If you’re craving the nostalgic, creamy flavor of a classic diner milkshake, these Strawberry Milkshake Cookies are your answer. By using a strawberry cake mix as the foundation, you achieve that perfect “pretty-in-pink” hue and a soft, fluffy crumb that melts in your mouth. The addition of cornstarch ensures they stay tender, while white chocolate chips provide the “milk” element of the milkshake profile. These are incredibly easy to whip up and perfect for bake sales, parties, or a sweet afternoon pick-me-up.
Prep Time: 20 min | Cook Time: 10 min | Chilling: 1 hr
Key Ingredients
The Cookie Base
- Cake Mix: 1 box strawberry cake mix (the secret to the vibrant color and flavor).
- Moisture: ½ cup vegetable oil and 2 large eggs.
- Flavor & Texture: 1 tsp vanilla extract, 1 tsp baking powder (for lift), and 1 tbsp cornstarch (for tenderness).
The Sweet Add-in
- White Chocolate: 1 cup white chocolate chips (provides that creamy milkshake contrast).
Step-by-Step Instructions
- Wet Ingredients: In a small bowl, whisk together the eggs, vanilla extract, and vegetable oil until fully combined.
- Dry Ingredients: In a large mixing bowl, whisk the strawberry cake mix, cornstarch, and baking powder to remove any large clumps.
- Combine: Pour the wet egg mixture into the dry cake mix. Stir with a spatula until a thick, uniform dough forms and no dry streaks remain.
- Fold: Gently fold in the white chocolate chips.
- Chill (Crucial Step): Cover the bowl and refrigerate the dough for 1 hour. This prevents the cookies from spreading too thin and makes the dough easier to handle.
- Prep: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Shape & Bake: Roll the dough into small balls (about 1.5 tablespoons each). Place them on the sheet and gently press down with your palm to slightly flatten. Bake for 10 minutes.
- Cool: Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Tips & Tricks for Success
- Don’t Overbake: These cookies are meant to be soft. Even if they look slightly “under-set” at the 10-minute mark, pull them out! They will firm up as they cool.
- Cake Mix Choice: Any standard 15.25 oz strawberry cake mix works perfectly. If you want a deeper flavor, you can add a tablespoon of strawberry emulsion or freeze-dried strawberry powder.
- The Drizzle: For a professional bakery look, melt an extra ¼ cup of white chocolate chips and drizzle it over the cooled cookies in a zig-zag pattern.
Storage & Freezing
- Storage: Keep in an airtight container at room temperature for up to 5 days. Placing a piece of white bread in the container will help keep them extra soft!
- Freezing: You can freeze the baked cookies for up to 3 months. Simply thaw at room temperature for an hour before serving.
Nutrition Information (Per Cookie)
| Calories | Carbohydrates | Protein | Fat | Sugar |
| 150 | 18g | 2g | 7g | 10g |
Disclaimer: Nutrition information is an estimate. Values may vary based on the specific brand of cake mix and white chocolate used.
