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Have I ever mentioned just how much I adore a good cookie recipe? I think I could eat a different kind of cookie each day for the rest of my life and be totally happy. I would exactly recommend anyone do that, but hey, it’s a nice thought right? When it comes to my cookies though, I’m extraordinarily picky. It can’t be just any old cookie recipe. It has to be the right cookie recipe. These? Oh baby, do they fit the bill! These strawberry white chocolate (Six Dollar Family) chip cake mix cookies are my absolute favorite cookie that I make here at home. I only have one issue when I make them; everyone else eats them!
These are cake mix cookies which means they’re incredibly easy to whip up! They take a regular, boxed cake mix that gets dressed up to become something absolutely fabulous! If you’ve got a Valentine’s Day party planned, these are perfect! Wrap them up with a cute heart ribbon and they make an adorably tasty homemade Valentine’s Day gift! They’re great for school parties too. Just be certain that there are no berry allergies first since they are strawberry.
Strawberry White Chocolate Chip Cake Mix Cookies Recipe
On top of the strawberry goodness, these strawberry white chocolate chip cake mix cookies are filled with yummy white chocolate chips. If white chocolate isn’t your thing, you can easily swap them out for semi-sweet chocolate chips or milk chocolate chips. Trust me. They’re every bit as good when you do that! They taste like a chocolate covered strawberry when you make the swap and that is never…ever…EVER a bad thing.
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If you don’t want to use a regular cake mix when you make your strawberry white chocolate chip cookies, you can use a vanilla cake mix and strawberry flavoring instead. Just add your flavoring 1/2 tsp at a time until you get a flavor that you like. I use a gluten free cake mix when I’m making a batch for a friend who is gluten free. They still come out flavorful and taste amazing, but they’re gluten free which she loves! Any gluten free items, I buy at Thrive Market. If you’re not a member of Thrive Market, you can sign up HERE. I love that all of their products are organic or gluten free and healthy, but I still get to save 20% when I shop!
You Will Need:
- 1 Strawberry Cake Mix
- 1 tsp. Baking Powder
- 2 large Eggs
- 1/3 Cup Vegetable Oil
- 1/2 tsp. real vanilla extract
- 2 Cups White Chocolate Chips
To start, preheat your oven to 350° and line a cookie sheet with parchment paper. Make sure you use parchment paper because it will help keep your cookies from spreading too much. I like to use THIS brand of parchment paper since it is unbleached. I have issues with too many chemicals in my body so having an unbleached option is a must for me. Then, in a small mixing bowl, whisk the eggs, oil and vanilla together and set aside.
Then, in a medium mixing bowl, stir the cake mix and baking powder together making sure that you break up any lumps that may have formed.
Combine the egg mixture with the cake mix and mix well. Make sure you get all dry spots mixed in well.
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Gently fold in the chocolate chips.
Once you have the dough mixed up, drop by rounded tablespoon onto your cookie sheet making sure that they are taller than they are wider. If you want to make this easier on yourself, you can use a cookie scoop like this one HERE. It generally gets them the right size everytime.
Bake for 10-12 minutes until done. Let cool for 10 minutes then transfer to a wire cooling rack. Store in an airtight container to keep them fresh.
Strawberry White Chocolate Chip Cake Cookies Recipe
- 1 Strawberry Cake Mix
- 1 teaspoon Baking Powder
- 2 Eggs
- 1/3 Cup Vegetable Oil
- 1/2 teaspoon real vanilla extract
- 2 Cups White Chocolate Chips
- Preheat oven to 350.
- Line a Baking Sheet with Parchment Paper (the paper will keep your cookies from spreading).
- In a small bowl whisk eggs, oil and vanilla Set aside.
- In a medium bowl mix together cake mix and baking powder.
- Add egg mixture to cake mixture and stir all together until all the dry cake mix lumps disappear.
- Fold in Chocolate Chips.
- Drop by rounded tablespoon onto parchment paper covered cookie sheet.
- Bake for 10 minutes. Be careful to not allow for browning.
- Allow to cool and then transfer to wire rack.