Strawberry Chocolate Chip Cookies



  • 1 Box (18.25 oz) Strawberry Cake Mix
  • 1 Teaspoon Baking Powder
  • 2 Large Eggs
  • 1/3 Cup Vegetable/Canola Oil
  • 1/2 Teaspoon Vanilla Extract
  • 1 Cup Semi-sweet Chocolate Chips


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 fold 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 for presentation purposes, if desired. Make sure the balls of dough are taller than they are wide.

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



I used Duncan Hines cake mix. I was surprised to discover that not all grocery places sell strawberry cake mix these days. Maybe it’s not as popular as the other cake mix flavors? Well if you do happen to find strawberry cake mix, this is a great recipe, and as always, using cake mix as a shortcut helps save a great deal of prep time! The cookies are nice and soft, slightly chewy. The cake mix makes it sweet, and the chocolate chips make it sweeter, so no need to add more sugar – there’s plenty enough! The key thing is to keep a close eye on the cookies, they bake quick, and they burn quick. These turned out perfectly, but if you happen to burn the cookies, it can be quite obvious on pink cookies. It’s okay to be slightly burnt because then you’ll only have a slight ring of yellow along the bottom edges of the cookies, but if this bothers you, don’t leave your oven’s side while the cookies bake!



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