There is something quietly comforting about baking cookies that do not ask much of you. These strawberry cake mix cookies are exactly that kind of recipe. Simple, forgiving, and still special enough to feel like a treat.
I come back to these whenever I want a pop of color and a soft, chewy bite without spending the whole afternoon in the kitchen. The pink alone feels cheerful, but the strawberry flavor seals the deal.
They are sweet without being loud, soft in the center, and just a little gooey when warm. Add chocolate chips and suddenly they feel bakery-worthy, even though they come together in minutes.
I usually bake these when time is tight or when I want something playful on the table. Valentine’s Day, baby showers, casual get-togethers, or honestly, a random Tuesday night all feel right.
What I love most is how reliable they are. Four ingredients, one bowl, and no complicated steps to remember. They turn out tender and chewy every single time.
That is it. No extra flour, no baking soda, no measuring cups cluttering the counter. Each ingredient has a clear role, which is why the recipe works so smoothly.
The cake mix does the heavy lifting here, giving both flavor and structure. The butter and eggs soften it into cookie form, and the chocolate chips add balance.
Start by preheating the oven to 350F. Lining your cookie sheets with parchment paper or baking mats makes cleanup easier and keeps the cookies from sticking.
I like to prep the pans first so everything feels calm once the dough is ready. It keeps things moving without that last-minute scramble.
In a large bowl, combine the melted butter, eggs, and strawberry cake mix. Beat until the mixture looks smooth and you no longer see streaks of egg or dry pockets.
If your cake mix looks especially clumpy, sifting it before mixing helps. The dough should be thick, sticky, and glossy.
Turn off the mixer and stir in the chocolate chips by hand. This keeps them evenly distributed without overmixing the dough.
Sometimes I save a small handful to press into the tops later. It adds a nice visual touch once the cookies are baked.
The dough will be sticky, and that is a good thing. Use a cookie scoop or spoon to portion out about 1 to 1 1/2 tablespoons of dough per cookie.
Place them a couple inches apart and gently flatten each one. If the dough feels too soft to handle, chilling it for 30 minutes helps a lot.
Bake one tray at a time in the center of the oven for 9 to 11 minutes. The tops should look just set, not browned.
These cookies go from perfect to overdone quickly, so keep an eye on them near the end. Slightly underbaked is exactly right here.
Let the cookies cool on the baking sheet for about 10 minutes. This helps them firm up without drying out.
If you saved extra chocolate chips, press a few into the tops while they are still warm. Then move them to a wire rack to cool completely.
Cake mix cookies sometimes get a bad reputation, but this is one of those recipes that proves how good they can be. The texture is softer and more tender than most classic cookie doughs.
The strawberry flavor is consistent and evenly spread through every bite. There is no guesswork or uneven mixing to worry about.
I also appreciate how predictable the results are. When I need a quick win in the kitchen, this recipe never lets me down.
If you want to switch things up, these cookies are very flexible. One easy option is swapping semi-sweet chocolate chips for white chocolate chips.
The white chocolate pairs beautifully with the strawberry flavor and keeps the cookies looking extra festive. It feels a little softer and sweeter.
You can also skip the chocolate chips entirely and dip half of each baked cookie into melted chocolate. Let them set on parchment paper for a clean finish.
For something more playful, turn them into cookie sandwiches. Frost the bottom of one cookie with vanilla or chocolate frosting and top with another.
Once baked and cooled, these cookies store well at room temperature. Keep them in an airtight container and they stay soft for several days.
If you want to freeze them, only freeze the baked cookies. The dough is too sticky to freeze easily and does not thaw well.
Frozen cookies should be stored in a sealed container and thawed in the fridge overnight. They still taste great once they come back to room temperature.
I love serving these with a cold glass of milk, especially when they are still slightly warm. The strawberry and chocolate combination feels nostalgic.
They also look beautiful on dessert tables thanks to their soft pink color. A simple plate or cake stand is all they need.
If you are gifting them, stack a few in a clear bag and tie with ribbon. They look homemade in the best possible way.
These strawberry cake mix cookies are soft, chewy, a little gooey, and filled with chocolate chips. They have a delicious strawberry flavor and a beautiful pale pink color that makes them perfect for Valentine's Day, bridal showers, or any time you want a quick, pretty, and delightful treat. You'll love how incredibly easy they are to make with just four ingredients.
Servings 30
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.