If you need an easy, foolproof treat that actually tastes amazing, these Valentine’s Day Cake Mix Cookies are it! They’re soft, chewy, packed with chocolate, and come together with just a handful of ingredients – because sometimes, shortcuts are the way to go (hello, class parties and last-minute baking with kids!).
Trust me, this is the easiest Valentine’s treat you’ll ever try, and once you make them, you’ll never go back!
Why you’ll love this recipe
I’ve always been a from-scratch kind of baker, but let’s be real: Sometimes, life calls for a shortcut. I first made these cookies in a last-minute panic when my kid needed treats for a school party (why do they always tell us the night before?!). Turns out, they were an instant hit – soft, chewy, loaded with chocolate, and ridiculously easy to make. Now, they’re a Valentine’s Day staple in our house!
- Bakery-style texture, no effort required – Thanks to the pudding mix, these cookies turn out ultra soft and chewy, with that perfect melt-in-your-mouth bite.
- Quick and easy, even with kids helping – No measuring out flour, sugar, or baking soda – just dump, mix, roll, and bake. Bonus: No flour explosions from little helpers!
- Loaded with chocolate and M&Ms – These cookies are packed with melty chocolate chips and festive Valentine’s M&Ms in every bite, making them extra irresistible.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Cake mix – I use vanilla cake mix because it gives the cookies a soft, sweet, and buttery flavor, but you can swap it for strawberry or chocolate cake mix if you want a different twist! Just make sure to use a standard 14.25-oz box—sizes can vary, and too much mix can make the dough too dry.
- Instant pudding mix – This is the secret to ultra-soft, bakery-style cookies! It adds moisture and structure, so don’t skip it. I use vanilla for a classic flavor, but you can experiment with white chocolate or even cheesecake pudding mix for a fun variation. Just be sure to use instant pudding, not cook-and-serve.
- Butter – I use unsalted butter to control the saltiness of the cookies, but if all you have is salted butter, just reduce or omit any extra salt in the recipe. Make sure it’s softened so it mixes smoothly into the dough!
- Chocolate chips – I love using milk or semi-sweet chocolate chips for that gooey, melty bite, but white chocolate chips or even chopped dark chocolate work, too. You can also leave them out if you want the M&Ms to shine.
- M&Ms – The Valentine’s mix makes these cookies festive, but feel free to use regular M&Ms or swap in another seasonal variety. Always save some to press into the tops before baking—that way, they don’t all disappear inside the dough!
How to make cake mix cookies for Valentine’s Day
Let’s make these ridiculously easy and totally delicious cookies together!
1. Mix the wet ingredients
In the bowl of your stand mixer (or just a regular mixing bowl if you’re using a hand mixer), add the 2 eggs, 8 tablespoons softened butter, and 1 teaspoon vanilla extract.
Using the paddle attachment or beaters, mix on low speed just until everything is smooth and creamy. Do not overmix! If you beat the eggs too much, your cookies can turn out dense instead of soft and chewy.
2. Add the dry ingredients
In a separate bowl, stir together 1 (14.25-ounce) box of vanilla cake mix and 1 (3.4-ounce) box of instant vanilla pudding mix. Adding the dry ingredients separately first helps evenly distribute the pudding mix throughout the dough (trust me, it makes a difference!).
Slowly add the dry ingredients into the wet mixture while the mixer runs on low. The dough will get thick – don’t panic, that’s exactly what you want! Keep mixing just until everything is combined.
3. Stir in the chocolate and M&Ms
Now, the best part – chocolate! Gently stir in ½ cup of chocolate chips and half of a 10-ounce bag of Valentine’s M&Ms. I like to fold them in with a spatula instead of the mixer to keep them from breaking.
If the dough feels too sticky to handle, don’t worry – we’ll fix that in the next step.
4. Roll and chill the dough
Roll the dough into balls about 2 tablespoons each. If the dough is sticking to your hands, pop it in the fridge for 30 minutes before rolling. Once the dough balls are formed, cover them with plastic wrap and chill them for at least 1 hour (or up to 12 hours) in the fridge.
💡 Why chill the dough? This step is key for thick, chewy cookies! Chilling solidifies the butter, so the cookies don’t spread too much in the oven. If you skip this step, they’ll likely turn out thinner and crispier instead of soft and puffy.
5. Bake the cookies
When you’re ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper (this prevents sticking and makes clean-up easier).
Place the chilled dough balls at least 2 inches apart on the baking sheet – these cookies do spread a little. Take some of the reserved M&Ms and gently press a few into the tops of each dough ball. This makes them look extra pretty once baked (because otherwise, all the M&Ms tend to hide inside the dough).
Bake for 8 to 10 minutes, just until the bottoms of the cookies are light golden brown. The tops might still look slightly underbaked, but that’s exactly what you want! They’ll continue setting up on the baking sheet after you take them out.
💡 Watch closely! Cake mix cookies bake fast, and every oven is different. If you overbake them, they’ll lose their soft, chewy texture—so when in doubt, take them out a little early.
6. Cool and enjoy!
Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without overbaking.
Now, all that’s left to do is grab a cookie (or two), pour yourself a cup of coffee, and enjoy! These cookies are perfect for Valentine’s Day parties, school treats, or just an easy, festive baking project with the kids.
Top tips for recipe success
- Soften the butter properly – It should be soft enough to press a fingerprint into, but not melted. Melted butter will make the dough too runny, and the cookies will spread too much. If you forget to take it out ahead of time, cut it into small cubes and let it sit on the counter for 10–15 minutes to soften faster.
- Don’t overmix the dough – Once you add the cake mix and pudding mix, mix just until combined. Overmixing can make the cookies tough instead of soft and chewy.
- Chill the dough for the best texture – I know waiting is hard, but chilling the dough for at least an hour makes a huge difference! It helps the cookies stay thick and chewy instead of spreading too much in the oven. If you’re short on time, even 30 minutes of chilling is better than none.
- Press M&Ms on top before baking – If you mix all the M&Ms into the dough, they’ll get buried inside the cookies. Pressing a few on top right before baking makes them look extra festive and colorful.
- Watch the bake time carefully – Cake mix cookies bake fast! They might still look slightly soft in the middle when you take them out, but they’ll set up as they cool. Overbaking will make them dry, so when in doubt, take them out on the earlier side.
Helpful recipe hints
Recipe variations
I’ve made these cookies so many different ways, and they always turn out amazing! Here are a few fun variations we love:
- Chocolate Cake Mix Cookies – Swap the vanilla cake mix for chocolate cake mix and use chocolate pudding for an ultra-rich, double-chocolate version. My kids call these “brownie cookies,” and they disappear fast!
- Strawberry Shortcake Cookies – Use strawberry cake mix instead of vanilla, and swap the chocolate chips for white chocolate chips. They turn out so soft, sweet, and full of strawberry flavor – perfect for Valentine’s Day!
- Peanut Butter Chocolate Cookies – Use peanut butter chips instead of chocolate chips and add a tablespoon of peanut butter to the dough. The peanut butter makes the cookies extra soft and gives them a little salty-sweet contrast.
Storage tips
These cookies stay soft for days, and they’re great for making ahead! Here’s how to store them for the best results:
- Make ahead options – You can make the cookie dough up to 12 hours ahead and keep it covered in the fridge. Just roll the dough into balls before chilling so they’re ready to bake straight from the fridge!
- Storing leftovers – Keep the baked cookies in an airtight container at room temperature for up to 4 days. If they start to dry out, toss a slice of bread into the container – it helps keep them soft!
- Freezing baked cookies – Let the cookies cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll stay fresh for up to 3 months. Just let them thaw at room temperature before serving.
- Freezing cookie dough – Roll the dough into balls and freeze them on a baking sheet until solid. Transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen – just add an extra 1–2 minutes to the bake time!
Serving ideas
These cookies are so fun for Valentine’s Day, and there are plenty of ways to make them even more special! Here are some of my favorite ways to serve or gift them:
- Pair them with hot chocolate – Nothing says cozy like a warm mug of Hot Chocolate (or Crockpot Hot Chocolate) and a plate of these cookies. Bonus points if you serve it in cute Valentine’s mugs (because we all have at least one holiday-themed mug, right?).
- Make an easy Valentine’s dessert board – Arrange these cookies on a platter with chocolate-covered strawberries, pretzels, and Oreo Truffles for an effortless but very impressive treat board. Perfect for playdates, school parties, or pretending you have your life together.
- Turn them into ice cream sandwiches – These cookies are soft enough to squish together with a scoop of ice cream in between. Freeze them for an hour, and boom – Valentine’s ice cream sandwiches!
- Wrap them up for gifting – Stack a few cookies in a clear treat bag, tie it with a pink ribbon, and add a cute tag. These make the perfect homemade Valentine’s gifts for teachers, neighbors, or that one friend who always bakes for you but never lets you return the favor.
- Serve them with a fun brunch spread – If you’re making a special Valentine’s Day breakfast, these cookies go great with Strawberry Banana Smoothies for a festive morning treat. Because yes, cookies can be breakfast on special occasions.
More easy treats
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Valentine’s Day Cake Mix Cookies
Recipe details
Ingredients
- 2 large eggs
- 8 tablespoons unsalted butter softened at room temperature
- 1 teaspoon vanilla extract
- 1 (14.25-oz) package vanilla cake mix
- 1 (3.4-oz) box instant vanilla pudding mix
- ½ cup semi-sweet chocolate chips or milk chocolate chips
- 1 (10-oz) bag Valentine’s M&Ms divided
Instructions
- Combine wet ingredients: Place 2 large eggs, 8 tablespoons unsalted butter (softened) and 1 teaspoon vanilla extract in bowl of stand mixer OR a regular bowl. Use paddle attachment of stand mixer or electric hand mixer with beater attachment, mix on low speed just until creamy and fully combined – do not overmix.
- Add dry ingredients: Combine 1 (14.25-oz) package vanilla cake mix and 1 (3.4-oz) box instant vanilla pudding mix mix in a separate bowl. Add to mixer, mix on low until thick dough forms. Slowly stir in ½ cup semi-sweet chocolate chips and HALF of 1 (10-oz) bag Valentine’s M&Ms.
- Roll and chill: Roll dough into ~2 tablespoon sized balls (if dough is too sticky, chill 30mins before rolling). Chill dough balls, covered with plastic wrap, for at least 1 hour and up to 12 hours in refrigerator.
- Bake: When ready to bake, heat oven to 350°F. Line a baking sheet with parchment paper. Place dough balls spaced 2 inches apart on prepared baking sheet. Stick a few reserved M&Ms into top of each dough ball. Bake for 8–10 minutes until bottoms are slightly browned. Don’t overbake.
- Cool: Let cookies rest on baking sheet for 5 minutes before moving to a cooling rack to cool completely.
Notes
Ingredient notes
- Cake mix – Use a 14.25-oz box of vanilla, or swap for chocolate or strawberry for a fun twist.
- Instant pudding mix – Makes the cookies extra soft; use vanilla, cheesecake, or white chocolate. Must be instant, not cook-and-serve.
- Butter – Use softened, not melted butter to prevent spreading. If using salted butter, reduce added salt.
- Chocolate chips & M&Ms – Semi-sweet or milk chocolate chips work best. Press extra M&Ms on top before baking for a festive look.
Recipe tips
- Mix gently – Overmixing can make cookies tough; stir just until combined.
- Chill the dough – Keeps cookies thick and chewy; at least 1 hour is best.
- Bake carefully – Cookies should look slightly underbaked in the center – they’ll set as they cool.
- Use parchment paper – Makes cleanup easier and prevents cookies from sticking.
- Don’t skip spacing – Dough balls should be 2 inches apart so cookies don’t spread into each other.
Storage tips
- Make ahead – Dough can chill for up to 12 hours before baking.
- Store baked cookies – Keep in an airtight container at room temp for up to 4 days. Add a slice of bread to keep them soft.
- Freeze dough – Roll into balls, freeze on a tray, then store in a bag for up to 3 months. Bake straight from frozen, adding 1–2 minutes to bake time.
- Freeze baked cookies – Store in an airtight container for up to 3 months. Thaw at room temp before serving.
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