Strawberry Cake Mix Cookies with Chocolate Chips – Quick & Delicious Treat

Strawberry Cake Mix Cookies with Chocolate Chips are the perfect “I need something sweet, but I’m also tired” kind of treat. You know the feeling—you want homemade cookies but not the whole production of measuring flour, sifting, and hoping they don’t spread like a pancake. That’s where this recipe swoops in like your kitchen superhero. With just four ingredients—yes, four!—you’ll have warm, gooey, strawberry-scented cookies fresh from the oven in less than 20 minutes.

These little pink beauties are bursting with strawberry flavor and studded with melty mini chocolate chips, making them both adorable and ridiculously good. They’re also budget-friendly and use pantry staples you might already have. So whether you’re baking with the kids, planning a girls’ night, or just need something sweet while binge-watching Netflix, these cookies hit that sweet spot between easy and delicious.

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What is Strawberry Cake Mix Cookies with Chocolate Chips?

Strawberry Cake Mix Cookies with Chocolate Chips are soft, chewy, cake-like cookies made using boxed strawberry cake mix instead of traditional flour and sugar. This shortcut keeps the process quick and foolproof while still delivering that homemade touch. The result? A bright, pink-hued cookie that tastes like a cross between a chocolate-dipped strawberry and a bakery-style treat.

The mix of strawberry flavor and semi-sweet chocolate chips is pure nostalgia—think strawberry milk meets warm cookie bliss. Plus, using cake mix ensures the cookies stay fluffy and moist without needing to fuss with a mixer or special ingredients. Whether you’re a beginner baker or just pressed for time, this recipe gives you that fresh-baked satisfaction in record speed.

Reasons to Try Strawberry Cake Mix Cookies with Chocolate Chips

First, let’s talk time. These cookies go from box to bite in under 20 minutes. If you’ve ever been caught between a sweet craving and an empty dessert jar, you’ll understand the magic in that. Second, they’re basically foolproof. You dump, stir, scoop, and bake—no fancy steps, no kitchen drama. Third, the flavor combo is unbeatable. Strawberry and chocolate are that classic duo that never disappoints (kind of like peanut butter and jelly but way more indulgent).

They’re also budget-friendly since you’re only using a few simple ingredients. Finally, they’re versatile—you can swap in white chocolate chips, drizzle them with melted chocolate, or even sandwich them around ice cream for a fun twist. These cookies look festive enough for Valentine’s Day but are simple enough for an everyday treat.

Ingredients Needed to Make Strawberry Cake Mix Cookies with Chocolate Chips

• 1 (15.25-ounce) box strawberry cake mix
• 2 large eggs
• 1/3 cup vegetable oil
• 1 cup mini chocolate chips

Instructions to Make Strawberry Cake Mix Cookies with Chocolate Chips – Step by Step

Ready to make the easiest cookies of your life? Let’s walk through this Step by Step together. You don’t need fancy baking tools or professional pastry skills—just a mixing bowl, a spoon, and a little kitchen confidence. These Strawberry Cake Mix Cookies with Chocolate Chips come together in minutes and taste like something straight from a bakery.

Step 1: Preheat and Prepare Your Baking Sheets

Start by preheating your oven to 350°F (the cookie sweet spot). This temperature keeps your cookies soft inside with slightly crisp edges. While the oven warms up, line two baking sheets with parchment paper or silicone baking mats. This small prep step makes cleanup a total breeze and helps your cookies bake evenly. If you’ve never used silicone mats before, check out my tips on easy cleanup and oven prep in recipes like Crockpot Healthy White Chicken Chili—because every minute saved in the kitchen matters, right?

Pro Tip: If your baking sheets are dark metal, you might want to reduce the temperature by 10°F to prevent over-browning.

Step 2: Combine Your Ingredients – Cake Mix Magic in Action

Grab a large mixing bowl—nothing fancy, just one that gives you enough space to stir without flinging pink batter onto your shirt. Pour in the strawberry cake mix, crack in the two eggs, and drizzle in 1/3 cup of oil. Now grab a sturdy spatula or wooden spoon and stir everything together until the mix transforms into a thick, cohesive dough.

As you mix, you’ll notice the dough turning a vibrant strawberry pink—it’s like baking a little bit of sunshine. Make sure to scrape the bottom of the bowl; cake mix likes to hide there. If the dough feels too thick to stir, that’s okay! That’s exactly how it should be for soft, chewy cookies.

This Step by Step method is foolproof, and it’s the same trick I use in my quick desserts like Protein Cookie Dough Chocolate Yogurt Cookies. Once the dough looks smooth, fold in 1 cup of mini chocolate chips. Be gentle—overmixing can make the cookies tough. You just want those tiny chocolate gems evenly sprinkled throughout.

Step 3: Scoop and Shape Your Cookies

Now comes the fun part—forming your cookies! Use a medium cookie scoop or your hands to shape 2-inch balls of dough. If you’re using your hands, lightly oil your palms so the dough doesn’t stick. Place each dough ball on your prepared baking sheets, leaving about 1–2 inches between them. This spacing helps them spread just the right amount while baking.

For that picture-perfect bakery look, press a few extra mini chocolate chips onto the top of each cookie before baking. They’ll melt slightly and make your cookies look extra inviting.

Freezer Tip: You can freeze these cookie dough balls and bake them later! Freeze the shaped dough on the tray for about 30 minutes, then transfer them to a freezer bag. When that late-night craving hits, bake them straight from frozen—just add 2 extra minutes to the baking time.

If you love make-ahead recipes like this, try my Easy Chicken Avocado Wraps—they use the same prep-ahead logic but for dinner instead of dessert.

Step 4: Bake to Strawberry-Chocolate Perfection

Slide your trays into the preheated oven and bake for 12 minutes. Keep a close eye on them around the 10-minute mark. You’re looking for cookies that are set around the edges but still soft and slightly shiny in the center. Don’t worry—they’ll continue to bake a bit from residual heat after you take them out.

Here’s a little baker’s secret: If you prefer chewier cookies, take them out right when the edges firm up. If you like a slightly crisp edge, give them another minute or two. The beauty of this Step by Step recipe is that you can easily customize the texture to your liking.

While the cookies bake, your kitchen will smell like a strawberry field just collided with a chocolate factory. It’s dangerously good.

Step 5: Cool and Serve Like a Pro

Once your cookies are done, take the trays out of the oven and let them sit for 3–5 minutes. This gives them time to firm up slightly and makes them easier to transfer. Use a spatula to move them to a cooling rack—if you try too early, they might break (they’re that soft!).

When cooled, stack them high on a pretty plate or wrap a few in parchment paper to gift to friends. These cookies make a sweet Valentine’s treat or a quick bake-sale hit. They also pair beautifully with a cup of coffee or tea for an afternoon pick-me-up.

Want to turn them into a next-level dessert? Sandwich a scoop of vanilla ice cream between two cookies and freeze for 30 minutes—instant strawberry chocolate chip ice cream sandwiches! For more dessert inspiration, you can peek at my Protein Cookie Dough—a no-bake option that’s as indulgent as it is wholesome.

Step 6: Clean Up and Store for Later

Once your kitchen smells like heaven and you’ve taste-tested one (or three) cookies, it’s time for the last Step by Step: storage. Keep your Strawberry Cake Mix Cookies with Chocolate Chips in an airtight container at room temperature for up to 4 days. They stay soft and chewy—just as good as the day you baked them.

If you’d like to keep them longer, freeze the cookies in a zip-top bag for up to 2 months. When you’re ready for a treat, microwave one for 10 seconds and enjoy that just-baked warmth again.

Bonus Tip: Slip a small slice of bread into your cookie container. It sounds strange, but it keeps the cookies perfectly soft. The bread dries out instead of the cookies—kitchen magic!

If you’re a meal-prep lover or just like easy make-ahead snacks, check out my Energy Balls for another simple, mix-and-go recipe that saves time during the week.

What to Serve with Strawberry Cake Mix Cookies with Chocolate Chips

These cookies are delightful on their own, but they also shine next to other sweet treats. Serve them with a scoop of vanilla ice cream for an easy dessert or crumble them over yogurt for a fun breakfast twist. For a balanced snack plate, add a few fresh strawberries on the side. They also pair beautifully with coffee, tea, or hot chocolate for a cozy afternoon break. Looking for more quick and easy treats? Try my Cookie Dough Protein Balls for a guilt-free bite or Energy Balls if you’re craving something healthy but still sweet.

Key Tips for Making Strawberry Cake Mix Cookies with Chocolate Chips

Don’t overbake them—this is the number one cookie rule. The cookies should look slightly underdone when you pull them out. They’ll set as they cool, staying soft and chewy inside. If your dough feels too sticky to scoop, pop it in the fridge for 10 minutes. Also, try experimenting with different cake mix flavors! Lemon cake mix with white chocolate chips? Yes, please. Red velvet with dark chocolate chunks? Absolutely. This method works with almost any flavor combo. And if you want bakery-style perfection, top your cookie dough balls with a few extra chocolate chips before baking for that picture-perfect finish.

Storage and Reheating Tips for Strawberry Cake Mix Cookies with Chocolate Chips

Once cooled, store your cookies in an airtight container at room temperature for up to 4 days. If you live somewhere humid, slip in a piece of bread—it helps keep them soft (weird but true baking hack). For long-term storage, freeze the baked cookies or unbaked dough balls in a freezer-safe bag. Baked cookies can be frozen for up to 2 months and thaw beautifully at room temperature. When reheating, pop one in the microwave for 10 seconds for that “just baked” warmth.

FAQs

Can I use regular-sized chocolate chips? Absolutely. Mini chips distribute more evenly, but any chocolate works.
Can I use butter instead of oil? Yes, melted butter adds richness, though it may make the cookies slightly denser.
Why did my cookies spread too much? Your dough might have been too warm—chilling it briefly can help.
Can I make these gluten-free? Sure! Just use a gluten-free cake mix brand.
Can I add mix-ins? Definitely—white chocolate, nuts, or even M&Ms work great here.

Final Thoughts

Strawberry Cake Mix Cookies with Chocolate Chips are the ultimate “I didn’t plan dessert but now we have cookies” recipe. They’re fast, fun, and delicious—perfect for busy moms, college students, or anyone who wants homemade sweetness without the fuss. Next time you need a quick crowd-pleaser, keep a box of cake mix handy. And if you’re in the mood for another easy bake, check out my Protein Cookie Dough for a high-protein twist on dessert. Life’s too short for complicated baking—sometimes, all you need is a bowl, a spoon, and a box of cake mix.

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