Strawberry Chocolate Chip Cookies

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

Strawberry Chocolate Chip Cookies by 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 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 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 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

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

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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!


  • 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 pure vanilla extract
  • 1 and 1/4 cups semi-sweet chocolate chips


  1. Preheat oven to 350°F (177°C). Line large baking sheet with parchment paper or silicone baking mat. Set aside.
  2. 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.
  3. 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.
  4. 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.

Keywords: strawberry chocolate chip cookies

PS: 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.


Comments are closed.

  1. Just made these & they are so delicious and perfect. This will definitely be my go-to cookie recipe for years to come. Thanks so much!

  2. OMG! I just made these, and I think I have a new favorite cookie! The only thing I did differently was use mini chocolate chips because that is what I had on hand. I’m thinking about using them to make ice cream sandwiches with coconut fudge ice cream. Thank you so much for the recipe! Yummy!!

    1. Love the idea of making ice cream sandwiches with them! And with coconut fudge ice cream. SO good!

  3. I just made a double batch of these with white chocolate chips and they are delish! I was skeptical that they would actually bake up that pretty, but they did indeed. I’m packaging them in cellophane bags tied with pink ribbon for a breast cancer fundraiser luncheon. I’m certain they will be a hit! Thanks for the awesome recipe!

    1. Very glad you were pleased with these cookies! They are perfect for your cause, no doubt about it. Thanks for reporting back, Terri!

  4. Hi Sally I just wanted to take a minute to thank you for this recipe. I have been having a difficult time deciding on what to make for my fiance and I’s wedding favors. One day I stumbled upon your blog by complete accident when searching “pink chocolate chips cookies,” in Google and I am so happy I did. My future mom in law and I made these and they were to die for!!!! We made one batch with dark chocolate chips and another with white. These will be awesome and match our color scheme for the wedding perfectly and will sure be memorable! Thanks again =D

    1. I love that you searched for “pink chocolate chip cookies” on the internet. You sound a lot like me. 🙂

      I’m glad you made and loved these cookies! They are especially tasty with dark chocolate chips, though I can never turn down a white chocolate chip strawberry cookie. Both great choices as far as chips go! I am so delighted to hear these will be a wedding treat. I’m honored, actually. Have a beautiful, wonderful, happy wedding Kelly. Congrats!

      1. Hi Sally! I just wanted to give you an update. We made the cookies and they turned out absolutely AMAZING! Everyone loved them. I can’t tell you how many times we were asked for the recipe. The only issue my mom in law and I had while making these was that after the first minute or so of trying to roll the dollops into balls, the rest of the dough in the bowl was unworkable. It would stick to your hands and 1/3 of the dough would go to waste because so much of it would cling to your hands. Even though you said it isn’t necessary to refrigerate the dough beforehand I would suggest that it be done. Because this step was missed it caused a lot of aggravation especially since we made over 13 batches of cookies. Otherwise it was a piece of cake (PUN intended) to make them. Thanks again.

  5. omg, thank you so much for this recipe! just made them this afternoon and O M G!!!!!! they were such a hit with our kids!

  6. Hi, if I use Betty crocker’s cake mix, can I use the exact same ingredient as you used? Thank you. 🙂

  7. These cookies are SO amazing!!! Quick, easy, inexpensive and, of course, delicious!!!!

    I made a batch with the semi-sweet chocolate chips and they were sooo yummy. Then I tried a batch with white chocolate chips and I thought they were even better, which I didn’t think could be possible!! I’ve had multiple people tell me this is the best cookie they’ve ever eaten! Doesn’t get much better than that!

  8. My theory is that using a box mix doesn’t count if you are using it to make something other than what the mix intends. I mean if you don’t have to use the recipe on the box then you’re still a real baker, right??

  9. This is my first time making cake mix cookies! I’m so excited because they are so easy to make. Who knew cake mix could be used for cookies! The only problem I have is that I’m making red velvet cake mix cookies and many recipes call for 1/2 cup of oil and I noticed you use 1/3 cup instead. I used only 1/4 cup from a recipe I saw on the box of a yellow cake mix. Which is right??? I’m confused! I have to make these cookies for a cookie exchange and I want to make sure they taste good! I have the dough made and was refrigerated overnight, however should I add more oil to the dough? Thanks for your help!

    1. Hi Jocelyn – all cookie recipes are different. I do not suggest adding more oil to already made cookie dough. 1/3 cup of oil is the perfect amount for my cookies. I find them to be too oily with 1/2 cup.

      1. Thanks for your advice! I made all the cookies as is and they turned out ok. I baked for 10 minutes and they didn’t come out as soft as I’d like. Maybe I’ll try a minute or two less next time. Also, what is the purpose of the baking powder? Some recipes call for it and others don’t. Next time I’ll try your cake mix cookie recipe and let you know how it comes out. Thanks for your help and wonderful cookie recipes!!! these are great for the holidays!!!

  10. Hi Sally

    I finally found all the necessary ingredients – tough task here in Hong Kong. I was wondering what you would think of subbing in cream cheese for the oil. More specifically strawberry flavoured cream cheese! Anyone else who has tried cream cheese instead of butter/oil, let me know your thoughts or results. Thanks.

    1. Hi Angelina – sorry for the delay, I took some time off for Christmas. You real need pure fat and most specifically – oil – in this cookie recipe. I’ve never tried it with cream cheese, but something’s telling me the result won’t be ideal.

  11. Well…i made these cookies last night. They came out perfect! The look, the smell, but then there was one slight issue which ended up being the most important issue: the taste. I was so excited when I read this recipe online that I went to the store and bought the ingredients right after I got off of work. I don’t bake often, especially at 12:00 at night, but I just Had to try these. I followed the recipe exactly and I just don’t know what went wrong…everyone who’s tried them has said they’re good, but not fabulous. One person stated that they taste like a better version of Pepto while another stated that they taste like cough syrup. I’m not sure what happened or where I went wrong since I mixed and baked exactly like the recipe said, but for me, these were disappointing…I have three other recipes of yours that I’m going to try and hopefully they’ll taste better…

    1. Hey Sally! Do you usually like strawberry cake from cake mix? Because that is what these should taste like. Which brand did you use? Sorry they were a disappointment.

      1. Yes ma’am, I do, that’s why I was so excited to try these! I used the brand you have pictured here, Duncan Hines Strawberry Supreme. After I ate one last night, I checked all the dates on all of my ingredients to make sure nothing was expired…its not a big deal or anything, but I figured you liked knowing how your recipe came out for others.

  12. I made these with white chocolate chips for a baby shower (white just seemed more baby-ish!) and they were so delicious I had to make a second batch – my husband and kiddos ate half the first batch before I could serve them!

    1. Perfect baby shower treat! That’s funny you had to make more. That seems to happen with this recipe a lot. 😉

  13. Sally, I made these for ME this evening as I craved something sweet, and (forgive me) girlie. Used white chips. Most are gone now, my boys “discovered” them and it’s all over now. They are not only beautiful but soooo good. Thanks so much for sharing the recipe! So now the boys are going to make their own…THATS how easy it was!

    1. Yes! They’re so simple to make, aren’t they. Perfect when you’re in a rush and just need something quick. They’re great with white chocolate chips too! Thanks Carolyn.

  14. I wish I had kept a closer eye on them; ten minutes was way too long in my oven. And for me this was too many chocolate chips, it overwhelmed the strawberry flavour. I’ll try them again though, I love the concept and they were super easy.

  15. Hi Sally,
    Thank you for sharing this great recipe. I just finished baking them for a church fund raiser. So fast & easy to prepare. They turned out perfect. Of course I had to try them! Love all the chocolate w/the strawberry flavor. As you said they make a great Valentine cookie. I’ll be trying some of your other recipes. Happy Valentine’s Day to you …..

  16. Sally,

    I just made a batch of these. I LOVE them, so does my husband. I used mostly semi-sweet chips with some white chocolate chips mixed in. I’ll make another batch to share on Valentine’s Day. I’m picky about cookies & desserts. I make most things from scratch, but there is no need when these are so good. I can’t wait to try other mixes & variations and bring them to parties. Thanks for sharing this delicious pink cookie!

  17. Do you have any suggestions for modifying the recipe now that boxes of cake mix have shrunk? I’m making these for Valentine’s Day, but the Pillsbury cake mix is only 15.25 ounces now. Thanks for all of these great recipes!

  18. I was so excited to try these. My grandmother always made cake mix cookies, but when she passed, the secret to tall, fluffy cake mix cookies passed. The only trick I remember is she folded in cool whip, rather than oil. (What can I say, she was a woman of the 50’s!)
    I made the mistake of getting a Betty Crocker mix which is only 15.75oz. I was worried it would foul the recipe, but it turned out fine! I live at ~8000 ft so I added 2 Tbs flour to the dry mix for altitude. I also had to make smaller cookies to avoid browning- I dropped dough in a generous 1Tbs sized balls ( nice and tall!) and baked for 9 minutes. They were perfect!
    I do think the color is a little lighter in this mix than the Duncan Hines. I suppose that could be remedied by adding a drop or two of red food dye to the egg mixture prior to mixing. They are still beautiful and delicious! Thank you for sharing. I can now experiment with other cake mixes and bring back grandma’s tradition!

  19. LOVE these!! I tried them the other night using an off brand cake mix and they were not nearly as pretty and also weirdly salty, went back to the store today and got the correct brand and it made a world of difference! Thanks for the new favorite cookie!

  20. Hi Sally! Well I went in search of the DH strawberry cake mix late one evening but could only find a red velvet cake mix. Have you ever tried this recipe with red velvet? I’m just curious as I’m about to try it tonight with my kids for Valentine’s day. =)

  21. Made these for Valentines Day for my 3yr olds school staff! They were oooooing and awwwwing all over the place about them! Needless to say here I am 3 days after Valentines Day making more!! Thanks for sharing! They are scrumptious and easy peasy to make!!

  22. Made these last week for Valentine’s Day! Super easy and yummy. 2 people told me that this was the best cookie they had ever had! 🙂

  23. Hi Sally

    I made these again, but instead of strawberry, used Duncan Hines Chocolate fudge cake and mint chips! It worked perfectly.


  24. I am eating Reese’s peanut butter cup cake mix cookies right now and that’s what lead me to search for a strawberry version. Sounds great! I should have known to check your blog. I will be making your banana cupcakes with chocolate and peanut butter swirl frosting tomorrow and then these pink beauties on Sunday! I’m sure both will turn out great and everyone will love them at both gatherings! Thanks for great recipes and keep up the amazing work! 🙂

  25. Stumbled onto your website while looking for a cake mix remix. Love to do things from scratch but sometimes a busy girl has to use a few tricks right?! These were TDF! Making them for a co-worker going through a divorce b/c sometimes a cookie is just what the doctor orders for a broken heart.
    Just loved the hint of berry flavor, and I used special dark choc chips, which I felt gave them a little bit of extra richness…so yummy!!
    I’m going to make it my mission to try one of your recipes every week! Thx for doing what you do so that us fellow baking addicts always have some inspiration!

    1. Thanks Jen! So happy you’re enjoy my recipes so far. These cookies are great when you need a baked treat quickly!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally