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white chocolate strawberry cookies
The Cookie Gallery

White Chocolate Strawberry Cookies

These White Chocolate Strawberry Cookies are made with Betty Crocker cake mix and packed with creamy white chocolate chips. Soft, chewy, and incredibly easy to make, they will become your new favorite shortcut cookie. Trust me, I was not expecting much either, and now I cannot stop making them.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 14 cookies
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box 15.25 oz / 432g strawberry cake mix (Betty Crocker Super Moist recommended)
  • 1¼ teaspoons baking powder
  • 2 large eggs room temperature
  • ⅓ cup 80 ml vegetable oil
  • ¾ teaspoon vanilla extract
  • 1¼ cups 212g white chocolate chips (Ghirardelli Classic White recommended)

Equipment

  • 1 Baking Tray

Method
 

  1. Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix dry: In a medium bowl, whisk together strawberry cake mix and baking powder until no lumps remain.
  3. Mix wet: In a separate bowl, whisk together eggs, oil, and vanilla until well combined and slightly emulsified.
  4. Combine: Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined, a thick, cohesive dough will form. Do not overmix.
  5. Add chips: Fold in white chocolate chips until evenly distributed. Reserve a small handful to press onto tops of cookies.
  6. Scoop: Using a cookie scoop, drop dough balls onto prepared baking sheets, leaving 2 inches of space between each.
  7. Top: Gently press reserved white chocolate chips onto the tops of each dough ball.
  8. Bake: Bake for 9-10 minutes, until edges are set but centers still look slightly underdone.
  9. Cool on sheet: Let cookies cool on baking sheet for 10 minutes.
  10. Transfer and serve: Transfer to a wire rack to cool completely, or enjoy warm.

Notes

  1. Use a good quality cake mix like Betty Crocker Super Moist for the best texture and flavor.
  2. Room temperature eggs are essential for proper emulsion.
  3. Do not overmix, stir just until combined.
  4. Reserve extra white chocolate chips to press on top for a prettier presentation.
  5. Pull cookies from oven when centers still look underdone. They will set up during cooling.
  6. Cool on baking sheet for 10 minutes before transferring.
  7. Store in an airtight container at room temperature for up to 5 days.