Strawberry White Chocolate Chip Cookies Recipe

Course: cookie, Dessert

Cuisine: American

Prep Time: 10

Cook Time: 12

Chill Time: 10

Total Time: 32

Servings: cookies

Calories: 165kcal

Author: Becky Hardin

Soft, sweet, and chewy strawberry white chocolate chip cookies made with Jell-O and pudding mix for an easy anytime dessert!

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.

*If using unsalted butter, add ½ teaspoon of kosher salt.

**You can use other flavors of Jell-O to change up the flavor of these cookies. Raspberry or blueberry are both delish!

***Be sure to use instant pudding mix and not the cook-and-serve type.

****You can use milk, semisweet, or dark chocolate chips for a fun twist!

Becky's Top Tips:

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.

Make-Ahead: The cookie dough balls can be frozen up to 3 months; bake from frozen, adding 1-2 extra minutes.

Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.