Cake Mix Chocolate Chip Santa Cookies

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Festive, fun, and incredibly easy to make — these Cake Mix Chocolate Chip Santa Cookies are a holiday dream come true. Imagine biting into a soft, golden cookie, bursting with melty chocolate chips, vibrant red and green candy-coated chocolates, and the nostalgic sweetness only cake mix can bring. Each cookie feels like a bite of Christmas cheer, perfect for cookie swaps, gift boxes, or cozy nights in with a mug of cocoa.

What sets these cookies apart is the magic of using cake mix, which makes them irresistibly fluffy and moist with minimal effort. They come together in minutes and can be dressed up with festive candies or topped with mini Santa hats for that extra dose of holiday spirit. Whether you’re baking with kids, prepping for a holiday party, or just craving something joyful, this cookie recipe is your go-to Christmas treat.

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Ingredients for Cake Mix Chocolate Chip Santa Cookies

• 1 box (15.25 oz) yellow or vanilla cake mix
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup red and green M&M’s or holiday chocolate candies
• Optional: Mini Santa hats (for decoration)

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Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This ensures your cookies bake evenly and come off the sheet without sticking.

Step 2: Mix the Dough

In a large mixing bowl, combine the cake mix, melted butter, eggs, and vanilla extract. Stir until a thick, soft dough forms. Don’t overmix — just enough to incorporate all the ingredients.

Step 3: Add the Goodies

Fold in the semi-sweet chocolate chips, white chocolate chips, and festive M&M’s. Reserve a small handful of each to press into the tops of the cookies right before baking, so they stay bright and visible.

Step 4: Scoop and Shape

Using a cookie scoop or spoon, scoop dough into evenly sized balls (about 1.5 tablespoons each). Place them 2 inches apart on the prepared baking sheet. Lightly press down each ball to slightly flatten it.

Step 5: Decorate Before Baking

Press the reserved chocolate chips and M&M’s gently on top of each dough ball. This not only makes the cookies look beautiful but also ensures that the candies stay intact and vibrant after baking.

Step 6: Bake to Perfection

Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden and the centers are just set. Be careful not to overbake — they’ll continue to set as they cool.

Step 7: Cool and Add Santa Hats (Optional)

Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, you can add mini Santa hats for a playful touch, especially if serving at a party or for gifting.

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Storage Instructions

To keep your Cake Mix Chocolate Chip Santa Cookies fresh and festive:

• Room Temperature: Store in an airtight container for up to 5 days. Place a slice of bread in the container to maintain softness.
• Refrigeration: If you prefer firmer cookies or live in a warmer climate, refrigerate in a sealed container for up to 7 days.
• Freezing Baked Cookies: Let cookies cool completely, then freeze in a single layer before transferring to a freezer-safe bag. They’ll last up to 2 months. Thaw at room temperature before serving.
• Freezing Cookie Dough: Shape dough balls and freeze them raw. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

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Estimated Nutrition

(Per cookie, assuming recipe yields about 24 cookies)

• Calories: 160
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 135mg
• Carbohydrates: 21g
• Sugar: 13g
• Protein: 2g
• Fiber: 1g

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Frequently Asked Questions

What kind of cake mix should I use?

A standard vanilla or yellow cake mix (15.25 oz) works best for a buttery base that complements the chocolate and candies.

Can I use oil instead of butter?

Yes! Substitute 1/2 cup of vegetable oil for the melted butter. The texture may be slightly different — softer and more cake-like.

How do I make the cookies chewier?

Bake them for the shorter end of the time (9 minutes) and don’t overmix the dough. You can also add an extra egg yolk for a richer texture.

Can I use different kinds of chips or candies?

Absolutely! Dark chocolate, mint chips, peanut butter chips, or themed seasonal candies all work well.

Are these good for mailing?

Yes! These cookies travel well when fully cooled and packed snugly in a box with wax paper between layers.

How do I stop the colors from bleeding?

To prevent color bleeding from candies, press them in after baking instead of before — just let the cookies cool slightly first.

Can I double the recipe?

Yes! This recipe scales easily. Just use two cake mix boxes and double the other ingredients.

Can I make them gluten-free?

Yes — use a gluten-free cake mix, and double-check that all add-ins (especially candies) are gluten-free too.

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