OMG! These cookies are soooo delicious! You will never believe how easy they are to make. Let me just tell you,they will make your kitchen smell divine! I make these 4 Ingredient Strawberry White Chocolate Chip Cookies all the time for the hubby. He loves them. Basically, he loves anything strawberry. I thought since they are so “perfectly pink”, wouldn’t these cookies be perfect for Valentine’s Day?
You can whip these bad boys up in no time and there is no mixer needed. Anytime, I’m in need of a quick treat, this is my go to.Once you see how easy these cookies are to make and to customize to your liking, it will be your go to cookie recipe too.
The recipe is so easy, you almost don’t need a recipe. It all starts with your, wait for it…favorite box of cake mix. Add in some oil, eggs, chips and voila…the easiest most delicious cookies that literally take less than 20 minutes to make from start to finish.
I’ve customized these cookies in many different ways but so far I’ve only put 3 on the blog. You can check out the other 2 variations while you are here. One is Peanut Butter Chocolate Chip and the other is Cinnamon Bun Cake Mix Cookies.
Now for the Recipe!
UPDATE 1/27/2017-Hey folks! I have received several questions and comments regarding these cookies. I made a batch this weekend and took some step by step photos to make them even easier for you. Just hit the play button to see the what ingredients I use, the consistency of the batter,and tools I use.
4 Ingredient Strawberry White Chocolate Chip Cookies
- Difficulty: easy
Ingredients
- 1 Box Strawberry Cake Mix
- 1/2 cup Vegetable Oil
- 2 Eggs
- 2 cups White Chocolate Chips
Directions
Preheat oven to 350 degrees. Mix together cake mix, vegetable oil, and eggs in a large bowl until combined. Mix in white chocolate chips and stir until evenly distributed. Place heaping spoonfuls onto an ungreased cookie sheet. Bake for 12 to 14 mins. Let set on pan for 2 mins then remove to a wire rack for cooling. Eat and enjoy!
easypeasypleasy.com
See, I told you these 4 Ingredient Strawberry White Chocolate Chip Cookies were easy. The hardest part of this recipe is waiting for the cookies to bake.
A quick tip…I like to use a small cookie scoop, you know, the ones that look like a miniature ice cream scoop? A couple of scoops of batter and the cookies come out perfect every time.
I also have the cutest little Valentine Treat Bag Toppers that would be perfect for handing out these cookies. You can click the link below the picture to find these printables.
Valentine Treat Bag Toppers
I’ve got some more Valentine’s ideas coming your way soon so go ahead and stick around to see what Easy Peasy Pleasy ideas I’ve got up my sleeve!
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53 thoughts on “4 Ingredient Strawberry White Chocolate Chip Cookies”
So easy and so pretty! You’re right – these are perfect for Valentine’s Day! 🙂 🙂
January 21, 2016 at 11:11 am
Thank you Linda! You know I am all about the easy!
January 21, 2016 at 11:34 am
WHEN YOU MADE THEM DIDN’T THE CHOC. CHIPS MELT
January 28, 2017 at 4:25 pm
Can u make these as pan cookies instead of individuals?
March 19, 2017 at 1:41 pm
Hey Patty! I’ve never tried to make these as a pan cookie. If you do, you would probably have to adjust the time. I would watch them closely. Let me know how it turns out.
My kids love cake mix cookies. I make the strawberry cookies all the time and they love it. The only thing is that I feel like it needs to be eaten fresh for the best texture. After a day or two it seems to get harder.
January 29, 2016 at 8:09 pm
Hey Erlene!!! These cookies are a win win for my family too! I must say we never have any leftovers no matter the version I concoct! I keep mine completely covered after they cool. How do you store yours?
January 29, 2016 at 8:17 pm
I just picture them being really runny when you try to scoop them onto a cookie sheet. Is that not the case? Very curious to try!
March 16, 2016 at 3:04 pm
Hey Nicci! No they are not runny at all. There isn’t as much liquid added when you make the cake mix into cookies. They spread a little compared to a traditional cookie dough but turn out great every time! I even let my 10 yr old take over.
March 16, 2016 at 3:22 pm
Great! I plan to use only a can of sprite zero in place of eggs, water and oil to make it healthier (I do this with cupcakes and cake as well), so hoping that doesn’t affect it! looking forward to trying this!
March 16, 2016 at 3:27 pm
You’ll have to let me know how that turns out! Never tried to replace eggs with Sprite…interesting.
March 16, 2016 at 3:34 pm
Actually yes, mine turned out runny and didnt work AT ALL, I probably did something wrong
July 31, 2016 at 2:25 am
Hi Rosie. So sorry they turned out runny. Did you measure the oil in a wet ingredient measuring cup or a dry ingredient measuring cup? That’s first thought that popped in my head.
August 1, 2016 at 1:49 pm
The recipe says 1/2 Vegetable but 1/2 of what? Is that 1/2 cup? Thanks!
April 18, 2016 at 12:23 pm
Hi Janice! It’s 1/2 cup. Thank you for bringing that to my attention! I must fix ASAP!
April 18, 2016 at 4:04 pm
Are the cookies more cake-like or are they chewy like cookies? These sound SO yummy!! 🙂
June 9, 2016 at 10:49 pm
Hi Molly! Thanks for stopping by! To me they have a more cookie like consistency.
June 10, 2016 at 9:56 am
About how many cookies will this make if each cookie is one tablespoon of dough?
June 27, 2016 at 9:13 pm
Hey Marie! Thanks for stopping by. I usually get 2 1/2 dozen out of one cake mix. I use a small scoop (looks like an ice cream scoop) that holds 1 tablespoon and double it for each cookie. Let me know if that helps or you need more info. ????
June 27, 2016 at 9:20 pm
These cookies are the easiest thing I’ve ever made! And the most delicious cookie ever!! My family is captivated and I can’t wait to make more!
July 16, 2016 at 8:34 am
Thank you Rebekah! So glad your family loved them as mine does! Thank you for stopping by!
July 17, 2016 at 1:58 pm
See AlsoCreme Brûlée Cookies
Mine burnt on the bottom and were done cooking in 8 minutes! 🙁
December 18, 2016 at 11:07 am
Hey Kristen! I’m so sorry to hear you had problems. Have you noticed a difference in oven settings or cook times with any other recipes that you’ve tried? The only thing I can think of is maybe the difference of the pans? I use a thick cookie sheet. Could that be the difference? I’m here for you if you want to give them another shot. You can email me anytime!
December 22, 2016 at 8:55 pm
my name is Sylvia. This seems like a great recipe. My co-worker made some red velvet white chocolate chip cookies. They were great.
Question: has anyone tried this recipe with butter instead of oil? I think this would make the cookies more chewy.January 2, 2017 at 6:43 pm
Hey Sylvia. I’ve never tried with butter. A cake mix is cheap enough that it would be worth a try. If you do, let us know how it turns out.
January 4, 2017 at 12:17 pm
Ummm 350 farenheit or celsius?
January 12, 2017 at 5:46 am
Hi Emily. Fahrenheit.
January 12, 2017 at 10:11 pm
When you say 2 small cookie scoops, can you tell me how you get them ‘together’….like how they are put on the cookie sheet? I hope that isn’t a stupid question, but I want mine to look like your’s 🙂 Thank you, can’t wait to try them!
January 16, 2017 at 11:08 am
Hey Shari! I have some similar cookies that have more detailed pictures towards the bottom of the post. The only difference, they have a peanut butter cup in the middle. https://easypeasypleasy.com/2016/11/28/chocolate-peanut-butter-cup-cookies/ Let me know if this helps.
January 16, 2017 at 11:43 am
Thank you so much Lacie! I will look there! I’m so excited I found you on Pinterest, I love ‘easy’! The best meals are usually the easiest, I have come to find out. And I’m more likely to make them lol. I have subscribed to your site, and I bought my cake mix yesterday, so I will be making these soon! Thanks again!
January 17, 2017 at 7:37 am
Thank you Shari! I use one of those small scoops that looks like an ice cream scoop. I’m making a batch of cookies soon and will take a picture of the scoop. Hopefully that will make it even easier. Thank you sooo much for your feedback. Sometimes I’m so involved in my habits that I forget y’all might not have the same kitchen tools I have. I appreciate you!
January 17, 2017 at 7:43 pm
Hi Lacie! I made these this morning and they are fabulous! A and SO easy!! I have the small scoop so I was set!! Thanks for this fast recipe!! <3
January 29, 2017 at 12:04 pm
Yay Shari! So glad you liked them. I bet your kitchen smells good. ????
January 29, 2017 at 1:06 pm
Mine turned out so sticky and chips wouldn’t blend in .. trying to put in fridge now to see if that helps the dough. Disappointed.
January 25, 2017 at 1:33 pm
Hi Nicole. The chips don’t really blend in. Just scoop and place on the pan. I give a little press with my fingers. The cake mixture will bake down and around the chips. Hope that helps. ????
January 25, 2017 at 2:00 pm
The video wont work
February 9, 2017 at 12:03 pm
Hey Nico. I wonder what device you are using? I have tested it on multiple devices and all seems good.
February 9, 2017 at 7:41 pm
I just made these cookies..Came out excellent..Only changes I made were cooked couple more min.and added chopped pecans (:
February 23, 2017 at 4:18 pm
Yay Michelle! I’m so glad they turned out excellent. Pecans…great addition! Thanks for letting me know.
February 26, 2017 at 8:15 pm
I’m looking to make these for a gender reveal party happening this Saturday. I’d like to make the dough in advance. Could I put the dough in the fridge overnight before baking it?
March 22, 2017 at 8:40 am
Hi Allison. These cookies would be perfectly pink for a gender reveal. I’ve never made the dough in advance so I’m not sure. Honestly, it only takes a few minutes to mix up. If the party is at your house, you may want to bake them the day before because your kitchen will smell like strawberries and it may give away your surprise.
March 22, 2017 at 8:52 am
Thanks!!
March 22, 2017 at 8:54 am
Hi, I’m MacKenzie. I’m in cooking club with your son. I recently made these cookies. They are amazing. Thank you for being our guest speaker and showing us how to make these.
April 15, 2017 at 10:09 pm
Hi , I’m mackenzie. I’m in cooking club with your son. I recently made these. They are jawl dropping awesome. Thank you for being our guest speaker and showing us how to make these cookies. My Granny, who is allergic to strawberries but still eats them, loves them to.
April 15, 2017 at 10:15 pm
Hey Mackenzie! I’m was thrilled to come teach y’all a new recipe! I’m glad you loved them and made them yourself! Thank you!
April 26, 2017 at 8:19 pm
Hi! I tried to make these cookies and they cooked a lot faster than they should have. They were brown on the bottom and crumbed into pieces when I attempted to remove them from the cookie sheet. Could I spray the pan and use a little less oil?
April 17, 2017 at 11:22 am
Hi Hannah! Make sure you are putting the cookie sheet on the middle oven rack. See if that helps. Your oven may not cook the same as mine so keep an eye on your cookies as they bake to make the correct adjustments. I use parchment paper sometimes too. Give that a try.
April 26, 2017 at 8:24 pm
Are you supposed to mix the cake mix like normal first? Or leave it and just mix the other ingredients?
April 27, 2017 at 5:51 pm
Hi Sidnee! Mix it just like my directions. Do not mix like a cake mix first. Great question! Thanks for asking. ????
May 2, 2017 at 6:49 pm
Hi , I was wondering if I could store this cookie dough in the freezer and for how long ??
June 12, 2017 at 11:59 pm
To be honest I’ve never tried storing in the freezer. If you give it a try, I would love to hear how it works out for you.
August 8, 2017 at 7:33 pm
Hi!
I was wondering if the cookies still taste good after two days?
I am planing to make them for a baby shower party… but I can’t make it the day of!
Should I refrigerate them or leave rhem on the counter?
Thank you!July 6, 2017 at 11:19 pm
Honestly, we never have any left after 2 days. If you make the night before they should still be great.
July 20, 2017 at 9:15 pm
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