Strawberry Cake Mix Chocolate Chip Cookies
Deliciously bright cookies with a strawberry base, packed with mini chocolate chips for a perfect balance of flavors. Ideal for any occasion!
Ingredients
Cookie Base
- 1 box strawberry cake mix (standard 15–18 oz size) Any standard strawberry cake mix works.
- 1/2 cup vegetable oil Keeps the cookies tender; can swap for melted neutral butter for richer flavor.
- 2 large eggs Add stability and help the cookies hold their shape.
Add-ins
- 1 cup mini chocolate chips Use mini chips for even distribution.
- 1 teaspoon alcohol-free vanilla extract Enhances the flavors in the dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the strawberry cake mix, vegetable oil, and eggs. Mix until just combined with no dry streaks remaining; the dough will be soft and slightly sticky.
- Stir in the mini chocolate chips and alcohol-free vanilla extract until evenly distributed.
Baking
- Drop tablespoon-sized spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and the centers are slightly soft. Avoid over-baking for a moist cookie.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Short-term: Keep cookies in an airtight container for up to 3 days. For refrigeration, store in fridge for up to 7 days. Freeze baked cookies for up to 3 months.