Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- In a large mixing bowl, whisk together the melted butter, vegetable oil, and large eggs until well combined and slightly frothy. If using, stir in the vanilla extract.2 large eggs, 1/2 cup (1 stick) unsalted butter, melted and slightly cooled, 1/4 cup vegetable oil, 1 teaspoon vanilla extract
- Pour the entire box of strawberry cake mix into the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage. The dough will be thick and sticky.1 15.25 ounce box strawberry cake mix
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough. You can use milk chocolate, semi-sweet, white chocolate, or even a mix for a personalized touch.1 cup (about 6 ounces) semi-sweet chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can also use a cookie scoop for more uniform size.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still slightly soft. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Once completely cooled, you can lightly dust the cookies with powdered sugar for a snowy, festive appearance.powdered sugar
Notes
Store in an airtight container at room temperature for up to 3-4 days. Freeze dough balls for up to 3 months.
