Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Strawberries and Cream Cake Mix Cookies
These soft, gooey, and unique Strawberry Cake Mix Cookies are filled with white chocolate chips and strawberry flavor thanks to extract plus fresh and dried strawberries. They can be made with either yellow cake mix or strawberry cake mix.
Ingredients
- 2 eggs
- 1/2 cup avocado oil (sub: vegetable oil)
- 3/4 teaspoon vanilla extract
- 1 1/2 teaspoons strawberry extract
- 1 tablespoon strawberry jam
- 1 batch of Yellow Cake Mix or 1 (15.25-ounce) box of yellow cake mix
- 1/3 cup white chocolate chips
- 1/4 cup finely diced fresh strawberries
- 1/2 cup finely diced dried strawberries
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Prep: Preheat oven to 350°F and prepare a cookie sheet by lining with parchment or coating with cooking spray. The cookies spread out quite a bit so it may be necessary to use more than one baking sheet or bake in batches.
- Wet Ingredients: In a medium bowl, whisk together eggs, oil, vanilla, strawberry extract, and strawberry jam until fully combined.
- Combine: Add cake mix to liquid ingredients and stir with a spatula or spoon until dough is almost fully combined. Add white chocolate chips, fresh strawberries, and dried strawberries and continue to combine until no cake mix is visible.
- Portion: Scoop cookies with a greased cookie scoop and place 2-3 inches apart on the cookie sheet. It may be necessary to re-grease the scoop a few times.
- Bake: Bake for 12-14 minutes, rotating halfway through. Cookies will be done when they are almost fully set on the edges and slightly golden on the bottom.
- Store: Let cool for a couple of minutes on the cookie sheet before transferring to a wire rack to let cool completely. Store in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.
Freeze for Later: The cookies can be frozen before (here’s how to freeze cookie dough) or after they are baked and kept in the freezer for up to 3 months. Store in an airtight container or ziploc bag. If they have been baked, make sure they are fully cooled first.
Prepare from Frozen: Bake frozen cookie dough according to the recipe instructions – baking times will still be the same. For baked cookies, let thaw to room temperature and enjoy.
Notes/Tips
- Cookies will be very soft before they are fully cooled–be careful when transferring them to wire rack.
- Using the all-natural Thriving Home cake mix will result in cookies that are thin, crispy on the outside, and doughy in the middle. Using a store-bought mix will create thicker, cakelike cookies with a recognizable “cake mix/batter” flavor because of the additives and preservatives. Both are delicious!
- Ideas for Add-Ins: semisweet or dark chocolate chips instead of white chocolate chips, dried mango, kiwi, or pineapple instead of dried strawberries, chopped almonds or pistachios, lemon zest
- Toppings Ideas: strawberry glaze (using jam or extract), white or dark chocolate drizzle, freeze-dried strawberry powder, cream cheese glaze or frosting
