The most delicious Strawberry White Chocolate Cookies are so soft, buttery, creamy from the white chocolate and bursting with real strawberry flavor. These are big in size and flavor and the perfect sweet treat for any day of the week but especially Valentine's Day!
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Love is in the air and so is the smell of freshly baked cookies! These Strawberry White Chocolate Cookies feel like a little Valentines in dessert form. These have the most beautiful color from the freeze dried strawberries, super creamy from the white chocolate and a soft bakery style texture that is so hard to resist. Whether you are baking for your family, a classroom treat or someone special, this recipe is simple, festive and full of flavor.
These Strawberry White Chocolate Cookies are even better when served next to the Classic Vanilla Bean Cupcake. The light fluffy vanilla cupcakes topped with silky buttercream creates the ultimate valentines dessert spread. Soft cookies on one side and delicate cupcakes on the other.
Ingredient Notes
- Freeze-Dried Strawberries: These are the star of the recipe! They provide the perfect strawberry flavor without using fresh strawberries that would make the dough to moist. Gently crush them into small pieces so that you get the flavor in each bite.
- White Chocolate Chips: Use good quality white chocolate for the creamiest flavor. Chopped white chocolate bars work great as well.
- Butter: Unsalted Butter is best! Soften the butter to room temperature but do not melt it all the way.
- Sugar: This cookie calls for a combination of both granulated sugar and light brown sugar for the best texture and sweetness.
Step-By-Step Directions
Preheat Oven:
Prepare a sheet pan with parchment paper and preheat oven to 350 degrees F
Make the Cookie Dough:
In a mixing bowl with paddle attachment, cream together the softened butter, granulated sugar and light brown sugar until smooth and creamy. Add the egg and vanilla extract and continue to mix until fully combine. Slowly add the dry ingredients into the butter mixture and mix until smooth, but do not over-mix. Add in the freeze dried strawberries and white chocolate chips.
Scoop and Bake:
Scoop the cookie dough into 3 ounce balls and place on prepared baking sheet about 2 ½" apart. Bake at 350 degrees F for 12-13 minutes or until the center is soft but the edges are very lightly golden. Remove from the oven and allow the cookies to cool slightly before enjoying.
Tips and FAQS for the BEST Cookies
- Don't overmix the cookie dough batter. This will leave the cookies more tough instead of tender and buttery.
- Slightly underbake the center!
No! Fresh fruit will add to much moisture and will make the cookies way to cake. Freeze dried fruit is the way to go!
Yes! Scoop into balls and freeze for up to 3 months. All the cookies to slightly defrost before baking.
Absolutely! 3 ounces will give you a big cookie, but if you want something smaller 1.5 to 2 ounce cookies are also a great portion. Just remember to lower the bake time
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Strawberry White Chocolate Cookies
Ingredients
- 1 ½ Cups All Purpose Flour
- ¾ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter Room Temperature
- ½ Cup Granulated Sugar
- ¼ Cup Light Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1 Cup White Chocolate Chips
- 1 Cup Freeze Dried Strawberries Crushed Up
Instructions
- Preheat oven to 350 degrees and prepare two sheet pans with parchment paper; set aside.
- In a medium bowl, combine the flour, baking soda and salt; set aside.
- In a mixing bowl with paddle attachment cream together the room temperature butter with the granulated sugar and light brown sugar until smooth and creamy.
- Add the egg and vanilla extract to the butter mixture and mix until combined, scraping down the sides in between.
- Slowly add the dry ingredients into the butter and sugar mixture and beat on medium until the batter comes together (do not overmix).
- With the mixer on low speed, add the white chocolate chips and the freeze dried strawberries and mix until combined.
- Scoop the cookies into 3 ounce balls and place on the prepared baking sheet leaving about 3" in between for room to spread.
- Bake at 350 degrees for 12-13 minute or until the edges are light golden but the center is still slightly undercooked.
- Remove the cookies from the oven and allow them to cool for a few minutes before enjoying!
- Store in an airtight container for 3-4 days or freeze if you are not enjoying immediately.
Nutrition
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