I do not always bake from a box, but I keep a few cake mix cookie recipes in my back pocket because they save busy afternoons. These strawberry chocolate chip cookies are the pink ones I make when I want soft, puffy cookies without measuring a full lineup of flour, sugar, and flavorings. The strawberry cake mix brings the color and flavor, while the chocolate chips make them feel like cookies instead of tiny cakes.
The important thing is treating the dough like cookie dough, not cake batter. It needs a little baking powder, eggs, oil, vanilla, and a vigorous stir until no dry pockets remain. Then I shape the dough balls taller than they are wide so they bake up thick instead of spreading into flat pink saucers.
I pull these from the oven before they brown. That can feel wrong if you are used to golden cookies, but strawberry cake mix cookies look best and taste softest when the tops stay bright. They set as they cool, and the 3-minute rest on the baking sheet matters more than it seems.
Why I keep this shortcut cookie around
- The dough is fast.I can mix it by hand in one large bowl and one small bowl without hauling out a mixer.
- The texture is soft and puffy.Oil keeps the crumb tender, and the tall dough balls help the centers stay thick.
- The strawberry flavor is built in.A box of strawberry cake mix gives a consistent flavor and color every time.
- Chocolate balances the sweetness.Semi-sweet chips keep the cookies from tasting like straight frosting.
- They store well.I keep them in an airtight container, and they stay soft for days.
What you need and why it works
- Strawberry cake mix, 1 box.The 18.25-ounce box provides the flour, sugar, flavor, and color. I use the dry mix only and do not follow the cake directions on the package.
- Baking powder, 1 teaspoon.I add a little extra lift so the cookies bake puffy and soft.
- Eggs, 2 large.The eggs bind the dough and help it hold together after baking.
- Vegetable or canola oil, 1/3 cup.Oil keeps the cookies moist. I do not use melted butter here because it changes the spread.
- Vanilla extract, 1/2 teaspoon.A small amount rounds out the boxed flavor and makes the cookies smell more homemade.
- Semi-sweet chocolate chips, 1 1/4 cups.I fold most into the dough and press a few extras on top if I want the cookies to look bakery-style.
How I make them
Step 1 — Prep the oven and sheet pan
I preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper or a silicone baking mat. The cookies are soft when they come out, so a lined pan makes transferring easier and keeps the bottoms from grabbing.
Step 2 — Mix dry and wet separately
In a large bowl, I stir together the dry strawberry cake mix and baking powder. In a smaller bowl, I whisk the eggs, oil, and vanilla by hand. Mixing them separately helps the eggs break up before they hit the cake mix, which makes the dough easier to stir evenly.
Step 3 — Stir into a thick dough
I pour the egg mixture into the cake mix and stir vigorously until no dry pockets remain. At first it can look like there is not enough liquid, but it comes together. I scrape the bottom of the bowl and fold in the chocolate chips. The finished dough is thick, sticky, and very pink.
Step 4 — Shape tall dough balls
I drop rounded balls of dough, about 2 Tablespoons each, onto the prepared sheet. I make each one taller than it is wide. If I want a prettier top, I press a few extra chocolate chips onto the outside. I leave space between them because they still spread a bit.
Step 5 — Bake without browning
I bake the cookies for 10 minutes and do not let them get brown. They look very soft at first, but that is correct. I cool them on the baking sheet for 3 minutes, then move them to a wire rack. If the tops stay too domed, I gently press them down while they are still warm.
Tips from my kitchen
- Stir until the dry pockets are gone.Hidden cake mix streaks bake into chalky spots, so I scrape the bowl well.
- Shape taller dough balls.This is the easiest way I know to get thick cake mix cookies without chilling.
- Do not wait for browning.These cookies should stay bright pink. Brown edges usually mean they are overbaked.
- Let the sheet-pan rest happen.The 3 minutes on the hot pan finishes setting the centers.
Variations I have actually tried
- White chocolate strawberry:I swap the semi-sweet chips for white chocolate chips for a sweeter, creamier cookie.
- Dark chocolate:I use dark chocolate chunks when I want more contrast against the sweet strawberry dough.
- Sprinkle tops:I add a pinch of nonpareils before baking for birthday trays or school treats.
- Lemon note:I add 1/2 teaspoon lemon zest to the dough. It makes the strawberry flavor taste brighter.
- Sandwich cookies:I bake smaller cookies and fill pairs with vanilla buttercream once fully cooled.
Storing and freezing
I store these strawberry chocolate chip cookies in an airtight container for up to 1 week. A slice of sandwich bread tucked into the container helps keep them soft, though I remove it if it gets damp. The cookies are delicate while warm but sturdy once cooled.
For freezing, I prefer freezing baked cookies rather than raw dough because the dough is sticky. I cool the cookies completely, stack them between pieces of parchment, and freeze in a sealed container for up to 2 months. They thaw quickly at room temperature.
How I serve these cookies
I usually serve these with cold milk or coffee because the strawberry flavor is sweet and the chocolate chips are generous. For a party plate, I pair them with plain vanilla cookies or brownies so the pink color stands out. If I am packing them for a lunchbox, I wait until they are fully cool and put parchment between layers. Warm cookies trap steam, and steam is what makes the tops sticky.
Frequently asked questions
Can I use a different cake mix size?
This recipe is built for an 18.25-ounce box. If the box is smaller, the dough may be wetter and the cookies may spread more, so I stick with the listed size when I can.
Do I make the cake mix according to the box?
No. I use the dry mix only, then add the eggs, oil, vanilla, baking powder, and chocolate chips listed here.
Why are my cookies flat?
The dough balls may have been shaped too wide, or the pan may have been warm from a previous batch. I shape tall mounds and use a cool sheet pan.
Can I chill the dough?
Yes. Chilling for 20-30 minutes makes sticky dough easier to handle, but I do not usually need it if I use a cookie scoop.
How do I know they are done?
The tops should look set but not browned after 10 minutes. They firm up during the 3-minute rest on the baking sheet.
If you make these, tell me which chocolate you used — semi-sweet is my default, but dark chocolate has been winning me over.
Strawberry chocolate chip cookies
Description
These strawberry chocolate chip cookies start with strawberry cake mix and bake into soft, puffy pink cookies. I stir the dough by hand, shape it tall, and pull the cookies before they brown.
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix together the strawberry cake mix and baking powder. In a smaller bowl, whisk the eggs, oil, and vanilla by hand.
- Add the egg mixture to the cake mixture and stir vigorously to form a dough, making sure all dry pockets of cake mix are gone. Gently mix in the chocolate chips.
- Drop rounded balls of dough, about 2 Tablespoons each, onto the prepared baking sheet. Make the dough balls taller than they are wide, and press a few extra chocolate chips on top if desired.
- Bake for 10 minutes and do not let the cookies get brown. Cool on the baking sheet for 3 minutes; they will be very soft at first. Press domed tops down gently if needed, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 52kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 2g10%
- Trans Fat 0.0g
- Cholesterol 21mg8%
- Sodium 36mg2%
- Potassium 59mg2%
- Total Carbohydrate 6g2%
- Sugars 5g
- Protein 1g2%
- Calcium 20 mg
- Iron 0.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use the dry cake mix only. I do not follow the package cake directions.
Scrape the bowl well. Dry cake mix pockets leave chalky streaks after baking.
Shape tall mounds. Taller dough balls bake into thicker cookies.
Skip browning. The cookies should look set and pink, not golden.
Frequently Asked Questions
This recipe is written for an 18.25-ounce box. A smaller box can make the dough wetter and flatter.
No. Use the dry mix only, then add the eggs, oil, vanilla, baking powder, and chocolate chips listed here.
The dough balls may have been too wide or the pan too warm. I shape tall mounds and bake on a cool sheet.
Yes. A 20-30 minute chill makes the sticky dough easier to scoop, though it is optional.
They keep in an airtight container for up to 1 week and freeze well for about 2 months.
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