Soft, chewy and bursting with strawberry flavor, these one-bowl Double Strawberry White Chocolate Chip Cookies are simple to make and irresistible to eat.
I realized there weren’t nearly enough cookie recipes here, so I’m adding these strawberry-packed cookies to the lineup. They’re perfect warm from the oven and ready to dunk in a cold glass of milk.
Double Strawberry White Chocolate Chip Cookies
With Valentine’s Day approaching, a pink, red and white cookie felt like the ideal choice to kick off a baking spree. These cookies start with a strawberry cake mix — that provides the first burst of strawberry flavor.
If you haven’t tried cake mix cookies before, they’re incredibly easy: cake mix plus two eggs and oil (or melted butter). Stir, scoop and bake.
To boost the strawberry flavor, I folded in white chocolate chips and chopped freeze-dried strawberries — that’s the “double” in these Double Strawberry White Chocolate Chip Cookies. Freeze-dried strawberries are dehydrated slices that keep a tangy, crunchy texture and an intense fruit flavor. They’re great in snack mixes, cereal or straight from the bag.
See all the white chips and red berry bits?
One batch of cake mix cookies yields about three dozen depending on scoop size (I use a 1 oz cookie scoop for consistent cookies). That means plenty to enjoy at home and share with friends — though they might not last long!
Double Strawberry White Chocolate Chip Cookies
Yield: About 35 cookies
Ingredients
- One strawberry cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 2 tablespoons milk
- 1/2 cup white chocolate chips
- 1/2 cup freeze-dried strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or spray with non-stick cooking spray.
- In a bowl, mix the cake mix, eggs, milk and vegetable oil until fully combined. The batter will be thick.
- Fold in the white chocolate chips and chopped freeze-dried strawberries.
- Use a 1 oz cookie scoop to portion dough and place scoops about 2 inches apart on the prepared baking sheets.
- Bake for 11–13 minutes, or until cookies are just starting to brown at the edges. Allow to cool slightly before transferring to a wire rack.
If you prefer, swap in semi-sweet chocolate chips for a chocolate-covered-strawberries vibe, or stir in 1/2 cup Valentine’s Day M&Ms for extra color and crunch.
These were taste-tested at home and a big batch was sent with my boys to youth group — they didn’t bring any cookies back. So, you can expect these to be a crowd-pleaser.
In short: these cookies are fantastic. Make a batch today and stock those cookie jars.
