Featured Recipe

Strawberry White Choc Cookies

Name: Strawberry White Choc Cookies
Prep time: 12 min
Cook time: 14 min
Total time: 30 min
Yield: 24 servings
Ingredients: 1 box strawberry cake mix, about 15 ounces; 1/3 cup melted unsalted butter, room temperature; 2 large egg whites; 3/4 cup chopped dark chocolate or white chocolate, your choice; Optional twist: 1/4 cup freeze-dried crushed strawberries for sharp tang

By Kate

Created on 27 January 2026

Crisp on outside, chewy inside. Cake mix is base—quick, no flour measuring. Swap oil for melted butter to deepen flavor, egg whites for giuide structure. White chocolate chunks? Go dark for contrast or freeze-dried strawberries for crunch and tang. Scoop dough balls generously, don’t crowd pan. Watch edges closely; slight color signals done, avoid golden. Cooling on sheet lets cookies firm without breaking apart. Texture depends on handling; overmixing toughens. Oven heat varies; sensory cues outweigh timer. Simple tweaks yield complex bites.

Prep: 12 min

Cook: 14 min

Total: 30 min

Serves: 24 servings

cookies desserts strawberry baking

Introduction

Baking with cake mix when pressed for time or simplicity? It works—if you nail the texture, subtle balance between sugar, fat, and air. Strawberry cake mix brings color and fruity notes without fuss. White chocolate melts soft, melding sweetness with pockets of creamy contrast. Butter over oil? More flavor, more forgiving heat distribution. Egg whites reign in rise without heaviness. Cookies unassuming, but setting correct oven temp and timing? Those key. Edge color reveals all. Crisp foundation yields chew, aroma of fresh strawberry and sweet chocolate fills kitchen. No fluff, just results. Get hands sticky, watch dough consistency; patience wins here.

Ingredients

1 box strawberry cake mix, about 15 ounces

1/3 cup melted unsalted butter, room temperature

2 large egg whites

3/4 cup chopped dark chocolate or white chocolate, your choice

Optional twist: 1/4 cup freeze-dried crushed strawberries for sharp tang

In The Same Category · Sweet Treats

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About the ingredients

Substitute: Melted unsalted butter replaces oil for richer taste and better texture; oil risks flat, greasy pockets. Egg whites replace whole eggs for tighter crumb. White chocolate chunks swap with chopped dark chocolate for bitterness, balance sweetness. Psych out the palate with freeze-dried strawberry dust for chew and tart pop. Cake mix—store-bought, any brand with strawberry flavor, acts as starch and sugar base. Room temp ingredients mix easier, spread more evenly when baked. Measure chocolate by volume or weight; chunks ensure pockets, melting chips risk flat spread. If dough too sticky, short chill relaxes gluten and firms fat for cleaner scoops.

Method

Preparation

Cut parchment paper to size, line sheet pan completely. Preheat oven to 355°F for even heat penetration; hotter ovens brown edges too fast, cooler takes longer but preserves color.

Mixing

Pour cake mix into bowl. Add melted butter—not oil. Butter adds richness and creates softer crumb. Follow with egg whites—whites reduce density and provide structure without extra fat. Toss in your chocolate chunks. Stir just until combined; overmixing engages gluten, makes cookies dense and dry. Dough should be thick but pliable.

Forming Cookies

Using a spoon or cookie scoop, scoop balls about two tablespoons each. Place on parchment ensuring 2 inches of space between. Dough spreads slightly but not aggressively. Sprinkle crushed freeze-dried strawberries on top if using; adds bold texture and bite.

Baking

Slide pan into center of oven. Listen for soft crackles as edges set. Watch color carefully—edges will firm first, center should remain pale, never brown. Pull cookies out around 14 minutes but start checking after 9. When edges resist gentle touch but centers yield slightly, done. No golden hues allowed, or heat was too high.

Cooling

Let cookies rest on pan 7 minutes. This finishes baking via residual heat and firms up. Transfer with spatula to cooling rack to prevent sogginess underneath.

Tips & Troubleshooting

No parchment? Lightly grease pan or use silicone mat. Using oil? Switch to butter if you crave deeper flavor or for more even baking. Oven hotter than 360°F? Crank baking time down; watch edges beforehand. Dough too runny or crumbly? Chill for 10 minutes; easier handling. Want softer cookies? Reduce stirring times, add a tsp of milk.

Technique Tips

Line pan properly—keeps bottoms from burning, helps slides cookies off quick. Oven set slightly higher or lower than recipe? Adjust by watching edges, not clock. Dough mix: Stir only till combined; over mixing activates gluten, tough cookie. Scoop cookies evenly spaced; dough balls shrink or flatten if too close. Baking time fluctuates with oven hot spots; edges firm first, center wobble means more time needed. Remove once edges just turn matte; shiny or soft means underdone, golden means overbaked. Cooling on pan for minutes lets carryover heat finish bake gently, stops breaking. Always transfer to rack after; prevents steam buildup underneath making bottoms soggy. Parchment or silicone mat preferred; greasing pan can cause cookies to stick or spread unevenly.

Chef's Notes

💡 Cut parchment to fit pan—prevents sticking. Don’t skip this part. Preheat oven correctly; uneven heat ruins cookies. Watch the edges, color is key.
💡 Using melted butter instead of oil? Yes. Butter adds creaminess, richness. Consistency improves too. Keep egg whites; they structure without heaviness.
💡 Chilled dough helps with scooping. Too runny? Pop in fridge 10 minutes. Makes handling easy. Or, if dough too firm? Let sit a bit outside.
💡 Opt for darker chocolate for depth; white can be too sweet. Sprinkle freeze-dried strawberries for an unexpected pop. Mix textures. They add crunch.
💡 Check cookies around 9 minutes. Not golden, just set at edges. Centers might look soft, that’s okay; they firm upon cooling—don't overbake.