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Juicy berries and sweet chips combine in these treats that begin with a box mix but taste totally scratch-made. They're speedy and straightforward, just right for those hectic days when you want to whip up something impressive.
Basic Wonder
Plump strawberries and creamy white chocolate create gorgeous rosy cookies. They're simple enough for rookies yet fancy enough to give as presents, and they'll be a hit at any springtime gathering.
What You'll Need
- Strawberries: 1 cup diced fresh.
- Cake mix: 1 box strawberry.
- White chips: 1½ cups divided.
- Eggs: 2 large fresh.
- Lemon juice: 2 tbsp tangy.
- Butter: 6 tbsp melted.
Cooking Steps
- Mix:
- Combine mix with eggs juice butter then add berries and chips.
- Scoop Bake:
- Drop onto tray and bake at 350°F for 10 mins.
- Finish:
- Push chips into tops then let cool and enjoy.
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Smart Advice
Pop the dough in the fridge if it's too sticky. Try adding some lemon zest for extra flavor. You can also mix different chocolate chips for variety.
Recipe FAQs
- → Why’s my dough so sticky?
Pop it in the fridge for about 30 minutes before scooping. Fresh fruit sometimes makes it wetter than expected.
- → Can frozen strawberries work here?
Fresh are best! Frozen ones can make everything too soggy with extra liquid.
- → How can I stash these cookies?
Use an airtight container for up to 3 days. Toss them in the fridge if it’s hot out.
- → Skip the lemon juice or keep it?
Hold on to it! It cuts through the sweetness and keeps the texture nice.
- → Why toss more chips on after baking?
They stay on top where you can see them and keep looking cute!