There’s something instantly cheerful about a dessert that smells like fresh strawberries — and these Strawberry Cake Mix Chocolate Chip Cookies do just that. Soft, slightly cakey cookies studded with melty mini chocolate chips are an easy, seasonal treat when strawberries are at their peak or when you’re craving springtime flavors. Using a strawberry cake mix as the base gives you that bright berry flavor without the fuss of pureeing or macerating fresh fruit, making them a perfect weeknight bake or a crowd-pleasing contribution to potlucks. If you love quick, comforting bakes (think easy swap ideas like these pumpkin cheesecake cookies), you’ll find these cookies both nostalgic and delightfully modern.
Ingredients & Equipment
Ingredients
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup mini chocolate chips
- 1 teaspoon vanilla extract
Notes on ingredients
- Strawberry cake mix: Choose a good-quality boxed mix — some have more intense strawberry flavor than others. If you want stronger fruitiness, look for mixes labeled “strawberry flavor” rather than “pink vanilla.”
- Vegetable oil: Neutral-flavored oil keeps the cookies soft and tender. You can substitute melted coconut oil for a subtle tropical note.
- Mini chocolate chips: The smaller chips distribute evenly and give little pockets of chocolate in each bite. Regular chips are fine if that’s what you have.
- Vanilla extract: Enhances the strawberry and chocolate flavors; don’t skip it.
Equipment & helpful tools
- Large mixing bowl (or a stand mixer bowl)
- Whisk or silicone spatula
- Baking sheet(s)
- Parchment paper or silicone baking mat
- Tablespoon cookie scoop or two spoons for portioning
- Wire cooling rack
- Optional: stand mixer or hand mixer for quicker mixing
- Optional: small cookie scoop and an instant-read thermometer for baked goods (cookies are done when edges are set and the center reads ~200°F if you prefer measuring)
For more seasonal cookie inspiration, try a different soft-chewy flavor like these chewy pumpkin cookies.
Step-by-Step Instructions (with tips)
Preheat your oven to 350°F (175°C).
- Tip: Give the oven at least 10–15 minutes to fully come to temperature. An oven thermometer helps ensure accurate baking.
In a large bowl, mix the strawberry cake mix, vegetable oil, eggs, and vanilla extract until well combined.
- Tip: Use a whisk or a paddle attachment on a stand mixer to combine. The batter will be thicker than traditional cookie dough but soft and scoopable.
- Variation: For extra strawberry depth, fold in 1/4 cup crushed freeze-dried strawberries or 1/4 cup strawberry jam (reduce oil by a tablespoon if adding jam).
Fold in the mini chocolate chips.
- Tip: Fold gently so you don’t overwork the dough; overmixing can make cookies tough. If you like chocolate on the surface, reserve a few chips to press on top of each scoop before baking.
Scoop tablespoon-sized dough onto a baking sheet lined with parchment paper.
- Tip: Leave about 2 inches between cookies to allow for slight spreading. For uniform cookies, use a small cookie scoop.
Bake for 8–10 minutes or until the edges are set.
- Tip: The exact time depends on cookie size and your oven. Aim for just-set edges and a soft center. The cookies will firm up as they cool. If you prefer chewier cookies, pull them out closer to 8 minutes; for slightly crisper edges, aim for 10 minutes.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Tip: Cooling on the baking sheet helps the cookies settle and finish cooking. Use a thin spatula to transfer them gently.
Variations and flavor suggestions
- Fresh or roasted strawberries: If strawberries are in season, chop 1/3 cup very finely and fold them in (pat them dry to avoid too much extra moisture). Roasting chopped strawberries with a sprinkle of sugar for 10–15 minutes concentrates flavor — but allow them to cool and drain any juices before adding.
- Strawberry compote vs. boiling: Some bakers make a quick strawberry compote (simmering strawberries with a little sugar, not boiling vigorously) to intensify flavor without adding raw fruit. Boiling can make fruit too watery; gentle simmering or roasting usually yields the best concentrated flavor for cookies.
- Mix-ins: White chocolate chips, chopped macadamia nuts, or a sprinkle of coarse sugar on top before baking add texture.
- Gluten-free option: Use a gluten-free strawberry cake mix designed for 1-to-1 baking swaps.
Kitchen tips to get the best result
- Don’t overbake: Because these cookies have a cake mix base, they can go from perfectly soft to dry quickly. Remove them just as the edges set.
- Chill dough optionally: If you want thicker cookies, chill the dough 20–30 minutes before scooping. Chilling firms the fat and reduces spread.
- Watch cookie size: Make uniform cookies for even baking. A tablespoon scoop yields about 24-30 cookies depending on mix and moisture.
- Use parchment or silicone mats for easy cleanup and an even bake.
Storage, Freezing & Make-Ahead Tips
How to store baked cookies
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place a slice of bread in the container to help keep them soft (the bread will go stale as it keeps the cookies moist).
- Refrigerator: If your kitchen is warm, store in the fridge for up to 7 days — bring to room temp or warm briefly before serving for best texture.
Freezing tips
- Freeze raw dough: Scoop tablespoon-sized dough onto a parchment-lined tray, freeze until solid (1–2 hours), then transfer dough balls to a freezer-safe bag or container for up to 3 months. When ready to bake, add 1–2 minutes to the bake time (no need to thaw).
- Freeze baked cookies: Layer baked cookies between parchment in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature for 20–30 minutes or warm gently in a 300°F oven for 5-7 minutes.
Make-ahead ideas
- Bake ahead for gatherings: These cookies are great made a day ahead; store in an airtight container at room temperature.
- Prep for cookie bars: Press the dough into a parchment-lined baking pan for a strawberry-chocolate chip cake-like bar — bake at 350°F for 18–22 minutes until set, then cool and slice.
- Portioning: Use a cookie scoop to portion dough into mini muffins for bite-sized treats that are great for lunchboxes.
How to Use / Serve This Dish
Serving ideas
- Classic: Serve warm with a glass of milk — the classic duo that makes these cookies feel homey and nostalgic.
- Dessert plate: Add a scoop of vanilla ice cream and a drizzle of strawberry syrup for a simple cookie-and-ice-cream sandwich.
- Party platter: Arrange with other seasonal cookies or bars for a bright spring or summer cookie platter.
- Tea time: These pair beautifully with a light tea or a fruity iced tea, complementing the strawberry notes.
Creative variations
- Cookie sandwiches: Spread strawberry cream cheese or marshmallow fluff between two cookies for a playful dessert.
- Dip & drizzle: Dip half of the cooled cookie in melted white chocolate and top with crushed freeze-dried strawberries for color and crunch.
- Breakfast twist: Crumble a cookie over plain yogurt with fresh strawberries and granola for a quick indulgent breakfast bowl.
If you’re exploring other quick dessert ideas with simple swaps and seasonal twists, check out this easy no-fuss snack idea for inspiration: 4-ingredient chocolate peanut butter balls.
FAQ
Q: Can I use a different cake mix flavor instead of strawberry?
A: Yes! The technique is flexible. Vanilla, lemon, or chocolate cake mixes will all work, giving you different flavor profiles. Just be mindful that the visual pink hue comes from the strawberry mix, so other flavors will change the look and taste.
Q: My dough seems too wet/dry. What should I do?
A: If the dough is too wet (spreading too thin), chill it 20–30 minutes before baking and consider adding a tablespoon of flour. If it’s too dry or crumbly, add a teaspoon of milk at a time until it holds together — or an extra egg yolk for richness.
Q: How long do these cookies keep once baked?
A: At room temperature in an airtight container, expect 2–3 days of best texture. Refrigerated, they’ll keep up to a week. For longer storage, freeze baked cookies for up to 3 months.
Q: Can I make these dairy-free or vegan?
A: For dairy-free, ensure your cake mix is dairy-free (some contain milk powder) and use a plant-based egg replacer (e.g., flax egg) and dairy-free chocolate chips. Keep in mind texture differences: the cake mix base reacts differently with egg substitutes, so cookies may be a touch more fragile.
Conclusion
There’s a cozy magic in a batch of Strawberry Cake Mix Chocolate Chip Cookies: they’re quick to make, give you that bright seasonal strawberry flavor, and pair perfectly with chocolate for a classic crowd-pleaser. Whether you bake them for an afternoon snack, a picnic dessert, or a spontaneous weeknight treat, they offer a lovely balance of soft, cakey texture and melty chocolate pockets. For more ideas and similar flavor combos, see this take on Strawberry Chocolate Chip Cake Mix Cookies (Strawberry Chocolate Chip Cake Mix Cookies) and a classic from a trusted baking blog (Strawberry Chocolate Chip Cookies – Sally’s Baking).
If you tried this recipe, I’d love to hear how it turned out — share a photo or leave a comment so others can enjoy your variations. Happy baking and may your kitchen smell like sunshine!
Strawberry Cake Mix Chocolate Chip Cookies
Ingredients
Cookie Ingredients
- 1 box strawberry cake mix Choose a good-quality boxed mix for the best flavor.
- ½ cup vegetable oil Can substitute with melted coconut oil.
- 2 large eggs
- ½ cup mini chocolate chips Regular chips can be used but mini chips are recommended.
- 1 teaspoon vanilla extract Enhances flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the strawberry cake mix, vegetable oil, eggs, and vanilla extract until well combined.
- Fold in the mini chocolate chips.
- Scoop tablespoon-sized dough onto a baking sheet lined with parchment paper, leaving about 2 inches between cookies.
Baking
- Bake for 8–10 minutes or until the edges are set. Cookies will firm up as they cool.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
