In a large mixing bowl, add cake mix, strawberry jello mix, softened butter, softened cream cheese, and egg. Use a hand-mixer on medium speed to mix until combined.
Use a measuring tablespoon to scoop the dough and roll into balls. Place onto an ungreased baking sheet. Use the palm of your hand or the bottom of a flat glass to gently flatten the dough balls.
Bake for 12-14 minutes.
Use a spatula to carefully transfer the cookies to a wire cooling rack to cool completely.
Melt the white chocolate chips in the microwave at 50% power until melted, stirring every 30 seconds.
Transfer melted white chocolate to a sandwich bag. Snip off a small corner of the bag and drizzle the white chocolate in a back and forth pattern over the top of each cookie.
Notes
This recipe works great with both traditional cake mix and gluten-free cake mix.