Strawberry Cake Mix Cookies (Printer-Friendly Version)

Tender strawberry cookies with creamy texture, colorful candies, and easy prep—perfect for celebrations or treats.

# Ingredients Needed:

01 - 1 box strawberry cake mix (15.25 to 16.25 oz / 430–460 g)

02 - 1/2 cup unsalted or salted butter, melted (110 g)

03 - 1 large egg, at room temperature

04 - 1 teaspoon pure vanilla extract

05 - 4 oz cream cheese, at room temperature (115 g; full fat or light)

06 - 1/2 cup white chocolate chips (90 g)

07 - 1/2 cup M&Ms, pink/red or assorted (90 g)

01 - Combine melted butter, egg, vanilla extract, and cream cheese in a large bowl. Mix until smooth and fully incorporated.

02 - Gradually fold in the strawberry cake mix until a uniform dough forms. Do not overmix.

03 - Using a spatula, gently fold in the white chocolate chips and M&Ms to evenly distribute throughout the dough.

04 - Cover bowl with plastic wrap and refrigerate for at least 1 hour. Chilling prevents cookies from spreading too much during baking.

05 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

06 - Scoop dough in walnut-sized balls (about 1 tablespoon each) and arrange spaced apart on the prepared baking sheet.

07 - Bake for 9 to 10 minutes, or until the edges are set but centers remain soft. Do not overbake.

08 - Allow cookies to cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

01 - For the best shape and texture, chilling the dough for at least 1 hour is recommended.

02 - Decorate with extra M&Ms or chocolate chips before baking for enhanced appearance.

03 - Store cookies in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.