These strawberry white chocolate pudding cookies are soft, chewy, and bursting with berry flavor.
With strawberry Jell-O mix and white chocolate chips baked into every bite, they’re a dreamy, sweet treat that’s perfect for spring parties, Valentine’s Day, or anytime you’re craving a pretty pink cookie!
Why You’ll Love This Recipe
Soft and chewy texture – Instant pudding keeps them irresistibly moist.
Naturally pink – Strawberry Jell-O adds color and nostalgic flavor.
Easy to make – No chilling required, just mix and bake.
White chocolate heaven – Every bite is studded with melty white chocolate chips.
Perfect for gifting or parties – Eye-catching, flavorful, and crowd-pleasing!
What You’ll Need (Ingredient Highlights)
Unsalted butter – Softened for creaming; gives the cookies richness.
Sugar – Adds sweetness and structure.
Strawberry Jell-O mix – The secret to that pink hue and berry flavor.
Eggs – Help bind the dough and create a chewy texture.
Vanilla extract – Enhances the strawberry and chocolate flavors.
All-purpose flour – The base of the cookie dough.
White chocolate instant pudding mix – Makes them soft and gives extra flavor.
Baking soda & salt – Leavening and balance.
White chocolate chips – Creamy bursts of sweetness in every bite.
Pro Tips Before You Start
Use instant pudding mix, not cook-and-serve—it gives the softest result.
Soften butter fully before creaming to get the best texture.
Don’t overbake – Cookies may look slightly underdone when you remove them, but they firm up as they cool.
Use a cookie scoop for uniform size and even baking.
Let them rest on the sheet for a few minutes to finish baking gently before transferring to a cooling rack.
How to Make Strawberry White Chocolate Pudding Cookies
Step 1: Preheat the Oven
Set your oven to 350°F and lightly grease or line a baking sheet with parchment paper.
Step 2: Cream the Butter & Sugar
In a large mixing bowl, beat the softened butter, sugar, and strawberry Jell-O mix with a hand mixer until light and fluffy.
Step 3: Add Eggs & Vanilla
Mix in the eggs and vanilla extract until fully incorporated and smooth.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, white chocolate pudding mix, baking soda, and salt.
Step 5: Combine Wet & Dry
Gradually add the dry mixture to the creamed butter mixture, mixing until fully combined.
Step 6: Fold in White Chocolate Chips
Gently stir the white chocolate chips into the dough.
Step 7: Scoop the Dough
Use a small cookie scoop to form 1½-inch dough balls.
Roll them and place on the prepared baking sheet, spaced about 2 inches apart.
Step 8: Bake
Bake in the preheated oven for 9–10 minutes, just until the edges are set and the centers look slightly soft.
Step 9: Cool
Let cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
What to Serve Them With
Cold milk – The classic pairing.
Strawberry milkshakes – To double the berry fun.
Ice cream sandwiches – Sandwich vanilla or strawberry ice cream between two cookies!
Variations / Substitutions
Use chocolate chips instead of white for a richer twist.
Add freeze-dried strawberries for texture and an extra berry punch.
Try different pudding flavors like vanilla or cheesecake.
Make them minis – Use a smaller scoop for bite-sized party treats.
Storage & Leftovers
Room temperature: Store in an airtight container for up to 4–5 days.
Freezer: Freeze baked cookies for up to 2 months; thaw at room temp.
Reheat: Warm in the microwave for 5–10 seconds to bring back gooey centers.
FAQs
Can I use sugar-free Jell-O?
Yes, but the flavor and texture may be slightly different.
What can I substitute for instant pudding mix?
There’s no great swap for the texture, but you could try omitting it and increasing the flour slightly.
Do I need to chill the dough?
Nope! These cookies bake beautifully without chilling.
Can I make the dough ahead of time?
Yes—chill for up to 24 hours, then bring to room temp before baking.
Can I use margarine instead of butter?
Butter gives the best flavor and structure, so it’s preferred.
Are they really pink from Jell-O?
Yes! The Jell-O powder naturally tints the dough a soft pink.
Can I double the batch?
Absolutely—just use a stand mixer if your hand mixer can’t handle it.
Final Thoughts
These Strawberry White Chocolate Pudding Cookies are as fun to look at as they are to eat.
Sweet, soft, and bursting with nostalgic strawberry flavor, they’re perfect for parties, bake sales, or any time you want to brighten someone’s day with a pink, chewy treat.
