Strawberry Cake Mix Cookies with White Chocolate Chips

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These moist and chewy strawberry cake mix cookies with white chocolate chips are perfect for quick desserts, whether you need Mother’s Day dessert ideas, Valentine’s desserts, or a sweet treat any night of the week. They’re one of the best box cake mix hacks out there!

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About These Strawberry Cake Mix Cookies

These soft, easy-prep strawberry cookies are the perfect quick dessert to make for a crowd!

They’re one of our favorite cake mix recipes and a fun strawberry dessert that both kids and adults devour!

Whether you’re after delicious Mother’s Day cookies, simple Valentine’s cookies, or a sweet treat to enjoy any time of the year, this recipe is always a hit!

YOU’LL LOVE THIS RECIPE BECAUSE IT’S:

• Incredibly easy to make – Using a cake mix keeps the ingredient list short and simple.
• Soft and chewy – These cookies bake up tender with a perfectly soft center.
• Made with just a few ingredients – Minimal prep and pantry-friendly ingredients.
• Perfect for holidays and parties – The pink color makes them great for Valentine’s Day, baby showers, and spring gatherings.
• Customizable – Easily switch up the mix-ins like white chocolate chips, sprinkles, or chopped nuts.
• Great for beginner bakers – If you can stir and scoop, you can make these cookies.

Recipe Card

Ingredients

• 1 (13.25 ounce) strawberry cake mix
• 1 cup unsalted butter, softened
• ½ cup vanilla yogurt
• 1 cup white chocolate chips

Step-by-Step Recipe Instructions

Scroll up for the ingredient list.

STEP 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.

STEP 2: In a medium mixing bowl, stir together one 13.25 ounce box strawberry cake mix, 1 cup softened unsalted butter, and ½ cup vanilla yogurt until well combined into a dough.

STEP 3: Fold in 1 cup white chocolate chips.

STEP 4: Scoop the dough onto the prepared baking sheet using a standard cookie scoop (2 tablespoons).

STEP 5: Bake the cookies for 12 minutes, then let them cool slightly before transferring them to a rack.

STEP 6: Repeat with the remaining dough. Let the cookies cool completely, then enjoy.

Recipe Tips and Variations

Secrets for Success

1. Use softened butter. If the butter is too cold, it won’t mix well with the cake mix and yogurt.
2. Don’t overmix the dough. Stir just until the ingredients are combined to keep the cookies soft.
3. Use a cookie scoop for even cookies. A 2 tablespoon scoop helps the cookies bake evenly and look uniform.
4. Leave space between cookies. These cookies spread slightly as they bake.
5. Watch the baking time. They should look set but still soft in the center. Overbaking can make them dry.
6. Let them cool on the pan briefly. This helps them firm up before transferring to a rack.

How to Store and Freeze

Room Temperature:
Store the cookies in an airtight container for 3–4 days.

Refrigerator:
If your kitchen is warm, you can refrigerate them for up to 1 week.

Freezing Baked Cookies

1. Let the cookies cool completely.
2. Place them in a freezer-safe bag or container.
3. Freeze for up to 3 months.

Let them thaw at room temperature before serving.

Freezing the Cookie Dough

1. Scoop the cookie dough onto a baking sheet.
2. Freeze the dough balls until solid.
3. Transfer them to a freezer bag.

When ready to bake, place the frozen dough on a baking sheet and add 1–2 extra minutes to the baking time.

Variations

• Add sprinkles for a fun birthday or holiday cookie.
• Swap the chips for milk chocolate chips or dark chocolate chips.
• Make strawberry lemonade cookies by adding a teaspoon of lemon zest to the dough.
• Add chopped nuts like pecans or almonds for a little crunch.
• Drizzle with white chocolate after baking for an extra bakery-style finish.

FAQs

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