Pink Strawberry Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
16 oz strawberry cake mix (1 box)
02 -
8 tablespoons butter, melted
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1 egg, room temperature
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1 teaspoon vanilla extract
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4 oz cream cheese, room temperature
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3/4 cup white chocolate chips
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3/4 cup M&Ms
# Instructions:
01 -
In a large bowl, combine the melted butter, egg, vanilla extract, and cream cheese. Mix everything together really well until smooth and creamy. The cream cheese is the secret ingredient that makes these cookies super moist!
02 -
Add the strawberry cake mix to the bowl, about half the box at a time. Mix after each addition until everything is well combined and you have a nice pink dough.
03 -
Fold in the white chocolate chips and M&Ms by hand using a spoon or spatula. Stir just until they're evenly distributed throughout the dough.
04 -
Cover the bowl and put it in the fridge for at least 1 hour. This step is important - it helps the cookies hold their shape while baking.
05 -
Heat your oven to 350 degrees. Line a baking sheet with parchment paper.
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Scoop the chilled dough into 1-inch balls and place them on your prepared baking sheet, leaving a little space between each one. Bake for 9 to 10 minutes. The cookies should stay pale on top - don't let them brown. The bottoms might get lightly golden, and that's fine.
07 -
Let the cookies sit on the baking sheet for a few minutes after taking them out of the oven - they'll be very soft at first. Then carefully move them to a wire rack to cool completely.
# Notes:
01 -
The cream cheese is the secret ingredient that makes these cookies extra moist and soft!
02 -
Don't skip the chilling step - it helps the cookies keep their shape.
03 -
These cookies should stay light pink on top. If they brown, they're overbaked.
04 -
Store in an airtight container for 4 to 5 days, or freeze for up to 3 months.