Strawberry Milkshake Cookies

Strawberry Milkshake Cookies

Close your eyes.

What has the nostalgia of a strawberry milkshake and the decadence of cheesecake all wrapped up into one bite-sized ball of delciousness?

If you guessed Strawberry Milkshake Cookies then, well, give yourself a cookie because you guessed it. These delectable treats really are the stuff that dreams are made of – they are more than just cookies, they’re an experience.

Each bite you take is flavor-infused with fruity strawberry, creamy pudding and mouthwatering mosels of white chocolate chips.

But the magic doesn’t end there. That’s right.

As scrumptious as they are, the real treat is how simple they are to make. With just a handful of ingredients and a minimum of fuss in the kitchen, you’ll have a heaving helping of soft, chewy cookies that are bursting with real strawberry flavor in no time!

How? Read on and find out…

Miss Buttercup's Sweet Tooth Gazette | Strawberry Milkshake Cookies Issue

Ingredients You’ll Need

Unsalted Butter. For a melt-in-your-mouth experience, there’s no substitute for butter. Using unsalted butter adds a rich and creamy texture to the cookies making them truly un-put-down-able.

Granulated Sugar. Sugar gives the cookies the sweetness you crave. When fully baked, the sugar adds to the crunchy outside and chewy inside.

Strawberry Jell-O Mix. It wouldn’t be a strawberry milkshake recipe without the flavor of strawberries now would it? Using strawberry Jell-O not only gives it the flavor we want but also a splash of color.

Eggs. Unless you want your cookies to crumble, using eggs is a must. They act as a binder, holding all the ingredients together.

Vanilla Extract. Vanilla deepens the flavor profile of all the ingredients in our recipe. It also acts as a natural complement to vibrant strawberry and creamy white chocolate.

All-Purpose Flour. Keeps our cookies intact and gives them the structure they need in order to keep their shape. It’s the literal backbone of the recipe.

Cheesecake Flavored Instant Pudding Mix. Gives our cookies a creamy texture and a hint of tanginess that you can only find in cheesecake.

Baking Powder. A fluffy cookie means a happy tummy and by using baking powder we can be sure that our cookies will rise to the occasion. Pun intended!

Salt. A natural flavor enhancer, salt also complements and balances out the sweet ingredients in our recipe.

White Chocolate Chips. These tasty morsels add flavor-filled pockets of creamy sweetness all throughout the cookie.

Milk. Helps give the cookie dough just the right consistency which makes it easier to shape and bake.

Ingredient Description
Unsalted Butter Adds rich, creamy texture to cookies.
Granulated Sugar Provides sweetness; contributes to cookie’s texture.
Strawberry Jell-O Mix Infuses strawberry flavor and color.
Eggs Binds ingredients; prevents crumbling.
Vanilla Extract Enhances overall flavor; complements strawberry and chocolate.
All-Purpose Flour Provides structure and shape to cookies.
Cheesecake Instant Pudding Mix Adds creamy texture and cheesecake tanginess.
Baking Powder Ensures fluffy texture in cookies.
Salt Balances and enhances flavors.
White Chocolate Chips Introduces pockets of creamy sweetness.
Milk Adjusts cookie dough consistency for shaping and baking.
Miss Buttercup's Sweet Tooth Gazette | Strawberry Milkshake Cookies Issue

Strawberry Milkshake Cookies – No Fail Steps!

Preparation. Start by preheating your oven to 350°F. Then, get a baking sheet and line it with parchment paper. Set it aside for later.

Creaming the Butter and Sugar. In a large mixing bowl, add the softened butter, granulated sugar and strawberry Jell-O mix. Cream them together until the mixture is light and fluffy.

Adding Wet Ingredients. Next, add the eggs one at a time. Make sure that each one is mixed in well. Once they are, add the vanilla extract.

Dry Ingredients. In a separate bowl, you’re going to mix together the dry ingredients. Take the the all-purpose flour, cheesecake flavored instant pudding mix, baking powder, and salt. Whisk all of them together.

Combining Wet and Dry. Add the whisked dry ingredients to the wet mixture. You want to mix them all together until they are combined. You don’t need to overmix.

Final Touches. Gently fold in the white chocolate chips. Then, check the consistency of the dough. If it feels too dry, add some milk. Add a tablespoon at a time, going slowly, until you get the consistency you want.

Shaping the Cookies. For this step, you have the option of using a cookie scoop or your hands. Whichever you choose, you’re going to want to form dough balls that are about 1.5″ in size. Place each one on the baking sheet you prepared earlier, spacing them apart evenly.

Baking. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.

Cooling. Once baked, you need to give the cookies time to cool off. A few minutes on the baking sheet should do the trick. Then, transfer them to a wire rack to cool completely.

Step Description
Preparation Preheat oven to 350°F and line a baking sheet with parchment paper.
Creaming Cream butter, sugar, and strawberry Jell-O mix until fluffy.
Wet Ingredients Add eggs one by one, then mix in vanilla extract.
Dry Ingredients Whisk together flour, pudding mix, baking powder, and salt in a separate bowl.
Combine Mixtures Mix wet and dry ingredients until just combined.
Final Touches Fold in white chocolate chips. Add milk if dough is too dry.
Shaping Form 1.5″ dough balls and place on prepared baking sheet.
Baking Bake for 10-12 minutes until edges are golden.
Cooling Cool on baking sheet for a few minutes, then transfer to a wire rack.
Miss Buttercup's Sweet Tooth Gazette | Strawberry Milkshake Cookies Issue
Miss Buttercup's Sweet Tooth Gazette | Strawberry Milkshake Cookies Issue

Strawberry Milkshake Cookies

With just a handful of ingredients and a minimum of fuss in the kitchen, you'll have a heaving helping of soft, chewy cookies that are bursting with real strawberry flavor in no time!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 30 cookies
Calories: 170kcal

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 tablespoons strawberry Jell-O mix
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 3.4 ounces cheesecake flavored instant pudding mix package
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup white chocolate chips
  • 2 tablespoons milk adjust if needed

Instructions

  • Start by preheating your oven to 350°F. Then, get a baking sheet and line it with parchment paper. Set it aside for later.
  • In a large mixing bowl, add the softened butter, granulated sugar and strawberry Jell-O mix. Cream them together until the mixture is light and fluffy.
  • Next, add the eggs one at a time. Make sure that each one is mixed in well. Once they are, add the vanilla extract.
  • In a separate bowl, you’re going to mix together the dry ingredients. Take the the all-purpose flour, cheesecake flavored instant pudding mix, baking powder, and salt. Whisk all of them together.
  • Add the whisked dry ingredients to the wet mixture. You want to mix them all together until they are combined. You don’t need to overmix.
  • Gently fold in the white chocolate chips. Then, check the consistency of the dough. If it feels too dry, add some milk. Add a tablespoon at a time, going slowly, until you get the consistency you want.
  • For this step, you have the option of using a cookie scoop or your hands. Whichever you choose, you’re going to want to form dough balls that are about 1.5″ in size. Place each one on the baking sheet you prepared earlier, spacing them apart evenly.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
  • Once baked, you need to give the cookies time to cool off. A few minutes on the baking sheet should do the trick. Then, transfer them to a wire rack to cool completely.

Nutrition

Calories: 170kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 112mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 208IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 1mg
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