These soft and chewy Strawberry Cookies are dotted with white chocolate chips, and they’re so quick and easy to make! Strawberry jello and pudding mix are the secret to their delightful texture, fruity flavor, and pink color. They’ll be ready in about 30 minutes!
What’s in this Strawberry Cookie Recipe?
These soft, chewy, and delightfully pink strawberry cookies are such a fun dessert for any time!
- All-Purpose Flour: Gives the cookies structure.
- Leavening: Baking powder and baking soda help these cookies rise in the oven.
- Kosher Salt: Enhances the natural flavor of the cookies.
- Unsalted Butter: Adds moisture and richness to the cookies.
- Granulated Sugar: Sweetens the cookies.
- Strawberry Jell-O Mix: Adds strawberry color and flavor to the cookies.
- Instant Vanilla Pudding Mix: Helps make these cookies super moist, soft, and chewy.
- Eggs: Add richness to the cookie dough and help bind it together.
- Vanilla Extract: Enhances the sweetness of the cookies.
- White Chocolate Chips: Add a sweet flavor and texture to the cookies.
Pro Tip: Make sure to use the Jell-O and pudding as dry mixes. Do not prepare them according to the package!
Variations on Strawberry White Chocolate Chip Cookies
You can change up the flavor of these cookies by using a different flavor of Jell-O. Try lemon, raspberry, blackberry, blueberry pomegranate, blue raspberry, peach, orange, or any other flavor you can think of!
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These strawberry cookies are made from traditional cookie ingredients, plus strawberry Jell-O mix, vanilla instant pudding mix, and white chocolate chips. Yum!
The cornstarch in the instant pudding mix helps keep these cookies soft and chewy.
To make these cookies extra moist, we use lots of butter, eggs, and instant pudding mix!
If your cookies are getting hard after cooling, it is likely because they have dried out. Make sure to store them in an airtight container to maintain their freshness.
How to Store
Store leftover strawberry cookies in an airtight container at room temperature for up to 5 days.
How to Freeze
Freeze strawberry white chocolate chip cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve these tasty strawberry cookies with a peanut butter and jelly smoothie or a strawberry hot cocoa bomb. Glue two cookies together with marshmallow fluff or vanilla ice cream for a tasty cookie sandwich.
Strawberry Cookies Recipe
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted 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
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Cookie Portion Scoop
- Baking Sheet
Instructions
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside for now.2½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon kosher salt
- 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 unsalted 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 (until you no longer see white streaks of flour). Do not overmix.
- Stir in 1¼ cup of the white chocolate chips. Be sure to stir this in, don’t use the electric mixture or the cookie dough will be over mixed. 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. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer before baking.
- Use your hands to roll the cookie dough scoops into round balls of dough.
- Use the remaining ¼ cup of white chocolate chips to place a few chocolate chips into the top of each cookie.
- Place 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.
- Line a second baking sheet with parchment paper and take some cookies out of the freezer and place on baking sheet. Cookies should be at least 2 inches from each other on the baking sheet to allow 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! The cookies will 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.
Notes
- Measure the flour using the spoon-and-level method to avoid dense, dry cookies.
- Use the Jell-O mix as a dry mix only when adding to the cookie batter. There’s no need to prepare the Jell-O as directed on the box.
- Use the vanilla instant pudding as a dry mix only when adding to the cookie batter. There’s no need to prepare the pudding as directed on the box. Be sure to use instant pudding and not the cook & serve type.
More Strawberry Cookie Recipes We Love
- Strawberry Cake Mix Cookies
- Strawberry Cheesecake Cookies
- Strawberry Chocolate Chip Cookies
- Neapolitan Cookies
- Strawberry Macarons
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