Strawberry cake mix cookies are soft, chewy, pink cookies studded with chocolate chips that need only four ingredients and about 45 minutes from start to finish.
A boxed cake mix supplies the flour, sugar, leavening, and strawberry flavor, so you only stir in melted butter, eggs, and chocolate chips. The dough comes together in one bowl with no creaming, which makes this an easy bake for beginners, kids, and busy weeknights.
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Why This Strawberry Cake Mix Cookies Recipe Works
Cake mix already contains the dry ingredients in balanced amounts, so the dough needs no measuring beyond the box. Melted butter and eggs turn it into a thick, scoopable dough that bakes up soft in the middle with set edges.
Strawberry cake mix gives the cookies a pretty pink color and a fruity flavor, and the chocolate chips add richness that balances the sweetness. White or dark chips change the mood completely, so you can adapt the cookies for any occasion.
Because the dough is thick, it holds its shape in the oven and does not spread into thin crisps. Chilling is only needed if the dough feels sticky on a warm day.
Ingredients for Strawberry Cake Mix Cookies
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 box (18 oz) strawberry cake mix
- 1 cup chocolate chips (semi sweet, milk, dark, or white)
Strawberry cake mix: Use a standard boxed mix. If your box is a slightly different size, the dough should still come together, but add a tablespoon of flour if it feels too sticky.
Unsalted butter: Melt it and let it cool for a few minutes so it does not scramble the eggs. Unsalted butter keeps the cookies from tasting too salty, since the mix already contains salt.
Large eggs: Use them at room temperature so they blend smoothly into the butter.
Chocolate chips: Semi sweet chips balance the sweetness ideal. White chocolate chips give a strawberries and cream effect.
Parchment paper: Lining the sheets prevents sticking and makes cleanup easy.
How to Make Strawberry Cake Mix Cookies
1. Heat the oven. Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silicone baking mats.
2. Mix the dough. In a large bowl, beat the melted butter, eggs, and cake mix together until no dry spots or lumps remain. The dough will be thick and sticky.
3. Add the chips. Turn off the mixer and gently stir in the chocolate chips.
4. Chill if needed. If the dough feels very sticky or the kitchen is warm, cover the bowl and refrigerate it for about 30 minutes.
5. Shape the cookies. Roll the dough into balls of 1 to 1 1/2 tablespoons and place them about 2 inches apart on the sheets. Flatten each one slightly with your palm.
6. Bake. Bake one sheet at a time on the middle rack for 9 to 11 minutes, until the tops look set and the edges are just firm.
7. Cool. Let the cookies cool on the sheet for about 10 minutes, then move them to a wire rack. Press a few extra chips on top while they are warm if you like.
How to Serve Strawberry Cake Mix Cookies
Serve the cookies warm with a cold glass of milk or a scoop of vanilla ice cream. They are a natural fit on a dessert tray with homemade strawberry cake and chocolate covered strawberry cheesecake for a berry themed gathering. For a chocolate lover at the same table, add thick bakery chocolate chip cookies or soft double chocolate chip cookies.
How to Store and Reheat Strawberry Cake Mix Cookies
Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies with parchment between the layers for up to 3 months, or freeze scooped dough balls and bake them from frozen, adding 1 to 2 minutes to the baking time. Thaw baked cookies at room temperature for about 30 minutes before serving.
Tips and Variations for Strawberry Cake Mix Cookies
Stir, do not whip. Beat only until combined, since overmixing can make the cookies dense.
Cool the butter. Hot butter can cook the eggs and melt the chips, so let it cool for a few minutes.
Use a cookie scoop. A small scoop gives evenly sized cookies that bake at the same speed.
Underbake slightly. Pull the cookies when the tops look set, because they keep cooking on the hot sheet.
Switch the flavor. Use another cake mix flavor, such as lemon or red velvet, and keep the rest of the recipe the same.
Add a drizzle. Melt a few chocolate chips with a teaspoon of oil and drizzle them over the cooled cookies.
Adjust for box size. For a smaller box, use fewer chips and reduce the butter by a tablespoon if the dough looks greasy.
Handle eggs safely. The dough contains raw eggs, so skip tasting it, and for general guidance on handling and storing eggs, see this Montana State University Extension egg fact sheet.
Frequently Asked Questions About Strawberry Cake Mix Cookies
What Are Strawberry Cake Mix Cookies?
They are soft cookies made from a boxed strawberry cake mix, melted butter, eggs, and chocolate chips.
Can I Make Strawberry Cake Mix Cookies Without Chocolate Chips?
Yes. Leave the chips out or use white chocolate chips, chopped freeze dried strawberries, or sprinkles in the same amount.
Why Are My Strawberry Cake Mix Cookies Flat?
The butter may have been too warm or the dough too soft. Chill the dough for 30 minutes and measure the butter carefully.
Can I use oil instead of butter?
Yes. Use 1/2 cup of vegetable oil for a very soft, slightly chewier cookie, though you lose a little of the buttery flavor.
Can I freeze the dough?
Yes. Freeze scooped dough balls on a tray, then move them to a freezer bag for up to 3 months. Bake from frozen for 1 to 2 minutes longer.
Strawberry Cake Mix Cookies
Equipment
- Large mixing bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Wire rack
Ingredients
Main Ingredients
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs
- 18 oz strawberry cake mix 1 box
- 1 cup chocolate chips semi sweet, milk, dark, or white
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line 2 baking sheets with parchment.
- Mix. Beat the butter, eggs, and cake mix until smooth and thick.
- Fold. Stir in the chocolate chips, and chill 30 minutes if the dough is sticky.
- Scoop. Roll 1 to 1 1/2 tablespoon balls, place 2 inches apart, and flatten slightly.
- Bake. Bake one sheet at a time for 9 to 11 minutes until the tops are set.
- Cool. Rest on the sheet for 10 minutes, then move to a wire rack.
