Spring is finally here and the sun is shining. You want a sweet treat that feels like a bright celebration. These Strawberry Cake Mix Cookies are the perfect solution for you. They are soft, chewy, and wonderfully pink.
It is 3pm and the kids want a snack. You need something fast and delicious right now. This recipe delivers a burst of flavor with very little effort. You likely have these ingredients in your pantry already.
Why You’ll Love This Recipe
You only need four simple ingredients for this recipe. It takes just twenty minutes from start to finish. These are perfect for busy spring weeknights or school treats. Your kids will love the vibrant pink color.
These cookies taste like a soft, chewy cloud. They are very budget-friendly for any family. You can whip them up for a last-minute party. It is the ultimate shortcut dessert for beginners.
Simple Method
Making these cookies is a total breeze. You just mix, scoop, and bake. There is no need to chill the dough at all. Even a beginner baker can master these today. You will feel like a pro in the kitchen.
Ingredients You’ll Need
These cookies use mostly pantry staples you already own.
- 1 package (15.25 oz) strawberry cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup semi-sweet chocolate chips
Step-by-Step
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir with a spatula until a thick, uniform dough forms.
- Gently fold the semi-sweet chocolate chips into the dough until evenly distributed.
- Scoop rounded tablespoons of dough (approximately 1.5 inches in diameter) and place them on the prepared baking sheets, spaced 2 inches apart.
- Bake for 9 to 11 minutes until the edges are set and slightly golden, but the centers still appear slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes to firm up before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these cookies with a cold glass of milk. They look beautiful on a bright white platter. Pack them in a school lunchbox for a fun surprise. They are great for a sunny spring picnic. Set them out and watch them disappear fast.
Keep It Fresh
Keep your cookies in an airtight container. They stay fresh for up to five days. You can also freeze the baked cookies easily. Just thaw them at room temperature later. They stay soft and delicious for a long time.
Tips for Best Results
- Use a cookie scoop for perfectly even sizes.
- Do not overbake these delicate treats.
- The centers should still look a bit soft.
- Line your pans with parchment paper for easy cleanup.
- For Mother’s Day, double the batch for a crowd.
- Add a handful of white chocolate chips for variety.
- Let them cool fully for the best texture.
Ways to Switch It Up
- Try white chocolate chips for a creamier taste.
- Add some fun rainbow sprinkles to the dough.
- Use melted butter instead of oil for richness.
- Swap the cake mix flavor for a new treat.
Common Questions
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for 24 hours. Just let it sit out briefly before scooping. This is great for easy holiday prep.
Will my kids enjoy these?
Absolutely, kids love the bright pink color. The flavor is sweet and very familiar. They are a huge hit with picky eaters.
I hope these cheerful cookies bring a smile to your family. They are so simple and truly delicious. Happy baking!
— Lidia
Irresistible Strawberry Chocolate Chip Cake Mix Cookies
Ingredients
- 1 package (15.25 oz) strawberry cake mix
- 2 large egg s
- 1/2 cup vegetable oil
- 1 cup semi -sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir with a spatula until a thick, uniform dough forms.
- Gently fold the semi-sweet chocolate chips into the dough until evenly distributed.
- Scoop rounded tablespoons of dough (approximately 1.5 inches in diameter) and place them on the prepared baking sheets, spaced 2 inches apart.
- Bake for 9 to 11 minutes until the edges are set and slightly golden, but the centers still appear slightly soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes to firm up before transferring to a wire rack to cool completely.
