Cherry chip cake mix cookies are a delicious and flavor packed treat that only needs a few ingredients and minutes of your time. With soft chewy and tender cookies like this, you'll no doubt please your tastebuds and cravings.
I love cake mix cookies and make them kind pretty often around here. Boxed cake mixes are something that I almost always keep on hand after a good grocery store sale and in cookie form, I have a little more control over portion sizing and control. (Or at least I'd like to think so) haha.
These cherry chip cake cookies are packed full of that awesome flavor and specks of pinkish-red cherry bits like you'd see in the cake. With soft pillowy cookies and a little chewiness to them, they're perfect as is. Of course, adding up to a cup of chocolate chips is always nice too. 😉
🥘 Ingredients
- Boxed cake mix- to make cherry chip cookies from cake mix you will need the Cherry Chip Flavor. Other flavor mixes will also work to make other flavored cookies.
- Eggs
- Vegetable oil
- Flour *see note
🍽 Equipment Needed
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🍴 Recipe Tips
Not all cake mix cookie recipes are created equally and if you've tried a few, you may already know what I mean. Some turn out perfectly while others are sticky.
It took me a while to realize that it wasn't the ingredients being used or the order they were being placed in the bowl as some other food bloggers had suggested, it was the size of the cake mix box!
Making this cherry chip mix cookie recipe got a whole lot easier once I had this realization!
Cake mixes are not created equally. Some are 18oz where others are 15oz. This means that recipe results will vary greatly. Adding in the ¼ cup of flour to your recipe when it's 15oz will get you the same great tasting results as you'd expect from a larger box.
These cookies don't spread out too far, so if you want them in small sizes, leave them round on the baking sheet. If you want to frost them like I did, then stick a small square of parchment paper or wax paper over the top of each mound and press down lightly with the bottom of a glass.
💭 FAQs
These cookies are completely dairy free! The Betty Crocker box of cherry chip cake mix contains no dairy as a listed ingredient and nothing in this recipe requests it either. Double check ingredient labels just to be sure!
You can keep your cherry chip cake mix cookies stored for up to a week or two in an airtight container at room temperature before they start getting stale.
Yes, these cookies can be frozen for up to 3 months in an airtight container. To thaw and eat simply place a few on the counter and wait about 15 minutes for them to come to room temperature.
By adding a little bit of vanilla icing on top or adding in a cup of chocolate or white chocolate chips, you can change the flavor and sweetness level while making these cookies that much more irresistible.
🔪 Instructions
Check out how to make cherry chip cake mix cookies with these simple step-by-step instructions:
Preheat your oven to 350F degrees and line a cookie sheet with parchment paper or grease it with nonstick cooking spray.
In a large bowl combine all of the ingredients and mix until smooth.
Using a 2 tablespoon sized scoop, measure out your dough and roll it into balls. Place on the prepared cookie sheet evenly spacing the cookies about 2 inches apart.
Bake for 10 minutes in the oven and then let cool for about 5 minutes on the tray before transferring to a wire rack to finish cooling.
Add frosting and sprinkles for a festive touch, if desired.
Check out these other incredible recipes!
- Simple Berry Syrup for Pancakes
- Bread Machine Bagels
- Triple Berry Muffin Mix Cookies
- Mixed Berry Cobbler
- Peanut Butter Jelly Muffins
- Easy Fluffy Pancakes
- Apple Pie Bites
📖 Recipe
Cherry Chip Cake Mix Cookies
Ingredients
- 1 box 15oz Box Cherry Chip Cake Mix *See Note ($1.24)
- 2 eggs ($0.16)
- ½ cup vegetable oil ($0.24)
- ¼ cup flour ($0.02)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl mix together cake mix, flour, eggs, and oil until smooth.
- Scoop with a 2 tablespoon sized cookie scoop and roll into little balls. Place evenly on baking sheet spaced at least 2inches apart.
- Bake for about 10 minutes until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Laura says
Mine did not turn out quite as pretty as yours but they are delicious ?. I added a splash of almond extract to the mix. I'll keep this recipe handy. Thanks for sharing!
NicoleDurham says
Almond extract sounds like a lovely idea/addition to the mix. Thanks for sharing!
S says
Your recipe calls for 1/4 cup of flour….but I don’t see where you incorporated into recipe.
Nicole says
Super sorry about that! The flour is added in with the cake mix.