Strawberry Chocolate Chip Cookies {contributor Lise}

Hi there! It’s Lise from  MomLovesBaking.com! Have you recovered from the holidays yet? Me either. Any resolutions that include eating healthier this year? Me too. Well, I’m being as good as possible. I ‘ve been cutting down on sweets and eating more fruits/veges. But that doesn’t mean I can’t make plans for the next holiday, right? I think these Strawberry Chocolate Chip cookies would be perfect for Valentine’s Day! They’re so pretty in pink! And they’re super easy to make. Just 4 ingredients. Strawberry cake mix, oil, eggs and chocolate chips.

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Hi there! It’s Lise from MomLovesBaking.com! Have you recovered from the holidays yet? Me either. Any resolutions that include eating healthier this year? Me too. Well, I’m being as good as possible. I ‘ve been cutting down on sweets and eating more fruits/veges. But that doesn’t mean I can’t make plans for the next holiday, right? I think these Strawberry Chocolate Chip cookies would be perfect for Valentine’s Day! They’re so pretty in pink! And they’re super easy to make. Just 4 ingredients. Strawberry cake mix, oil, eggs and chocolate chips.

I tested the recipe on my kids and they gave them the 4 thumbs up (I have 2 children). They liked them so much, they wanted to eat all of the cookies in one day! So I had to hide some.

I love easy recipes like this with only a few ingredients. That’s my all time favorite kind of recipe. The kids could even make these themselves.

Just place the cake mix, oil and egg in a large bowl. Beat with an electric mixer on medium until everything is combined and a nice batter has formed. Fold in 1 cup of the chocolate chips. Form into balls (about 2 tablespoons each). Place extra chocolate chips on top and bake. Let cool (if you can wait) and enjoy. Easy peazy! See y’all next time.

Recipe adapted from Sally’s Baking Addiction.

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Strawberry Chocolate Chip Cookies

Servings: 24

Ingredients

• 1 box 18.25 oz./432g strawberry cake mix (any brand)
• 2 large eggs at room temperature
• 1/3 cup 75mL vegetable oil
• 1 1/4 cups 165g semisweet chocolate chips

Instructions

• Preheat oven to 350°F. Line large cookie sheets with parchment paper or silicone mat. Set aside
• In large bowl, place mix, eggs and oil. With electric mixer, mix on low speed until dough forms (about 1 minute).
• Stir in 1 cup of the chocolate chips. Cover and refrigerate for 30 minutes to 1 hour or until firm enough to shape into balls.
• Drop rounded balls of dough, about 2 tablespoons each, onto prepared baking sheets. Using the remaining 1/4 cup of chips, stick a few more chips on top of the dough balls (I used about 4 chips per cookie).
• Bake for 10 minutes. Do not let cookies get brown. Allow to cool on baking sheet for 3 minutes. They are soft at first, but firm up as they cool. Transfer to a wire rack to cool completely. Store in an airtight container for up to one week (if they last that long). Or freeze for several months.

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

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