Best Gooey Strawberry Cake Mix Cookies with Butter

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These moist and chewy strawberry cake mix cookies with butter and 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

Need an easy cookie recipe?

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!

It’s amazing what one box of cake mix and a handful of pantry staples can turn into!

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. The cream cheese and whole stick of butter make these the ultimate buttery cookie!
• Made with just a few simple 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.

Key Ingredients

• Strawberry Cake Mix: Standard boxed cake mix serves as the flavor-packed foundation for these cookies, providing an immediate boost of sweet strawberry flavor and vibrant pink color. Ensure you purchase a standard size box rather than a smaller snack-size version.
• Cream Cheese: Softening the cream cheese completely to room temperature is essential. This allows it to whip smoothly into the butter without creating small white lumps in your bright pink cookie dough. Full-fat bricks deliver the absolute best fudgy, cheesecake-like texture.
• Unsalted Butter: Softened butter creams beautifully with the cream cheese to create a light, aerated base. Make sure your butter is soft to the touch but not warm enough to look oily or melted, as melted butter will cause your cookies to spread completely flat on the baking sheet.
• Vanilla Extract: A splash of pure vanilla extract rounds out the sweetness and adds a warm, bakery-style depth that makes the cake-mix base taste entirely homemade.
• White Chocolate Chips: Sweet, creamy white chocolate chips offer the perfect flavor contrast to the tangy strawberry notes. Mixing some directly into the dough creates pockets of rich creaminess, while reserving a handful to press onto the tops right before baking gives the cookies a professional look.

Step-by-Step Recipe Instructions

Mix and Scoop the Dough

1. Preheat the oven: Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Cream the fats: In a large bowl or stand mixer, blend together softened cream cheese with softened butter until well combined.

3. Add wet ingredients: Add egg and vanilla extract and blend again until smooth.
4. Incorporate the mix: Mix in a box of strawberry cake mix until fully incorporated then fold in white chocolate chips with a wooden spoon or spatula.

5. Scoop the cookies: Scoop heaping tablespoons of dough using a medium scoop or a spoonful onto a parchment lined baking sheet. I was able to do 12 cookies at a time.

Bake, Garnish, and Cool

6. Bake until set: Bake for 9 to 11 minutes, or until the edges are set (10 minutes was perfect for me). The cookies will still be very doughy and soft, but they’ll firm up as they cool.
7. Garnish the tops: Remove the cookies from the oven and place them on a rack. Before they cool, add more chocolate chips to the tops of the cookies, and gently press them into the dough. Repeat with the remaining dough.
8. Cool and serve: Once the cookies are cooled and set, serve and enjoy!

Recipe Tips and Variations

Secrets for Success

• Use softened butter. If the butter is too cold, it won’t mix well with the cake mix and yogurt.
• Don’t overmix the dough. Stir just until the ingredients are combined to keep the cookies soft.
• Use a cookie scoop for even cookies. A 2 tablespoon scoop helps the cookies bake evenly and look uniform.
• Leave space between cookies. These cookies spread slightly as they bake.
• Watch the baking time. They should look set but still soft in the center. Overbaking can make them dry.
• 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 baked cookies in an airtight container or plate with plastic wrap 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 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 cookie 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. You’ll get perfectly chewy cookies just like from fresh!

Variations

These six ingredient cake mix cookies are incredibly versatile.

You can change the cake mix flavor, the chocolate chips, and add yummy mix-ins. Here are some ideas to get your creative juices flowing.

• 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

Recipe Card

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