Ultra Easy 3 Ingredient Cookies

This 3 ingredient cookie recipe is ultra easy to make!I’m gonna let you in on a little secret. Ssshhh! This will be just between you and me. Our little secret.

I’m TOTALLY lazy!

I like things that are super easy. Super quick. Fast, fast, fast could be my middle name.

With that being said, I’d like to share with you an ultra easy cookie recipe that calls for only 3 ingredients.

Only 3? you ask with great incredulity.

Yes, my friend. Only 3.


Ultra Easy 3 Ingredient Cookies
  • 1 cake mix
  • 2 medium eggs
  • ⅓ cup vegetable oil
  1. Dump the ingredients into a mixing bowl. Mix with an electric mixer.
  2. Put on greased cookie sheet.
  3. Bake for 7-9 minutes in a 375 degree oven.
  4. Cook and enjoy.

See! I told you they were super easy!

You can whip these up in minutes just before your grandkids come.

Or, you can make them with your grandkids. Because this recipe doesn’t require lots of measuring, scooping, or fussing, even young grandkids could make these when they come to visit — as long as those young grandkids had you standing by their side.

Can you imagine making these out of the Funfetti mix? Grandkids would love them! I’ve also seen Funfetti mixes that are radiant red, neon yellow, orange, vibrant green, aqua blue, and bold purple. Wouldn’t they be colorful and fun for grandkids?

Now. Let me tell you about my experience making these cookies.

The first time I made these, I used a lemon cake mix because I had been craving a lemon cookie.

And, because of that craving, I doubled the batch!

They turned out soft and chewy and lemony good.


I made them yesterday using a chocolate mix. I threw in some chocolate chips for good measure. (I was giving them to a family with lots of kids and I figured they would enjoy the chocolate cookies with chocolate chips.)

What a fiasco!!!!

One batch was so rock hard to get off the cookie sheet I had to use a butter knife to pound them off. I kid you not . . .

They were baked at the same temperature and the same length of time in the same oven with the same baker as the lemon cookies. So you tell me. Why did those chocolate ones turn out so hard?

I was moaning to a friend about how awful the cookies turned out and she told me something that I never knew before. She said that cake mixes are not all the same. You get different results with different brands.

Really? Really?

For the lemon cookies, I used a Duncan Hines cake mix. For the chocolate ones I used a Betty Crocker cake mix.

Another difference between the two times was the size of the eggs. With the lemon cookies, I used medium sized eggs. With the chocolate cookies, I used large eggs. As I was scooping the dough and putting it on the cookie sheet, I noticed that the dough was gooier than the lemon dough.

So maybe the size of eggs makes a difference, too. Who knew?

So, my recommendation is three-fold. First, use medium sized eggs when you make this recipe. Second, use a Duncan Hines cake mix. And third, make some BEFORE you need to make them with your grandkids or serve the cookies to them. That way, you’ll know what works best for you.

Happy cooking!

NOTE: as I was typing this, I had a little insight. When I made the lemon cookies, I immediately took them off the cookie sheet and put the on my cupboard to cool. With the rock hard cookies, I left them on the cookie sheet while I put cookies on another pan so I could whip them quickly into the oven. Maybe the extra time sitting on the cookie sheet baked those cookies extra long to make them hard. Guess I need to bake more cookies to experiement!

PS. I just got off the phone with my friend. She said that she use a Pillsbury brand cake mix and her cookies puffed up lovely and they are soft and chewy.

Thanks for sharing!

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