Pink Strawberry Cookies (Print Version)

# Ingredients:

→ Cookie Base

01 - 1 package (16 ounces) of strawberry cake mix
02 - 8 tablespoons of melted butter (1 stick)
03 - 1 large room-temperature egg
04 - 1 teaspoon of vanilla flavoring
05 - 4 ounces of softened cream cheese

→ Mix-ins

06 - ¾ cup of colorful M&Ms of your choice
07 - ¾ cup of white chocolate chunks or chips

# Instructions:

01 - Grab a big mixing bowl and stir together the melted butter, room-temperature egg, vanilla, and softened cream cheese. Mix this up until it's creamy and smooth.
02 - Slowly add the strawberry cake mix a bit at a time. Mix well after each addition. The dough will end up pretty thick and sticky.
03 - Using a spatula, gently stir in the white chocolate chips and M&Ms until they're spread evenly through the dough.
04 - Cover the bowl with some plastic wrap and pop it in the fridge for at least an hour. Chilling makes it easier to handle and gives the cookies the right texture.
05 - When you’re ready to bake, set your oven to 350°F (175°C). Prep a baking sheet by lining it with parchment paper.
06 - Take the cold dough and use a cookie scoop or a tablespoon to make 1-inch dough balls for even sizes.
07 - Arrange the dough balls on your prepared baking sheet. Leave some space—about 2 inches between each one—so they have room to spread out.
08 - Bake for 9 to 10 minutes. Don’t let the tops brown; the bottoms might get slightly golden. The centers should still look a little underdone.
09 - Cool the cookies on the baking sheet for a few minutes so they can set. Then, move them to a wire rack to cool completely.
10 - Once the cookies are fully cooled, they’re ready to eat! If storing, keep them in a container with a tight-fitting lid.

# Notes:

01 - Soft and moist cookies are thanks to the cream cheese—it’s the magic ingredient!
02 - For festive vibes, swap in red and pink M&Ms or add heart sprinkles, especially for Valentine’s Day.
03 - Keep these cookies fresh at room temp in an airtight container for 4–5 days.
04 - Freezing Tip: Let cookies cool completely, put them in a freezer-safe container, and layer with parchment paper. They’ll last up to 3 months frozen.

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