Thimbleberry White Chocolate Chip Cookies
Soft Thimbleberry Cookies with white chocolate chips.
Servings: 32 cookies
Calories: 150kcal
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