Strawberry Cake Mix Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 box (16 ounces) strawberry cake mix
02 -
8 tablespoons (1 stick) butter, melted
03 -
1 large egg, room temperature
04 -
1 teaspoon vanilla extract
05 -
4 ounces cream cheese, room temperature
→ Mix-ins
06 -
¾ cup white chocolate chips
07 -
¾ cup M&Ms (any color variety)
# Instructions:
01 -
In a large mixing bowl, combine the melted butter, room temperature egg, vanilla extract, and room temperature cream cheese. Mix thoroughly until smooth and well combined.
02 -
Gradually add the strawberry cake mix to the wet ingredients, half a box at a time, mixing until well incorporated after each addition. The dough will be thick and sticky.
03 -
Gently fold in the white chocolate chips and M&Ms by hand using a spatula, distributing them evenly throughout the dough.
04 -
Cover the bowl with plastic wrap and refrigerate the dough for at least one hour. This step is important for easier handling and proper cookie texture.
05 -
When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
06 -
Scoop the chilled dough into 1-inch balls. You can use a cookie scoop or measuring tablespoon for consistent sizing.
07 -
Place the dough balls on the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
08 -
Bake in the preheated oven for 9 to 10 minutes. The cookies should not brown on top, though the bottoms may be lightly browned. They will still look slightly underdone in the center.
09 -
Allow the cookies to cool on the baking sheet for several minutes (they will continue to set during this time). Then transfer them to a wire rack to cool completely.
10 -
Once cooled, serve the cookies immediately or store in an airtight container.
# Notes:
01 -
The cream cheese is the secret ingredient that makes these cookies exceptionally moist and soft.
02 -
For Valentine's Day, use red and pink M&Ms or heart-shaped sprinkles as mix-ins.
03 -
These cookies can be stored in an airtight container at room temperature for 4 to 5 days.
04 -
To freeze: Cool cookies completely, then transfer to a freezer-safe, airtight container, lining each layer with parchment paper before stacking. Freeze for up to 3 months.