumble and you won’t be able to stop at just one bite.

After making these apple pie cookies I knew I had to make another thumbprint style cookie.

You’ll love baking these because the whole house gets filled not only with scents of yummy homemade cookies but the irresistible smells of buttery cinnamon-y coffee cake too. It will make you want to grab a plate of them, a cup of coffee, a good book with a blanket and cozy up to treat yourself! Since I have a 14 month old daughter to chase around the house I don’t have much time for that, so I will have to live vicariously through you! 😉

My childhood memories of my mom’s homemade coffee cake coming out of the oven as I headed downstairs for breakfast inspired me to create these coffee cake cookies.

Just like a great piece of coffee cake, every bite of the coffee cake cookie is crowned with a buttery -sweet cinnamon crumble that is crunchy on top and soft on the bottom. And you can’t forget topping cookies with icing! Oh my gosh the icing is SO GOOD. I feel like they are naked without it! The creamy, buttery, vanilla icing tucks itself around each morsel of the streusel crumble in all of the best ways.

These cookies are a great grab-and-go quick breakfast treat, mid-day snack, or the perfect pairing with a cup of coffee and I hope you love them!

Ingredient Notes

  • All-Purpose Flour: All Purpose Flour provides a delicious texture and gives the cookies the perfect chewiness you love.
  • Cake Flour: Adding in cake flour, which is ground extra fine, balances out the texture for a lighter, looser crumb and fluffy texture.
  • Cornstarch: Cornstarch helps keep the cookie from spreading, plus it increases the crumb strength and increases the tender texture of the cookie.
  • Cinnamon: I used Ceylon Cinnamon. It is both healthy and delicious and adds a warm accent of flavor to these Coffee Cake Cookies.
  • Unsalted Butter: The biggest benefit of unsalted butter lets you control the overall flavor of your cookies, plus you get the pure sweet flavor of butter in the cookies.
  • Brown Sugar: I use light brown sugar, but you can easily substitute dark brown sugar.
  • Granulated Sugar: granulated sugar adds to the crispiness of the cookie, and makes for a lighter colored cookie.
  • Vanilla: Vanilla is a must in cookies, it adds a complex and subtle spice, and I always recommend using real vanilla extract.
  • Egg & 1 egg yolk: The protein in eggs adds to a chewy texture, so adding an extra yolk, gives the cookie the extra chewiness that makes these cookies perfect.
  • For the streusel you’ll need softened butter, flour, brown sugar, cinnamon and salt.
  • For the icing you’ll need: melted butter, powdered sugar, heavy cream, vanilla and a pinch of salt.

Step by Step Directions

This recipe is inspired by the popular thumbprint cookie! It’s like eating coffee cake, but without the hassle of making an entire cake!

  • Prepare the streusel filling: combine the flour, brown sugar, cinnamon and salt together. Then work in the butter until small clumps form. Refrigerate.
  • Make the cookie dough next. This cookie dough for this recipe is my snickerdoodle cookie base, without the white chocolate chips.
  • Preheat the oven to 400°F
  • Roll cookie dough into balls and place on a cookie sheet lined with a Silpat mat or parchment paper.
  • Make an indent in each cookie, using your thumb or the end of a spoon/spatula or something similar. (I used the end of a wooden juicer).
  • Spoon ~1 Tbsp. of the streusel filling in each cookie and bake for ~9-11 minutes.
  • Fill the center of each cookie with a little more streusel filling once they’re baked.
  • Cool for a few minutes. Make the icing and once cookies are cooled, drizzle icing over the tops.

Expert Tips

  • Mix the streusel topping and then place it in the refrigerator until ready to use. This will keep the streusel topping consistency we want. The streusel can also be made up to three days in advance and stored in an air tight container in the refrigerator.
  • You can double the streusel to have extra streusel topping to garnish the cookies with after they bake.
  • Make certain that the unsalted butter for the cookie dough is cold and cubed. There is a case to be made when to use cold butter in cookies especially if you are looking for a crisp texture with a tender center.
  • Using a mixture of all-purpose flour and cake flour gives the cookies just the right tender, cake-y center.
  • Ice the cookies only after they are completely cool.
  • For added texture to the streusel add shredded coconut, or finely chopped pecans or walnuts.

How long do the cookies last?

Cookies will stay fresh for up to 3 days, but make sure they are stored in an air tight container.  If refrigerated, they will last up to a week, and up to 3 months in the freezer.

How do I make homemade cake flour?

Substitute ¾ of a cup of all-purpose flour, and remove 2 tablespoons.  Then add 2 tablespoons of cornstarch to the flour.  Sift the flour and cornstarch twice so that it  aerates the mixture so that it will have the consistency of cake flour.

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Silpat Baking Mat

Large Cookie Scoop

For the streusel

  • all purpose flour
  • brown sugar, packed
  • softened butter, unsalted

Cookie Dough

  • all purpose flour
  • cold butter, unsalted, cut into cubes
  • brown sugar, packed


  • unsalted butter, melted
  • powdered sugar, sifted
  • Prepare the streusel filling: In a medium sized bowl combine the flour, brown sugar, cinnamon and salt together. Then work in the butter until small clumps form. (I just use my fingers to work it together). Refrigerate.
  • Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside
  • Combine the dry ingredients in a large bowl: all purpose flour, cake flour, corn starch, cinnamon, baking soda, baking powder and salt. Set aside.
  • Add in the egg, egg yolk and vanilla extract and blend until mixed. Use a rubber spatula to knock off mixture if any is sticking to the sides of the bowl and mix again.
  • Scoop and roll cookie dough into ~8 large balls, or smaller if preferred. Place on prepared baking sheets.
  • Make an indent in each cookie, using your thumb or the end of a spoon/spatula or something similar. (I used the end of a wooden juicer).
  • Spoon ~1 Tbsp. of the streusel filling in each cookie and bake for ~9-11 minutes, or until edges appear set and are slightly golden. (They will continue to bake a bit more on the pan after you pull them out so pull them out just before you think they’re done so they don’t over-bake/become dry.)
  • *Optional step to get cookies perfectly circular: Immediatley after the cookies come out of the oven, place a circular cookie cutter or a circular drinking glass around one of the cookies (it should be larger than the cookie so you don’t cut off any edges) and give the cookies a spin. Swirling the cookie should help to smooth out any uneven edges.
  • If you have any leftover streusel, top the centers of each cookie with a little more streusel filling, if desired. Let cookies rest on cookie sheet for ~5 minutes then transfer to a cooling rack.
  • Whisk together the ingredients for the icing and once the cookies are cooled, drizzle icing over the tops and enjoy!
  • Make the streusel up to three days in advance and store in an air tight container in the refrigerator.
  • You can also double the streusel so you have extra streusel topping to garnish the cookies with after they bake, if needed.
  • Ice the cookies only after they are completely cool.
  • For added texture to the streusel add shredded coconut, or finely chopped pecans or walnuts.
  • Store cookies in at room temperature in an air tight container for up to 3 days or freeze for up to 3 months.

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These cake mix cookies are such an easy and delicious recipe to make with only 3 ingredients! Customize this recipe with your favorite flavor and mix-in’s.

Chocolate chips, M&M’s, Rolo’s, etc.

  • Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside.
  • In a large bowl, stir the cake mix, oil, and eggs until combined. If you have time, refrigerate the dough 15 to 20 minutes (it will make it a little easier to work with, since it is sticky).
  • Using a medium scoop or spoon, scoop the dough onto the baking sheet. Top with additional toppings, if desired. Bake 9 to 11 minutes, or until the cookies are set. You don’t want them to brown.
  • Let cool a couple minutes on the baking sheet and then transfer to a cooling rack. Store in a covered container up to 3 days.

To dip in chocolate: Once the cookies have cooled, melt chocolate and dip half the cookie into it. Lay cookies onto wax paper and add sprinkles, if desired.

Variations: You can use pretty much any flavor of cake mix to make these cookies. Feel free to add in your favorite mix-ins or dip in chocolate.

  • Red velvet white chocolate chip: If you’re a fan of red velvet cake, you’re going to love this version! Use a red velvet cake mix and mix in 1 cup of white chocolate chips.
  • M&M: You can use white or yellow cake mix for this variation. Mix in 1 cup M&M’s.
  • Devil’s food with Rolo’s: If you’re a chocolate lover, these Rolo cookies are perfect for you!

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Did you make this recipe? Don’t forget to give it a star rating below!

Cookie cake without baking with cottage cheese and gelatin and fruits

  • Cookies 300 gr.
  • Butter 100 gr.
  • Cottage cheese 300 gr.
  • Sour cream 200 gr.
  • Gelatin 60 gr.
  • Half a glass of sugar.
  • Fruit 250 gr.

We take a blender or a rolling pin and turn the cookies into crumbs.

Melt butter until liquid.

Mix liquid butter crumbs and 50 g of sour cream until smooth.

Put the mass into a mold, compact it well and place it in a cold place. This will be the base of our cake.

Prepare gelatin according to package directions.

Mix cottage cheese with sour cream and half of the prepared gelatin, beat with a mixer to get a uniform liquid mass.

The resulting mass is distributed with a second layer. And again we send the cake to the shelf in the refrigerator.

Fruit today I have cherries, pour a glass of warm water, add 1 tbsp. a spoonful of sugar.

Cook until liquid turns into syrup. Pour the remaining gelatin into the syrup and mix.

Spread the syrup and berries evenly over the surface of the cake and refrigerate until set. Usually the last layer hardens in 1.5-2 hours.

The top layer has frozen and the cake can be released from the mold and treated. Enjoy your meal.

  • 500 gr. Shortbread.
  • 500 gr. Sour cream.
  • 50 gr. Cream.
  • 200 gr. Sugar.
  • 70 gr. Milk chocolate.
  • 3 pcs. Bananas.
  • cocoa powder.

Using a mixer or blender, beat sour cream with sugar and cream until a creamy state is obtained.

Put some of the cookies on beautiful dish. This will be our base and the first “cake”.

Let’s miss him sour cream. Lay banana slices on top.

And so we will repeat until the cookies run out. On average, the amount of cream is designed for 5-6 layers.

Spread the rest of the cream on the cake on all sides. Decorate with chocolate chips and put the cookie cake in the refrigerator for several hours to soak the “cakes”.

After our impromptu cakes are soaked, the cake will be tender, tasty and simply excellent in taste. Enjoy your meal

Cake Mix Cookie Variations

You can use pretty much any flavor of cake mix to make these cookie flavor combinations. Feel free to add in your favorite add-ins or dip in chocolate. Below are a few of my favorites. I typically prefer duncan hines.

  • Red velvet white chocolate chip: If you’re a fan of red velvet cake, you’re going to love these red velvet cake mix cookies! The red velvet flavor is rich and delicious and the white chocolate chips add the perfect sweet touch. Plus the contrast of the red and white colors looks so pretty!
  • M&M: You can use yellow or vanilla cake mix for this variation. The M&M’s are fun, colorful and add a delicious hint of chocolate. You could also make these with chocolate cake mix as well. Both versions are delicious. My kids love these!
  • Devil’s food with Rolo’s: If you’re a chocolate lover, these Rolo cookies are perfect for you! The chocolate flavor paired with the gooey caramel inside is a match made in heaven! The Rolo in the middle is such a nice surprise.
  • Chocolate-dipped strawberry: I made a version of these strawberry cookies for Valentine’s Day and they were so festive and delicious! Use a strawberry cake mix. They are super soft, full of strawberry flavor and best of all dipped in chocolate!
  • Butter cookies: An easy variation of a butter cookie, gooey butter cookies are made with vanilla or white cake mixes, butter, powdered sugar, and cream cheese!
  • Frosting: These also taste amazing with buttercream frosting or cream cheese frosting on top.
  • Chocolate chips: Add in semi-sweet, peanut butter chips, butterscotch chips or chopped dark chocolate to a yellow or chocolate cake mix.

What are cake mix cookies?

They are cookies that come together by modifying the ingredients on the box of a cake mix. You only need 3 simple ingredients.

How do you doctor up boxed cake mix?

I love to add in different mix-in’s such as chocolate chips, peanut butter chips, m&m’s or chopped oreos.

Can you substitute flour for cake mix in cookies?

Yes, in this cake mix cookie recipe you don’t need any flour or additional baking agents.

Budget quick cookie cake video recipe

Enjoy your meal!

Break the biscuit cookies into small pieces and send them to the blender bowl. If you don’t have a blender, you can simply crush the cookies with a rolling pin. Also throw 100 g of softened butter into the blender bowl.

Cover the blender with a lid and grind the cookies with butter until fine crumbs.

Peel the banana and cut into thin circles. It is better to use moderately ripe fruit, not green and not overripe (it is too soft).

Cover a deep bowl or salad bowl with cling film. Sprinkle 1/3 of the cookie crumbs, smooth.

Throw the remaining soft butter into a deep glass, add fat sour cream and condensed milk.

For 3 minutes, beat sour cream, condensed milk and butter with a whisk – manual or mechanical. The mass should be homogeneous.

Pour a few tablespoons of the mass of condensed milk, sour cream and butter on top of the layer of cookies, smooth.

Lay the banana slices on top, evenly and neatly.

You can pour a little more sour cream and butter mass. Then make a second layer of cookies and repeat all the manipulations. If there is still food left, make another layer. The number of layers depends on the diameter of the bowl. Cover the bowl with cling film and place in the refrigerator to set.

How To Make Cookies From Cake Mix

You can find the printable recipe and video tutorial below.

  • Combine. Mix the ingredients together in a large bowl with a mixer until the dough is smooth. If I have time, I like to refrigerate the dough, so it’s easier to work with.
  • Scoop. Use a cookie scoop to add place the dough onto a prepared baking sheet. Then add any extra mix-in’s if you’d like.
  • Bake. Cook in the oven at 350°F for 9 to 11 minutes until the cookies are set!

How to make a biscuit cake with condensed milk?

Cookie cake with condensed milk is prepared without heat treatment included in the components, which are brought together by a technology defined by the recipe and allowed to soak.

  • To prepare a dessert, they often use shortbread or other cookies, which are placed in a whole mold, spreading the layers with cream with condensed milk or broken into pieces and simply mixed with impregnation.
  • For a more juicy taste, the cookies are pre-moistened with syrup or other sweet mixture.
  • The composition of any sweet can be supplemented with nuts, raisins, fruit slices.
  • The finished cake, made without baking from cookies with condensed milk, is left in the refrigerator to soak for several hours, and ideally overnight.

Cake “Anthill” from cookies with condensed milk – recipe

Using this recipe, you can cook the most lazy cake from cookies with condensed milk. To implement the idea, any shortbread, not too fragile biscuit, the slices of which are able to retain their shape during mixing with impregnation, is suitable. Walnuts can be replaced with roasted peanuts or hazelnuts.

  • cookies – 0.5 kg;
  • condensed milk – 1 can;
  • butter – 100 g;
  • walnuts – 150 g.
  • The cookies are broken into pieces.
  • Whipped butter until whitening.
  • Add portions of condensed milk, beat.
  • Mix cookie slices, cream and nuts.
  • Spread the “Anthill” cake from cookies with condensed milk on a dish, let it soak.

Cookie cake with condensed milk and sour cream

According to a no less elementary principle, a baked milk biscuit cake with condensed milk is prepared. In this case, sour cream is added to the cream, which neutralizes the excessive sweetness of the dessert and makes its taste more harmonious and not cloying. Together with nuts, steamed and dried raisins can be added to the composition.

  • cookies “Baked milk” – 600 g;
  • boiled condensed milk – 1 can;
  • butter – 200 g;
  • sour cream with a fat content of more than 25% – 1 cup;
  • nuts – 1 cup.
  • Break the cookies into pieces and combine with roasted nuts.
  • Beat chilled sour cream until thick foam.
  • Separately grind soft butter until white.
  • Add condensed milk, beat, stir in sour cream and beat again.
  • Add the cream to the cookies with nuts, mix and spread the mixture in a bowl covered with cling film.
  • Remove the cake without baking from cookies with condensed milk in the cold.
  • After 10-12 hours, turn the container over onto a dish, remove the film.

Cookie cake with boiled condensed milk

Cookie cake with condensed milk, the recipe of which will be presented below, is incredibly tasty, rich and appetizing. Boiled condensed milk is used for the cream, and in addition to roasted nuts, crushed with a blender or in a mortar, and then boiled with flower honey and milk, poppy seeds are added to the filling.

  • cookies – 500 g;
  • boiled condensed milk – 1 can;
  • poppy, raisins and nuts – 0.5 cups each;
  • milk – 3-4 tbsp. spoons;
  • honey – 2 tbsp. spoons;
  • butter – 50 g;
  • lemon peel.
  • Break the cookies into pieces, mix with nuts, zest and steamed and dried raisins.
  • Poppy seeds are poured with boiling water for an hour, then drained, allowed to drain, pierced with a blender.
  • Add honey, milk, boil for 10 minutes, cool and mix with cream.
  • Add the cream to the liver, mix, spread on a dish in a slide.

Biscuit cake “Fish” with condensed milk – recipe

Especially easy to prepare with condensed milk. In this case, you don’t even need to grind the cookies, breaking them into slices: small-caliber products will be used as a whole. After soaking them with cream, you need to leave the dessert for at least 12 hours in the cold, after which it will be ready for tasting.

  • cookies “Fish” – 500 g;
  • boiled condensed milk – 1 can;
  • butter – 100 g;
  • canned peaches – 150 g;
  • nuts – 150 g.
  • Beat soft butter with condensed milk.
  • Cookies are mixed with roasted nuts and chopped peaches, adding cream.
  • Spread the mass in a slide on a dish, leave for impregnation.

Oatmeal cookie cake with condensed milk

Excellent in all respects, a biscuit cake with condensed milk and butter is obtained if it is made using the proportions proposed below. In this case, instant cooled coffee is used as a liquid impregnation, which, if desired, can be replaced with natural espresso, milk, brewed cocoa or tea.

  • oatmeal cookies – 500 g;
  • boiled condensed milk – 1 can;
  • butter – 200 g;
  • instant coffee – 1 tbsp. a spoon;
  • boiling water – 250 ml;
  • Dissolve coffee in boiling water, cool.
  • Beat butter with condensed milk.
  • Dip each cookie in coffee, place in a mold, soaking the layers with cream.
  • Coat the sides and top of the cake with cream, sprinkle with grated chocolate and nuts.

Cake “Napoleon” from cookies “Ears” with condensed milk

Cake with condensed milk taste characteristics will remind everyone of your favorite Napoleon, but it will take much less time to cook. If desired, if time permits, half of the impregnation portion can be replaced custard, which will make the taste of dessert even more delicate and light.

  • cookies “Ears” – 500 g;
  • condensed milk – 1 can;
  • butter – 200 g.
  • Butter is rubbed until whitened.
  • Add condensed milk in portions, whisking each time.
  • Lay layers of cookies on a dish, smearing each with cream.
  • Grease the top and sides of the cake, sprinkle with cookie crumbs and leave for at least 12 hours to soak.

Marshmallow cake with condensed milk and cookies

Unusual in taste is a cake made from dry cookies with condensed milk, if you supplement its composition with marshmallows. You can use either a white delicacy without additives or fruit-flavored halves by cutting them in half lengthwise. Ready product after impregnation, you can simply decorate with crumbs of nuts and chocolate or pour on top chocolate icing.

  • cookies – 400 g;
  • marshmallow – 500 g;
  • condensed milk – 1 can;
  • butter – 200 g;
  • nuts – 100 g;
  • vegetable oil – 10 ml;
  • chocolate icing for decoration.
  • Beat the butter with a mixer, adding condensed milk in the process.
  • Crush cookies, mix with nuts and cream.
  • Placed in a form lined with cling film and smeared vegetable oil layers of cookies with cream and cut marshmallows.
  • Leave the product for several hours in the refrigerator, then turn it over onto a dish and remove the film.
  • Pour the dessert with chocolate icing, sprinkle with nuts.

Cookie cake with condensed milk and banana

Making a cake from shortbread biscuits with condensed milk and bananas, you will be able to appreciate the magnificent harmonious combination of all the components of the dessert. The cream in this case is prepared with the addition of sour cream whipped to a dense foam, which should be at least 25% fat. It is convenient to collect a delicacy in a detachable form.

  • cookies – 500 g;
  • bananas – 2-3 pcs.;
  • boiled condensed milk – 1 can;
  • sour cream – 400 g;
  • sugar – 200 g;
  • chocolate and nuts for decoration.
  • Beat sour cream, adding a little sugar.
  • Stir condensed milk into sour cream and beat again.
  • Layers of biscuits and sliced ​​bananas are placed in the form, spreading each with the prepared cream.
  • Leave the dessert to soak overnight in the refrigerator, remove from the mold and sprinkle with nut and chocolate crumbs.

Cookie cake with condensed milk and cottage cheese

A biscuit cake with condensed milk without butter and cottage cheese is prepared at lightning speed, but it turns out to be lighter and amazingly tasty. For impregnation gentle cream in this case, anniversary cookies are ideal, which will also provide an appetizing appearance delicacy, and its ideal taste characteristics.

  • anniversary cookies – 500 g;
  • cottage cheese – 700 g;
  • condensed milk – 1 can;
  • vanilla – 1 pinch;
  • chocolate icing and nuts for decoration.
  • Combine cottage cheese, condensed milk and vanilla in a bowl, pierce with a blender until a homogeneous creamy texture.
  • Layers of cookies are laid on the dish, spreading each with curd cream.
  • Decorate cake with anniversary cookies with condensed milk, sprinkle with nuts and refrigerate for several hours.

Cookie Sausage Cake with Condensed Milk

With condensed milk and cocoa, prepared according to the recommendations below, will remind everyone of your favorite chocolate sausage. You can optionally add nuts, raisins, other dried fruits to the composition, and decorate the finished dessert after soaking with icing made from melted chocolate or cocoa.

In one bowl, mix condensed milk with sour cream.

Beat everything until smooth. It is better to take fatty sour cream so that the cream does not turn out to be too liquid. For whipping, it is better to use a mixer.

We take a form suitable for the cake. Lay out a layer of cookies. We take the most common shortbread “For coffee” cookies or the one you like.

Spread the cream generously over the cookie layer. We level the surface.

We impose again a layer of cookies, and then again the cream. We do this procedure until the products run out. Surface finished cake decorate with cookie crumbs.

As you can see, the cooking process does not take more than 10 minutes. Can even overpower cooking Small child. For the cake to be as tasty as possible, it needs to be soaked. To do this, put it in the refrigerator for the whole night. The cookies will not be so hard, soften and be saturated with fragrant, delicious cream. The next day, you can treat yourself to a tasty and quick treat.

Good afternoon dear friends. I offer several options for how to cook a delicious cake from cookies without baking. Yes, yes, there are such recipes for making cakes that do not at all involve baking at least something and standing at the stove for hours looking at the oven. From the kitchen inventory, you only need a refrigerator and a mixer to prepare the cream.

  • 550-600 gr. Shortbread.
  • Walnuts 1 cup.
  • Boiled condensed milk 1 can.
  • 1 cup cream.
  • Butter 200 gr.

In order to prepare a gentle and airy cream, butter must be soft and pliable. Therefore, before starting to cook the cake, the butter must be cut into pieces and left in a warm place so that it becomes soft as quickly as possible. It’s soft, not liquid.

While the butter is melting prepare the cookies. You need to make a crumb out of it and the smaller the crumb turns out, the better and faster the cake will be soaked with cream. To make it easier for you to do this, put the cookies in three different bags and go through the rolling pin several times.

grains walnut put on a dry frying pan and dry the grains thoroughly.

After the pan, pour the grains into a blender and turn them into nut crumbs. If there is no blender, then the nuts can be crushed with a rolling pin as well as cookies.

Now let’s prepare the sweetest thing in the cake, of course, the cream.

Mix condensed milk with butter, beat with a mixer until smooth.

Add cream to sour cream and whisk again with a mixer. Whipped cream will give the cream airiness and lightness.

Pour crushed cookies and nuts into the resulting creamy mass. Mix well to get a uniform homogeneous mass.

Take a bowl or deep baking dish and cover it with cling film. Pour the mass into the prepared dishes and put in the refrigerator for 7-8 hours.

Of course, for good, such a cake should stand for a day, but if children participated in its preparation, they hardly have enough patience for a day. Maximum until the morning.

When the time comes, just turn the mold over and take out the cake, remove the film and enjoy the delicious cake that you cooked together without using the stove and oven.

3 Simple Ingredients

This recipe requires only 3 ingredients (which you probably already have on hand!). This is seriously the easiest dessert to whip up and perfect for the kids to help with.

  • Cake mix: Use 1 box of cake mix (any flavor you’d like). Check out a few of my favorite variations below.
  • Oil: Vegetable oil works best in this recipe. You’ll need 1/2 cup or you can use melted butter.
  • Eggs: Add in 2 large eggs.

Feel free to include any extra mix-in’s like M&M’s, chocolate chips, nuts, sprinkles or candy pieces.

  • Cookies Baked milk 21 pcs.
  • 350-400 grams of good cottage cheese.
  • A pack of butter (300 grams).
  • 300 grams of granulated sugar.
  • 4-5 art. spoons of cocoa powder.
  • You will need baking parchment and a simple pencil.

Pour half of all sugar, all cocoa powder and 150 gr. into a deep bowl or pan. butter. We interrupt the ingredients with a mixer until smooth and set aside for a while.

Now put all the cottage cheese, the remaining sugar and the remaining butter in another bowl. Again, we work well with a mixer until a uniform homogeneous mass is obtained.

Unfold baking paper on the table. Put cookies on it three times in a row one by one. You should get 7 rows of three cookies.

With a pencil, outline the outline of the entire cake and you can remove the cookies to the side for now. We take the first cream and evenly distribute it over the paper without protruding beyond the contour.

Top on chocolate cream lay out cookies. It is also advisable not to go beyond the contours when laying out.

We distribute the curd cream in the middle, when laying out curd mass try to form a small hill.

The filling is laid out, now we take the edges of the parchment and connect the edges of the cookies so that we get a regular triangle.

We transfer the cake to the shelf of the refrigerator and stand for about 12 hours. Cookies should be well saturated with moisture, after which it will be very easy and simple to cut them.

Before serving, remove the paper and cut the cake into two parts. Enjoy your meal.

Easiest Cookie Recipe Ever

I first saw this recipe in a church cookbook (along with my easy dump cake) I received many years ago and have made many different variations ever since, even cake mix brownies! These cake cookies are great for when you need to make something quick and don’t have a lot of ingredients on hand. I don’t know about you, but I pretty much always have a box of cake mix, oil and eggs on hand.

These cookies are soft, fluffy and seriously so delicious. I love how many different variations you can easily make. Plus, they are so simple that you literally can’t mess them up. My kids love to help make them too. They are always a huge hit!

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