Cake Mix Strawberry Chocolate Chip Cookies (No Eggs!)

 


This recipe requires only 3 ingredients (which you probably already have on hand!). There are seriously the easiest cookies to whip up and perfect for the kids to help with. You’ll need:

  • CAKE MIX: Use 1 box of cake mix (any flavor you’d like). The cake mix I use is 15.25 oz/432 gr.
  • OIL: Vegetable or canola oil works best in this recipe.
  • YOGURT: Regular plain yogurt works best in this recipe.

Feel free to include any extra flavoring, such as pure vanilla, peppermint, almond, and coconut extract, depending on the version you are making. 

You can use pretty much any flavor of cake mix to make these cookies. Feel free to add in your favorite mix-ins, toppings, dip in chocolate, and drizzle with sugar glaze, caramel, or ganache; the possibilities are endless. Below are a few of my favorites.

Funfetti: Use a confetti cake mix and add more sprinkles.

Red Velvet: Use a red velvet cake mix and add white chocolate chips.

Spiced: Use a spice cake mix and add cinnamon chips.

Strawberry: Use a strawberry cake mix and add strawberry yogurt instead of plain.

Butter Pecan: Use a butter pecan cake mix and add some chopped pecans.

Carrot: Use a carrot cake mix and drizzle with cream cheese frosting.

Cinnamon Rolls: Use a vanilla cake mix, add 2 teaspoons of ground cinnamon to the batter, and then drizzle with cream cheese frosting after baking.

Storing & Freezing Instructions

STORE: Store at room temperature in an airtight container for up to 3 days.

FREEZE: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to 2 months. To thaw, remove them from the freezer about 2 hours before enjoying and let them thaw at room temperature.



INGREDIENTS

  • 1 box (15.25 oz/432 g) strawberry cake mix
  • 1/3 cup (80 ml) vegetable or canola oil
  • 1/4 cup (60 g) strawberry regular yogurt
  • 1 teaspoon vanilla extract

INSTRUCTIONS
 

  • Preheat oven to 350°F (180ยบ C). Line a baking sheet with a silicone mat or parchment paper. Set aside.
  • Combine the cake mix, oil, yogurt, and vanilla( if using) in a medium bowl. Stir together until well combined. If using any mix-ins, add now and mix to distribute evenly.
  • Scoop out 1 1/2 to 2 tablespoons of dough for each cookie. Roll each portion into a ball. If using any topping, top the cookie balls with your topping of preference now; I used sprinkles. Place cookie balls onto the prepared baking sheet.
  • Bake for 9-11 minutes, until barely set around the edges. Allow to cool on the baking sheets for 3-4 minutes, then transfer to a wire rack to cool completely.
Location: Colorado Springs, CO 80907, USA

Comments

Post a Comment

Popular posts from this blog

Shokupan (Japanese Milk Bread)

Image
  Shokupan is a traditional Japanese bread that has become increasingly popular in recent years, not only in Japan but also worldwide. It is a soft, fluffy, and pillowy bread that is perfect for sandwiches, toast, or simply eating on its own. Shokupan is a versatile bread that can be eaten with a variety of different toppings, making it a staple in many households. In this blog post, we will take a look at the traditional Japanese way of making Shokupan and provide a recipe with instructions so that you can make your own delicious bread at home. History of Shokupan Shokupan, also known as Japanese milk bread, has a fascinating history. It was first introduced to Japan during the Meiji era (1868-1912) by the French. At the time, bread was considered a luxury food that only the wealthy could afford. However, with the introduction of Shokupan, bread became more accessible to the general population, and it quickly became a staple food in many households. In the early 1900s, Japanese...
Read more

Mongolian Beef Recipe (Instant Pot Version)

Image
  I was dead set on making this today and then realized that I had to sub a few things due to me being lazy and not wanting to go to the store. So here's what I did. In lieu of brown sugar, I used a 1/2 cup of Korean Bulgogi sauce, as this is a bit sweet and has a ton of spices already built in and is a little bit spicy as well. Next, the only thing close to flank steak that I had was a Chimichurri pre-marinated flap steak. Turns out, this was PERFECT! The parsley and oregano made SUCH an incredible addition to the overall flavor of the dish. Mix mix mix, throw it in the Instant Pot on High slow cook for 3.5 hours and WHAMMO! My house smells like savory sin and the sharks started circling. So basically, I had to Roshambo the hubs for the last bowl. I won. I now have to make this at least once a week, since Mongolian Beef is his favorite thing in the world. This Mongolian Beef recipe has very quickly become one of my favorite slow cooker meals, and my husband is obsessed with it....
Read more