Busy day? These Strawberry Cake Mix Chocolate Chip Cookies give you a fast, fun treat with almost no fuss. They come together in minutes and bake into soft, fruity cookies that kids and adults both ask for seconds of.
If you like easy mix-and-bake recipes that feel a little special, this one fits the bill. Try it when you need a last-minute dessert for school events, playdates, or an after-dinner sweet.
Table of Contents
Why You Will Love This Recipe
You use one box of cake mix, a few pantry staples, and you get soft, colorful cookies with minimal cleanup. No measuring flour, no chilling dough, no complicated steps.
Kids love the pink color and tiny chocolate chips. Parents will like the speed and the fact that the batter stays forgiving while you scoop.
This recipe works for busy schedules. You can mix it while dinner cooks, bake while you fold laundry, and still have warm cookies in less than 30 minutes.
If you enjoy simple cookie hacks, you might also like this twist on fall cookies: brown butter pumpkin chocolate chip cookies.
How to Make Strawberry Chocolate Chip Cookies
Ingredients
1 box strawberry cake mix, 1/2 cup vegetable oil, 2 large eggs, 1/2 cup mini chocolate chips, 1 tsp vanilla extract
Directions
Preheat your oven to 350°F (175°C). In a large bowl, combine the strawberry cake mix, vegetable oil, and eggs. Mix until well combined. Stir in the mini chocolate chips and vanilla extract. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool before serving.
Print
Strawberry Cake Mix Chocolate Chip Cookies
Quick and easy strawberry cake mix cookies with chocolate chips that are soft, fruity, and perfect for any occasion.
- Total Time: 22 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup mini chocolate chips
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the strawberry cake mix, vegetable oil, and eggs. Mix until well combined.
- Stir in the mini chocolate chips and vanilla extract.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool before serving.
Notes
Serve warm with milk or yogurt. Store in an airtight container for up to 3 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
How to Serve
Serve these cookies warm with a cold glass of milk for a classic combo. They also pair well with plain yogurt or a scoop of vanilla ice cream for a quick dessert upgrade.
Pack them in small containers for school snacks or tuck a few into lunchboxes. They travel well for potlucks and bake sales.
If you want a fancier touch, dust lightly with powdered sugar just before serving or sandwich two cookies with a thin layer of whipped cream or frosting.
How to Store Strawberry Chocolate Chip Cookies
Let cookies cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days.
For longer storage, freeze the baked cookies in a single layer on a tray, then transfer to a freezer bag. They last up to 2 months frozen.
To refresh chilled or frozen cookies, warm them in a 300°F oven for 5 to 8 minutes or microwave a single cookie for 10 to 15 seconds. Watch closely so they stay soft, not overcooked.
Tips and Variations
Use mini chocolate chips so every bite gets a little chocolate and the cookies keep their pretty look.
Drop dough in even spoonfuls so cookies bake at the same rate. Use a small ice cream scoop for uniform size.
If you want a less sweet version, stir in 1/4 cup chopped nuts or a tablespoon of unsweetened cocoa powder to balance the flavor.
Try swaps for seasonality. For fall flair, swap the strawberry cake mix for spice or add a cinnamon pinch, or explore this apple option for a cozy twist: apple cider cheesecake cookies.
If dough feels too wet, chill it 10 minutes. If too dry, add a teaspoon or two of milk until it holds together.
FAQs
Q: Can I use regular chocolate chips instead of mini chips?
A: Yes. Regular chips work fine. They may create slightly larger chocolate pockets.
Q: Can I make this gluten free?
A: Use a gluten-free strawberry cake mix labeled as such. The rest of the ingredients are naturally gluten free.
Q: Can I freeze the raw cookie dough?
A: Yes. Scoop balls onto a tray, freeze until solid, then store in a bag. Bake from frozen and add a couple of minutes to the bake time.
Q: Will the cookies spread too much?
A: They hold shape well thanks to the cake mix. If they spread too much, chill the dough briefly before baking.
Conclusion
You can make a batch of Strawberry Cake Mix Chocolate Chip Cookies quickly and with little fuss. They work for snack time, lunchboxes, and easy dessert nights.
Save this recipe for the next busy day, and enjoy the smiles when someone bites into a warm, pink cookie.
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