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Craving cookies, but don't want to make the dough from scratch? Use just four ingredients to whip up these easy and delicious muffin mix cookies. These delicious, soft cookies are ready in 20 minutes and can be customized to any flavor you want.
Using pre-packaged mixes for different purposes can be equally delicious, easy and fast. So, when you're looking for a soft and fluffy cookie that is easily customizable, but are short on time, these muffin mix cookies are perfect.
You can use cake mix to make lemon cake mix cookies or Cake mix red velvet brownies. And, you can use pancake mix to make Peanut Butter Pancake mix cookies. Just like with those baked goods, all you need to do to turn muffin mix into the perfect cookies is change the mixing directions and ingredients slightly.
With how quick and easy these cookies are to make, they are perfect to whip up for an impromptu get together or an afternoon or evening snack. But, they are good enough to make for holidays or celebrations as well.
🍪 Why To Try This Recipe
Super Easy & Cheap - you can throw these together in 20 minutes. And, with only 4 simple ingredients, they are really inexpensive to make.
Customize - you can use any brand of flavor of muffin mix. And, if you want, you can mix in your own favorite flavors to make them exactly how you want.
Fluffy and Soft - using muffin mix results in really fluffy and soft cookies. They don't spread much and have a really nice texture.
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🥄Equipment
- Measuring Cups
- Measuring spoons
- Mixing bowl
- Cookie sheet
- Wooden spoon or spatula
📋Ingredients
- Muffin Mix - we usedMixed Berry. But, you can use any brand or flavor you want.
- Egg
- Butter
- Vanilla Extract
See recipe card for quantities.
📖Substitutions & Variations
One of the great things about these cookies is that they can be made with lots of other variations. Try out some of these different flavors and ingredient substitutions.
- More berries - if you're using triple berry flavored muffin mix, ramp up the berry flavor by adding a few fresh berries or freeze dried berries to the mix.
- Add Dried fruit - mix in some dried fruit like raisins, cherries or cranberries.
- Give it some chocolate - chocolate makes everything yummier. Mix in 1 cup of dark chocolate or white chocolate chips.
- Give them a crunch- add half a cup of chopped nuts like pecans or walnuts.
- Drizzle with glaze or icing - sweetened them up a little by drizzling a light glaze or icing on top of the finished cookies.
- Leave out the vanilla - the vanilla extract gives a nice enhancement of the flavors in the mix, but you can leave it out if desired.
- Scale up or down - easily make more or less cookies by using one package of muffin mix and cutting the ingredients in half, or using 4 packages and doubling the ingredients.
- Different flavor muffin mixes - try out any flavor muffin mix you like such as: Lemon poppy seed, strawberry cheesecake, banana chocolate chip or cinnamon sugar just to name a few.
Want a fresh berry flavor, but looking for something a little more elaborate? Try out this whipped cream pound cake.
⏲️Instructions
Follow these super easy step-by-step instructions below to whip up the best batch of Mixed Berry Muffin Mix Cookies.
Step one: Preheat the oven to 375 degrees Fahrenheit. Also, if the cookie sheet is not non-stick, it needs to be greased with butter or cooking spray.
Step two: Put the softened butter and egg into the mixing bowl.
Using a mixer on medium-high, mix the butter and eggs together for about 2 minutes. It will get lighter and fluffier when well combined.
Step three: Pour the muffin mix and vanilla into the mixing bowl. Mix it well for a minute or until the dry ingredients are fully mixed in.
Step four: Use a cookie scoop or a tablespoon to scoop out balls of dough. They should be about 1.5 tablespoons in size. Place them on the baking sheet a few inches apart.
Step five: Bake them in the oven at 375 degrees Fahrenheit for about 8 - 10 minutes or until the edges are lightly brown and firm.
Hint: remove the cookies from the oven when they are still soft in the middle. They will firm up as they cool off. If you wait until the centers are fully cooked before taking them out of the oven, they will become hard as they cool.
⭐Recipe Tips for Success
- Speed it up - if you are in a pinch for time, or if you don't have a mixer, you can dump all your ingredients together into a bowl and once and mix it well by hand.
- Soften the butter - make sure that your butter is softened well or it won't incorporate and mix in easily. Softened butter can be pressed in the middle and have an indentation left. It takes about 60 minutes sitting at room temperature, 30 minutes if you cut it into chunks first. Or, you can microwave it on defrost for 20 seconds, flip it and add 15 - 20 seconds (make sure not to let it melt).
- Don't let them overcook - these cookies should be soft and fluffy, you don't want to to overcook them. When you take them out of the oven the centers should still be soft. They will continue to firm up as they cool.
- Make the dough correctly - muffin mix batter is a lot thinner than cookie dough. Make sure not to follow the instructions on the muffin mix package or you will end up with a batter that is way too thin to make cookies with.
Storage
To store -
- Dough - should be kept wrapped in cling wrap and in the refrigerator for up to 5 days.
- Cookies - should be kept in an airtight container at room temperature up to a week or in the refrigerator up to two weeks.
To freeze -
- Dough - wrap it in cling wrap and then package in a freezer bag or airtight container. Freeze for up to 5 months. Defrost in the refrigerator overnight.
- Cookies - package in a freezer bag or airtight container up to a year. Defrost on the countertop or by heating for 15 seconds in the microwave.
💭FAQ
Muffin mix creates a batter and cookie mix creates a dough. Batters tend to be thinner and based with milk or water whereas doughs are thicker and more sticky.
Yes, you can use any size package you have. This recipe calls for about 13 oz of muffin mix. You will want to scale up or down the butter depending on how many oz of muffin mix you use (about 1 tablespoon per 2 oz). And, if you go over about 20 oz, you should add in another egg.
There are a lot of options for things to add into boxed muffin mix to doctor it up including: chocolate chips, chopped nuts, dried fruits or candy pieces.
Triple Berry Muffin Mix Cookies
Equipment
- cookie sheet
- Mixing bowl
- Measuring Spoon
- Measuring Cup
- Hand or Stand Mixer
- Wooden spoon or spatula
Ingredients
- 2 6.75 oz Muffin Mix Triple Berry flavor
- 1 Egg
- ½ Cup Butter softened
- 1 Teaspoon Vanilla Extract
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Also, grease the cookie sheet with cooking spray or butter if it is not no-stick.
- Add 1 egg and ½ cup of softened butter to the mixing bowl.Tip: softened butter should have an indentation left in the center if you press on it. Soften on the counter or on defrost for 20 second intervals in the microwave (without allowing it to start melting).
- Beat together the butter and egg on medium-high speed with the mixer. This usually takes about 2 minutes. It will become lighter and fluffier when it is done.
- Add in 1 Teaspoon of vanilla and 2 - 6.75 oz packages of muffin mix.
- Mix them together on low speed for a minute or two. Everything should be well combined when done.
- Use a tablespoon or cookie scoop to measure out large balls of dough about 1.5 tablespoons in size.
- Place the balls of dough a few inches apart on the cookie sheet.
- Bake at 375 degrees Fahrenheit for 8 - 10 minutes or until the edges of the cookies are light brown and firm.
Notes
- Mix-ins - add extra flavor by putting in ½ a cup of chopped nuts, candy pieces, dried or fresh fruit or chocolate chips.
- Glaze or icing - sweeten them up by drizzling the tops of the cookies with a glaze or icing.
- Different flavor muffin mixes - change up the flavor by using your favorite flavor of muffin mix.
- No overcooking - make sure to keep them soft by taking them out of the oven when the edges are firm and centers are still soft.
- Adjust for package size - we used 13 oz of muffin mix. If you want to use more or less muffin mix, or have different size packages just scale the butter and eggs accordingly. Add an additional egg after about 20 oz of muffin mix. And add or subtract about 1 tablespoon of butter per every 2 - 3 oz.
- Dough - wrap in cling wrap and store in the fridge for up to 5 days. Wrap in cling wrap and package in a freezer bag to freeze for up to 5 months. Defrost in the refrigerator overnight.
- Cookies - store in an airtight container at room temperature for up to a week. Package in a freezer bag or airtight container and freeze for up to a year. Defrost on the countertop or microwave for 15 seconds.
