These Strawberry Cookies are incredibly simple—made with just four ingredients including strawberry cake mix, eggs, oil, and chocolate chips. Soft, chewy, and bursting with strawberry flavor, these cookies come together in minutes and require no chilling. Perfect for last-minute gatherings, baking with kids, or when you need a sweet treat without all the measuring and mixing. The combination of strawberry and chocolate is irresistible!
I grew up between two worlds—Moroccan warmth and American comfort—shaped by the scent of cinnamon and orange blossom water drifting from my dad’s kitchen and the buttery aroma of classic chocolate chip cookies cooling in my mom’s oven. That blend of cultures is where my love for baking first took root. Sometimes, though, you just need something quick and foolproof—that’s where cake mix cookies come in. After making these strawberry cookies countless times for impromptu gatherings and busy weeknights, I’ve learned that the secret is in the chocolate chips—they balance the sweetness and add richness that complements the fruity strawberry flavor perfectly. These cookies are so simple that kids can make them independently, yet they taste like you put in much more effort. They’re my go-to when time is short but I still want something homemade and delicious
Key Ingredients
Yield: Approximately 18-20 cookies
- 1 box (15.25 oz / 432g) strawberry cake mix
- 2 large eggs
- ⅓ cup (80ml) vegetable oil (or any neutral oil)
- 1 cup (175g) chocolate chips (semi-sweet, milk, or dark)
Substitution Tips: No strawberry cake mix? Try this with any flavor—vanilla, chocolate, lemon, or funfetti. For a more strawberry-forward cookie, use white chocolate chips instead of regular chocolate. Want to make them dairy-free? Use dairy-free chocolate chips and replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes).
Step-by-Step Instructions
Preparation:
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper, silicone baking mats, or grease them lightly with cooking spray.
Making the Cookie Dough:
- Combine base ingredients: In a large mixing bowl, add the entire box of strawberry cake mix, eggs, and vegetable oil.
- Mix thoroughly: Using a sturdy spoon, spatula, or electric mixer on low speed, mix the ingredients together until well combined and no dry cake mix remains visible. The dough will be thick and slightly sticky. This should take about 2-3 minutes of mixing.
- Add chocolate chips: Fold in the chocolate chips until they’re evenly distributed throughout the dough.
Forming and Baking:
- Portion the dough: Scoop out about 2 tablespoons of dough for each cookie (a medium cookie scoop works perfectly for this). Roll into balls between your palms.
- Place on baking sheets: Arrange the dough balls on your prepared baking sheets, spacing them about 2 inches apart. These cookies don’t spread dramatically, but they need some room.
- Flatten: Using the bottom of a drinking glass, a wooden spoon, or your palm, gently press down on each dough ball to flatten slightly. They should be about ½ inch thick.
- Bake: Place in the preheated oven and bake for 12 minutes. The cookies are done when the edges are set and the centers still look slightly soft. Don’t overbake—they’ll continue to set as they cool.
- Cool on sheet: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They’ll be very soft when first removed but will firm up as they cool.
- Transfer to rack: After 5 minutes, use a spatula to transfer the cookies to a wire rack to cool completely.
- Serve and enjoy: These cookies are delicious warm, at room temperature, or even chilled!
Serving Suggestions
- Valentine’s Day: The pink color makes these perfect for Valentine’s Day—serve on a heart-shaped platter with stuffed red velvet cookies
- Kids’ Parties: Arrange on colorful plates for birthday parties or playdates—kids love the strawberry flavor
- Ice Cream Sandwiches: Use two cookies to sandwich strawberry or vanilla ice cream for an easy dessert
- Cookie Platter: Mix with peanut butter Nutella cookies and white chocolate stuffed cookies for variety
- Lunch Box Treats: Pack individually for school lunches or afternoon snacks—they travel beautifully
Storage & Make-Ahead Tips
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy.
Refrigeration: Not necessary, but refrigerated cookies will be firmer. Let them sit at room temperature for 10 minutes before eating for best texture.
Freezing: Baked cookies freeze beautifully for up to 3 months in an airtight container or freezer bag. Thaw at room temperature for 1-2 hours.
Freeze the Dough: Portion the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Make-Ahead Strategy: The dough can be made up to 24 hours ahead and refrigerated. Let it sit at room temperature for 10-15 minutes before scooping and baking for easier handling.
Tips & Tricks
Don’t Skip the Flattening Step: Cake mix cookie dough is quite thick and won’t spread much on its own. Flattening the dough balls before baking ensures even cooking and prevents thick, cakey centers with crispy edges.
Oil Creates Chewiness: The oil (rather than butter) creates a softer, chewier texture and also makes these cookies easier to work with—no waiting for butter to soften! Any neutral oil works—vegetable, canola, or even melted coconut oil.
Chocolate Chip Quality Matters: Since there are only four ingredients, quality counts. Use good chocolate chips for the best flavor—Ghirardelli, Guittard, or Enjoy Life (if dairy-free) are excellent choices.
Room Temperature Eggs Mix Better: While not absolutely critical for this simple recipe, room temperature eggs incorporate more easily into the dough, creating a smoother, more uniform texture.
Common Mistakes to Avoid
Overbaking: These cookies should look slightly underdone when you remove them from the oven. They continue to bake on the hot sheet and will firm up as they cool. Overbaked cookies will be dry and hard instead of soft and chewy.
Not Flattening Before Baking: If you bake the dough balls without flattening them, you’ll end up with thick, dome-shaped cookies with raw centers and overdone edges. Always flatten to about ½ inch thickness.
Using Expired Cake Mix: Check the date on your cake mix box. Expired baking powder in old cake mix won’t provide proper rise, resulting in dense, flat cookies.
Adding Too Much Oil: Stick to the ⅓ cup measurement. Extra oil will make the cookies spread too thin and become greasy rather than maintaining their soft, chewy texture.
Chef’s Advice
Flavor Variations:
- White Chocolate Strawberry: Use white chocolate chips instead of regular for a sweeter, creamier version
- Strawberry Lemonade: Add 1 tablespoon lemon zest and use white chocolate chips
- Strawberries and Cream: Fold in ½ cup white chocolate chips and ½ cup chopped freeze-dried strawberries
- Double Chocolate Strawberry: Use chocolate cake mix instead of strawberry and keep the chocolate chips
Ingredient Substitutions:
- Butter instead of oil: Use ⅓ cup melted butter for a richer flavor (let it cool slightly first)
- Different chips: Try butterscotch chips, peanut butter chips, or M&Ms for fun variations
- Vegan version: Use flax eggs (2 tablespoons ground flax + 6 tablespoons water) and dairy-free chocolate chips
- Add-ins: Fold in ½ cup chopped nuts, shredded coconut, or sprinkles for extra fun
Presentation Ideas:
- Dust with powdered sugar for an elegant finish
- Drizzle with melted white chocolate in a crosshatch pattern
- Press a fresh strawberry slice on top before baking for beautiful presentation
- Sandwich with strawberry cream cheese frosting for cookie sandwiches
- Add pink or red sprinkles on top before baking for festive occasions
- Serve on a tiered stand with fresh strawberries scattered around
History and Cultural Significance
Cake mix cookies emerged in the 1950s and 1960s when convenience baking became hugely popular in America. Companies like Duncan Hines, Betty Crocker, and Pillsbury revolutionized home baking by creating foolproof mixes that required just a few additional ingredients. Strawberry-flavored desserts have been beloved in American baking since the 19th century, when cultivated strawberries became widely available. The strawberry and chocolate combination has European origins—particularly popular in France where fraises au chocolat (chocolate-dipped strawberries) have been served for centuries. These simple cookies represent the modern American approach to baking: quick, accessible, and designed for busy lifestyles without sacrificing the joy of homemade treats. They prove that you don’t need a pantry full of ingredients or hours of time to create something delicious and satisfying. In our fast-paced world, recipes like this make home baking accessible to everyone, regardless of skill level or time constraints.
Final Thoughts
These Strawberry Cookies are proof that simple doesn’t mean boring. With just four ingredients and minimal effort, you can create soft, chewy, colorful cookies that taste like you spent much more time on them. They’re perfect for introducing kids to baking—the recipe is so straightforward that even young children can make them with minimal supervision. The strawberry and chocolate combination is universally loved, making these cookies crowd-pleasers at any gathering. Whether you’re rushing to a last-minute bake sale, need a quick dessert for unexpected guests, or simply want to satisfy a cookie craving without the fuss, this recipe has you covered. Keep a box of strawberry cake mix in your pantry and you’ll always be ready to whip up a batch in under 25 minutes. These cookies also make wonderful gifts when packaged in clear bags or small boxes—people are always amazed when you tell them there are only four ingredients. Don’t let the simplicity fool you—these cookies are legitimately delicious and will become a staple in your easy recipe collection. Happy baking!
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 165 | 2g | 24g | 7g | 1g | 16g |
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
