Description

Delightfully soft and sweet, these Valentine’s Day Strawberry Cookies blend the fruity flavor of strawberry cake mix with luscious white chocolate chips, making them perfect for celebrating love with a homemade treat. Easy to prepare and baked to perfection, these cookies offer a moist texture and a burst of creamy sweetness in every bite.

Ingredients

Dry Ingredients

1 box strawberry cake mix (Betty Crocker Super Moist recommended for best texture)
1 1/4 tsp baking powder

Wet Ingredients

2 eggs (room temperature, about 70°F)
1/3 cup vegetable oil
3/4 tsp vanilla extract

Add-ins

1 1/4 cups white chocolate chips (Ghirardelli Classic White preferred for richer flavor)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready when your dough is prepared.
Mix Dry Ingredients: In a large mixing bowl, combine the strawberry cake mix and baking powder, stirring well to evenly distribute the leavening agent.
Blend Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until fully combined and smooth.
Combine Mixtures: Gradually add the wet ingredients into the dry cake mix, stirring gently until a thick cookie dough forms.
Add White Chocolate Chips: Fold in the white chocolate chips evenly throughout the dough to ensure every cookie has a delicious creamy touch.
Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake: Place the baking sheet in the preheated oven and bake for 9-11 minutes or until the edges are set and the tops are just beginning to crack.
Cool: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use room temperature eggs to help the dough emulsify and create a tender texture.
If you prefer a stronger strawberry flavor, consider adding a teaspoon of strawberry extract or a handful of freeze-dried strawberries into the dough.
White chocolate chips with higher cocoa butter content melt better and provide a richer taste.
Store baked cookies in an airtight container at room temperature for up to 4 days.