Description
Delight in these Strawberry Chocolate Chip Cake Mix Cookies, a quick and easy treat combining the bright flavor of fresh strawberries with rich semi-sweet chocolate chips in a moist, cake mix-based cookie dough. Perfectly soft and bursting with fruity and chocolatey goodness, these cookies come together in minutes for a crowd-pleasing dessert or snack.
Ingredients
Scale
Cookie Dough
- 1 box strawberry cake mix (15.25 oz)
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup fresh strawberries, diced
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
- Mix Dough: In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir together until the mixture is smooth and well blended, forming the cookie dough base.
- Fold in Add-ins: Gently fold in the diced fresh strawberries and semi-sweet chocolate chips. Mixing carefully helps keep the strawberries intact while distributing the chocolate evenly throughout the dough.
- Scoop Cookies: Use a tablespoon or small cookie scoop to drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges appear lightly golden, indicating they are perfectly baked with a soft center.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool for five minutes on the sheets to firm up slightly. Then transfer the cookies to wire racks to cool completely before serving.
Notes
- Use fresh strawberries for the best flavor and texture; frozen berries may release excess moisture.
- For a different twist, swap semi-sweet chocolate chips for white chocolate or milk chocolate chips.
- If you prefer a less sweet cookie, reduce the chocolate chips to 3/4 cup.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- You can freeze unbaked cookie dough balls on a baking sheet and transfer to a freezer bag for up to 1 month; bake directly from frozen with an additional 1-2 minutes baking time.
