Strawberry Cake Mix Cookies (Printer-Friendly)
Soft strawberry cookies with cream cheese, white chocolate and M&Ms. Simple to make and always a visual treat.
# What You’ll Need:
→ Base Dough
01 -
1 box strawberry cake mix (15.25–16.2 oz)
02 -
1/2 cup unsalted or salted butter, melted
03 -
1 large egg, at room temperature
04 -
1 teaspoon pure vanilla extract
05 -
4 oz cream cheese, full-fat or reduced fat, at room temperature
→ Mix-Ins
06 -
1/2 cup white chocolate chips
07 -
1/2 cup M&Ms, pink/red or assorted colors
# Steps to Make This:
01 -
In a large mixing bowl, blend the melted butter, egg, vanilla extract, and cream cheese until smooth and creamy.
02 -
Gradually add the strawberry cake mix to the wet ingredients, stirring until a cohesive dough forms.
03 -
Gently fold the white chocolate chips and M&Ms into the dough using a rubber spatula.
04 -
Cover the bowl and chill the dough for at least 1 hour to ensure thick, well-shaped cookies.
05 -
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
06 -
Scoop walnut-sized balls of dough using a tablespoon or cookie scoop and arrange on the baking sheet, spacing them apart.
07 -
Bake on center rack for 9–10 minutes until edges are set but centers remain soft.
08 -
Allow cookies to cool briefly on the baking sheet before transferring to a wire rack to cool fully.
# Additional Notes:
01 -
Chilling the dough enhances the cookies' shape and texture; unbaked dough may spread more during baking.
02 -
Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months with parchment between layers.
03 -
For a more vibrant pink color, a few drops of red food coloring can be added to the dough.
04 -
Other cake mix flavors such as lemon, chocolate, or vanilla can also be substituted.
05 -
Decorate with extra M&Ms or white chocolate chips on top before baking for a bakery-style appearance.