Strawberry Pudding Cookies

5 from 4 votes

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 Time35

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 170kcal

Author: Jennifer Fishkind

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.

Notes

Storage:

To Store: You can store these strawberry pudding cookies, once completely cooled, in a lidded storage container for up to 4 days.

Tips:

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