I stole this recipe for Strawberry Chocolate Chip Cookies from sallysbakingaddiction.com. These pretty pink cookies start with boxed strawberry cake mix. First cake mix is mixed with baking powder, then a mixture of eggs, vegetable oil and vanilla are added to the cake mix. Next white chocolate chips are folded in before the cookies are shaped and baked. These cookies are perfect for Valentine’s Day or anytime you want a pretty pink cookie.
The ingredients for this recipe are: 1 box (18.25 oz) strawberry cake mix, like Duncan Hines, 1 tsp baking powder, 2 large eggs, ⅓ cup vegetable oil, ½ tsp vanilla extract and 1 ¼ cups semi-sweet chocolate chips
Preheat oven to 350F. Line a large baking sheet with parchment paper or silicone mat. Then in a large bowl, mix together the cake mix and baking powder.
Next in a smaller bowl, whisk together the eggs, oil and vanilla by hand. Add the egg mixture to the cake mixture.
Stir to form a dough-stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
Drop rounded balls of dough, about 2 tbsp each, onto prepared baking sheet. Then stick a few more chocolate chips on top of each cookie dough ball. Bake for 10 minutes – do not let them get brown.
Allow to cool on baking sheet for 3 minutes; they will be very soft at first. Then cool completely on wire rack before serving.
If you liked the recipe for Strawberry Chocolate Chip Cookies then you can try other pink and red desserts like Circus Animal Sugar Cookies, Strawberry Cake, Red Velvet Cream Cheese Thumbprints, Strawberry Love Cake or Cream Filled Strawberry Bundt Cake.
Strawberry Chocolate Chip Cookies
Ingredients
- 1 box (18.25 oz) strawberry cake mix, like Duncan Hines
- 1 tsp baking powder
- 2 large eggs
- ⅓ cup vegetable oil
- ½ tsp vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
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Preheat oven to 350F.
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Line a large baking sheet with parchment paper or silicone mat. Set aside.
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In a large bowl, mix together the cake mix and baking powder. Set aside.
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In a smaller bowl, whisk together the eggs, oil and vanilla by hand. Add the egg mixture to the cake mixture and stir to form a dough-stir vigorously until all of the pockets of dry cake mix are gone. Gently mix in the chocolate chips.
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Drop rounded balls of dough, about 2 tbsp each, onto prepared baking sheet. Stick a few more chocolate chips on top of each cookie dough ball, if desired. Make sure the dough balls are taller than wide.
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Bake for 10 minutes – do not let them get brown. Allow to cool on baking sheet for 3 minutes; they will be very soft at first. As the cool, the tops may settle down; press them gently with your fingers if they are not sinking much. Transfer to a wire rack to cool completely.
Recipe Notes
I use 2 cups white chocolate chips instead.