Strawberry White Chocolate Crinkle Cookies – soft, chewy, fluffy cookies made using strawberry flavored cake mix as a base for a light and sweet flavor and smooth white chocolate to balance it out.
One of my favorite kind of cookies is a cake mix cookie. Whenever I need a fix for my sweet tooth or the kids want something sweet and fast, cake mix cookies are the way to go.
Especially if its after dinner and the dishes are washed and the counters are clean, the kitchen is closed. So This recipe is something simple and won’t make to much of a mess to clean up.
Now it’s almost spring time and I wanted to play around with flavors that I can make for Easter coming up. I looked in my pantry and desperately needed to go grocery shopping, but what I did have was some strawberry cake mix that I bought who knows when, and some white chocolate bark.
About 20 minutes later, Strawberry White Chocolate Crinkle Cookies were born!
Strawberry White Chocolate Crinkle Cookies
- 1 box of Strawberry cake mix
- 2 eggs
- 6 tbsps melted butter
- 1/2 cup of white chocolate chips or chopped white chocolate bark
- 1/2 cup of powdered sugar
Preheat the oven to 375 degrees.
In a large mixing bowl, combine the cake mix, eggs, and butter together. Fold in the white chocolate.
Roll the dough into evenly sized balls, about 1 inch in size. Toss the dough balls in powdered sugar, making sure the dough is completely covered. Place on a lightly greased or parchment paper lined cookie sheet about 2 inches apart.
Bake for 12 minutes. Once finished, let cook for about 5 minutes on the cookie sheet before removing them to cool completely on a cooling rack.
Serve and enjoy! We ate them while they were still a little warm and they warm amazing!
Strawberry White Chocolate Crinkle Cookies
Ingredients
- 1 box of Strawberry cake mix
- 2 eggs
- 6 tbsps melted butter
- 1/2 cup of white chocolate chips or chopped white chocolate bark
- 1/2 cup of powdered sugar
Instructions
- Preheat the oven to 375 degrees.
- In a large mixing bowl, combine the cake mix, eggs, and butter together. Fold in the white chocolate.
- Roll the dough into evenly sized balls, about 1 inch in size. Toss the dough balls in powdered sugar, making sure the dough is completely covered. Place on a lightly greased or parchment paper lined cookie sheet about 2 inches apart.
- Bake for 12 minutes. Once finished, let cook for about 5 minutes on the cookie sheet before removing them to cool completely on a cooling rack.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 28mgSodium: 46mgCarbohydrates: 12gFiber: 0gSugar: 11gProtein: 1g
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