Your favorite triple berry muffin mix just got an upgrade and turned into fabulous soft and chewy cookies! What's better than a cookie?
I love turning flavorful packaged items like cake mixes and muffin mixes into something new and unexpected. By turning Betty Crockers Triple Berry Muffin Mix into a cookie recipe we get some fabulous cookies the kids can't wait to devour!
Turning these muffin mixes into cookies is incredibly simple and just takes a few ingredients. Which means that making cookies from muffin mix isn't much different from making the muffins as directed on the packaging.
With every flavorful bite, you'll find yourself reaching for another cookie. Adding in a cup of white chocolate chips makes them even more irresistible so if you're on a diet or trying to pace yourself, be prepared for major temptation.
If you still have unused muffin mix left over, be sure to check out our Muffin Mix French Toast.
Why This Recipe Works
- It's delicious. If you use your favorite flavor of muffin mix, then you are sure to enjoy this recipe as well.
- It's versatile. Swap out the flavors or give your cookies some fun add-ins like chocolate or sprinkles, and you can make it unique every time.
- It's quick and easy. This recipe is so fast and easy to make that you can have warm cookies ready to eat in just a few minutes. No dough chilling is required.
Muffin mix- We use Betty Crocker Triple Berry Muffin Mix, but feel free to swap that for a different flavor depending on what you have on hand.
Butter- You'll want to use butter for added richness and moisture in these cookies.
Egg- This is the bringing agent and will help with the cookie leavening too.
Vanilla- For flavor enhancement.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make triple berry muffin mix cookies with these simple step-by-step instructions:
Preheat your oven to 375 degrees F. paddle attachment
Add muffin mix, softened butter, vanilla, and egg to a large glass mixing bowl or a stand mixer fitted with a paddle attachment.
Combine with a sturdy wooden spoon until well moistened.
Drop your cookie dough by the rounded tablespoonful-sized scoops onto a parchment-lined baking sheet. Make sure to leave about 2 inches of space for the cookies to spread as they bake.
Bake in the preheated oven for 8-10 minutes or until the edges look set.
Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to a wire cooling rack to cool completely.
Serve with a cold glass of milk.
🍴 Recipe Tips
These muffin mix cookies recipes can easily be doubled or tripled as needed if you plan on sharing with a crowd.
The berry cookie colors on the white cookie remind me a lot of patriotic holidays, and the flavors have them screaming summer, so serve up a plate of triple berry muffin mix cookies for the 4th of July and watch it blend perfectly into the theme.
You can use any brand of muffin mix packages assuming they're the same size. this means you can use Martha White or Betty Crocker or even storebought and still get tasty results. Oh, the possibilities!
A fun fact is that you can make this recipe using any muffin mix package of a similar size, so if you find yourself looking for recipes using package muffin mix, and don't have Triple Berry on hand, swap it out for another variety. Here are some examples:
- Chocolate chip muffin mix
- Banana walnut
Yes, these cookies can be frozen after they have cooled completely. Store in an airtight container and place in the freezer for up to 3 months, and thaw at room temperature before eating.
These cookies can last about a week if stored in an airtight container at room temperature. I recommend eating within three days for best results as they may get a little dry as time progresses.
More great cookie recipes to try
- Captain Crunch Cookies
- Cookies and Cream Pizookie
- Valentines Chocolate Chip M&M Cookies
- Cranberry Shortbread Cookies
Triple Berry Muffin Mix Cookies
- 2 packages (6.5oz) Betty Crocker Triple Berry Muffin Mix ($1.98)
- ½ cup Butter, softened ($0.75)
- 1 large Egg ($0.08)
- 1 teaspoon Vanilla extract ($0.02)
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine the muffin mix with all of the other ingredients until well moistened.
- Drop cookie dough by the rounded tablespoonfuls onto a parchment lined baking sheet giving at least 2 inches of space between each.
- Bake for 8-10 minutes until puffed and edges look set.
- Allow to cool on the baking sheet for about 2 minutes before transferring to a wire rack to cool completely.
- You can use any flavored variety of the same size muffin mix packages.
- If desired, add up to one cup of chocolate chips or white chocolate chips to the batter.
- Keep stored in an airtight container for up to 3 days.
- You can freeze these cookies in an airtight container for up to three months.