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Strawberry Pudding Cookies

overhead shot of Strawberry Pudding Cookies on a plate
These strawberry pudding cookies are everything you want in life - soft, fluffy, and packed with chewy strawberry goodness.
Prep Time 35 mins
Cook Time 10 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 35
Calories 170 kcal


  • 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
  • Red gel food coloring, optional if your extract is clear (the Lorann brand is already colored red)
  • ½ teaspoon vanilla extract
  • cups all-purpose flour
  • 3.4 ounces cheesecake flavored instant pudding mix
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 12 ounces white chocolate chips, divided


  • 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 to 3 drops of red gel food coloring), and vanilla extract. Beat for an additional 1 to 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 1½ cups of the white chocolate chips into the strawberry cookie dough.
  • Chill the strawberry pudding cookie dough for 30 minutes.
  • Preheat the oven to 375°F. Line a large baking tray with parchment paper. Set aside.
  • Using a 1½-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 to 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 them.


  • Make sure you are using an instant pudding mix for these cookies. The cook & serve will not work for this recipe.
  • Make sure you are just adding the dry pudding mix. Do not make the actual pudding.
  • If you do not want to add the extra couple of 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-ounce bag of white chocolate chips.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.


Calories: 170kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 99mgPotassium: 55mgFiber: 0.3gSugar: 14gVitamin A: 180IUVitamin C: 0.05mgCalcium: 29mgIron: 1mg