These Strawberry Milkshake Cookies taste just like a strawberry milkshake but in cookie form! Made with white chocolate chips and strawberry Jello, these cookies make a great Valentine's Day cookie, bake sale cookie, or an anytime snack or dessert!
This Strawberry Milkshake Cookie is really popular during the summer, but great any time of the year. They are also a bake sale best seller, along with these No Bake Tiramisu Eclairs and this Butter Tart Slice.
🍒Reader Review
"Needed to add a titch more milk as well, but came out perfect!"⭐⭐⭐⭐⭐
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A few years back I made some delicious Strawberry Milkshake Cookies with a cake mix, for a bake sale and they were a huge hit! Then when I went searching for the strawberry cake mix I needed to make them, I couldn't find it anywhere! So, I decided to make my own version using strawberry Jello instead. And I can honestly say they taste even better than the original recipe!
🥘 Ingredient Notes
It took a couple of tries but I was able to get these Strawberry Milkshake Cookies to taste like a strawberry milkshake without using a cake mix! I have no idea why I can’t get that cake mix anymore but it doesn’t matter because I’ll always be able to find strawberry Jell-O.
- Strawberry-flavored Jell-O powder. Jell-O adds a concentrated flavor and vibrant color to these cookies, making it perfect for this recipe. Make sure you only use the powder - do NOT mix water in with the Jello.
- Vegetable oil. I use canola, but you can use another type of vegetable oil.
- White chocolate chips. White chocolate chips combine with strawberry Jello to create the strawberry milkshake cookie flavor and add texture as well.
🔪How to Make Strawberry Milkshake Cookies
Prep: Preheat oven to 350 degrees F ( 175 degrees C). Line a baking sheet with parchment paper.
*Do not use cooking spray on a bare cookie sheet (use parchment paper instead) or the cookies will burn.
- Combine all ingredients except the chocolate chips in a bowl and mix with an electric mixer until combined.
- Then use your hands to mix the dough until it's soft and clings together.
- If the dough still seems dry, then add additional milk, 1 tablespoon at a time, until it's a soft consistency.
- Fold in chocolate chips by hand. * If they don't all cling to the dough, just stick them into the cookies (on top) once they are rolled and flattened.
- Roll into balls (about 1 tablespoon) and flatten with spatula on baking sheet.
STEP 3: Bake for about 20-23 minutes or until lightly browned on the bottom. * Check the cookies at 20 minutes
STEP 4: Cool for 3-5 minutes on the pan and then transfer to a wire rack to finish cooling.
Expert Tips
- Use your hands to mix. After you mix the ingredients together with a spoon, use your hands to mix the dough until it's soft and clings together.
- Add liquid if the dough feels dry. If the dough still seems dry, then add additional milk, 1 tablespoon at a time, until it's a soft consistency.
- Use a lighter-colored baking sheet. Using a light-colored baking sheet, bake them for 15 minutes, then check them.
- Use parchment paper. Do not use cooking spray on a bare cookie sheet (use parchment paper instead) as feedback from readers is that the cookies will burn.
💗Valentine's cookies
These strawberry jello cookies are ideal Valentine's cookies because they are so easy, so pink and so delicious! You can whip them up quickly and they will be devoured in no time, as they were in my house.
This was the first time I've used Jell-O in a cookie recipe, but I happen to be a big fan of using Jello in recipes. My Strawberry Jello Angel Food Cake (shown below) is one of my faves and my Healthy Homemade Jello Fruit & Veggie Snacks are also a great Valentine's Day treat!
🌡️Storing
These cookies go fast! But if you do need to store them, you can store these strawberry white chocolate chip cookies on the counter in an airtight container for up to 3 days, and they can be frozen in an airtight container or Ziplock freezer bag for up to 3 months!
👪 Servings
You should get 24 cookies out of this recipe, but you can half or double the recipe by simply clicking on the servings on the recipe card, changing it to the number of servings you'd like and the amounts will adjust accordingly.
🥧 Bake Sale Recipes
Bake Sales are a lot of work so you need quick and easy recipes that can be made ahead and frozen, if necessary. These cookies are also bake sale sellers. And I've had my share of bake sales, so I know what sells! You can read more about my bake sales HERE!
You’re definitely going to put these ones in your back pocket for your next bake sale. Here are some more of my recommendations for bake sale best sellers: Mini Cherry Cheesecakes, Root beer Float Fudge (shown), Whipped Shortbread, Mini Ukrainian Doughnuts (Carnival Style), and Microwave Sugar Cookie Fudge!
❔Recipe FAQ's
Yes, you can substitute strawberry Jell-O with another flavor to create a different version of these cookies. For example, raspberry or cherry Jell-O would also pair well with the white chocolate chips.
Absolutely! Roll the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Bake directly from frozen, adding a couple of extra minutes to the bake time.
You can substitute white chocolate chips with milk chocolate chips, dark chocolate chips, or even yogurt chips. If you want to skip the chips entirely, try adding sprinkles for a fun twist.
Yes, if you want a more vibrant pink, you can add a few drops of red or pink food coloring to the dough. I recommend you use an icing food coloring (such as Wilton or Americolor brand).
If you're a fan of unique cookie flavors, you'll also love these Chunk Peanut Butter Cookies. They combine the richness of peanut butter with the spiced sweetness of cookie butter for a delightful treat!
🍪More Cookie Recipes
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🍓🥤🍪Strawberry Milkshake Cookie Recipe
Equipment
Ingredients
- 1 cup white granulated sugar
- 3 ounce - box of strawberry flavored Jell-O® powder (⅓ cup) *85 g (½ of a 170 g box)
- 1 teaspoon baking powder
- 2 eggs
- ½ cup vegetable oil
- 2 ¾ cups sifted all-purpose flour
- ½ teaspoon vanilla extract
- 1 cup white chocolate chips
- 2 tablespoon milk * I use 1% milk - add additional milk by tbsp, if too dry
Instructions
- Preheat oven to 350 degrees F ( 175 degrees C). Line a baking sheet with parchment paper. *Do not use cooking spray on a bare cookie sheet, as feedback from readers is that they burn.
- Combine all ingredients except the chocolate chips in a bowl and mix with an electric mixer until combined.
- Then use your hands to mix the dough until it's soft and clings together.
- If the dough still seems dry, then add additional milk, 1 tablespoon at a time, until it's a soft consistency.
- Fold in chocolate chips by hand. * If they don't all cling to the dough, just stick them into the cookies (on top) once they are rolled and flattened.
- Roll into balls (about 1 tablespoon) and flatten with spatula on baking sheet.
- Bake for about 20-23 minutes or until lightly browned on bottom. * Check the cookies at 20 minutes
- Cool for 3-5 minutes on the pan and then transfer to a wire rack to finish cooling.
Notes
- Use your hands to mix. After you mix the ingredients together with a spoon, use your hands to mix the dough until it's soft and clings together.
- Add liquid if the dough feels dry. If the dough still seems dry, then add additional milk, 1 tablespoon at a time, until it's a soft consistency.
- Use a lighter-colored baking sheet. Using a light-colored baking sheet, bake them for 15 minutes, then check them.
- Use parchment paper. Do not use cooking spray on a bare cookie sheet (use parchment paper instead) as feedback from readers is that the cookies will burn.
michelle r king
yummy
Terri Gilson
Glad you enjoyed them, Michelle!
Maria
I read all the reviews before attempting to bake these cookies. My dough was not dry! Following the directions to the tee! I must say the the dough is dry, might of not measured the flour accurately .plus the size of your eggs plays a huge factor! I used jumbo eggs , I did need to add 1 teaspoon of milk when I mixed with my hands. The dough was perfect. I do agree the cookie is very sweet. The chips did brown some, I used a small cookie scoop and baked for 12 minutes.
Terri Gilson
Thanks for that feedback, Maria!
Carol
Won’t make them again, not impressed! You apparently added food coloring to get them darker colored because mine aren’t that dark.
Terri Gilson
Hi Carol,
I did not add food coloring to them. It's the combination of the lighting I photographed them in and the editing of the photo. Sorry to hear they didn't turn out for you or they are not to your taste preference.
Terri
Jamie
Not sure what I did... followed the recipe exactly and wound up with dough that was so sticky I couldn’t get it off my hands. Tried to flour it; no luck. I had to throw it all out.
Terri Gilson
Hi Jamie: I'm sorry it didn't work for you. I haven't have anyone say it was too sticky. Most people have to add more milk. However, I live in a dry climate, so depending on how dry it is where you live, you may want to try adding a little LESS milk.
Thanks, Terri
Sabrina
What a treat, my kids love them!
Terri Gilson
That's great to hear, Sabrina! Mine do too 🙂
Judy
I have found that with using a slightly darker baking pan, 20 minutes is too much time. The cookies came out burnt. I then used a lighter colored aluminium pan and tried them for 13 minutes. They looked much better but the white chips looked beige, so I added the chips on top of the baked ones. Then I did a batch for 10 minutes and let them sit for a bit. They looked much better and the chips didn't turn beige.
Terri Gilson
Thanks for sharing your experience for others who try this recipe, Judy! Yes, so much can depend on the type of pan you use, as well as whether or not you use parchment, the calibration of your oven etc.. I do try to account for as much as I can think of, but I don't always capture everything. Really appreciate you taking the time to comment!
Terri
Michelle
Thank you so much, 13 minutes sis what worked for me too, 20 minutes was super crunchy and dry
Lynn
Is the dough batter supposed to be soft to roll into balls? I followed it the way it says and it stood like a powdery dough
Terri Gilson
Hi Lynn,
That is very odd because it worked for me that way I posted. Did you use 1/2 of an 85 g of pkg of jello powder?
Terri
Hifihedgehog
I did. Also quite dry. Not sure. Is there supposed to be water added here?
Terri Gilson
No. I'm not sure why that's happening. Maybe it's your climate? I thoroughly test my recipes and this one worked, as you see. You can try adding a little more 1 % milk until it is the texture as shown. That should work!
Hifihedgehog
I would like to get this recipe working. I thoroughly went through each ingredient and there was no chance for any ingredient to evaporate. The amount of dry ingredients here is higher than the wet ones.
Dry: 2.75 cups flour + 1 cup sugar + 1 teaspoon baking powder + 3 ounces Jello mix
Wet: 2 eggs + 1 cup oil + 1/2 teaspoon vanilla extract + 2 tablespoons milk
Following this recipe strictly to the letter, the resulting dough was extremely dry and was essentially moist powder. I have followed hundreds of cookie recipes for decades including Jello-based ones like this, but this is the first one that I encountered that comes out so dry like this. Seeing the mix that resulted yesterday, a bit more than a couple extra tablespoons of milk is necessary here.
Terri Gilson
Hi,
I'm sorry you're having trouble with it! I want to help you solve it too! So, I just made the recipe again!!! And it turned out perfect for me. When I measure out the Jello powder it is 1/3 cup (I will put that in the ingredient description). That is equivalent to 3 oz or 85 grams. You can add a little more milk if it's dry. I also realized that I always get into cookie dough with my hands after I use the electric mixer. The heat from your hands also softens and helps to bind the dough. I will add that to the recipe directions as well. I use 1% milk as well (it's thinner). So, add additional milk at the end if it's still dry. I hope this helps and you can get it to work for you - they are really yummy! Terri
Beth
Be careful measuring the flour. Don't scoop it out with the measuring cup. Spoon it in. Hope this helps.
Colleen
Such a pretty colour for these cookies! I know these will be a hit with all the kids. Happy Valentines Day!
Terri Gilson
Thanks- my kids loved them! Happy Valentine's day to you too!
Kasia
I attempted these. I can see why one person thought it was too dry. I did too. Then I made the mistake of NOT following the recipe instructions and i haphazardly added milk. Then it was too wet. I added more jello and more flour... and ended up with gluey sticky pink bubblegum looking stuff that got everywhere. I couldnt even scrape out the bowl!
So i started over (with raspberry jello this time). This time I added extra milk 1/2 tbsp at a time for a total of 1 tbsp. I ended up with a working batter that was better.
The cookies themselves came out very sweet, and with a grainy texture (kinda like eating jello powder!). Im sure kids will love them, but they were too sweet for this adult-only house.
But thanks for sharing your recipe!
Terri Gilson
Thank you for your feedback, Kasia! That will help other readers.
Terri
Jackie Miller
I wonder if you use sugar free jello so they aren’t too sweet. Just a thought
Terri Gilson
Hi Jackie,
I don't see why not!
Terri
NANCY
what a fun colour! PINK is my favourite colour!
Terri Gilson
Thank you, Nancy! Yes, pink cookie are definitely more fun than beige 🙂
Cherlynn Atkinson
This recipe was so easy, and so yummy! I did substitute the sugar for stevia and the chips were sugar free white chips, they were very good!!!
Terri Gilson
I'm so glad you enjoyed them, Cherylynn!
Vanessa
Such a fun colour! My kids will love these 😁
Terri Gilson
Thanks, Vanessa,
My kids love them too!
Cindy Mom the Lunch Lady
These cookies are so pretty and perfect for Valentine's Day. I've only made jello cookies once and they were so delicious!