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thimbleberry cookies on a cutting board
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5 from 3 votes

Thimbleberry White Chocolate Chip Cookies

Soft Thimbleberry Cookies with white chocolate chips.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: sweets
Cuisine: American
Servings: 32 cookies
Calories: 150kcal


  • 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
  • cup macadamia nuts
  • cup white chocolate chips
  • cup chipped coconut
  • ½ cup thimbleberries


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.


  • 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.


Serving: 1cookie | Calories: 150kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 126mg | Fiber: 1g | Sugar: 12g