I first saw the concept of cake mix cookies on Sally’s Baking Addiction, an amazing blog for everything sweet and baked. The recipes and photos are all drool-worthy so check it out if you get the chance!
I personally love chewy cookies way more than crunchy cookies, so using cake batter for the dough instead of regular flour just blew my mind. I’m also a fiend for white chocolate chips, so it took quite a bit of will power not to devour half the batch right away.
To all my fellow Canadian readers, I’m not 100% sure if strawberry-flavoured cake batter is available here. I got this when I took a trip to the States, but if you can’t find this mix, use vanilla cake mix, add strawberry flavouring and use pink/light red food dye for the colour if desired.
Makes roughly 15 cookies
- 1 517g box strawberry cake mix
- 1 teaspoon baking powder
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 and 1/4 cup white chocolate chips
Preheat oven to 350 degrees F.
In a large bowl, mix together the cake mix and baking powder. In a separate bowl, whisk together the eggs, oil, and vanilla by hand. Add the egg mixture to the cake mixture and stir until smooth and consistent to form a dough. Gently fold in the chocolate chips.
Form dough into roughly 1-1/2 inch balls and place onto a baking sheet with parchment paper or a silicon baking mat. You can add extra chocolate chips on top of the cookie dough balls if you have a strong sweet tooth, or just for looks. Make sure the balls of dough are slightly taller than they are wide.
Bake for 9-10 minutes until cookies have risen slightly but not browned. Let cool for 5 minutes; the chocolate chips will be very hot and the cookies will still be soft. Once cooled, you can store them in an airtight container for about a week.