This quick and easy Strawberry Pudding Cookies recipe is perfectly flavored with a packet of gelatin powder and cheesecake pudding mix and plenty of melted white chocolate chips throughout, all baked into a big batch of bakery-style tender treats.
With their soft and chewy consistency and pretty pink hue, these pudding mix cookies are simple to prepare using a handful of ingredients.
Strawberry Pudding Cheesecake Cookies
This Strawberry Pudding Cookies recipe is my favorite way to combine the cake consistency of my Strawberry Cream Cheese Cookies with the sweet, buttery batter of my Strawberry Cheesecake Cookies to create my latest strawberry cookie recipe using both jello and pudding mixes.
Cookies made with instant pudding elevate the most basic batch of baked goods into tender, moist desserts with (in this recipe) cheesecake-filled flavor.
Jello instant pudding cookies require minimal effort to get maximum taste and texture because the flavoring and thickening agents come from the powder in a box and is baked right into the batter.
A cookie recipe using pudding mix is my favorite shortcut hack; it’s a quick and convenient way to make melt-in-your-mouth cookies that stay soft and moist without preparing the actual pudding.
Why We Love This Strawberry Pudding Cookies Recipe
- It’s quick and easy to make cookies with pudding mix.
- Uses simple ingredients with a few shortcuts.
- Pretty pink treats studded with sweet white chocolate chips.
- Tastes similar to strawberry cheesecake but is constructed like a cookie.
- Perfect for potlucks, picnics, after-school snacks, Valentine’s Day parties, and baby showers.
Other Strawberry Recipes
Ingredients
- Unsalted butter
- Granulated sugar
- Strawberry flavored instant jello gelatin powder
- Eggs
- Strawberry extract: I used Lorann brand for this recipe. If your extract is clear, you can add red gel food coloring. The Lorann brand is already colored red 4.
- Vanilla extract
- All-purpose flour
- Cheesecake flavored instant pudding mix
- Baking powder
- Baking soda
- Salt
- White chocolate chips
Substitutions and Additions
- Pick Your Pudding: I love the flavor combination of the cheesecake pudding with the strawberry jello, but you can substitute white chocolate pudding or vanilla pudding for the cheesecake and it will still taste delicious. Make sure that you buy INSTANT pudding and use only the dry powder in the cookies.
- Pick The Pink (flavor): Feel free to change your cookie flavor by swapping the strawberry jello powder with another flavor, like raspberry or cherry. Just like with the pudding you will only be using the jello powder and not preparing the jello.
- Choose Your Chip: Instead of white chocolate chips, you can substitute dark or milk chocolate chips if you prefer.
Recommended Tools
- Handheld mixer
- Mixing bowls
- Measuring tools
- Cookie sheet
- Parchment paper
- Cookie scoop
See Full Recipe Card Below
Jump to RecipeHow to Make Strawberry Pudding Cookies
- Mix: Cream together the butter, sugar, and gelatin powder until light and fluffy. Add the eggs, strawberry extract (if clear add 2-3 drops red gel food coloring), and vanilla extract. Beat until fully combined.
- Stir: Combine the flour, pudding mix, baking powder, baking soda, and salt.
- Beat The Batter: Mix the dry ingredients into the wet ingredients until combined. Stir in the white chocolate chips and chill the cookie dough for 30 minutes.
- Bake: Scoop the cookie dough onto the baking tray and bake at 375 degrees Fahrenheit for 10 minutes.
Pro Tip: You can add an additional 3-4 chips to the top of each cookie dough ball before baking if desired. - Serve: Cool your cookies before serving or storing. Enjoy!
Tip From Our Recipe Developer
- Make sure you are using an instant pudding mix for these cookies. The cook & serve will not work for this recipe.
- If you do not want to add the extra couple chips to the tops of the cookies before baking you can just add them into the cookie dough before scooping and baking. You would just use the entire 12 oz. bag of white chocolate chips.
Storage
- To Store: You can store these strawberry pudding cookies, once completely cooled, in a lidded storage container for up to 4 days.
Other Easy Cookie Recipes
- Kitchen Sink Cookies
- Rainbow Sprinkle Cookies
- Rainbow Cake Mix Cookies
- Cinnamon Roll Cookies
- Lemon Cake Mix Cookies
- Chocolate Pudding Cookies
- Jello Cookies
- Maple Cookies
Strawberry Pudding Cookies
Serves — 35
Strawberry Pudding Cookies are quick and easy to make using a few shortcuts that add amazing taste and texture. Soft and chewy with a delicious strawberry cheesecake flavor, it is so simple to create sweet, moist cookies in a matter of minutes.
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Ingredients
- 1 cup unsalted butter room-temperature
- 1 cup granulated sugar
- 3 tablespoons strawberry flavored instant jello gelatin powder
- 2 large eggs room-temperature
- 1 teaspoon strawberry extract I used Lorann brand (*Optional red gel food coloring if your extract is clear. The Lorann brand is already colored red)4
- ½ teaspoon vanilla extract
- 2½ cups all-purpose flour
- 3.4 oz box cheesecake flavored instant pudding mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 oz bag white chocolate chips divided
Instructions
- In a large mixing bowl, using a handheld mixer on medium-low speed, cream together the unsalted butter, granulated sugar and strawberry flavored gelatin powder until light and fluffy.
- Add the eggs, strawberry extract (if clear add 2-3 drops red gel food coloring), and vanilla extract. Beat for an additional 1-2 minutes or until all the wet ingredients are fully combined.
- In a medium mixing bowl stir together the all-purpose flour, cheesecake flavored instant pudding mix, baking powder, baking soda and salt.
- Mix the dry ingredients into the wet ingredients on low speed just until combined.
- Stir in 1 ½ cups of the white chocolate chips into the strawberry cookie dough.
- Chill the strawberry pudding cookie dough for 30 minutes.
- Preheat oven to 375* F. Line a large baking tray with parchment paper. Set aside.
- Using a 1 ½ inch (or 1 ½ tablespoon) cookie scoop, scoop out the cookie dough onto the prepared baking tray.
- You will have an additional ¼ cup of leftover white chocolate chips. You can add an additional 3-4 chips to the top of each cookie dough ball before baking if desired.
- Bake for 10 minutes or just until set in the middle. Repeat until you have baked all your cookies.
- Allow your strawberry pudding cookies to cool on the tray for 5 minutes before transferring them to a cooling rack to cool completely before serving or storing.
Jenn’s Notes
Storage:
- To Store: You can store these strawberry pudding cookies, once completely cooled, in a lidded storage container for up to 4 days.
- Make sure you are using an instant pudding mix for these cookies. The cook & serve will not work for this recipe. I love the flavor that the cheesecake flavor adds to the strawberry but you can substitute white chocolate or vanilla flavor for the cheesecake and they will still be delicious.
- The Lorann brand strawberry extract is already a red color that will enhance the pink color of your cookie dough so you would not need to add any extra gel food coloring if this is the brand you use. If you use a brand that is clear then you may want to add a couple drops of red gel food coloring to deepen the color pink of your cookies. You do not need to add the additional food coloring if you do not wish. The cookies will still be a light pink color from the addition of the strawberry flavored gelatin powder.
- Make sure you are using an instant pudding mix for these cookies. The cook & serve will not work for this recipe.
- If you do not want to add the extra couple chips to the tops of the cookies before baking you can just add them into the cookie dough before scooping and baking. You would just use the entire 12 oz. bag of white chocolate chips.
Nutrition Info
Calories: 170kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 93mg | Potassium: 54mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 179IU | Vitamin C: 0.05mg | Calcium: 29mg | Iron: 1mg
