Get the best of all worlds with these incredibly easy and delightful Neapolitan Cookies! They’re a quick, flavorful, and fun treat that combines strawberry, vanilla, and chocolate into one perfect, soft-baked cookie. This is the simple, crowd-pleasing recipe that brings a nostalgic triple-threat of flavor to your cookie jar in just 30 minutes.
Table of Contents
Why You Will Love This Recipe
I started making these cookies for my daughter’s bake sales because they look so impressive but are deceptively easy. The joy on people’s faces when they bite into a cookie and get three classic flavors at once never gets old. It’s become our signature recipe for parties and gifts, proving that sometimes the simplest methods yield the most spectacular results.
Ingredients
- 1 box Vanilla Cake Mix
- 1 box Strawberry Cake Mix
- ½ cup Vegetable Oil, divided
- 4 Large Eggs, at room temperature
- 2 teaspoons Baking Powder, divided
- 1 ½ cups Melted Chocolate
- ½ cup Sprinkles (optional)
Step-by-step instructions for making the recipe
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the vanilla cake mix in one mixing bowl and the strawberry cake mix in a second bowl.
- To each bowl, add ¼ cup of oil, 1 teaspoon of baking powder, and 2 eggs.
- Mix each bowl’s contents separately using a hand mixer, whisk, or wooden spoon until a sticky but firm dough forms. If the dough is too sticky to handle, chill it in the freezer for a few minutes.
- Using a cookie scoop, divide each color of dough into 24 equal-sized balls, so you have 24 vanilla balls and 24 strawberry balls.
- Take one vanilla dough ball and one strawberry dough ball and gently roll them together to form a single, two-toned cookie ball. Repeat with all remaining dough balls.
- Place the assembled cookie dough balls on the prepared baking sheet and freeze for 10 minutes, or until they are firm to the touch.
- Bake the chilled cookies for 9-10 minutes. The cookies will be soft in the center but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, dip the top of each one into the melted chocolate. Place them on a parchment-lined tray and immediately top with sprinkles, if using.
- Allow the chocolate to set completely before serving or storing.
Neapolitan Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the vanilla cake mix in one mixing bowl and the strawberry cake mix in a second bowl.1 box Vanilla Cake Mix, 1 box Strawberry Cake Mix
- To each bowl, add ¼ cup of oil, 1 teaspoon of baking powder, and 2 eggs.½ cup Vegetable Oil, 4 large Eggs, 2 teaspoons Baking Powder
- Mix each bowl’s contents separately using a hand mixer, whisk, or wooden spoon until a sticky but firm dough forms. If the dough is too sticky to handle, chill it in the freezer for a few minutes.
- Using a cookie scoop, divide each color of dough into 24 equal-sized balls, so you have 24 vanilla balls and 24 strawberry balls.
- Take one vanilla dough ball and one strawberry dough ball and gently roll them together to form a single, two-toned cookie ball. Repeat with all remaining dough balls.
- Place the assembled cookie dough balls on the prepared baking sheet and freeze for 10 minutes, or until they are firm to the touch.
- Bake the chilled cookies for 9-10 minutes. The cookies will be soft in the center but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once the cookies are completely cool, dip the top of each one into the melted chocolate. Place them on a parchment-lined tray and immediately top with sprinkles, if using.1 ½ cups Melted Chocolate, ½ cup Sprinkles
- Allow the chocolate to set completely before serving or storing.
Notes
FAQ
How do I store these cookies?
Store the fully set cookies in an airtight container at room temperature for 3-4 days. For longer storage, you can freeze both baked cookies and unbaked dough balls for up to 3 months.
Why do I need to chill the dough before baking?
Chilling the dough is a crucial step for this recipe. It prevents the cookies from spreading too much in the oven, helping them stay thick and puffy. It also makes the sticky dough much easier to handle.
Can I use different cake mix flavors?
Absolutely! This method is very versatile. You could try lemon and vanilla, or chocolate and peanut butter. Feel free to experiment with your favorite cake mix combinations to create your own signature cookie.