In a large mixing bowl, combine the strawberry cake mix, melted butter, and eggs. Stir or mix with a hand mixer until smooth. Fold in the white chocolate chips.

Scoop 2-tablespoon size balls of cookie dough and place them on a baking sheet lined with parchment paper or a silicone mat. They can be placed close together as they will be chilled.

Chill the dough balls for at least 1 hour. Preheat your oven to 350°F (175°C).

Line a second baking sheet with parchment paper or silicone. Spread the chilled dough balls about 2 inches apart on the prepared baking sheet.

Bake for 10-15 minutes, or until the edges are lightly golden and the tops just lose their glossy sheen. The cookies will remain fairly puffed and will settle slightly as they cool.

Optional: Immediately after removing the cookies from the oven, press a few extra white chocolate chips onto the tops. Let the cookies cool on the baking sheet before transferring them or stacking.