🍓🥤🍪Strawberry Milkshake Cookie Recipe

strawberry milkshake cookies on a wood cutting board, with a stack of cookies background and white chocolate chips scattered

5 from 7 votes

🍓🥤🍪Strawberry Milkshake Cookie Recipe

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!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword cookies, jello, strawberry milkshake, white chocolate chips

Special Diet Vegetarian

Prep Time 10

Total Time 30

Servings cookies

Calories 183kcal

Author Terri Gilson

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

US Customary - Metric

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

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.

Storage:

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!

Nutrition