• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Hilda's Kitchen Blog

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Cookbook
  • Recipes
  • Collaboration
  • Free Cooking Resources
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • About
    • Recipes
    • Cookbook
    • Collaboration
    • Free Cooking Resources

    You Are Here Home » Foraging Recipes

    Published: Sep 6, 2020 Updated: Sep 6, 2020 by Hilda Sterner | This post may contain affiliate links 7 Comments

    Thimbleberry White Chocolate Chip Cookies

    Sharing is caring!

    314 shares
    • Share236
    • Yummly
    • Tweet
    Jump to Recipe Print Recipe

    These Thimbleberry Cookies are quite special and dangerously delicious. Although this recipe calls for thimbleberries, raspberries can also be substituted. Using a cake mix as a base makes these cookies simple to prepare, soft, and yummy. So the next time you pick some thimbleberries, save half a cup to make these tasty cookies!

    thimbleberry cookies on a cutting board

    Why This Recipe Works

    It's common knowledge that raspberries and white chocolate go very well together. Since thimbleberries are very similar to raspberries, I decided that these cookies were begging for some white chocolate chips. I think you'll be glad that I did!

    The other ingredients in this Thimbleberry Cookies recipe only add to the yumminess! I love using unsweetened chipped coconut in this recipe, sweetened coconut might just tip the scale over to the "overly sweet category."

    I just know you'll love these scrumptious cookies, especially with a hot cup of coffee or a tall glass of cold milk. I'll let you make the call!

    What Goes Into This Recipe

    cookie ingredients, labeled

    Ingredient Notes

    • Thimbleberries— Pick thimbleberries that are bright red and clean.
    • Pudding— Besides coconut-flavored pudding, you can use other flavors to mix things up. The banana flavor is excellent, and so is lemon, although a bit overpowering.
    • Cake Mix— White cake mix works best in this recipe, but feel free to try other flavors.
    • Oil— Although I use coconut oil in this recipe, you can also use vegetable oil.

    How to Make This Recipe

    Preheat oven to 350-degrees F.

    Step 1 | Mix Cake Mix

    Mix cake mix and pudding mix in a stand mixer. If coconut oil is solidified, microwave it for 30 seconds. Add coconut oil and mix to combine.

    blue mixer with cake mix and oil being added

    Step 2 | Add Eggs

    Add both eggs and beat until incorporated.

    silver mixing bowl with flour and eggs

    Step 3 | Add Nuts and Chocolate Chips

    Mix in macadamia nuts (if using) followed by white chocolate chips.

    • cake batter in a mixing bowl with nuts added
    • cake batter with nuts and white chocolate chips

    Step 4 | Add Coconut and Thimbleberries

    Finally, add chipped coconut and thimbleberries. Mix on low just until combined.

    • cookie batter with thimbleberries and coconut
    • thimbleberry cookie mix

    Step 5| Form Cookies

    Using a large cookie scoop, scoop 12 portions of dough and arrange on a parchment-lined cookie sheet.

    • thimbleberry cookie batter being scooped out of the bowl
    • unbaked cookies on a parchment lined tray

    Step 6| Bake Cookies

    Bake cookies for 10 to 12 minutes. Allow the cookies to set for a few minutes before cooling on a wire rack.

    thimbleberry cookies on a cutting board and some on a cookie tray

    Recipe FAQ's and Expert Tips

    How do you identify a Thimbleberry?

    Thimbleberries are pretty easy to spot. Thimbleberry bushes have large, velvety leaves that resemble maple or grape leaves. The bushes can grow to be six to seven feet tall.

    Some Thimbleberry varieties have white flowers, while others have pink flowers. The berries are light pink when unripe and turn a deep red once ripened.

    vines with white flowerthimbleberries plant

    What does a thimbleberry taste like?

    Thimbleberries taste similar to raspberries but more intense. They are slightly tart and not overly sweet. They have a very pleasant flavor that my husband recently described as reminiscent of watermelon.

    What do you do with thimbleberries?

    These tasty berries can be eaten off the vine or used in various thimbleberry recipes. Use them in your morning shake or smoothies or to make some delicious Thimbleberry Jam. If you don't have enough of them, you can mix them in with other berries to make a berry jam.

    Of course, you can also use them to make cookies, and the best part, you only need ½ a cup of thimbleberries to make these cookies.

    When are Thimbleberries ripe?

    Thimbleberries are native to the Pacific Northwest. They flower in June and ripen in July through September.

    thimbleberry plant

    Where do Thimbleberries grow?

    These tasty berries grow wild in the mountains of Western North America. They grow from sea level in the north, up to 10,000 feet in elevations in the south.

    Sometimes thimbleberries are covered in dust and dirt because they grow on the side of the road. Sure, you can rinse the dirt off, you just won't be able to enjoy some while you're picking the berries.

    Picking from areas that are set back from the road is always a better option, if you can find them.

    woman picking thimbleberries

    How do you pick thimbleberries?

    Thimbleberries have a very velvety texture. They are very fragile, more than raspberries. When picking thimbleberries, all you have to do is gently pull them off the "bulb."

    It's easy for these delicate berries to smear in your hands while they're being plucked. When that happens, plop what's left in your mouth and keep going!

    If they are dry, they can still be picked and eaten. Think of it as nature's way of dehydrating them for us.

    thimbleberries in someones hand

    • Try making these cookies with other flavored cake mixes to get different results. Some suggestions include lemon, chocolate, or yellow cake mix.
    • You can also use different pudding mixes including vanilla, cheesecake, and banana.
    • Although I use macadamia nuts in these cookies, walnuts would also be an excellent choice. If you don't like nuts, leave them out.
    • As mentioned in the introduction, raspberries may be substituted for thimbleberries.

    Related Recipes

    • Chokecherry Syrup (using fresh chokecherries)
    • Elderberry Syrup Recipe for Colds and Flu
    • Irresistible Orange Cardamom Cookies
    • Huckleberry Sauce, Syrup, and Topping

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    thimbleberry cookies on a cutting board

    Thimbleberry White Chocolate Chip Cookies

    Soft Thimbleberry Cookies with white chocolate chips.
    5 from 3 votes
    Print Pin Rate
    Course: sweets
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 32 cookies
    Calories: 150kcal
    Author: Hilda Sterner

    Ingredients

    • 1 box white cake mix (16.25 ounce)
    • 1 box coconut cream pudding mix (5.1 ounce)
    • ½ cup coconut oil (liquified)
    • 2 medium eggs
    • ⅓ cup macadamia nuts
    • ⅓ cup white chocolate chips
    • ⅓ cup chipped coconut
    • ½ cup thimbleberries

    Instructions

    Preheat oven to 350-degrees F

    • Mix cake mix and pudding mix in a stand mixer. If coconut oil is solidified, microwave it for 30 seconds. Add coconut oil and mix to combine.
    • Add both eggs and beat until incorporated.
    • Mix in macadamia nuts (if using) followed by white chocolate chips.
    • Finally, add chipped coconut and thimbleberries. Mix on low just until combined.
    • Using a large cookie scoop, scoop 12 portions of dough and arrange on a parchment-lined cookie sheet.
    • Bake cookies for 10 to 12 minutes. Allow the cookies to set for a few minutes before cooling on a wire rack.

    Notes

    • Try making these cookies with other flavored cake mixes to get different results. Some suggestions include lemon, chocolate, or yellow cake mix.
    • You can also use different pudding mixes including vanilla, cheesecake, and banana.
    • Although I use macadamia nuts in these cookies, walnuts would also be an excellent choice. If you don't like nuts, leave them out.
    • As mentioned in the introduction, raspberries may be substituted for thimbleberries.

    Nutrition

    Serving: 1cookie | Calories: 150kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 126mg | Fiber: 1g | Sugar: 12g
    Tried this Recipe? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!
    « Chicken Shawarma Plate Recipe
    Dehydrated Oranges (dehydrator and oven directions) »

    Sharing is caring!

    314 shares
    • Share236
    • Yummly
    • Tweet

    Reader Interactions

    Comments

    1. Midge says

      August 25, 2021 at 5:05 pm

      I am trying to make but where do I buy coconut pudding?

      Reply
      • Hilda Sterner says

        August 26, 2021 at 7:14 am

        Hi Midge,
        I live in Montana and most of the time I'm limited on what I can buy, but they sell that in our local grocery store. The good news is it doesn't have to be the coconut flavor. You can use vanilla or cheesecake or any flavor that isn't too overpowering and would go with the other ingredients. Good luck!

        Reply
    2. Lori says

      August 12, 2021 at 7:38 pm

      5 stars
      Awesome receive! So easy and the cookies came out great! Thanks Hilda!

      Reply
      • Hilda Sterner says

        August 13, 2021 at 4:40 pm

        Thanks, Lori! I know Dave likes those cookies! 🙂

        Reply
    3. Lori says

      April 18, 2021 at 5:50 pm

      Just made these with raspberries, so easy and so good!

      Reply
    4. Kelly Methey says

      September 07, 2020 at 12:13 pm

      5 stars
      These sound fantastic. I will have to substitute raspberries but still will be delicious. Can’t wait to try this easy, mouthwatering recipe, thanks Hilda!

      Reply
      • Hilda Sterner says

        September 07, 2020 at 5:05 pm

        Thanks, Kelly! I just put 1 cup of thimbleberries in the freezer. I wish I could teleport them to you! ❤️

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




     

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    profile photo-Hilda

    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

    Are you looking for a little inspiration in the kitchen? Let me show you how to use unique ingredients to make tasty meals for your family! more about me →

    Get My Cookbook!

    cook book on a wooden board

    Popular Recipes

    • Ukrainian Stuffed Cabbage (Holubtsi)
    • Lion's Mane Mushroom Recipe (Pasta)
    • Traeger Smoked Beef Ribs
    • The BEST Moka Pot Iced Latte
    • "Be My Huckleberry" Pie Recipe
    • California Burrito Recipe
    • Mexican Carne Asada Marinade
    • Easy Mulberry Pie Recipe

    Featured On

    featured on

    Stay Connected

    • Email
    • Facebook
    • Instagram
    • Pinterest

    Get the Latest Recipes!

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Let's Connect!

    • Work with Me

    Contact

    • Contact Page

    As an Amazon Associate I earn a small percentage from qualifying Amazon purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme