Easy Fresh Strawberry White Chocolate Chip Cookies Quick Recipe
Prep time-5 mins; Cook Time-10 mins;
1 15.25 oz. Box Strawberry Cake Mix 1/4 Cup Canola or Veg etable Oil (increase to 1/2 Cup if you are opting not to add the fresh strawber ries) 2 Large Eggs 2 Cups White Chocolate Baking Chips 5 or 6 Medium to Large Fresh Strawberries Optional but SO yummy!
Optional to add FRESH Strawberries: Preheat your oven to 325 degrees. Chop up about 5 large ripe strawberries using your food chopper or by hand and spread them in a single layer on a silicone mat lined baking sheet. Bake them for 10 minutes and then strain them using a fine mesh strainer- whacking the strainer about 5 times on the bottom of the sink to get out the majority of the foam/liquid that has seeped out of the berries. (You don’t want a TON of extra moisture making your cookie batter too thin). Leave them in the strainer in the sink to continue to drain. Turn your oven up to 350 degrees to preheat for the cookies. – continue with additional instructions.
Preheat oven to 350 degrees In a large mixing bowl mix together your oil (only 1/4 Cup if you are adding the berries – 1/2 Cup if you aren’t adding berries), eggs and cake mix with a spatula or large sturdy spoon by hand until consistent.
(Optional- Mix in your berries until they are fully incorporated.) Fold in the white chocolate chips, mixing them in evenly through the batter.
Use your cookie dough scoop or a big spoon to drop even globs of cookie batter onto your silicone mat or parchment paper lined baking sheet. Space them about 2 inches apart, they spread a little bit, not too severe.
Bake them for 10-12 minutes at 350 degrees. Make sure to err on the side of under baking rather than over baking them. If they bake too long they tend to poof up and have a more cake like texture than a cookie. Allow to cool on the pan for 2 minutes – then transfer them to wire baking racks to continue to cool.