Strawberry Chocolate Chip Cookies.

Easy, quick, and fool proof strawberry cookies loaded with chocolate chips.

Strawberry Chocolate Chip Cookies by sallysbakingaddiction.com Easy, no-fuss and quick!

Oops I did it again.  One more cake mix cookie for you. Devil’s Food? check!  Vanilla? check! Now it’s time for pink to take over. A whole lotta pink.

I know many of you aren’t fond of using boxed mixes in recipes. I’m on the fence about it. I love it for its convenience and the cake batter taste it gives desserts, but nothing can truly beat a brownie made from scratch.  I’ve made some fantastic cake batter flavored treats without using cake mix at all, too. It IS possible. Hello, Cake Batter Sugar Cookies and Cupcake Puppy Chow (both = no cake mix!).

Regardless, I haven’t been able to pin down a fantastic strawberry-dough based cookie recipe without using it, so I picked up a box of Duncan Hines strawberry cake mix the other day and things got even more pink around these parts.  I know you’ll love these. :)

Strawberry Chocolate Chip Cookies by sallysbakingaddiction.com Easy, no-fuss and quick!

The real reason I made these? Valentine’s Day is coming up! Not that I needed an excuse for a pink cookie, but it conveniently fits the part.

I took my Confetti Cake Batter Cookie recipe, subbed strawberry cake mix for vanilla and chocolate chips for the sprinkles.  It’s truly the easiest cookie recipe you’ll ever find, especially for how soft, puffy, thick, and perfect they come out.

You’ll literally ask yourself HOW on earth a cookie this good can start from a box. Well, it does.

Strawberry Chocolate Chip Cookies by sallysbakingaddiction.com Easy, no-fuss and quick!

The dough combines 6 simple ingredients: strawberry cake mix, eggs, oil, baking powder, vanilla, and chocolate chips.  Everything may come together by hand. The dough is quite dense and thick, so you’ll definitely need a bit of elbow grease to mix everything together.  It’s also very oily.  But do NOT worry, the cookies will still bake up thick and puffy.  With strawberry chocolate chips cookies as the finished product, you definitely didn’t hear me complaining about using my arm muscles to get there. 😉

** Note: if you’d like to sift your dry cake mix to get out all of the lumps before combining with the rest of the ingredients, be my guest.  But everthing came together nicely for me without taking that extra step. **

There is also no dough-chilling required. I chill my dough for nearly every single cookie I bake – the most recent exception is my recipe for  Homemade Oatmeal Creme Pies – no need to wait around for the dough to get cold and moldable. The same goes for today’s cookies. Bypass all of that and stick these cake mix cookies right into the oven.

Only 20 minutes start to finish!

Strawberry Chocolate Chip Cookies by sallysbakingaddiction.com Easy, no-fuss and quick!

I rolled the dough balls a bit larger than my previous cake mix cookies, about 2 Tablespoons of dough go into each dough ball.  Feel free to make these any size you want – adjust the baking time accordingly and watch that they do not brown.  A few of mine got a bit brown on top because I left them in 1 extra minute by mistake. That’s what I get for trying to vacuum as I bake. Cleaning < baking.

Be sure to roll your balls of dough to be “taller” rather than wide. I talked about the “tall” trick here.   If thick cookies are your goal, make sure you don’t miss that!

{sidenote: do you know how hard it is to shoot pink cookies without them looking like the pink goo from Ghostbusters?  This was quite a challenging photo shoot!}

Ok, back to these glorious gems.  Texture wise, these cookies and very soft and light.  They retain that soft-baked consistency that I know you love (and so do I!). While they come from cake mix, they are not cakey in the slightest. They are soft in the center, but very chewy around the edges.  Moist, melting in your mouth – no dry crumbs in sight.  And I LOVE how puffy and thick they turned out.  You have the baking powder to thank for all that lift.

Strawberry Chocolate Chip Cookies by sallysbakingaddiction.com

What about their taste?  The strawberry taste isn’t overpowering at all. In fact, I don’t even like strawberry cake but when baked into pink cookie form? I’m all about it. My friend Erin told me they taste like vanilla strawberry shortcake!  Kevin couldn’t stop eating them, despite their fabulous girly color. 😉

And all those chocolate chips? I was actually going to add Valentine’s Day sprinkles to these cookies, but the combination of chocolate and strawberries is just one of my favorites. And with a bag of Nestle Morsels staring me in the face, I knew semi-sweet chocolate chips were the strawberry dough’s destiny.  You could even go for white chocolate instead!

Easy, quick, and fool proof strawberry cookies loaded with chocolate chips.

Cookies are pretty in pink. :)

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

 

Strawberry Chocolate Chip Cookies

Prep Time: 5 minutes

Total Time: 15-20 minutes

Print Recipe

Mixed with a little oil, chocolate chips, eggs, baking powder and vanilla, strawberry cake mix is the base of what may be the prettiest and softest cookie you'll ever bake. And they're pink, too!

Yield: 2 dozen cookies

Ingredients:

  • 1 box (18.25 oz) strawberry cake mix, like Duncan Hines
  • 1 teaspoon baking powder
  • 2 large eggs
  • 1/3 cup vegetable/canola oil
  • 1/2 teaspoon vanilla extract
  • 1 and 1/4 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350F. Line large baking sheet with parchment paper or silicone baking mat. Set aside.

In a large bowl, mix together the cake mix and baking powder. Set aside. In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough- stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.

Drop rounded balls of dough, about 2 Tablespoons each, onto prepared baking sheet. Stick a few more chocolate chips on top of the cookie dough balls if you want them for looks, if desired. Make sure the balls of dough are taller than they are wide. See here for more details.

Bake for 10 minutes – do not let the cookies get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As they cool, the tops may settle down; press them down gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

If you’re not a fan of using cake mix, you may enjoy my Cake Batter Sugar Cookies instead.  Use 1 drop of red food dye to make them pink and add strawberry extract (if you can find some) instead of the butter extract called for:

Cake Batter Sugar Cookies-13

 

Or even my Cupcake Puppy Chow (no cake mix!)

Cupcake Puppy Chow (without cake mix)

 

If you love strawberry and chocolate together, you must try my Chocolate Covered Strawberry Muffins!

Chocolate Covered Strawberry Muffins

 

Or my Strawberry Swirl Chocolate Chip Cheesecake Bars

Strawberry Swirl Chocolate Chip Cheesecake Bars

 

   

367 Responses to “Strawberry Chocolate Chip Cookies.”

  1. #
    181
    Montanaposted December 20, 2014 at 11:47 am

    About how many cookies does this make?

    • Sallyreplied on December 20th, 2014 at 3:02 pm

      Yield: 2 dozen cookies

      • Tabbycatmeowreplied on February 12th, 2015 at 8:58 am

        I need to make 4 dozens…does this recipe need to be tweaked for that?

  2. #
    182
    TKposted December 30, 2014 at 1:40 am

    Hello, I see a couple of your readers are from the UK am as I where Strawberry cake mix is not easily available. One reader suggested Amazon.co.uk for the mix, but as it’s about £6+ (most cake mixes here are about £1-2) it seems rather pricey for cookies. You also suggested making your sugar cookies and adding red dye but I wonder if a Red Velvet cake mix might also work? Perhaps giving it a bit more red than pink colour? It’s a cake mix that’s more available so I thought I’d ask what you thought and if would be too much of a flavour change? Thanks!

    • Sallyreplied on December 30th, 2014 at 8:40 am

      red velvet cake mix is absolutely fine but the cookies will obviously take on the taste of the red velvet.

    • Laurenreplied on January 14th, 2015 at 4:01 pm

      Maybe you could try adding strawberry gelatin (jello) to a white cake mix (a lot of strawberry cake recipes call for that sort of thing.) Or pulverize some freeze dried strawberries in a food processor…or use strawberry kool-aid (or another powdered drink brand) added to a cake mix instead of the gelatin, if you wanted to keep the strawberry flavor.

  3. #
    183
    Randee Mauleposted January 7, 2015 at 2:11 pm

    TK If you have friends or relatives in that live in the USA perhaps they would be willing to purchase several strawberry cake mixes and send them out to you for postage reimbursement. Not sure if sending cake mixes is allowed in the UK or what the postage would be.

  4. #
    184
    Heidi Haynesposted January 15, 2015 at 8:30 pm

    I love to experiment in my baking, so after making half the batch, I added 4oz cream cheese to the second half of dough. (I would add 8oz to entire recipe next time.) I mixed it well and then baked. My husband and I really enjoyed the first batch, but the second batch were perfect- in our opinion. 😉 They were much more moist and tasty! I have made several of your recipes and always like them! Thanks for this twist on our favorite cookie- chocolate chip! :)

  5. #
    185
    Kateyposted January 15, 2015 at 10:25 pm

    These were easy and tasty. I’ve made a few of your recipes and I always get positive feedback. Thanks for helping a girl who doesn’t know her way around the kitchen!

  6. #
    186
    Andreaposted January 16, 2015 at 6:06 pm

    Thanks for the recipe! These were delicious

  7. #
    187
    Kateposted January 21, 2015 at 12:51 pm

    In my opinion, 1 & 1/4 cups of chocolate chips was too much! The next time I make these, I will only use 3/4 cup in the cookies and decorate with a few more.

  8. #
    188
    Leanneposted January 24, 2015 at 8:02 pm

    I live in Canada and could only find Duncan Hines’ strawberry cupcake kits – they make 12 cupcakes (and come with frosting mix). Since a regular cake mix generally makes 24 cucpakes, I’m thinking two of these cupcake mixes would be the same as one regular cake mix from your recipe… does that make sense? I want to make these for a bake sale in a few days, I love the way they look!

  9. #
    189
    Sandyposted January 29, 2015 at 10:47 am

    I am eating one of these right now nom nom. Showed the recipe to my friend last week and her girlfriend made the cookies Monday. They are so good.

  10. #
    190
    Meganposted February 4, 2015 at 2:21 am

    Hi! I’m getting ready to try this for my boyfriend for Valentines day and I wanted to pair these strawberry cookies with some red velvet too, so that I get that real valentines feel. I was just curious if I could use this exact recipe for the red velvet as well(obviously with red velvet cake mix) the reason I ask is because other red velvet cake cookie recipes I’ve seen haven’t had vanilla extract or baking soda.

    • Sallyreplied on February 4th, 2015 at 5:28 am

      Red velvet cake mix works, yes. Sometimes I like to use white chocolate chips in the red velvet variety.

      • Meganreplied on February 4th, 2015 at 2:08 pm

        That’s exactly what I was planning :) thanks!

  11. #
    191
    Rachelposted February 4, 2015 at 10:49 am

    Hello!
    Do you know of a substitute for the vegetable/canola oil? I don’t know that I have enough left for this recipe. i do have corn oil, and unsalted butter. Would either of those work?

  12. #
    192
    Anuposted February 5, 2015 at 6:22 pm

    Hi Sally,

    I wanted to understand why you choose to specifically use “beat” v/s “whisk” for the wet ingredients”. What is the different?
    Thanks.

    • Sallyreplied on February 6th, 2015 at 3:45 pm

      Beating is typically done with an electric mixer. Whisking is done by hand with a whisk. I whisk whenever I can, but always use a mixer when there is creaming butter or other ingredients involved.

  13. #
    193
    VeryLizaposted February 6, 2015 at 1:32 pm

    These are AMAZING! I’m Canadian and have to go over the boarder to buy the cake mix but we go often enough.

    Seriously I was skeptical but you can make these in the easy bake oven and not mess them up! LOVE IT!

  14. #
    194
    Christinaposted February 10, 2015 at 6:04 pm

    how much of each ingridient was used?? I am confused.

  15. #
    195
    Lisaposted February 10, 2015 at 9:42 pm

    I just made these and they are amazing! For any one else looking for high altitude tweaks, I live near Boulder, Colorado and here’s what I did: increase baking temp to 375 degrees, decrease baking powder to 3/4 teaspoon, and add 3 tablespoons of flour. Non-flat high altitude cookies are a challenge, but these turned out perfect – very soft and chewy but just the right amount of crispiness on the edges!

  16. #
    196
    Katieposted February 11, 2015 at 5:06 pm

    Made your red velvet version of these – amazing! I made them vegan by subbing a few spoonfuls of soy yogurt for the eggs. (The Duncan Hines cake mix I used was vegan, too.) Can’t wait to try this recipe with strawberry and other kinds of cake mix.

  17. #
    197
    Danicaposted February 11, 2015 at 9:51 pm

    I love butter! Can I use butter instead of oil?

  18. #
    198
    lisaposted February 12, 2015 at 3:58 pm

    I made these and they turned out really soft and flat.