Introduction

Strawberry Milkshake Cookies offer a fun and fruity twist on classic cookies, bursting with sweet strawberry flavor and creamy white chocolate chips. These soft, cake-like treats are perfect for anyone craving a nostalgic dessert with a delightful texture.

A stack of seven soft pink cookies sits on a white plate with a delicate pink lace doily beneath them, placed on a white marbled surface. The cookies have a cracked texture and are decorated with small pink heart-shaped candies and a few white round candies. One whole red strawberry with a green top is placed on the top cookie along with a pink and white striped straw. Around the plate are several fresh strawberries, bright red with green tops, adding fresh color to the scene. In the background, there is a soft pink flower adding a gentle touch to the composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box strawberry cake mix
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1 tablespoon corn starch
1 cup white chocolate chips

Instructions

Step 1: In a small bowl, whisk together the eggs, vanilla extract, and vegetable oil until the mixture is well combined. Set aside.
Step 2: In a large mixing bowl, combine the strawberry cake mix, corn starch, and baking powder.
Step 3: Pour the egg mixture into the cake mix blend. Stir until the dough forms smoothly with no lumps remaining.
Step 4: Gently fold in the white chocolate chips to distribute them evenly throughout the dough.
Step 5: For best results, refrigerate the dough for 1 hour to help the cookies hold their shape while baking (this step is optional).
Step 6: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper and lightly spraying it with non-stick cooking spray.
Step 7: Shape the dough into small balls and gently press each one down with your palms to flatten slightly.
Step 8: Bake the cookies in the preheated oven for 10 minutes, or until they are set and lightly golden at the edges.
Step 9: Remove the cookies from the oven and allow them to cool completely on a wire rack before serving.

Tips & Variations

Drizzle melted white chocolate on top of the cooled cookies for an extra touch of decadence.
Substitute white chocolate chips with strawberry-flavored chips or mini marshmallows for a different texture and flavor.
Chilling the dough helps prevent spreading and keeps the cookies thick and soft.

Storage

Store leftover cookies in an airtight container at room temperature to maintain their softness and freshness for up to 3 days. If you want to keep them longer, freeze them in a sealed bag for up to 2 months. To reheat, warm cookies briefly in the microwave or oven to regain their soft texture.

How to Serve

A stack of five soft pink cookies with cracked tops sits on a white plate lined with a pink lace doily. The top cookie is decorated with small pink heart-shaped candies and one white round candy, along with a fresh red strawberry on the edge. Another red strawberry is tucked between the cookies near the bottom. The background shows a white marbled texture with scattered fresh strawberries and a blurred pink flower on the side. A pink and white striped straw is inserted into the top cookie. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavor cake mix?

Yes, you can experiment with other cake mix flavors like vanilla or chocolate, but keep in mind this will change the taste and color of the cookies.

Do I need to chill the cookie dough?

Chilling the dough is optional but recommended to help the cookies hold their shape and enhance their texture. If you’re short on time, you can bake them immediately.