These Nesquik strawberry milkshake cookies are a fun twist on a classic treat that'll transport you back to childhood. With their vibrant pink hue and sweet strawberry flavour, they are sure to catch your eye and satisfy your sweet tooth!

Who doesn't love some strawberry Nesquik?! I was crazy about the stuff growing up in the 90s and after recently spotting it on sale in my local supermarket, I thought I'd have a go at baking with it. It took a few practice runs but I am SO pleased with how these cookies turned out!
Strawberry Nesquik cookies are soft and chewy with crisp edges and they're packed with white chocolate chips for ultimate indulgence. So whether you're looking for a nostalgic treat to have for dessert or a fun Valentine's Day bake, these cookies are sure to be a hit. I hope you enjoy them!
Ingredient Notes
Ready to get baking? Here are all of the ingredients you'll need to make strawberry milkshake cookies...
- Butter: Butter is the foundation of these Nesquik cookies, giving them that rich, melt-in-your-mouth texture. You can use salted or unsalted, whichever you prefer. Make sure it's softened before you start by leaving it out at room temperature for an hour or so. This will make it so much easier to mix.
- Caster sugar: Caster sugar dissolves more easily into the butter, giving the cookies a better mouthfeel. However, granulated will work fine too if that's all you have.
- Brown sugar: Brown sugar helps to keep the cookies soft and chewy. I prefer to use light brown sugar as it has a more subtle flavour.
- Egg: The egg acts as a binder, holding the cookie dough together. It also adds moisture and helps the cookies rise a bit. Those on an egg-free diet can use a flax 'egg' instead.
- Vanilla: Vanilla extract enhances all the other flavours in the cookie. If you're feeling fancy, you could use vanilla bean paste for little specks of vanilla in your cookies.
- Pink gel food colouring: This is mainly for looks, giving the cookies that 'strawberry milkshake' hue. Gel food colouring is best as you won't need to use much, therefore reducing the risk of adding too much extra moisture to the cookie dough. I recommend adding it in a little at a time until you get your desired shade of pink. You can always add more but you can't take away.
- Strawberry Nesquik powder: For that delicious strawberry milkshake taste. For a fresh strawberry flavour, you can use freeze-dried strawberry pieces in addition to or instead of the milkshake powder.
- Self-raising flour: If you only have plain/all-purpose flour, you can simply add 1+½ teaspoons of baking powder to the recipe separately.
- White chocolate chips: These complement the strawberry flavour beautifully and add extra texture. You can chop up a white chocolate bar if you don't have chocolate chips. Alternatively, dark chocolate chips can give a nice contrast to the sweetness of the strawberry Nesquik powder.
Equipment Notes
- Baking tray: You'll need one or two large baking trays to make these strawberry Nesquik cookies. They spread a bit in the oven so it's best to bake no more than 5 per tray.
- Baking paper: A must-have for lining your baking trays to prevent the cookies from sticking. If you're using a non-stick tray you obviously won't need this.
- Mixing bowl: A large one for mixing all of the ingredients together.
- Utensils: A wooden spoon for mixing and a teaspoon for measuring.
- Digital kitchen scale: For precise measurements, I recommend using a digital kitchen scale when baking. It'll give you much more consistent results than using imperial measurements, which can vary each time.

How to make Nesquik Strawberry Milkshake Cookies
Step 1: Preheat your oven to 180°C (160°C for fan ovens) and line a large baking tray or two with baking paper. You can either bake two trays at once or use the same tray and bake in batches.
Step 2: In a large bowl, mix 120g of softened butter with 100g of caster sugar and 50g of soft light brown sugar.

Step 3: Once that's smooth, add 1 medium egg, 1 teaspoon of vanilla extract and a small amount of pink gel food colouring. Mix well until the colour is evenly distributed.

Step 4: Next add 200g of self-raising flour and 55g of strawberry Nesquik powder. Mix well then use your hands to press everything together into a ball of dough.
Step 5: Gently knead 100g of white chocolate chips through the dough. Try to make sure they're evenly dispersed.

Step 6: Divide the dough into 12 pieces (use a scale to ensure they're all an equal weight) and roll into balls. Place the balls onto your lined baking tray, leaving a bit of space between them to allow for spreading. I usually bake 5 per tray.

Step 7: Bake your strawberry Nesquik cookies for 11-12 minutes, until they are firm around the edges and no longer look wet in the middle. While they're still warm, you can add some extra white chocolate chips on top if you like.
Step 8: Let them cool completely on the tray then enjoy!
Top Tips
- For a more intense strawberry flavour, you can switch the vanilla extract for strawberry extract, or sprinkle some freeze-dried strawberry pieces into the dough. I personally love the cookies as they are!
- Nesquik cookies will spread and may look uneven after baking. If you want perfectly round cookies, use a large round cookie cutter to gently shape them immediately after they come out of the oven.
- Swap white chocolate chips for dark chocolate chips if you prefer your cookies less sweet.
- Use gel food colouring instead of liquid, to prevent making the cookie dough too wet.
FAQs
If you keep them in an airtight container, they'll last for up to 5 days at room temperature. You can also store them in the fridge if you want to keep them nice and chewy.
Absolutely! You can refrigerate the dough for up to 48 hours before baking. I'd recommend dividing and rolling it into balls before refrigerating- that way you can just pop them straight into the oven.
Yes, most types of strawberry milkshake powder will work in this recipe however they will be missing that distinctive Nesquik flavour!
You can either chill the dough for about 30 minutes before baking or you can bake them on a non-stick cookie sheet for 2 minutes less. Also, make sure your butter isn't too soft when you start- it should be easy to mix but not melted.

More strawberry desserts:
I hope you like my Nesquik strawberry milkshake cookies! If you make them at home, please let me know what you think by leaving a comment and rating below. Enjoy!

Nesquik Strawberry Milkshake Cookies
Ingredients
- 120 g Butter, softened (½ cup)
- 100 g Caster sugar (½ cup)
- 50 g Brown sugar (¼ cup)
- 1 Medium Egg
- 1 Teaspoon Vanilla extract
- Pink gel food colouring (start with a small amount and add more as needed)
- 55 g Strawberry Nesquik powder (~½ cup)
- 200 g Self-raising flour (~1+⅔ cups)
- 100 g White chocolate chips (⅔ cup)
Instructions
- Preheat your oven to 180°C (350°F) and line a large tray or two with baking paper. For fan/convection ovens, the temperature is 160℃/320℉.
- In a large bowl, mix together the butter, caster sugar, and brown sugar.
- Stir in the egg, vanilla extract and pink food colouring.
- Add the Strawberry Nesquik powder and the self-raising flour. Mix well then use your hands to press everything together into a ball.
- Gently press the chocolate chips into the dough.
- Divide the dough into 12 equal-sized pieces and roll into balls. Place them onto your baking tray, leaving a few inches of space in between to allow for spreading.
- Bake for 11-12 minutes until the cookies are firm around the edges. They should look soft in the middle but not wet.
- If desired, top with extra white chocolate chips while the cookies are still warm.
- Let them cool completely on the tray then enjoy!
Video
Notes
- Store in an airtight container at room temperature for up to 5 days.
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