Lazy Cake Cookies

Lazy Cake Cookies are my favorite kind of dessert—quick, simple, and ridiculously delicious. With just a few basic ingredients and no need to chill the dough or fuss over individual cookies, I can whip up a pan of soft, chewy, gooey cookie bars in no time. They’re perfect when I’m craving something sweet but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

I love how these cookies deliver all the best parts of a chocolate chip cookie—soft center, golden edges, and loads of chocolate—in one effortless batch. The “lazy” part is no joke: I don’t need a mixer, I don’t need to scoop dough, and the clean-up is minimal. It’s a one-bowl, one-pan kind of treat that always hits the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow or vanilla cake mix

• Eggs

• Melted butter

• Semi-sweet or milk chocolate chips

• Optional: white chocolate chips, sprinkles, chopped nuts, or M&M’s

directions

1. I preheat the oven to 350°F (175°C) and lightly grease or line a 9×13-inch baking dish with parchment paper.

2. In a large bowl, I stir together the cake mix, eggs, and melted butter until combined. The dough will be thick.

3. I fold in the chocolate chips and any other add-ins I want to include.

4. I press the dough evenly into the prepared baking dish, making sure to spread it to the edges.

5. I bake for 20–25 minutes, or until the top is golden and just set in the center.

6. I let the bars cool for at least 15 minutes before slicing and serving.

Servings and timing

This recipe makes about 24 cookie bars. It takes 5–10 minutes to mix and 20–25 minutes to bake, so I usually have them ready in under 40 minutes total.

Variations

I’ve swapped the cake mix flavor to chocolate, strawberry, or funfetti for a different spin. I sometimes load them up with peanut butter chips or swirl in Nutella or caramel for a gooey twist. If I want a holiday vibe, I use seasonal candy or color-themed sprinkles.

storage/reheating

I store the cookie bars in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a sealed bag and reheat individual bars in the microwave for 10–15 seconds to get that fresh-baked softness.

FAQs

Can I use oil instead of butter?

Yes, I’ve made these with vegetable oil in a pinch, and they still turn out soft and chewy—though I prefer butter for the flavor.

Can I make these with gluten-free cake mix?

Absolutely. I’ve used a gluten-free cake mix before and they turn out just as tasty with a slightly different texture.

How do I know when they’re done baking?

I look for a lightly golden top and set edges. The center should no longer look wet but still be soft—it firms up more as it cools.

Can I double the recipe?

Yes, I’ve doubled the recipe and baked it in a larger sheet pan or made two 9×13 pans if I’m feeding a crowd.

What if I don’t have cake mix?

If I’m out of cake mix, I usually wait until I do—this recipe relies on it! But for a homemade version, I’ve combined flour, sugar, baking powder, and a pinch of salt as a substitute.

Conclusion

Lazy Cake Cookies are my go-to when I want a fast, fuss-free dessert that everyone loves. They’re soft, chewy, full of chocolate, and endlessly customizable. Whether I’m baking for a party, potluck, or just need a quick treat for myself, these cookie bars are always a hit—and I never mind how easy they are to make.