Strawberry White Chocolate Cookies Recipe
These Strawberry Cookies are a quick and delightful treat made from strawberry cake mix, white chocolate chips, and simple pantry ingredients. Soft, slightly underbaked for a chewy texture, and bursting with sweet strawberry flavor with creamy white chocolate accents, they’re perfect for any occasion and easy to whip up in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 15.25 oz. strawberry cake mix (432 grams, 1 box, such as Betty Crocker)
- 1 tsp baking powder (4 grams)
Wet Ingredients
- 2 large eggs (100 grams)
- ⅓ cup vegetable oil (67 grams)
- ½ tsp pure vanilla extract (2 grams)
Add-ins
- 1 cup white chocolate chips (170 grams)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set them aside to prepare for baking.
- Combine dry ingredients: In a large mixing bowl, thoroughly combine the strawberry cake mix and baking powder to ensure an even rise in the cookies.
- Mix wet ingredients: In a separate smaller bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and homogeneous.
- Form dough: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir with a spoon until a dough forms and all ingredients are fully incorporated. Fold in the white chocolate chips evenly.
- Scoop dough: Use a small portion scoop to drop rounded balls of dough onto the prepared baking sheets. Make the balls taller than they are wide, because the cookies will flatten during baking, and space them well apart to avoid sticking.
- Bake: Place the baking sheets in the oven and bake the cookies for 9-10 minutes. Aim for a slightly undercooked look without any browning, as the cookies will firm up and spread as they cool.
- Optional garnish: Immediately after removing from the oven, you can press a few additional white chocolate chips on top of each cookie for an attractive finish.
- Cool: Let the cookies cool on the baking sheets for at least 10 minutes to allow them to set properly before serving.
Notes
- Do not overbake; cookies should appear slightly undercooked when taken out of the oven for the best texture.
- Use parchment paper to prevent sticking and to help with even baking.
- Spacing between cookie dough balls is important to prevent them from merging during baking.
- Adding white chocolate chips on top after baking is optional but adds a nice presentation touch.
- Store cooled cookies in an airtight container to maintain freshness.
