You can use any flavor of cake mix for cookies by reducing or omitting the liquid and adding egg whites. Omitting the liquid creates a denser crumb, the additional egg whites add more structural strength and the fat, which doesn’t change when you convert a cake mix to a cookie mix, supplies the moistness. Cake mixes take on additional ingredients, such as nuts and dried fruits, readily, and the leaveners they contain ensure the cookies rise every time. Adjust the batter’s consistency with a little water or milk after you mix it’s too dense.

Things You'll Need

Heat the oven to 350 degrees. Grease the cookie sheet with vegetable oil or butter.

Mix the oil, egg and cake mix in a medium bowl. Use 1 whole egg and 1 egg white and omit the liquid, if any, the cake mix calls for to achieve the denser consistency of a cookie.

Stir in any flavoring and textural ingredients. Nuts, dried fruits chocolate chunks — any ingredient you would add to a cookie — all work here.

Drop 2 to 3 tablespoons of batter onto the cookie sheet for each cookie, spacing each one about 2 to 3 inches apart from the next.

Bake the cookies for 10 to 12 minutes or until lightly browned. Allow the cookies to cool for one to two minutes before removing them from the cookie sheet.

References and Resources

Duncan Hines: Cake Mix Cookies