I was looking for something special to make for my good friend, Sue, for her birthday tomorrow, and remembered this recipe that I’ve had for awhile and haven’t made.
I usually don’t use cake mixes because homemade is so much better, but these soft, tasty Strawberry White Chocolate Chip Cookies are an exception.
You can use any flavor of cake mix and I thought strawberry would be outstanding. And what could make them better? White chocolate chips, of course. I was right – these were so very good and the chips really took them over the top.
To me they were reminiscent of white chocolate covered strawberries and then realized these would be amazing using a cup or so of Ghirardelli chocolate chips! Ooh, or butter pecan cake mix and add some spiced pecans. The combinations are endless!
Of course, it helps that these are so fast to throw together and bake. Cake mix, oil and egg are the three main ingredients and then you can add whatever you want to make them special – chips, nuts or even something like maraschino cherries.
I rolled some of them in powdered sugar and they were good as well, but I liked the looks of them better without it.
After baking and letting them cool completely, I tasted tested a few of these Strawberry White Chocolate Chip Cookies (you must always taste test, right?). I packed them up for Sue for delivery tomorrow and think she’ll love them.
- 1 box strawberry cake mix
- 1/2 C . oil
- 2 eggs
- 1 C . white chocolate chips
- Combine all ingredients and stir by hand until combined. Dough will be sticky. Refrigerate for about 30 minutes. Heat oven to 350 degrees.
- Roll dough into 1 1/2 inch balls and place onto a cookie sheet covered with parchment paper. Press cookies down slightly with your fingertips; it will make prettier cookies.
- Bake for 9 to 10 minutes. Cookies will only brown on the bottom, so don't overbake them. Let them cool for a few minutes on the cookie sheet before transferring to a rack to cool completely. Store in an airtight container.
Tips and Stuff :
The cookie dough seemed oily, but that is the correct amount of oil to make them perfect.
If you roll them in powdered sugar, roll them in it once, let them sit for a minute and roll a second time. That will put a nice crinkled sugar covering on them after they're baked. If you don't roll them twice, the powdered sugar will soak into the cookie while baking.
Be creative - use any cake mix and add-in ingredient that sounds good to you!
Nutrition Information:Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 86Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 20mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g
Nutrition Values are Approximate