Name: Strawberry Milkshake Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
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

Jump to Recipe

Introduction

Strawberry Milkshake Cookies are a delightful treat that combines fruity strawberry flavor with creamy white chocolate. These soft, chewy cookies bring the nostalgic taste of a strawberry milkshake into a delicious handheld dessert perfect for any occasion.

A stack of soft pink cookies sits on a white plate with a delicate pink lace doily underneath, placed on a white marbled textured surface. Each cookie is round and slightly cracked on the surface, with three small pink heart-shaped candies and one small white round candy embedded on top. Fresh red strawberries are placed on and around the stack, adding a pop of bright red color. A pink and white striped straw is stuck into the top cookie. In the background, there are more strawberries and a large soft pink flower blurred out. 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 and slightly frothy. Set aside.
Step 2: In a large bowl, combine the strawberry cake mix, corn starch, and baking powder. Stir well to evenly distribute the dry ingredients.
Step 3: Pour the egg mixture into the dry ingredients and mix until smooth with no lumps. The dough will thicken and take on a lovely pink color.
Step 4: Gently fold in the white chocolate chips until they are evenly distributed throughout the dough.
Step 5 (Optional): For best results, refrigerate the dough for 1 hour to help the cookies hold their shape and achieve a soft, chewy texture.
Step 6: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Lightly spray the parchment with non-stick cooking spray.
Step 7: Shape the dough into small balls and gently flatten each with your palms. Place them evenly spaced on the prepared baking sheet.
Step 8: Bake the cookies for 10 minutes or until they puff slightly and the edges turn light golden.
Step 9: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.
Step 10 (Optional): Drizzle melted white chocolate over cooled cookies for an extra decadent touch.

Tips & Variations

Use gluten-free cake mix to make a gluten-free version of these cookies.
Add 1/2 cup chopped walnuts or pecans for a crunchy texture.
Swap white chocolate chips with dark or semisweet chocolate chips for a richer flavor.
Replace half the vegetable oil with applesauce for extra chewiness and moisture.
Mix in 1/2 cup frozen crushed strawberries for a burst of fresh fruit flavor.
Add lemon or orange zest to brighten the flavor with a citrusy kick.
Include a pinch of cinnamon or cayenne pepper for a subtle spicy warmth.
Chill dough for 1 to 2 hours to prevent cookies from spreading too much during baking.

Storage

Store cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, refrigerate for up to a week, making sure they are well wrapped. To freeze, place cookies in a single layer on a baking sheet, freeze for 1-2 hours, then transfer to a freezer-safe bag for up to 3 months. Reheat in the microwave for 10 to 15 seconds to restore their soft texture.

How to Serve

A stack of six light pink round cookies with a soft, cracked texture is placed on a white plate lined with a pink doily. The top cookie is decorated with three small pink heart-shaped candies, two pastel pink heart-shaped candies, and two small white round candies, along with a fresh red strawberry with green leaves on the edge. Additional fresh strawberries are scattered around the plate on a white marbled surface, enhancing the pink theme. A red and white striped straw is inserted into the top of the cookie stack, and a blurred pink pom-pom decor is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What’s the best way to choose strawberries for my cookies?

Choose bright red strawberries that are firm with no dark spots or mold. Fresh strawberries should smell sweet and have vibrant green tops. Using in-season berries ensures the best flavor.

How long can I store these cookies?

Stored in an airtight container at room temperature, these cookies stay fresh for up to 3 days. Refrigerated cookies last about a week if well wrapped to prevent drying out.

Can I freeze these Strawberry Milkshake Cookies?

Yes! Freeze cookies in a single layer first, then transfer to a freezer-safe container or bag. They keep well for up to 3 months. Thaw at room temperature or microwave briefly before enjoying.

What should I do if my cookies spread too much during baking?

Try chilling the dough for a longer time before baking. Also, use fresh baking powder and roll the dough into uniform-sized balls to help cookies hold their shape better.

Are these cookies safe for pets or individuals with allergies?

These cookies contain eggs, white chocolate, and cake mix which may include gluten and other allergens. Chocolate is toxic to pets, especially dogs, so keep cookies out of their reach. Always check ingredient labels if you have allergies.

Can I replace the white chocolate chips with another type?

Absolutely! You can use semisweet or dark chocolate chips for a different flavor. Adding nuts or mini marshmallows can also complement the strawberry base nicely.