Ingredients
- 15.25 ounce box strawberry cake mix
- ½ scant cup vegetable oil , or 7 TB melted butter
- 2 large eggs
- white chocolate melting wafers , optional
- Heart sprinkles , optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside. Combine the cake mix, oil and eggs in a large bowl. Stir together until combined. If you have the time, refrigerate the dough for 15-20 minutes (it will make it a little easier to work with, since it is sticky).
- Using a medium scoop or spoon, scoop the dough onto the prepared baking mat. Bake for 9-11 minutes, or until the cookies are set. You don’t want them to brown. Allow to cool on the pan for a couple minutes and then transfer to a cooling rack.
- If desired, melt 1/2 cup chocolate and then dip half the cookie into the chocolate. Lay cookies onto a wax paper and add sprinkles if desired.
Notes
More strawberry flavor: Mix in 1/4-1/2 cup chopped freeze dried strawberries.
Cake mix size: Some brands have decreased their cake mix size. For best results, ensure your cake mix is 15.25 ounces.
Variation: You may also mix in a 1/2 cup white chocolate chips if you’d prefer. For a sweet touch, roll the dough balls into granulated sugar before baking.
Storage: To store, simply add to an airtight container or bag and keep at room temp for up to 1 week. You can even freeze the cookies if you'd like. Just let them cool completely, then place in a freezer bag and freeze for up to 2 months.
Nutrition
Calories: 130kcal, Carbohydrates: 15g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 13mg, Sodium: 128mg, Potassium: 5mg, Sugar: 10g, Vitamin A: 20IU, Calcium: 36mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
