Strawberry Cake Mix Cookie Recipe: Soft, Chewy Treats

These strawberry cake mix cookies are soft, chewy, slightly gooey, and studded with chocolate chips. They deliver a bright strawberry flavor and a pretty pale pink color that’s perfect for Valentine’s Day or any occasion when you want a quick, pretty dessert.

This post was originally published January 12, 2018 and updated January 20, 2024

If you want an easy strawberry treat for Valentine’s Day, bridal showers, baby showers, or just because, these strawberry cake mix cookies are a great choice. They’re soft, chewy and tender with a sweet strawberry taste and a lovely pale pink hue. Finishing them with chocolate chips adds an indulgent contrast—use semi‑sweet, milk, dark or white chocolate chips depending on your preference.

When I have time I often bake from scratch, but some from‑scratch strawberry desserts require extra steps. These cake mix cookies are perfect when you want a pretty pink dessert with minimal effort.

How to Make Strawberry Cookies with Cake Mix

This recipe uses just four main ingredients:

• 1/2 cup butter, melted (unsalted or salted)
• 2 large eggs
• 1 box strawberry cake mix (see notes below for box sizes)
• 1 cup chocolate chips

To prepare the dough, beat together the melted butter, eggs and cake mix until the mixture is smooth and there are no dry clumps. If the mix seems very lumpy, sift the cake mix before combining. Turn off the mixer and fold in the chocolate chips by hand.

The dough is sticky—that’s what keeps the cookies soft and slightly gooey—so a cookie scoop is helpful. Scoop tablespoons of dough (about 1 to 1 1/2 tablespoons) and place the balls on a lined baking sheet about 2 inches apart. Press each ball down slightly. If the dough is too sticky to handle, chill it for 30 minutes before scooping.

Bake the cookies one sheet at a time in the middle of a preheated 350°F (180°C) oven for about 9–11 minutes, watching closely so they don’t overbake. The tops should be just set; they’ll continue to firm up as they cool.

After baking, I like to place a few extra chocolate chips on top of each warm cookie for added visual appeal. Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to finish cooling.

Note: Cake mix boxes come in different sizes. If your box is 18 ounces, use 1/2 cup butter and 2 eggs. If your box is 15 ounces, use 6 tablespoons butter and 2 large eggs.

Freezing Cookies

Baked and cooled cookies freeze well in an airtight container for up to two months. Thaw overnight in the refrigerator before serving. Because the raw dough is very sticky, I don’t recommend freezing the unbaked dough balls.

Variations

• Omit chips in the dough and dip half of each baked cookie in melted chocolate.
• Use white chocolate chips instead of regular chocolate chips for a sweeter flavor and a softer look.
• Make cookie sandwiches: skip chips, spread frosting on the bottom of one cookie and top with a second cookie.
• Try different cake mix flavors—lemon, chocolate or red velvet all work well. Avoid angel food cake mix for this recipe.

These cake mix strawberry cookies are soft, chewy and beautifully pink—an easy, crowd‑pleasing dessert. They’re quick to make and versatile enough to adapt for different occasions.