Strawberry Milkshake Cookies

Strawberry Milkshake Cookies are tasty and easy to make cookies. The secret shortcut of using strawberry cake mix makes these cookies incredibly easy to prepare, perfect for when you’re short on time or looking for a simple baking project. But in this recipe, I’ll make it without strawberry cake mix.

These cookies are not only easy to make but also versatile and fun, making them ideal for Valentine’s Day or any pink-themed party. The addition of white chocolate chips not only adds richness but also creates a beautiful color pattern in the cookies, making them visually appealing.

One of the best things about these cookies is that they can be enjoyed at any time of the day. Whether you have them as a snack or pair them with a hot cup of tea or coffee, these Strawberry Milkshake Cookies are sure to satisfy your sweet tooth.

Strawberry Milkshake Cookies Ingredients 

Strawberry Cake Mix: The strawberry cake mix serves as the base for these cookies, providing both flavor and sweetness. It eliminates the need for separate ingredients like flour, sugar, and food coloring, streamlining the baking process.

Baking Powder: Baking powder is a leavening agent that helps the cookies rise and become light and fluffy during baking. It ensures that the cookies have the right texture and don’t turn out too dense.

Eggs: Eggs are a binding agent in this recipe, helping to hold the cookie dough together and preventing it from spreading out too much on the baking sheet. They also add moisture and richness to the cookies.

Oil: Olive oil (or any vegetable oil) is used to add moisture to the cookie dough and ensure a soft, chewy texture. 

White Chocolate Chips: White chocolate chips are added to the cookie dough to create a “milkshake” look and add sweetness and texture. They melt slightly during baking, creating pockets of creamy goodness in the cookies. If you prefer, you can use other types of chocolate chips or even chopped nuts like walnuts, almonds, or pecans for a different flavor and texture profile.

How To Make Strawberry Milkshake Cookies 

The steps looked pretty simple to follow with just a few main ingredients. I was curious how strawberries and white chocolate would taste together in a cookie. 

First, I cracked two eggs into a medium bowl and added some oil. I whisked them together until smooth. Then I dumped in the strawberry cake mix and baking powder, stirring to just combine. 

Next, I folded in white chocolate chips without over-mixing. I wanted to keep the chips intact for bursts of flavor. 

I lined a cookie sheet with parchment paper for easy cleanup. Using a scoop, I plopped mounds of dough onto the tray, spacing them about 2 inches apart. 

Into the preheated oven the tray went. About 10 minutes later, I checked on them. The cookies were puffed slightly and still soft in the center, just how I like them. 

Pro Tips for Perfect Cookies

Don’t Skip the Parchment Paper: It prevents sticking and makes cleanup much easier.

Room Temperature Ingredients: Let the eggs come to room temperature before starting to ensure they mix well with the other ingredients.

Avoid Overmixing: Overworking the dough can lead to tough cookies. Stir just until the ingredients are combined.

Chill the Dough (Optional): If the dough feels sticky or is hard to handle, chill it in the fridge for 15-20 minutes before shaping.

Check for Doneness: Look for cookies that are set around the edges but still soft in the center. They will firm up as they cool.

Use a Cookie Scoop: This ensures even-sized cookies, leading to uniform baking.

Variations

Chocolate Swap: Replace white chocolate chips with milk, dark, or semi-sweet chocolate chips for a richer flavor.Add strawberry-flavored chips for an extra burst of strawberry goodness.

Nutty Addition: Mix in chopped nuts like almonds, pistachios, or pecans for added crunch and depth of flavor.

Drizzle Glaze: After baking, drizzle the cookies with a white chocolate or vanilla glaze for extra sweetness and a fancy look.

Cream Cheese Frosting: Turn the cookies into a sandwich by adding cream cheese frosting between two cookies.

Mix in Dried Strawberries: Add small pieces of freeze-dried strawberries to the dough for a tangy, chewy texture.

Substitutions

Cake Mix: Use a vanilla cake mix and add strawberry extract and pink food coloring if strawberry cake mix is unavailable.

Oil: Swap the oil for melted butter for a richer, buttery flavor.

White Chocolate Chips: Use butterscotch chips, caramel bits, or chopped chocolate bars as a substitute.

Eggs: For an egg-free version, replace each egg with a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water).

Dairy-Free Option: Use dairy-free white chocolate chips and replace eggs with a vegan alternative to make these cookies dairy-free and vegan-friendly.

More Cookies

• Strawberry Crunch Cookies
• Chocolate Chipless Cookies
• Chocolate Chip Marshmallow Cookies