Hey there! It’s Mandy from Mandy’s Recipe Box back with an awesome cookie recipe. If you love the flavor of strawberry milk or strawberry cake, you’ll love these Strawberry Chip Cookies!
When I was in high school, I loved Strawberry Nesquick. I would put some in a little Tupperware container and bring it to school to add to my milk at lunchtime. Now days, they serve flavored milk at school lunch. At least in my area they do. These cookies taste just like that milk I loved and still love.
These Strawberry Chip Cookies are chewy and delicious. Don’t be worried about the oiliness of the dough when you mix these up. They bake out perfectly. I do recommend forming the dough higher rather than wide when spooning onto your baking sheets to help keep them from spreading. Grab a glass of milk and get eating some cookies!
1 box Strawberry Cake mix
1 tsp. baking powder
2/3 cups vegetable oil
1 tsp. vanilla
1 1/2 cups white chocolate chips
- Heat oven to 350 degrees F.
- Mix together the dry cake mix and baking powder.
- Add the eggs, oil and vanilla; mix.
- Add the white chocolate chips and mix again.
- Drop onto baking sheets lined with parchment paper or silicone mats (for easy clean up).
- Bake 10-11 minutes. Make sure not to brown.
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These sound so yummy! I love that they have white chocolate chips instead of dark. I am adding this to my list of cookies that I need to try. Thanks for sharing!
Glad to hear it, Jacqui! We can vouch for Mandy’s recipes. We love having her contribute with us!
The Better Baker says
My mouth is watering just thinking about these!! Love this simple recipe…MMMMM!
Thanks so much! Don’t these look yummy?
How many dozen does this recipe make?
Depending on the size that you make the cookie, I would say an average yield would be around 3 dozen. Thanks for stopping by Becky!
Do these get crispy at all? My hubs like crispy edges. If not, do you recommend a method to crisp them up?
Thank you! 🙂
I’m with your hubs, crispy edges are so yummy! Whenever I’m first at a pan of brownies I go for the corner pieces hoping for crispy edges! Try only using half of the pudding mix, and eliminating the baking powder. The dough will be softer, so they won’t puff up as much, and with less dry ingredients, the higher butter ratio should help them get more crisp around the edges. You can also try try cooking them a little longer. We would love to hear how they turn out! Tracy
I made these a few days ago. They were very nice. I used Strawberries and Cream cake mix. They were quite sweet, as I don’t have a sweet tooth, but my husband and son loved them! Very easy to make. Unfortunately, (with the first batch) I didn’t think they were cooked yet and they turned a little brown – then I realised I had overcooked them! The next lot were great. They harden a little as they cool. They also looked lovely too! Thank you for a great recipe.
Our pleasure Brenda! Thank you so much for your kind words!