Strawberry White Chocolate Chip Cookies

Why You’ll Love Strawberry White Chocolate Chip Cookies Recipe

These cookies are extra soft thanks to a little bit of pudding mix, have a fun strawberry flavor from dry jello mix, and get sweet bursts of creamy white chocolate in every bite. They’re an easy way to make an ordinary cookie feel special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup butter, softened
2 Tbsp dry strawberry jello mix
1 cup sugar
2 eggs
½ tsp vanilla extract
½ tsp almond extract
2 ½ cups all‑purpose flour
1 (3.5 oz) package vanilla instant pudding mix
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 cups white chocolate chips

Directions

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, cream together the softened butter, dry strawberry jello mix, and sugar until smooth.

3. Beat in the eggs, vanilla extract, and almond extract until well combined.

4. In a separate bowl, mix together the flour, pudding mix, baking soda, baking powder, and salt.

5. Add the dry ingredients and white chocolate chips to the wet ingredients, and stir until just mixed.

6. Drop the dough by tablespoonfuls onto lined or lightly greased cookie sheets.

7. Bake for about 10 minutes, then let the cookies cool on the pan for 2–3 minutes before transferring to a rack to cool completely.

Servings and timing

Makes about 42 cookies (approximately 3½ dozen).
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

• Milk or dark chocolate chips: Swap the white chocolate chips for milk or dark chocolate for a different flavor twist.
• Real strawberries: Fold in small pieces of fresh strawberries for extra fruity flavor.
• Almond flavor swap: If you don’t like almond extract, use an extra ½ tsp of vanilla instead.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 3–4 days. To warm them up, microwave a cookie for about 8–10 seconds for soft, melty chocolate.

FAQs

What makes these cookies pink?

The pink color comes from adding dry strawberry jello mix to the dough.

Can I use fresh strawberries instead of jello mix?

Yes—you can mix in chopped fresh strawberries, though it may change the texture slightly.

Do I have to use pudding mix?

The instant pudding mix helps keep cookies soft and flavorful, but you could try leaving it out; the cookies may be slightly less tender.

Can I freeze the dough?

Yes, you can freeze dough balls and bake straight from frozen; just add a couple extra minutes to bake time.

Are these cookies chewy or cakey?

They’re soft and more on the tender, cake‑like side thanks to the pudding mix.

Can I make them without almond extract?

Yes, replace the almond extract with more vanilla if you prefer.

How long do they stay fresh?

Stored in an airtight container, they stay fresh for about 3–4 days.

Can I use strawberry gelatin dessert powder instead of dry jello?

Dry jello mix is the same as gelatin dessert powder, so that’s what the recipe calls for.

What temperature should I bake at?

Bake at 350°F (175°C) for best results.

Can I substitute white chocolate chips with chunks?

Yes, white chocolate chunks work fine and offer bigger bites of chocolate.

Conclusion

These Strawberry White Chocolate Chip Cookies are a delightful twist on classic cookies, combining soft texture, subtle strawberry flavor, and creamy white chocolate in every bite. Whether for a holiday or everyday treat, they’re sure to be a hit with friends and family.