Raspberry (or Orange) White Chocolate Cookies
Calories 230 (46% from fat)
Fat 12 gram
Saturated Fat 6 gram
Trans Fat 0 gram
Cholesterol 42 mg.
Sodium 295 mg.
Carb. 36 gram
Fiber 3 gram
Sugar 2.5 gram
Sugar Alcohol 0 gram
Protein 5 gram
Ingredients
1 box (16 oz.) sugar free yellow cake mix
(We used Pillsbury Zero Sugar Classic Yellow.)
1 box (0.3 oz.) Orange or Raspberry Jell-O Sugar Free
1 scoop (1/3 cup) protein powder
(We used RYSE Jet-Puffed Marshmallow Flavor Loaded Protein.)
1/3 cup of unsalted butter, melted
2 whole large eggs
2 Tbsp. Fat free milk
1 cup (about 224 g) no sugar added white chocolate chips
(We used Lily's White Chocolate Style Baking Chips.)
Craving cookies with a better-for-you twist? These vibrant treats cut sugar by 75% and pack double the protein of the viral TikTok recipe, so you get dessert joy with a little extra goodness.
We made ours with sugar-free Raspberry Jell-O (but orange, lime, or any flavor you love works beautifully). The result? Fruity, fun, and bursting with melty white chocolate in every bite.
Try your own flavor combo and let us know your favorite.
1. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy clean-up.
2. Mix the dry ingredients: In a large bowl, whisk together your cake mix, sugar-free Jell-O powder (orange or raspberry), and protein powder until well combined and evenly colored.
3. Add the wet ingredients: Pour in the melted butter, crack in both eggs, and add milk. Stir with a spatula or wooden spoon until just combined—a little flour still visible is okay.
4. Fold in the white chocolate chips so they’re distributed throughout the dough.
5. Shape the cookies: Scoop out about 1/4 cup of dough for each cookie (a large cookie scoop or your hands work well). Roll each portion into a ball and arrange them evenly on your prepared baking sheet. You should get 14 cookies. (We had 2 more but they didn't fit on the pan and we cooked them in a second batch.)
6. Bake for 13–15 minutes. Watch for the edges to look set. The centers will be puffed up.
7. Cool: Slide the whole sheet of parchment paper (with cookies) off onto your counter. Let the cookies rest for 10 minutes; they’ll finish setting up as they cool.
8. Enjoy! These cookies are best a little warm, with gooey bits of white chocolate in every bite.
Yield: 14 Servings
