If you’re craving a treat that’s quick, easy, and delicious, these Strawberry Cake Mix Cookies are the perfect solution! They come together in no time, thanks to the cake mix shortcut, and result in soft, chewy, and bursting with fruity sweetness. Whether you’re making them for a special occasion or just for a snack, they’re guaranteed to be a hit. Plus, the white chocolate chips or M&M’s bring an extra layer of sweetness and a fun pop of color.
Let’s dive into how to make these dreamy cookies that are both foolproof and so satisfying. 🍓🍪
Ingredients:
- 1 box (15.25 oz) Strawberry Cake Mix
– The star of this recipe! You’ll be using this instead of flour, so it’s quick and easy. Plus, the cake mix gives the cookies a delicious, moist texture and a sweet, fruity flavor. - 2 large eggs
– These help bind the dough together and give the cookies structure. - 1/3 cup melted butter
– Butter adds richness and a slight golden crisp to the edges of the cookies. Using melted butter ensures the dough is smooth and easy to mix. - 1 1/2 cups white chocolate chips (or M&M’s)
– These candies add creamy sweetness and color! White chocolate chips create a smooth, buttery taste that pairs perfectly with the strawberry cake flavor. You can use M&M’s for added crunch and a fun pop of color.
How to Make Strawberry Cake Mix Cookies:
- Preheat Your Oven & Prepare the Baking Sheet:
- Preheat the oven to 350°F (175°C). This ensures the cookies bake at the right temperature for a perfect golden finish.
- Line a cookie sheet with parchment paper or use a non-stick baking mat to prevent the cookies from sticking.
- Mix the Dough:
- In a medium-sized mixing bowl, add the strawberry cake mix and eggs. Mix these ingredients until combined. It may seem thick at first, but that’s normal.
- Pour in the melted butter and stir until everything is well blended and smooth. The butter should create a soft dough that’s slightly sticky but manageable.
- Add the white chocolate chips (or M&M’s) to the dough. Stir gently, preferably by hand, so you don’t crush the candy and so that the chips are evenly distributed throughout the dough.
- Scoop the Dough:
- Use a cookie scoop (about 1.5 tablespoons in size) to scoop out the dough and place it onto your prepared baking sheet. If you don’t have a scoop, you can use a spoon to measure out dough balls.
- Leave space between the dough balls to allow for spreading during baking. About 2 inches between each cookie should be sufficient.
- If desired, press a few more white chocolate chips or M&M’s on top of the dough balls for added decoration and extra sweetness.
- Bake:
- Place the baking sheet in the preheated oven and bake the cookies for 8-10 minutes. The cookies will slightly spread and become golden around the edges. You want them to look set but still soft in the center.
- Keep a close eye on them, as baking times can vary depending on your oven. Do not over-bake, as these cookies are best soft and chewy!
- Rest and Cool:
- Once the cookies are done, remove the baking sheet from the oven and let the cookies rest on the sheet for 3-5 minutes. This allows them to firm up a bit before transferring them to a cooling rack.
- After resting, transfer the cookies to a wire cooling rack to cool completely. This ensures they don’t get soggy and that they hold their texture.
Tips for Perfect Cookies:
- Use parchment paper or a baking mat to ensure easy removal and prevent sticking. This makes cleanup easier and ensures your cookies come out perfectly.
- If you prefer thicker cookies, you can chill the dough for 15-30 minutes before scooping. Chilled dough helps the cookies keep their shape better.
- For extra chewy cookies, try underbaking by a minute or two, as they’ll firm up on the cookie sheet as they cool.
- Mix-in variations: Experiment with different types of chocolate chips (dark, milk, or peanut butter) or add a handful of chopped nuts like pecans or walnuts if you like some crunch.
- Add sprinkles or extra M&M’s on top right before baking for an added festive touch!
Q&A
Q: Can I make these cookies without the white chocolate chips?
- A: Absolutely! If you prefer a more straightforward cookie, you can skip the chips or replace them with something like mini chocolate chips, butterscotch chips, or even chopped strawberries for a fresher flavor.
Q: What can I do if I want to freeze the dough?
- A: Great idea! You can freeze the cookie dough. Simply scoop the dough onto a baking sheet and freeze the balls until firm. Then transfer them to a ziplock bag and store them in the freezer for up to 3 months. Bake directly from the freezer, adding an extra minute or two to the baking time.
Q: Can I use another type of cake mix?
- A: Yes! These cookies are super versatile. Feel free to swap the strawberry cake mix for vanilla, chocolate, or lemon cake mix for different flavor combinations. If you choose chocolate, you could even add chocolate chips or peanut butter chips for extra flavor.
Q: How do I store these cookies?
- A: Once your cookies have cooled, store them in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze them for up to 3 months.
Why These Cookies are a Winner:
- No Fuss: Using cake mix as the base makes them incredibly easy to throw together. Perfect for when you’re short on time but still want a delicious treat!
- Soft and Chewy: The cake mix gives these cookies a moist, pillowy texture that’s irresistible.
- Customizable: You can mix in any type of candy or chips you like. Peanut butter chips, chocolate candies, and even dried fruit could work!
- Fun and Colorful: The pink color from the strawberry cake mix and the pop of color from M&M’s makes these cookies perfect for holidays, parties, or just because you need a little sweetness in your day.
These Strawberry Cake Mix Cookies are the definition of a simple yet delicious treat. They’re soft, sweet, and so easy to make—what’s not to love? Perfect for a quick dessert or a fun weekend baking project with the kids, these cookies will soon be your go-to recipe. Enjoy! 🍓🍪