Chocolate Strawberry Cookies
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These Chocolate Covered Strawberry Cookies start with a rich Devil’s Food cake mix base for soft, fudgy cookies that bake up thick and chewy. They’re topped with a naturally flavored strawberry buttercream made from freeze-dried strawberries and finished with a smooth chocolate ganache.
Cake Mix Chocolate Covered Strawberry Cookies
When I saw a version of these cookies from Baran Bakery on social media, I knew I wanted to make an easy shortcut version. Naturally, I started with a cake mix cookie base because it gives me thick, soft cookies with hardly any prep. From there, I added a simple buttercream that’s naturally pink thanks to freeze-dried strawberries, which gives these Chocolate Covered Strawberry Cookies their signature flavor without any artificial coloring.
These cookies remind me so much of my Grasshopper Cookies and Buckeye Brownie Cookies because they follow that same layered style I love—soft cookie, creamy buttercream, and a smooth ganache topping. The combination of chocolate and strawberry cookies always feels classic, whether I’m baking them for Valentine’s Day or just because I want that chocolate covered strawberries flavor in cookie form. Honestly, chocolate strawberry cookies are something I’ll take any day of the year!
Ingredients
Cookies
- Devil’s Food cake mix – Forms the rich chocolate base and gives the cookies a soft, chewy texture. I used Duncan Hines.
- Canola or vegetable oil – Adds moisture and keeps the cookies tender.
- Eggs – Bind the ingredients together and help the cookies rise and set properly.
Strawberry Buttercream
- Freeze-dried strawberries – Provide natural strawberry flavor and color without adding extra liquid.
- Unsalted butter – Creates a smooth, creamy base for the frosting.
- Powdered sugar – Sweetens the buttercream and gives it structure.
- Milk or cream – Adjusts the consistency so the frosting is easy to spread or pipe.
- Vanilla extract – Enhances the strawberry flavor.
- Salt – Balances the sweetness.
Ganache
- Semi-sweet chocolate chips – Melt into a smooth, rich topping.
- Heavy cream – Combines with the chocolate to form a glossy ganache.
How to Make Strawberry Chocolate Cookies
- Mix the Dough – In a large bowl, stir together the Devil’s Food cake mix, oil, and eggs until a thick dough forms.
- Scoop and Bake – Use a medium cookie scoop to portion the dough onto the prepared baking sheets, spacing them a few inches apart. Bake for 9–11 minutes, just until the centers are set. Let the cookies cool completely on a wire rack.
- Prep the Strawberries – Pulse the freeze-dried strawberries a few times in a food processor until they are medium-sized pieces. Remove about 2 tablespoons of the pieces and set aside for sprinkling later. Continue pulsing the remaining strawberries until they form a fine powder.
- Make the Strawberry Buttercream – Beat the softened butter until smooth. Mix in the powdered sugar, strawberry powder, vanilla, salt, and 2 tablespoons of cream. Add more cream as needed until the frosting reaches a smooth, spreadable consistency.
5. Make the Ganache – Place the chocolate chips in a microwave-safe bowl. Pour the heavy cream over the chips and microwave for 40 seconds. Let sit for 1 minute, then whisk until smooth.
6. Frost the Cookies – Spread or pipe a layer of strawberry buttercream onto each cooled
cookie.
7. Finish the Cookies – Spoon the ganache over the buttercream and gently spread it. Sprinkle the reserved strawberry pieces over the tops. Let the ganache set before serving.
Variations and Substitutions
- Use a different cake mix – Chocolate fudge or dark chocolate cake mix will give a slightly deeper chocolate flavor.
- Try dark chocolate ganache – Swap semi-sweet chips for dark chocolate for a richer finish.
- Use white chocolate – Replace the semi-sweet chips with white chocolate for a sweeter contrast to the strawberry buttercream.
- Add strawberry extract – A small amount can boost the strawberry flavor if you want it more pronounced.
- Turn them into sandwich cookies – Skip the ganache and top the buttercream with a second cookie.
Tips for Success
- Do not overbake – The cookies should look slightly soft in the center when you remove them from the oven. They will continue to set as they cool.
- Cool completely – Make sure the cookies are fully cooled before adding the buttercream so it does not melt.
- Add a generous layer of buttercream – Don’t be shy with the frosting since it balances the rich chocolate cookie and ganache.
- Let ganache thicken slightly – If the ganache seems thin after whisking, let it sit for a few minutes before spooning it onto the cookies.
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Easy Chocolate Cake Mix Cookie Recipes
If you love how easy these chocolate cake mix cookies are, here are more simple cookie recipes that start with a box of cake mix and bake up soft and chewy every time.
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Chocolate Covered Strawberry Cookies Recipe
Ingredients
Cookies
- 1 (15.25-ounce) box Devil’s Food cake mix dry mix only, do not prepare (I used Duncan Hines)
- 1/2 cup canola or vegetable oil
- 2 large eggs
Strawberry Buttercream
- 1 (1 ounce) bag freeze-dried strawberries
- 1/2 cup unsalted butter softened
- 2 1/2 cups powdered sugar
- 3-6 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- pinch sea salt
Ganache
- 1 cup semi-sweet chocolate chips
- 1/3 cup heavy cream
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, stir together the cake mix, oil, and eggs until a thick dough forms.
- Use a medium cookie scoop to portion the dough onto the prepared baking sheets. Bake for 9–11 minutes, just until the centers are set. Cool completely.
- Pulse the freeze-dried strawberries a few times until you have smallish pieces. Remove about 2 tablespoons for topping. Continue pulsing the remaining strawberries into a fine powder.
- Beat the softened butter until smooth. Add powdered sugar, strawberry powder, vanilla, salt, and 2 tablespoons of milk or cream. Mix until smooth, adding more cream as needed.
- Spread or pipe a generous layer of buttercream onto each cooled cookie.
- Place chocolate chips in a microwave-safe bowl. Pour heavy cream over the chips and microwave for 40 seconds. Let sit for 1 minute, then whisk until smooth.
- Spoon ganache over the buttercream and spread gently. Sprinkle with reserved strawberry pieces. Let the ganache set before serving.
Notes
- If using a 13.25-ounce box of cake mix, reduce the oil to 1/3 cup.
- Store the cookies in an airtight container for up to 3 days. If your kitchen is warm, the ganache may soften slightly.
Freeze the cookies in a single layer until firm, then transfer to a - freezer-safe container for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
Nutrition
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.
There are no eggs in the written recipe.
Thank you for catching that, the cookie dough uses 2 large eggs. The recipe has been updated.