Easy, quick, and fool proof strawberry cookies loaded with chocolate chips.
Oops I did it again. One more cake mix cookie for you. Devil’s Food? check! Vanilla? check! Now it’s time for pink to take over. A whole lot of pink.
I know many of you aren’t fond of using boxed mixes in recipes. I’m on the fence about it. I love it for its convenience and the cake batter taste it gives desserts, but nothing can truly beat homemade brownies from scratch. I’ve made some fantastic cake batter flavored treats without using cake mix at all, too. It IS possible.
Regardless, I haven’t been able to pin down a fantastic strawberry-dough based cookie recipe without using it, so I picked up a box of Duncan Hines strawberry cake mix the other day and things got even more pink around these parts. I know you’ll love these. 🙂
The real reason I made these? Valentine’s Day is coming up! Not that I needed an excuse for a pink cookie, but it conveniently fits the part.
I took my Confetti Cake Batter Cookie recipe, subbed strawberry cake mix for vanilla and chocolate chips for the sprinkles. It’s truly the easiest cookie recipe you’ll ever find, especially for how soft, puffy, thick, and perfect they come out.
You’ll literally ask yourself HOW on earth a cookie this good can start from a box. Well, it does.
The dough combines 6 simple ingredients: strawberry cake mix, eggs, oil, baking powder, vanilla, and chocolate chips. Everything may come together by hand. The dough is quite dense and thick, so you’ll definitely need a bit of elbow grease to mix everything together. It’s also very oily. But do NOT worry, the cookies will still bake up thick and puffy. With strawberry chocolate chips cookies as the finished product, you definitely didn’t hear me complaining about using my arm muscles to get there. 😉
** Note: if you’d like to sift your dry cake mix to get out all of the lumps before combining with the rest of the ingredients, be my guest. But everthing came together nicely for me without taking that extra step. **
There is also no dough-chilling required. I chill my dough for nearly every single cookie I bake—the most recent exception is my recipe for Homemade Oatmeal Creme Pies—no need to wait around for the dough to get cold and moldable. The same goes for today’s cookies. Bypass all of that and stick these cake mix cookies right into the oven.
Only 20 minutes start to finish!
I rolled the dough balls a bit larger than my previous cake mix cookies, about 2 Tablespoons of dough go into each dough ball. Feel free to make these any size you want—adjust the baking time accordingly and watch that they do not brown. A few of mine got a bit brown on top because I left them in 1 extra minute by mistake. That’s what I get for trying to vacuum as I bake. Cleaning < baking.
Be sure to roll your balls of dough to be “taller” rather than wide. I talked about the “tall” trick in this oatmeal Raisinet cookies post. If thick cookies are your goal, make sure you don’t miss that!
{sidenote: do you know how hard it is to shoot pink cookies without them looking like the pink goo from Ghostbusters? This was quite a challenging photo shoot!}
Ok, back to these glorious gems. Texture wise, these cookies and very soft and light. They retain that soft-baked consistency that I know you love (and so do I!). While they come from cake mix, they are not cakey in the slightest. They are soft in the center, but very chewy around the edges. Moist, melting in your mouth—no dry crumbs in sight. And I LOVE how puffy and thick they turned out. You have the baking powder to thank for all that lift.
What about their taste? The strawberry taste isn’t overpowering at all. In fact, I don’t even like strawberry cake but when baked into pink cookie form? I’m all about it. My friend Erin told me they taste like vanilla strawberry shortcake! Kevin couldn’t stop eating them, despite their fabulous girly color. 😉
And all those chocolate chips? I was actually going to add Valentine’s Day sprinkles to these cookies, but the combination of chocolate and strawberries is just one of my favorites. And with a bag of Nestle Morsels staring me in the face, I knew semi-sweet chocolate chips were the strawberry dough’s destiny. They look like a pretty pink version of my favorite chocolate chip cookies. You could even go for white chocolate instead!
Cookies are pretty in pink. 🙂
Print
Strawberry Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
Mixed with a little oil, chocolate chips, eggs, baking powder and vanilla, strawberry cake mix is the base of what may be the prettiest and softest cookie you’ll ever bake. And they’re pink, too!
Ingredients
- 1 box (18.25 oz) strawberry cake mix, like Duncan Hines
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable/canola oil
- 1/2 teaspoon pure vanilla extract
- 1 and 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.
- In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
- Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.
- Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.
Notes
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Whisk
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Fantastic recipe. My first time making these and will be making them again. Super easy to make and they came out perfect. I didn’t realize my box of cake mix was only 15.25 oz until after I made the cookies, but it didn’t matter still came out perfect. My husband loved them also. Thanks
I’ve enjoyed many of your recipes and appreciate all you do. However, I do not recommend this particular recipe. The cookies are entirely too sweet.
I applause this recipe. dipped 1/2 cookie in melted chocolate and used those little red gel tubes to draw heart or happy smiles or flowers on the chocolate.
This got rave reviews. I added macadamia nuts and mini chocolate chips with a little extra vanilla. Amazing!
Loved this cookie recipe! ❤️
These were so good. I used Hershey cream cheese chips instead of chocolate chips and it was like a strawberries and cream cookie. So freaking good.
These have a great texture but have such a strong artificial strawberry flavor that’s not good.
I used to make these for special.occasions but now that the cake mixes have shrink by three ounces adjust this recipe!! 2 med eggs, or one xtra large, ,3/4 tabs baking powder, 3 tabs oil (I use melted coconut oil) 1/4tsp vanilla and I use mini chocolate chips 1/2 cup more of up desire. Hate the shrinkage in food items!! Specially for recipes from years ago!
Thank you so much for taking the time to share the new adjustments! I’m excited to try this recipe for my daughter’s first birthday.
So originally the recipe called for 1 tsp of baking powder. According to your comment we should increase it to 3/4 tbsp. Is this correct?
I have been baking these cookies with this recipe for YEARS! By far a crowd favorite and so easy to make. I recommend sifting the cake mix so that you don’t end up with lumps in the cookies!
Can you prepare the dough ahead of time and bake later?
Hi Jolie, absolutely. You can chill the cookie dough in the refrigerator for a few days, or you can freeze the cookie dough to bake them off later.
Have not tried yet but this is for a family cookout so i will report 🙂
We make these a lot with the strawberry mix and also the lemon mix with white chocolate chips!
Made your red velvet version of these – amazing! I made them vegan by subbing a few spoonfuls of soy yogurt for the eggs. (The Duncan Hines cake mix I used was vegan, too.) Can’t wait to try this recipe with strawberry and other kinds of cake mix.
I just made these and they are amazing! For any one else looking for high altitude tweaks, I live near Boulder, Colorado and here’s what I did: increase baking temp to 375 degrees, decrease baking powder to 3/4 teaspoon, and add 3 tablespoons of flour. Non-flat high altitude cookies are a challenge, but these turned out perfect – very soft and chewy but just the right amount of crispiness on the edges!
Thanks for the recipe! These were delicious
These were easy and tasty. I’ve made a few of your recipes and I always get positive feedback. Thanks for helping a girl who doesn’t know her way around the kitchen!
Can you freeze this Strawberry Choc Chip cookies after you make them?
Definitely! They’re good for 2-3 months.
Just made these & they are so delicious and perfect. This will definitely be my go-to cookie recipe for years to come. Thanks so much!
Just made a batch of these. They are delicious! What a great spin on chocolate chip cookies 🙂