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Strawberry Chocolate Chip Cookies start with a boxed cake mix making them incredibly easy and quick to prepare when you want a sweet treat without much fuss. They are soft, flavorful, and perfect for sharing at any gathering or just a cozy afternoon snack. This recipe is a great way to enjoy the bright taste of strawberries combined with melty chocolate chips in a tender cookie.
Ingredients
- Strawberry cake mix: which gives the cookie its vibrant color and fruity flavor choose a quality brand for best taste
- Baking powder: to help the cookies rise slightly and maintain their softness
- Large eggs: provide structure and richness make sure they are fresh
- Vegetable oil: adds moisture and keeps the cookies tender a neutral oil works best here
- Milk chocolate chips: for sweetness and contrast I like using chips that melt well but still hold their shape
Step-by-Step Instructions
- Preheat the oven:
- Set your oven to 350 degrees Fahrenheit this temperature bakes the cookies evenly making sure they are nicely cooked but still soft inside
- Prepare your baking sheets:
- Line two cookie sheets with parchment paper or lightly grease them with non-stick spray this prevents sticking and ensures easy cleanup
- Combine dry ingredients:
- In a large bowl whisk together the strawberry cake mix and baking powder making sure the baking powder is evenly distributed to help the cookies rise properly
- Add wet ingredients:
- Crack in the eggs and pour in the vegetable oil then mix everything thoroughly until the dough is smooth and there are no dry bits of cake mix left
- Fold in chocolate chips:
- Gently stir the chocolate chips into the dough distributing them evenly for bursts of chocolate in every cookie
- Portion the dough:
- Use about 2 tablespoons per cookie to form rounded balls then place them spaced apart on the prepared cookie sheets so they have room to spread out
- Bake and cool:
- Bake the cookies for 10 minutes until they are set but still soft to the touch then remove from the oven and allow them to cool on the sheets they firm up a bit as they cool and there is no need to transfer them elsewhere
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Storage Tips
To keep the cookies fresh store them in an airtight container at room temperature for up to three days. If you want to keep them longer place them in the freezer separated by parchment paper in a sealed bag for up to three months. Thaw at room temperature before serving.
Ingredient Substitutions
If you cannot find strawberry cake mix try vanilla or white cake mix for a different but still delicious flavor. You can swap vegetable oil with coconut oil for a subtle tropical twist. Semi-sweet or dark chocolate chips work well if you prefer less sweetness.
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Serving Suggestions
These cookies are great on their own but also fantastic with a glass of cold milk or a cup of coffee. Try serving them as a colorful dessert for parties or alongside whipped cream for a decadent treat. They make a charming addition to a cookie platter or lunchbox.
Frequently Asked Questions
- → Can I use a different type of cake mix?
Yes, while strawberry cake mix provides a fruity base, other flavors like vanilla or yellow can be used but will change the overall taste.
- → What can I substitute for vegetable oil?
Light oils such as canola or melted coconut oil work well, keeping the cookies moist without altering flavor noticeably.
- → How do chocolate chips affect baking time?
Chocolate chips melt during baking, adding richness but do not significantly change the 10-minute baking time needed for these cookies.
- → Can I freeze the dough before baking?
Yes, portion the dough into balls and freeze on a tray before transferring to a bag. Bake directly from frozen, adding a couple extra minutes.
- → Are these cookies best served warm or cooled?
They’re delightful warm for soft chocolate pockets but also taste great cooled, offering a firmer chew and developed flavors.