Strawberry cake mix cookies with white chocolate chips are the perfect way to make a sweet treat in a hurry. They only take 4 simple ingredients and a few minutes to put together, but that can be out little secret. Everyone else can think you worked hard baking up a delicious dessert.
These super easy strawberry cake mix cookies have white chips stirred in giving you that perfect strawberries and cream flavor combination. They are soft, tasty and quick too.
If you want the goodness of fresh baked cookies, but don’t want to put in a lot of time or effort, this recipe is for you. You can serve homemade cookies without any chill time and hardly any measuring.
It is the perfect answer when you need a treat to share but you don’t have much time to make it. Or bake some to quickly quiet your sweet tooth when it is misbehaving.
The fun pink and white colors make them perfect for Valentine’s Day, Easter, baby showers, gender reveals and more.
Making the Cookie Dough
This dough comes together in just a minute or two. Stir together the cake mix, eggs and oil to make the base dough.
Then stir in a cup of white chocolate or vanilla chips. That’s really it!
You don’t have to chill the dough or soften butter or do any of the time consuming steps in other cookie recipes. Scoop the dough onto a baking sheet and it will be in the oven within five minutes of the time you started.
These strawberry cookies are super soft and kind of flat. We love them that way, but if you are looking for a slightly thicker chewy cookie just add an extra quarter cup of flour.
How should I store cookies?
Cookies are best stored in an airtight container at room temperature. They will hold that way for at least a week. Try adding a piece of sandwich bread to the container to keep them soft longer. For even longer storage, put them in a freezer bag and freeze them for up to 3 months.
Other Flavor Combinations
It is really easy to take this base recipe and turn it into something different. Just use different flavors of cake mix and chocolate chips.
We made a batch of lemon and white chocolate cookies at the same time we made these strawberry ones. The combination of lemon and strawberry is always fun and the pink cookies and yellow cookies looked so good together on a tray.
We also love making peanut butter chocolate cake mix cookies. It’s hard to go wrong with that flavor duo.
You could use a red velvet cake mix striking red cookies. That would be another great Valentine’s Day or Christmas treat.
Tips for Making These Cookies
Don’t overbake the cookies. They are best soft and a little gooey in the middle.
Once the edges are golden brown, go ahead and take them out of the oven. They will be soft, so let them cool on the sheet pan for a couple of minutes before moving them to a wire rack to cool completely.
These pink cake mix cookies do spread quite a bit as they bake. So be sure to give them plenty of room on the tray.
You will also want to make sure the dough is either ball or tall scoop to start so they don’t flatten too fast. There is no need to push them down before baking them, just let them do their thing.
If you want, you can dot more white chocolate chips on the cookies when they come out. That will ensure the tops are covered with tasty chips and keep some pure white.
More Fun Recipes That Start With a Cake Mix:
If you like super soft gooey cookies, try making lemon gooey butter cookies. You could easily sub in a strawberry cake mix if you want another twist on easy pink cookies.
Funfetti gooey butter cake is a sprinkle filled option. The cream cheese and butter makes a rich gooey layer and the sprinkles make it a party!
Did you make this great recipe? Please leave a review in the recipe card below!
- 15 oz. strawberry cake mix
- 1/2 cup cooking oil
- 2 large eggs
- 10 oz. white chocolate chips
- Preheat oven to 350°F.
- Stir together cake mix, oil and eggs.
- Fold in chocolate chips. (Reserve some to put on top of the baked cookies if you want.)
- Scoop 1 Tablespoon balls of dough (or a small cookie scoop full) onto a cookie sheet.
- Bake for 7-9 minutes. Top hot cookies with reserved chips if desired.
- Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
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Serving Size:1 Cookie
Amount Per Serving: Calories: 85Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 25mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 1g
All nutritional information is estimated and will depend on the exact ingredients you use.