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Strawberry Milkshake Cookies

Strawberry Milkshake Cookies: A Creamy Dreamy Delight

Experience the delightful Strawberry Milkshake Cookies, a sweet treat blending juicy strawberries and creamy white chocolate, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Refrigeration Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 box Strawberry Cake Mix Use gluten-free cake mix for gluten-free option.
  • 2 large Large Eggs
  • 1/3 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1 tablespoon Corn Starch
For the Sweetness
  • 1 cup White Chocolate Chips Substitute with dark chocolate or dairy-free chocolate chips if needed.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing Bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a small bowl, whisk together the eggs, vanilla extract, and vegetable oil until smooth.
  3. In a large mixing bowl, combine the strawberry cake mix, corn starch, and baking powder.
  4. Pour the egg mixture into the dry ingredients and mix until well combined.
  5. Fold in the white chocolate chips with a spatula carefully.
  6. For chewier cookies, refrigerate the dough for 1 hour.
  7. Scoop the dough, shape into balls, and place them on the baking sheet, flattening slightly.
  8. Bake for about 10 minutes until the edges are lightly golden and centers are soft.
  9. Let cookies sit for a few minutes then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 10gCalcium: 2mgIron: 2mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for a week or freeze for longer storage, thaw before serving.

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