American•indulgent
Thimbleberry White Chocolate Chip Cookies
Soft Thimbleberry Cookies with white chocolate chips.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add both eggs and beat until incorporated.
- 3
Mix in macadamia nuts (if using) followed by white chocolate chips.
- 4
Finally, add coconut and thimbleberries. Mix on low just until combined.
- 5
Using a large cookie scoop, scoop 12 portions of dough and arrange on a parchment-lined cookie sheet.
- 6
Bake cookies for 10 to 12 minutes. Allow the cookies to set for a few minutes before cooling on a wire rack.