Strawberry White Chocolate Chip Cookies
These Strawberry White Chocolate Chip Cookies combine fruity strawberries with creamy white chocolate for an irresistible treat, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup butter (softened) Make sure your butter is softened at room temperature.
- 2 Tbsp dry strawberry jello mix For a stronger strawberry flavor, increase the amount.
- 1 cup sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
Dry Ingredients
- 2 1/2 cups all-purpose flour Can substitute gluten-free flour.
- 1 pkg vanilla instant pudding mix (3.5 oz)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Add-ins
- 2 cups white chocolate chips Use quality chips for best flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, dry strawberry jello mix, and sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and almond extract until well combined.
Mixing
- In a separate bowl, whisk together the all-purpose flour, instant pudding mix, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Fold in the white chocolate chips.
Baking
- Drop tablespoons of dough onto the prepared baking sheets, spacing them about two inches apart.
- Bake for approximately 10 minutes or until the edges are golden and the centers look slightly underbaked.
- Allow the cookies to cool on the pan for 2-3 minutes, then transfer them to a cooling rack to finish cooling.
Notes
These cookies pair wonderfully with milk or coffee. Optionally, add a scoop of vanilla ice cream on top for a delicious dessert. Store in an airtight container at room temperature for about a week. For longer storage, freeze them individually then transfer to a freezer-safe container; they last up to three months in the freezer.