Strawberry Cake Mix Cookies
Bakes up a batch of delicious cookies in no time! You'll want to make these cookies time and time again. Makes about 3 batches cookies.
Servings 36 cookies
Calories 513kcal
Equipment
- large mixing bowl
- ice cream scoop or spoon
- cooling rack
- Silpat baking sheet
Ingredients
- 1 15.25 ounces strawberry cake mix
- 2 eggs
- ⅓ cup canola oil (or whatever you have on hand)
- 2 cups white chocolate chips (divided)
- 1-2 tablespoon melted coconut oil
- Multi-colored (rainbow) sprinkles
Instructions
- Preheat the oven to 350F. Line a baking sheet or cooking sheet with parchment paper or silpat pad. (For non-stick bakeware, you could skip lining the pan; but I recommned spraying the pan with a little non-stick spray). Set aside.
- Add cake mix, eggs, and oil to a large mixing bowl. Blend well with a whisk or an electric mixer, just until blended. Do not over mix.
- Fold in 1 cup of the white chocolate chips using a spoon or spatula.
- Using a spoon or ice cream scoop, form tablespoon-size cookie dough balls and place them onto a prepared cookie sheet. See Note below about cookie size.
- Bake for 10-12 minutes. Remove from the oven. Let them cool for about 4-5 minutes, then transfer to a cooling rack.
- When the cookies are fully cooled off, make the white chocolate drizzle by placing the remaining 1 cup white chocolate chips and 1 tablespoon of melted coconut oil in a microwave safe bowl. Microwave on high for 20 seconds at a time, stirring in between each 20-second section until melted and creamy smooth. Add additional melted coconut oil if needed, to get the right consistency. Tip: Heat just until melted being careful not to overheat them or they’ll get scorched.
- Lightly drizzle the melted white chocolate over the cookies, then top with some sprinkles.
Notes
You could make the cookies larger for fewer batches, but be sure to adjust the bake time.
Make sure to space the cookie dough apart at least 2 inches since they will spread out while baking.
These cooking may look undercooked when you remove them from the oven, but after they have cooled off, they are just perfect - light and fluffy!
This recipe works well with any flavor cake mix. There are lots of different add-ins and topping ideas such as white chocolate chips, milk chocolate chips, sprinkles, or powdered sugar.
Store baked and cooled cookies on your countertop in an airtight container for 3-4 days.
Nutrition
Serving: 1cookie | Calories: 513kcal | Carbohydrates: 97g | Protein: 1g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 19mg | Potassium: 48mg | Fiber: 0.03g | Sugar: 94g | Vitamin A: 24IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.1mg
