Strawberry Cake Mix Cookies with Chocolate Chips Recipe

I absolutely love making and sharing my Strawberry Cake Mix Cookies with Chocolate Chips Recipe because it combines the fruity sweetness of strawberry cake with the rich, melty goodness of chocolate chips all in one easy cookie. These cookies have become a fast favorite in my household and with friends, perfect for when I want a quick sweet treat that still feels special and homemade. The texture is soft with a tender crumb, and the flavors just burst with every bite—making this recipe an absolute joy to bake and enjoy.

Why You’ll Love This Strawberry Cake Mix Cookies with Chocolate Chips Recipe

What really excites me about this Strawberry Cake Mix Cookies with Chocolate Chips Recipe is the delightful balance of flavors and textures. The strawberry cake mix gives the cookies a beautiful pink hue and a subtle fruity sweetness that feels fresh and vibrant. Then the mini chocolate chips add those little pockets of chocolatey goodness that melt into the soft cookie dough, creating such a heavenly bite every time. It’s like summer captured in a cookie, and who doesn’t love that?

Another reason I keep coming back to this recipe is how incredibly simple and fast it is to prepare. I don’t have to fuss with flour measurements or complicated steps—just three main ingredients plus chocolate chips, mix, scoop, and bake! It’s perfect for busy nights, last-minute dessert cravings, or even when you want to impress guests without the stress. These cookies are so versatile and pop onto the table looking beautiful with minimal effort, which makes them stand out in my cookie repertoire.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient is carefully chosen to contribute to the cookie’s tender texture, sweet strawberry flavor, and those bursts of chocolate delight.

• Strawberry cake mix: This is the star ingredient, providing both the strawberry flavor and the base for the cookie dough, making these cookies wonderfully soft and flavorful.
• Eggs: Eggs bring structure and moisture to the dough, ensuring the cookies hold together while staying tender.
• Oil: I use oil to keep the cookies moist and soft without making them greasy—just the right balance for that melt-in-your-mouth texture.
• Mini chocolate chips: These add little pockets of chocolate that complement the fruity strawberry flavor perfectly without overpowering it.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or a silicone baking mat. This ensures your cookies bake evenly and don’t stick.

Step 2: In a large mixing bowl, combine the strawberry cake mix, eggs, and oil. Stir with a spoon or spatula until the mixture is smooth and there are no dry clumps of cake mix visible. This helps ensure every cookie has a consistent texture.

Step 3: Gently fold in the mini chocolate chips just until combined. I find that stirring too much can make the dough dense, so a gentle hand keeps these cookies light and inviting.

Step 4: Using your hands or a medium cookie scoop, form the dough into approximately 2-inch balls. I like this size because it yields a cookie that’s just right for snacking—big enough to satisfy but not overwhelming.

Step 5: If you want to bake these cookies in batches later, now is a great time to freeze the dough balls on a baking sheet. Just pop the frozen dough into a sealed bag, and you can bake a few whenever the craving hits.

Step 6: Place the cookie dough balls on your prepared baking sheets, making sure to space them at least 1 to 2 inches apart so they have room to spread without sticking together.

Step 7: Bake in your preheated oven for about 12 minutes. Look for the edges to just start browning—this means they’re perfectly baked, while the centers will still be soft and tender. They’ll firm up as they cool, so don’t overbake!

Step 8: Remove the cookies from the oven and transfer them to a cooling rack. Let them cool for at least 5-10 minutes so they set properly and you don’t lose that soft texture when you bite in.

Servings and Timing

This recipe makes about 24 cookies, which is perfect for sharing at a party or keeping a sweet stash for yourself during the week. Prep time is super quick—only about 5 minutes to mix everything together. The baking takes around 12 minutes per batch, and cooling time should be approximately 5 to 10 minutes before serving. Overall, you’re looking at roughly 17-20 minutes from start to finish, depending on how many batches you make at once. I love that it’s so fast—it’s practically instant gratification!

How to Serve This Strawberry Cake Mix Cookies with Chocolate Chips Recipe

When I serve these cookies, I love arranging them on a pretty plate or a colorful platter to highlight their lovely pink shade. A dusting of powdered sugar or a drizzle of white chocolate over the top takes their presentation to the next level and adds a touch of elegance if I’m hosting a brunch or a holiday gathering.

These cookies pair beautifully with a cold glass of milk or a scoop of vanilla ice cream for a delightful dessert treat. For afternoon tea or coffee, I like serving them at room temperature alongside a fruity iced tea or a lightly brewed cappuccino. Their soft texture means they’re perfect any time, whether warm out of the oven or cooled off.

They’re excellent for all kinds of occasions—kids’ birthday parties, casual weekend hangouts, or even for a charming addition to a dessert table during holidays. I usually suggest serving them in portions of two or three, depending on the appetite of your guests. And trust me, they disappear fast, so having extra on hand is always a good idea!

Variations

I love playing around with this Strawberry Cake Mix Cookies with Chocolate Chips Recipe to keep things fresh and fit different tastes or dietary needs. For instance, swapping regular chocolate chips for dark or white chocolate chips can subtly change the flavor profile in a delicious way.

If you’re vegan, I’ve had success using flax eggs instead of regular eggs and choosing a plant-based oil like coconut oil for a slightly tropical twist. Just keep an eye on the texture as vegan versions can sometimes be a touch denser, but they still turn out fantastic. For gluten-free options, be sure to use a gluten-free strawberry cake mix, which is often available at specialty stores, and the results are just as tender and flavorful.

If you want to experiment with cooking methods, try baking the dough on a pizza stone or an insulated cookie sheet to get a slightly crisper bottom while keeping the top soft. Or, why not try mixing some freeze-dried strawberry bits in addition to or instead of the chocolate chips for a tangier pop? There’s so much room to make this recipe your own!

Storage and Reheating

Storing Leftovers

Leftover cookies can be stored in an airtight container at room temperature for up to 3 days, which keeps them soft and fresh. If you want to extend their freshness, a simple trick I use is placing a slice of bread in the container with the cookies. The bread helps maintain moisture, keeping the cookies tender longer.

Freezing

This recipe freezes beautifully! I like to freeze the dough balls individually on a baking sheet first, then transfer them into a freezer-safe sealed bag or container. They freeze well for up to 3 months, and whenever I want a fresh-baked cookie, I just pop a few frozen dough balls onto a baking sheet, add a couple extra minutes to the baking time, and enjoy fresh cookies in no time.

Reheating

To reheat, I gently warm the cookies in a preheated 300-degree Fahrenheit oven for about 5 minutes. This refreshes the softness without drying them out. Avoid microwaving because that tends to make cookies chewy or rubbery. Warming in the oven brings back that fresh-baked flavor and melts the chocolate chips just right.

FAQs

Can I use any cake mix flavor for this cookie recipe?

Absolutely! While I love the strawberry flavor for its bright, fresh taste, other cake mixes like vanilla, yellow, or even funfetti work wonderfully and create deliciously soft cookies with their own unique twist.

Do I have to use mini chocolate chips, or can I use regular-sized chips?

Mini chocolate chips are great because they distribute evenly and melt nicely, but you can definitely use regular chocolate chips if that’s what you have on hand. Just be aware that larger chips might make the cookies slightly chunkier.

Why do the cookies stay soft instead of crispy?

These cookies are designed to be soft and tender because of the cake mix and oil combination. If you prefer a crispier cookie, you can bake them a couple of minutes longer, but I personally love that fluffy texture and think it suits the strawberry flavor perfectly.

Can I add other mix-ins like nuts or dried fruit?

Yes! Adding chopped nuts like pecans or walnuts adds a lovely crunch, and dried fruit such as cranberries or chopped freeze-dried strawberries intensifies the fruity flavor. Just be sure not to add too much to avoid making the dough too heavy.

Is it okay to freeze the baked cookies?

Definitely! Once baked and cooled, you can freeze the cookies in an airtight container or freezer bag for up to 2 months. Just thaw them at room temperature or warm them slightly in the oven before serving to refresh their softness.

Conclusion

If you’re looking for a delightful and easy treat to brighten your day, I can’t recommend my Strawberry Cake Mix Cookies with Chocolate Chips Recipe enough. It’s a fun twist on the classic cookie that’s quick to whip up, tastebud-pleasing, and perfect for sharing with loved ones. Give it a try and watch these sweet, soft cookies become a go-to favorite in your baking rotation!

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