My strawberry white chocolate chip cookies are soft, chewy, and full of sweet flavor — without the need for fresh strawberries! Instead, I use strawberry Jell-O mix and instant pudding mix to give the cookies their signature pink color and ultra-tender texture. These cookies are quick to make and bake up consistently soft every time!
Strawberry Jello Mix Cookies with White Chocolate Chips
I designed these strawberry white chocolate chip cookies to be simple and dependable, even for beginner bakers. Using strawberry Jell-O mix adds concentrated flavor and color while keeping the dough stable, which helps avoid cookies that turn cakey or dense. This is the same shortcut I use in my classic Jell-O cookies recipe.
Instant vanilla pudding mix is the key to the soft, chewy texture. The cornstarch helps the cookies stay tender for days, while a short freeze before baking prevents excess spreading without the hassle of chilling the dough for hours. The result is a strawberry jello cookie with set edges, soft centers, and plenty of creamy white chocolate in every bite.
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One Simple Trick!
I like to reserve some of the white chocolate chips for pressing on top of each strawberry cookie before baking. This not only makes the cookies look bakery-perfect, but it also ensures every bite has a sweet, melty pocket of chocolate. You can just toss them into the dough, but I really like the look and taste when I add a few on top.
Strawberry White Chocolate Chip Cookies Recipe
Equipment
- Hand Mixer
- 2-Tablespoon Cookie Portion Scoop
- Baking Sheet
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup salted butter slightly melted (2 sticks)*
- 1¼ cup granulated sugar
- 2 tablespoons strawberry Jell-O mix **
- 3.4 ounces instant vanilla pudding mix (1 box)***
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1½ cups white chocolate chips divided****
Instructions
- In a medium bowl, whisk the flour, baking powder, and baking soda together. Set aside for now.2½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda
- In a large bowl, using a hand mixer, beat the butter, granulated sugar, and strawberry Jell-O mix together until well combined, about 1 minute.1 cup salted butter, 1¼ cup granulated sugar, 2 tablespoons strawberry Jell-O mix
- Add the instant pudding mix, eggs, and vanilla to the butter mixture. Beat until well combined, about 30 seconds.3.4 ounces instant vanilla pudding mix, 2 large eggs, 1 teaspoon pure vanilla extract
- Beat in dry ingredients. Beat on low just until combined.
- Stir in 1¼ cup of the white chocolate chips. Set aside the other ¼ cup of white chocolate chips for now.1½ cups white chocolate chips
- Using a 2-tablespoon-sized cookie scoop, scoop cookies onto a parchment-lined baking sheet. Use your hands to roll the cookie dough scoops into round balls of dough.
- Use the remaining ¼ cup of white chocolate chips to press a few chocolate chips on the top of each cookie.
- Place the cookies in the freezer for 10 minutes. While the cookies chill, preheat the oven to 350°F.
- Line a second baking sheet with parchment paper. Take some of the cookies out of the freezer, and place them 2 inches apart on the baking sheet.
- Let the cookies cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Measure your flour with the spoon-and-level method to avoid dense cookies.
- Use the Jell-O and instant pudding dry–no need to prepare as directed.
- Don’t overmix the dough. Stop as soon as flour is incorporated to keep cookies soft.
- Fold in the white chocolate chips by hand to prevent overmixing.
- Freeze the dough for 10 minutes before baking to prevent spreading; the cookies can chill close together.
- 12 minutes is a guide. Cookies are done when edges are set, centers still soft—they firm up as they cool.
How to Make Strawberry White Chocolate Chip Cookies Step-by-Step
Prep: Gather the list of ingredients for this easy strawberry cookie recipe. Bring the eggs to room temperature for 15-30 minutes before beginning. Slightly melt the butter by microwaving it for 30-60 seconds. It should be soft enough to mix easily but not so melted that it’s oily.
Prep the Wet and Dry: In a medium bowl, whisk together 2½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Set aside for now. In a large bowl, using a hand mixer, beat 1 cup of slightly melted salted butter, 1¼ cups of granulated sugar, and 2 tablespoons of strawberry Jell-O mix together until well combined, about 1 minute.
Add the Pudding Mix: Add 3.4 ounces (1 box) of vanilla instant pudding mix, 2 large eggs, and 1 teaspoon of vanilla extract to the butter mixture. Beat until well combined, about 30 seconds.
Mix the Dough: Beat in the dry ingredients. Beat on low just until combined (until you no longer see white streaks of flour). Do not overmix, or the cookies will turn out dry and dense.
Stir in the Chips: Stir 1¼ cup of the white chocolate chips into the strawberry cookie dough. Be sure to stir this in by hand; don’t use the electric mixer or the cookie dough will be over-mixed. Set aside the other ¼ cup of white chocolate chips for now.
Portion the Cookies: Using a 2-tablespoon-sized cookie scoop, scoop cookies onto a parchment-lined baking sheet–I was able to get 35 cookies from my dough. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer before baking.
Top the Cookies: Use your hands to roll the cookie dough scoops into round balls of dough. Use the remaining ¼ cup of white chocolate chips to press a few chocolate chips on the top of each cookie–this will give them a prettier look when they come out of the oven. Place the cookies in the freezer for 10 minutes–this helps to prevent the cookies from spreading too much during baking. While the cookies chill, preheat the oven to 350°F.
Bake the Cookies: Line a second baking sheet with parchment paper, take some cookies out of the freezer, and place them on the baking sheet, at least 2 inches apart. This allows a bit of room for them to spread during baking. Bake one tray of cookies at a time in the preheated oven for 12 minutes, or until the cookie edges seem set. The middles of cookies will still look soft, but that’s okay–they’ll continue to bake on the hot tray outside of the oven. Let the cookies cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
How to Store and Freeze
Store leftover strawberry jello mix cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying at room temperature for the best flavor and texture.
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