Oh my goodness, let me tell you about these strawberry pudding cookies! They are the ultimate treat for any strawberry lover, with an incredibly soft texture that makes them practically melt in your mouth. The secret? A delightful package of strawberry pudding mix that not only adds that gorgeous pink hue but also an irresistible burst of flavor. Every time I bake these cookies, I’m reminded of summer days spent picking strawberries and enjoying the sweet, juicy fruit. It brings back such joyful memories! Trust me, once you take that first bite of these strawberry pudding cookies, you’ll be hooked. They’re perfect for sharing with friends, enjoying with a cup of tea, or just indulging in all by yourself. You won’t regret it!
Ingredients List
Alright, let’s gather everything you need to whip up these scrumptious strawberry pudding cookies! Here’s the complete list of ingredients, so make sure you have them all ready before you dive in:
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 package (3.4 oz) strawberry pudding mix
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh strawberries, diced (make sure they’re ripe for maximum flavor!)
It’s all simple stuff, and I promise you’ll love how everything comes together. Just imagine the sweet aroma wafting through your kitchen as these cookies bake. Yum!
How to Prepare Strawberry Pudding Cookies
Ready to bake some magic? Let’s dive into how to prepare these delightful strawberry pudding cookies step-by-step! I promise, it’s easier than you think, and before you know it, your kitchen will smell heavenly!
Preheat the Oven
First things first, let’s get that oven preheating to 350°F (175°C). This step is super important because starting with a hot oven helps the cookies bake evenly and gives them that lovely, golden edge. So, don’t skip this part—trust me!
Cream the Butter and Sugars
Now, grab a large mixing bowl and toss in your softened unsalted butter, granulated sugar, and packed brown sugar. Using a hand mixer or stand mixer, cream these together until the mixture is light and fluffy—about 2-3 minutes. This step is key for getting that perfect texture, so whip it good!
Combine Wet Ingredients
Next, it’s time to add in those large eggs and the strawberry pudding mix. Mix it all together until it’s completely combined; you want to see that lovely pink color starting to shine through! Make sure there are no lumps of pudding mix left—smooth is the name of the game here!
Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This is where the magic happens, so make sure it’s mixed well. This step helps evenly distribute the baking soda and salt throughout the flour, which is essential for achieving that perfect cookie rise!
Combine Everything
Now comes the fun part! Gradually add the dry mixture to your wet ingredients. I like to do this in batches; it makes it easier to mix without any flour flying around. Once everything is combined, gently fold in the white chocolate chips and diced fresh strawberries. You’ll want to be careful not to overmix here—just fold until everything is evenly distributed. Can you smell those strawberries already?
Bake the Cookies
Time to drop rounded tablespoons of that delicious dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie because they’ll spread out while baking. Pop them in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them—you don’t want to miss that perfect moment!
Cool and Enjoy
Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Resist the urge to dive in right away—they’re super soft and delicate right out of the oven! Give them a little time to firm up, and then enjoy the fruits of your labor!
Tips for Success
Alright, let’s make sure your strawberry pudding cookies turn out absolutely perfect! Here are my top tips that’ll help you achieve cookie greatness:
- Chill the Dough: If you want thicker cookies that stay soft and chewy, chill the dough for about 30 minutes before baking. This helps prevent them from spreading too much in the oven, and trust me, you’ll love the texture!
- Use Ripe Strawberries: Go for those juicy, ripe strawberries! They pack the most flavor and sweetness, making your cookies even more delicious. You’ll be amazed at the difference it makes!
- Don’t Overmix: When combining your ingredients, especially after adding the flour, be gentle. Overmixing can make your cookies tough, and we want them to be soft and tender! Just fold until everything is combined.
- Adjust Baking Time: Keep an eye on your cookies while they’re baking. Ovens can vary a lot, so check them at the 10-minute mark. You want them to be just lightly golden on the edges for that perfect, soft center.
- Let Them Cool: I know it’s tempting, but let your cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This allows them to set a bit, ensuring they don’t fall apart when you transfer them!
With these tips, you’re all set to create the most delightful strawberry pudding cookies ever! Enjoy the process, and happy baking!
Nutritional Information
Now, let’s chat about the nutritional information for these delightful strawberry pudding cookies! Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Here’s what you can expect per cookie:
- Calories: 180
- Sugar: 12g
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
- Sodium: 100mg
So, while these cookies are definitely a treat, they also pack in some sweetness and fun! Enjoy them in moderation, and you’ll be indulging in a delightful burst of strawberry goodness. Happy munching!
FAQ Section
Got questions about these delightful strawberry pudding cookies? No worries, I’ve got you covered! Here are some common queries I hear, along with my answers to help you navigate your baking journey:
How should I store my strawberry pudding cookies?
To keep your cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay soft for about 3-5 days, but trust me, they probably won’t last that long!
Can I freeze these cookies?
Absolutely! To freeze them, let the cookies cool completely, then place them in a single layer in an airtight container or a freezer bag. They’ll keep well for up to 2 months. When you’re ready to enjoy, just thaw them at room temperature!
What can I substitute for the white chocolate chips?
If white chocolate isn’t your thing, you can swap in semi-sweet chocolate chips, or even dark chocolate for a richer flavor. You could also try using nuts for a little crunch!
Can I use another flavor of pudding mix?
Definitely! While strawberry pudding mix gives these cookies their signature flavor, you can experiment with other flavors like vanilla, chocolate, or even banana for a fun twist. Just make sure to adjust the add-ins accordingly!
What if I don’t have fresh strawberries?
If fresh strawberries aren’t available, you can use frozen strawberries, but make sure to thaw and drain them first to avoid excess moisture. You could also consider using dried strawberries for a different texture!
Can I make these cookies gluten-free?
Yes! Just substitute the all-purpose flour with a gluten-free flour blend. I recommend ensuring that the other ingredients, like the baking soda, are also gluten-free to keep everything safe!
Why did my cookies spread too much?
If your cookies spread too much while baking, it could be due to a few reasons. Make sure your butter is softened but not melted, and consider chilling your dough for about 30 minutes before baking. This helps the cookies hold their shape better!
Can I leave out the white chocolate chips?
Of course! If you prefer a chocolate-free cookie or want to keep it simple, feel free to omit the white chocolate chips. The strawberry flavor will still shine through beautifully!
Hopefully, these FAQs help you feel more confident in your baking adventure with strawberry pudding cookies. Enjoy every bite, and happy baking!
Why You’ll Love This Recipe
- Quick and Easy: These strawberry pudding cookies come together in no time! With just a few simple steps, you’ll have a batch baking in your oven in under 30 minutes.
- Irresistible Flavor: The combination of strawberry pudding mix and fresh strawberries creates a delightful burst of flavor that’s simply addictive. It’s like summer in every bite!
- Soft and Chewy Texture: Thanks to the pudding mix, these cookies have an incredibly soft and chewy texture that’s hard to resist. They practically melt in your mouth!
- Perfect for Sharing: Whether you’re hosting a gathering or just want to brighten someone’s day, these cookies are perfect for sharing. They’re sure to be a hit with everyone!
- Versatile Treat: You can easily customize these cookies by adding your favorite mix-ins or experimenting with different pudding flavors. The possibilities are endless!
- Fun for All Ages: Kids and adults alike will love helping out in the kitchen! These cookies are a great way to get everyone involved in the baking process.
Trust me, once you try these strawberry pudding cookies, you’ll be coming back for more. They’re the perfect treat for any occasion!
Print
Strawberry Pudding Cookies: 7 Reasons You’ll Adore Them
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious strawberry pudding cookies with a soft texture.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 package (3.4 oz) strawberry pudding mix
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh strawberries, diced
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add eggs and strawberry pudding mix, mix until combined.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Fold in white chocolate chips and diced strawberries.
- Drop rounded tablespoons of dough onto a baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- Use ripe strawberries for better flavor.
- Chill dough for 30 minutes for thicker cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: strawberry pudding cookies