Strawberry Chocolate Chip Cookies

When Alex came home from school last Tuesday asking if we could make "pretty pink cookies," I honestly wasn't sure what he meant. Turns out, his friend's mom had made these gorgeous Strawberry Chocolate Chip Cookies for their class party, and he couldn't stop talking about them. I'll admit, I was a little skeptical at first. Pink cookies? Made from cake mix? But you know what? After testing this recipe three times in my Manhattan kitchen, I'm completely hooked.

Jump to:

• Why You Will Like This Recipe
• What You Need For Strawberry Chocolate Chip Cookies
• How To Make Strawberry Chocolate Chip Cookies
• Storage And Reheating
• Tips For Perfect Strawberry Chocolate Chip Cookies
• Strawberry Chocolate Chip Cookies Frequently Asked Questions
• Recipes You May Like
• Wrap Up
• Strawberry Chocolate Chip Cookies

These soft, pillowy cookies are exactly what you want when you're craving something sweet but don't have hours to spend baking. The strawberry cake mix gives them this beautiful pink color that Sarah goes absolutely crazy for, and the chocolate chips add just the right amount of richness. Donald says they remind him of those fancy bakery cookies, except we're making them right here at home.

The best part? They come together in about 30 minutes from start to finish. I've been making these on repeat lately because they're so simple, and honestly, they look way more impressive than the effort required. If you're looking for another easy cookie recipe that uses simple ingredients, you might want to check out my Chewy Chocolate Chip Cookies – they're a family favorite too.

Why You Will Like This Recipe

Here's what makes these cookies so special:

• Super simple – Just seven ingredients and most of them you probably already have
• Ready in 30 minutes – Perfect for last-minute baking or when the kids ask for a treat
• Beautiful pink color – They look like they came from a fancy bakery
• Soft and chewy texture – These stay soft for days (if they last that long!)
• No mixer required – Everything comes together with just a bowl and spoon
• Kid-approved – Alex and Sarah both give these five stars

What You Need For Strawberry Chocolate Chip Cookies

Here's everything you'll need to make these pretty pink treats:

• 1 box (18.25 oz) strawberry cake mix – I use Duncan Hines, but any brand works
• 1 teaspoon baking powder – This helps them puff up nicely
• 2 large eggs – Room temperature works best
• ⅓ cup vegetable or canola oil – Keeps them super moist
• ½ teaspoon pure vanilla extract – Don't skip this
• 1 and ¼ cups semi-sweet chocolate chips – Plus extra for topping if you want

I keep these ingredients on hand because we make these cookies so often now. The cake mix does most of the heavy lifting here, which is why they're so easy to throw together.

How To Make Strawberry Chocolate Chip Cookies

Let me walk you through exactly how I make these. It's really straightforward, I promise.

Getting Started

First, preheat your oven to 350°F. While that's heating up, line a large baking sheet with parchment paper. I learned the hard way that skipping this step means dealing with sticky cookies that don't want to come off the pan.

Mixing The Dough

In a large bowl, mix together the strawberry cake mix and baking powder. Set that aside for now.

In a smaller bowl, whisk together the eggs, oil, and vanilla by hand. I just use a regular whisk here – nothing fancy needed.

Pour the egg mixture into the cake mix bowl. Here's where it gets important: stir vigorously until all those pockets of dry cake mix are completely gone. I usually spend about two minutes on this step because you really want a smooth dough.

Gently fold in the chocolate chips. Don't overmix at this point – you just want them evenly distributed.

Shaping And Baking

Drop rounded balls of dough onto your prepared baking sheet, using about 2 tablespoons of dough for each cookie. I like to use a cookie scoop because it makes them all the same size, but two spoons work great too.

Here's a trick I learned: make sure the balls of dough are taller than they are wide. This helps them keep that nice, thick shape when they bake instead of spreading out flat.

If you want them to look extra pretty, stick a few more chocolate chips on top of each cookie before baking. Sarah always insists on this step because it makes them look "fancy."

Bake for 10 minutes. This is crucial – don't let them get brown! They should still look soft and slightly underdone when you take them out. Trust me on this.

Cooling

Let the cookies cool on the baking sheet for 3 minutes. They'll be super soft at first, which is totally normal. As they cool down, the tops might settle a bit. If they're not sinking much on their own, gently press them down with your fingers.

After 3 minutes, transfer them to a wire rack to cool completely.

Storage And Reheating

These cookies stay soft in an airtight container for up to a week. I usually store them in a big plastic container on the counter, and they're always gone within a few days anyway.

If you want to freeze them (which I do all the time), let them cool completely first. Then layer them between pieces of parchment paper in a freezer-safe container. They'll keep for about 3 months.

To reheat, just pop them in the microwave for about 10 seconds. They taste freshly baked again!

Tips For Perfect Strawberry Chocolate Chip Cookies

I've made these cookies enough times now that I've picked up a few things that really make a difference.

Don't overbake them. This is probably the most important tip I can give you. These cookies should come out of the oven looking soft and maybe even a little underdone. They firm up as they cool, and if you bake them until they look done, they'll be too hard.

Use parchment paper or a silicone mat. Regular baking sheets make these cookies stick like crazy. I learned this the first time I made them when half the bottoms stayed on the pan.

Make them uniform in size. This helps them bake evenly. I use a 2-tablespoon cookie scoop, which gives me perfectly sized cookies every time.

Try different cake mix flavors. We've also made these with vanilla cake mix and added freeze-dried strawberries for extra flavor. Alex loved that version too.

Add more chocolate chips on top. This is purely for looks, but it really does make them prettier. Plus, who doesn't want extra chocolate?

Strawberry Chocolate Chip Cookies Frequently Asked Questions

Can I Use A Different Brand Or Flavor Of Cake Mix For Strawberry Chocolate Chip Cookies?

Absolutely! I've tried this recipe with several different brands and they all work great. Duncan Hines is my go-to, but Betty Crocker and Pillsbury work just as well.

As for different flavors, that's where it gets really fun. We've made these with vanilla cake mix, lemon cake mix, and even chocolate cake mix. Each one turns out a little different, but they're all good. The strawberry flavor is definitely our favorite though – something about that combination with the chocolate chips just works.

Just make sure whatever cake mix you use is the standard 18.25-ounce size. The smaller or larger boxes will throw off the measurements.

Why Are My Strawberry Chocolate Chip Cookies So Soft Right Out Of The Oven?

That's exactly how they're supposed to be! These cookies are super soft when they first come out of the oven, and it can be a little scary if you're not expecting it.

The key is letting them cool on the baking sheet for those 3 minutes before moving them. During this time, they'll firm up enough to transfer to a cooling rack without falling apart.

If your cookies are spreading too much and staying really flat, try chilling the dough for about 15 minutes before baking. This happened to me once when my kitchen was really warm, and the chilled dough fixed the problem completely.

Can I Freeze Strawberry Chocolate Chip Cookies Or The Cookie Dough?

Yes to both! I freeze these all the time because it's so nice to have homemade cookies ready whenever we want them.

For baked cookies, let them cool completely, then layer them between parchment paper in a freezer-safe container. They'll keep for about 3 months. To thaw, just leave them at room temperature for about 30 minutes.

For unbaked dough, scoop the cookie dough balls onto a baking sheet and freeze them until solid (about an hour). Then transfer them to a freezer bag. When you're ready to bake, you can bake them straight from frozen – just add an extra minute or two to the baking time.

I actually prefer freezing the dough because then we can have fresh-baked cookies whenever we want. Alex thinks it's magic when I pull cookie dough out of the freezer and have warm cookies 15 minutes later.

How Do I Keep Strawberry Chocolate Chip Cookies Pink And Prevent Browning?

The secret here is watching them closely during baking and pulling them out at exactly 10 minutes. These cookies should not get brown around the edges – if they do, they're overbaked.

Here are a few things that help keep them pink:

Make sure your oven temperature is accurate. I use an oven thermometer because my oven runs a little hot, and that extra heat can cause browning.

Don't crowd the baking sheet. Give the cookies plenty of space so they bake evenly.

Use light-colored baking sheets. Dark pans absorb more heat and can cause the bottoms to brown faster.

If your cookies are still browning too much, try reducing the oven temperature to 325°F and baking for 11-12 minutes instead. Every oven is different, so you might need to adjust.

Recipes You May Like

If you enjoyed these pretty pink cookies, here are a few more treats you might want to try:

• Gluten-Free Lemon Crinkle Cookies – Another beautiful cookie that's soft and perfect for any occasion
• Red Velvet Cake Mix Cookies With Cream Cheese Icing – If you love cake mix cookies, these are incredible
• Chocolate Cherry Thumbprint Cookies – A fun variation with a fruity center

Wrap Up

These Strawberry Chocolate Chip Cookies have become one of our most-requested recipes in my house. They're simple enough that I can make them on a busy weeknight, but special enough that we've brought them to birthday parties and school events.

I love that they use basic ingredients I always have around, and the whole process is so straightforward that Sarah can help me make them. Donald jokes that we should open a bakery because these cookies disappear so fast.

Give them a try and let me know what you think! They're perfect for Valentine's Day, spring celebrations, or really any time you want something sweet and pretty. Don't forget to save this recipe to Pinterest so you can find it again later.

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