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Soft & chewy Strawberry Cookies are filled with jello, pudding, and white chocolate chips, making them irresistible!

These Strawberry Cookies are made using jello and instant pudding mix, similar to our Oreo Pudding Cookies, creating a perfectly chewy cookie! Try Strawberry Shortcake Poke Cake or Strawberry Cream Cheese Bars for more strawberry goodness!

Strawberry cookies arranged on a white plate.

Made with Jell-O Mix!

I LOVE finding new and yummy cookie recipes to try out! We are big fans of cookies in this house.

I recently found a recipe for Cherry White Chocolate Pudding Cookies and decided to change it up just a bit and made a Strawberry Cookies version.

Let me tell ya – pure heaven! The Jell-O and pudding mix in the recipe are the perfect additions and makes the cookies so addicting and chewy! 

The white chocolate chips add flavor that isn’t too overpowering – a perfect compliment.

Because of the sweet pink coloring, these Strawberry Cookies would be perfect for Valentine’s day or maybe a baby shower! And they are SO delicious.

How to Make Strawberry Cookies

PREP. Preheat oven to 350°F. Spray a baking sheet with cooking spray or line it with a silicon mat or parchment paper.

WET INGREDIENTS. In a large bowl, cream butter, sugar, and jello powder together. Add eggs and vanilla and mix well.

DRY INGREDIENTS. In a separate bowl, mix together flour, pudding mix, baking soda, and salt. Slowly add to the butter mixture. Mix well. Fold in white chocolate chips.

BAKE. Spoon onto a greased baking sheet. Bake for 9-11 minutes.


Strawberry Jello Cookies are perfect the way they are, but here are a few suggestions to change them up!

Pudding. Use vanilla or instant cream cheese pudding instead of white chocolate instant pudding. The only difference would be the flavor of the cookies. Be sure it is INSTANT pudding and use only the dry powder in the cookies. Do not make it into pudding.

Jello. Change the flavor by substituting the strawberry Jello powder with another flavor such as raspberry or cherry. Do not make the jello, just use the jello powder. I used the JELL-O brand and not a generic version.

Frosting. I would suggest our Strawberry Frosting. Some other options include Berry Buttercream, Cream Cheese, Vanilla, or even Marshmallow frosting. Top the frosting with sliced fresh strawberries to add more strawberry flavor.

Mixing white chocolate chips into strawberry cookie dough.

Recipe Tips

Room temperature ingredients. Room-temperature eggs and butter will incorporate better with the other ingredients. 

Set them on the counter about 30 minutes before starting the recipe. Or use this: Soften Butter Quickly.

Cooling. Allow the cookies to rest on the baking pan for 5-7 minutes after cooking. This will allow them to finish cooking, then transfer them to a cooling rack to cool completely. 

Picture perfect cookies. Place a few white chips on the top of the cookies when they’re just out of the oven. Use a cookie scoop to ensure that every cookie is the same size.

Strawberry white chocolate chip cookie dough balls on a baking sheet.

Storing Info

STORE. Cool Strawberry White Chocolate Chip Cookies and store them in an airtight container (adding a piece of bread will help keep them soft). Cookies will last for about a week.

Cookie dough can be covered and stored in the refrigerator for 1-2 days before baking.

FREEZE the dough. Roll it into a log and freeze altogether, or roll it into individual balls to freeze and easily bake later. 

  • Log: once you have the dough rolled into a log shape, wrap it with plastic wrap and again with foil. Label and freeze for 1-2 months. 
  • Dough balls: form the cookie dough into balls, place them all on a baking sheet, and put the sheet into the freezer. Once the dough balls are frozen, transfer them to a freezer-safe airtight container. Freeze for 1-2 months.
Strawberry white chocolate cookies on a white plate.

For more strawberry treats:

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4.97 from 54 votes

Strawberry Cookie Recipe

By: Lil’ Luna
Soft & chewy Strawberry Cookies are filled with jello, pudding, and white chocolate chips, making them irresistible!
Servings: 36
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes


  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 2 tablespoons strawberry Jell-O mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 1 (3.4-ounce) package white chocolate instant pudding
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (12-ounce) bag white chocolate chips
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  • Preheat the oven to 350 degrees F.
  • In a large bowl, cream butter, sugar and Jell-O mix together with a hand mixer. Add eggs and vanilla and mix well.
  • In a separate bowl, mix flour, pudding mix, baking soda and salt. Slowly add to the butter mixture, and mix well.
  • Fold in white chocolate chips.
  • Use a small cookie scoop to scoop and roll dough into 1½-inch balls, then place on a greased baking sheet.
  • Bake for 9–10 minutes.
  • Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool.



Make Ahead: Store in an airtight container for 1 week at room temperature, or for 2 weeks in the refrigerator.
Variations: Use vanilla instant pudding mix if you cannot find white chocolate pudding. Or change the flavor by substituting another flavor for the strawberry Jell-O mix, such as raspberry or cherry Jell-O.


Serving: 1cookie, Calories: 104kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 69mg, Potassium: 15mg, Fiber: 0.2g, Sugar: 6g, Vitamin A: 171IU, Calcium: 4mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Becky Wade says:

    They recipe says 1 cup of butter but you used two sticks in the video.

    1. Kristyn Merkley says:

      1 stick of butter is 1/2 cup 🙂

  2. Myla Smith says:

    Your first image of these cookies grabbed my attention immediately. Perfection!
    I recently had a tour of a strawberry farmers operation: and have a deeper respect for what farmers do for us all. I have loved strawberries my entire life. I knew I had to make these cookies and have printed the recipe. I will make them this weekend and my son is turning 12 and LOVES all things strawberry. They will blow his mind. Thank you for sharing this recipe with us!

    1. Kristyn Merkley says:

      You are so welcome & thank you so much! That would be so cool! I hope he likes them!

  3. Amanda says:

    5 stars
    Even better than I thought they would be! I did not get as many as the recipe said…I made them larger and got about 16 cookies. It was hard to tell when they were done, I waited until the bottoms started to brown. They were perfect; soft inside and firm enough on the bottom to support their weight.

    1. Kristyn Merkley says:

      I am so happy you tried them 🙂 Thanks for sharing that!!

  4. Kim Hauck says:

    5 stars
    I made these gluten free and they tured out perfect. I used Bob’s 1-1 flour.

    1. Kristyn Merkley says:

      Good to know 🙂 Thank you for sharing that!

  5. Carla says:

    5 stars
    These cookies Are deliCious!! I have a friend that loves pumpkin I was wOndering if you had Any suggestions oh how to make these pumpkin flavored since tHey don’t make pumpkin Flavored jello

    1. Kristyn Merkley says:

      Glad you like them! I haven’t tried them as a pumpkin flavor, but maybe you can use a couple teaspoons of pumpkin puree, instead of the strawberry jello. Or, use vanilla pudding, but a however much pumpkin spice you’d like. I have seen pumpkin jello, but it might be hard to find at the moment.

  6. Zali says:

    hello i m really excite to make this cookies but in mexico ther’s not pudding instant mix. can i change this ingrediente by other one?

    1. Kristyn Merkley says:

      Do you have an equivalent to instant pudding? I haven’t tried substituting it before. If you google substitutions for instant pudding in cookies, there are suggestions, so you’d need to just see what you have. Hope that helps!

  7. Ana Maria N. says:

    5 stars
    My family LOVES these!!!! I have made them 3 times, once even using Raspberry Jell-O in place of the Strawberry. I personally liked the original Strawberry better because it’s sweeter but my hubby likes Raspberry better since it’s not as sweet. They came out perfect everytime and were super soft even after a few days stored in Zip-loc baggies!

    1. Kristyn Merkley says:

      Raspberry would be great! I will have to try that! Thank you for sharing that!

  8. Michael Jagiello says:

    4 stars
    Mine are not flattening out like in your picture, and I followed the recipe exactly. What can be the issue?

    1. Kristyn Merkley says:

      Hmm..I am not sure sure what yours looked like, but I do like to add a few chips on top, before I put them in the oven. That gives them a pretty look. I hope they tasted good!

  9. Macey says:

    5 stars
    Made these for a flamingo themed bachelorette party. They turned out amazing and so pink! Big hit. Thanks for the recipe! Will be making these again soon.

    1. Kristyn Merkley says:

      Yay!! I am so glad to share! I’m happy they were a hit! Thank you!

  10. Audrey says:

    4 stars
    Made them! They turned out very yummy however the pink disappeared in the oven somehow. The dough was super pink because I used the entire packet of jello mix, but when they came out of the oven they were almost white. I did use an off brand of jello though,do you think that was the cause? Anyway, good recipe!

    1. Lil' Luna says:

      Yay! I’m not sure why they came out, almost white. I haven’t had that happen. Maybe try the Jello brand & see if that helps? Let me know! We love this recipe!!