Strawberry White Chocolate Cake Mix Cookies

These easy Strawberry White Chocolate Cake Mix Cookies, featuring strawberry cake mix and creamy white chocolate chips, are made with just four simple ingredients. The result is fun, bright pink, soft, and chewy cookies.

I absolutely adore these Strawberry White Chocolate Cake Mix Cookies, mainly because they’re a breeze to make. I love the strawberry flavor, and adding white chocolate chips not only introduces a pop of sweetness but also brings a perfect balance of texture to each bite. Their charming pink hue makes them an ideal treat for occasions like Valentine’s Day, Easter celebrations, or a festive baby shower. These easy cookies have become my go-to whenever I need a quick, delicious, and adorable sweet treat to share with friends and family.

Ingredients for the Strawberry White Chocolate Cake Mix Cookies

• Box of strawberry cake mix – Provides a convenient base, bringing fruity flavor and a pink tint to the cookies without the fuss of measuring additional dry ingredients.
• Vegetable oil – Contributes to the cookies’ soft and chewy texture, ensuring they stay moist.
• Eggs – Act as a binding agent and provide structure and tenderness to the cookies.
• White chocolate chips – Add a sweet creaminess and pleasant texture contrast to each bite.

Making the Strawberry White Chocolate Chip Cookies

1. Preheat and prepare – Preheat your oven to 350 degrees F and line two large cookie sheets with parchment paper.
2. Mix and fold – In a large mixing bowl, combine the strawberry cake mix, vegetable oil, and eggs. Stir until well combined, then gently fold in ⅔ cup of white chocolate chips.

3. Scoop and press – Use a medium cookie scoop to drop portions of the dough onto a prepared baking sheet. Press the remaining ⅓ cup of white chocolate chips into the tops of the cookie dough balls.
4. Bake and cool – Bake in the preheated oven for 8-10 minutes or until the edges of the cookies are set. Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a wire rack to complete the cooling process. Enjoy these quick and delightful cookies!

Variations and substitutions

Oil options – Feel free to use any neutral-flavored oil for these cookies. Canola, grapeseed, or refined coconut oils are excellent choices that won’t overpower the delicate flavors.

Chocolate swap – Switch things up by using milk, semi-sweet, or dark chocolate chips instead of white chocolate for a richer, classic chocolate chip cookie variation. I also love using half white and half semi-sweet chocolate chips in these cookies for a double chocolate version. 

Cake mix versatility – This recipe serves as a versatile base that can be used with any flavor of cake mix. Explore a multitude of possibilities by trying different cake mixes to personalize your cookies.

Size matters – Customize the cookie size to your liking by adjusting the cookie scoop. Whether you prefer bite-sized treats or larger cookies, remember to adjust the baking time accordingly for optimal results. Large cookies will need longer in the oven than smaller ones.

Tips for success

• Check the box size – Betty Crocker cake mix box sizes have changed recently and are now 13.25 ounces. This recipe was created using a 13.25-ounce box. If you are using a 15.25-ounce box of cake mix, increase the oil to ½ cup for optimal results.
• Even cookie sizes – Use a uniform cookie scoop to create even-sized dough portions. This ensures consistent baking and uniform cookies.
• Baking precision – Keep a close eye on the cookies during the last few minutes of baking to ensure the edges are set but the middle is still soft to prevent overbaking.
• Transfer to a cooling rack – To maintain a soft texture, promptly transfer the cookies to a cooling rack after 5 minutes on the baking sheet. The cookies will continue to bake on the hot surface of the baking sheet.

Storage

Store leftovers in an airtight container for up to three days.

The cookies can be frozen in an airtight container or freezer bag for up to 3 months. Allow the cookies to thaw at room temperature before enjoying them.

Strawberry White Chocolate Cake Mix Cookies FAQs

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Looking for more easy cake mix cookies?

Check out these delicious cookies.

• Triple Chocolate Cake Mix Cookies
• Polar Bear Face Cookies
• Chocolate M&M Cake Mix Cookies

Did you love these delicious strawberry cake mix cookies? Let us know your thoughts in the comments below.

Strawberry White Chocolate Cake Mix Cookies

Author: Mandy

Create quick and tasty Strawberry White Chocolate Cake Mix Cookies with only four straightforward ingredients. Simple yet delicious, perfect for satisfying your sweet cravings in no time!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Dessert

Cuisine American

Servings 20 Cookies

Calories

Ingredients

  

1x2x3x

• 1 (13.25 ounce) box of strawberry cake mix
• ⅓ cup vegetable oil
• 2 large eggs
• 1 cup white chocolate chips divided

Instructions

 

• Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper.
• Mix the cake mix, oil, and eggs in a large bowl until well combined. Fold in ⅔ cup of chocolate chips.
• Scoop the cookie dough onto the parchment-lined baking sheets using a medium cookie scoop. Press the remaining ⅓ cup of chocolate chips into the top of the dough balls.
• Bake for 8-10 minutes or until the edges of the cookies are set. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.

Notes

• Store leftovers in an airtight container for up to three days.
• The cookies can be frozen in an airtight container or freezer bag for up to 3 months. Allow the cookies to thaw at room temperature before enjoying them.

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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