White Chocolate Dipped Strawberry Cookies
These White Chocolate Dipped Strawberry Cookies are a delightful treat! Soft and chewy with a luscious white chocolate coating, they're perfect for any occasion.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Cookie Scoop
- Microwave-safe Bowl
- Parchment Paper
Ingredients
- 1 cup butter softened
- 2 tbsp strawberry jello
- 2 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 3.5 oz white chocolate instant pudding
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup white chocolate chips
- 24 oz almond bark
- Sprinkles for decoration
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
- Step 2: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.
- Step 3: Add the eggs one at a time and mix well. Then add the vanilla extract and combine.
- Step 4: In a separate bowl, whisk together flour, baking soda, salt, strawberry jello, and white chocolate pudding mix. Gradually add to the wet ingredients.
- Step 5: Fold in the white chocolate chips until evenly distributed.
- Step 6: Using a cookie scoop, drop rounded tablespoonfuls of dough onto a parchment-lined baking sheet.
- Step 7: Bake for 10-12 minutes, until edges are lightly golden.
- Step 8: Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Step 9: Melt the almond bark in a microwave-safe bowl, stirring until smooth.
- Step 10: Dip the tops of the cooled cookies in the melted almond bark and sprinkle with colorful sprinkles.
- Step 11: Place dipped cookies on a parchment-lined sheet to set and cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, refrigerate cookies for up to two weeks.
- Freeze un-dipped cookies for up to three months; thaw before dipping.