In a large bowl, combine the strawberry cake mix, melted butter, and eggs.

Stir until a thick dough forms and no dry streaks remain.

Gently fold in the white chocolate chips.

Cover and chill the dough in the refrigerator for at least 60 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop 2-tablespoon sized balls of dough and place them 2 inches apart on the sheets.

Bake for 10-12 minutes until the edges are set but the centers are still soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.