These strawberry white chocolate chip cookies are a delightful combination of sweet and fruity flavors, balanced by the creamy richness of white chocolate. With their soft and chewy texture, they are perfect for any occasion, from afternoon tea to festive celebrations.
Why Youโll Love This Recipe
- The combination of strawberries and white chocolate offers a unique twist on classic cookies.
- Soft, chewy texture with bursts of fruity sweetness in every bite.
- Easy to make with basic ingredients you likely already have on hand.
- Perfect for gifting, parties, or simply enjoying with your favorite beverage.
- Customizable for dietary preferences or added mix-ins.
Ingredients
(Tip: Youโll find the full list of ingredients and measurements in the recipe card below.)
- Fresh or freeze-dried strawberries
- White chocolate chips
- All-purpose flour
- Baking powder
- Baking soda
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Salt
Directions
- Preheat your oven to 350ยฐF (175ยฐC) and line baking sheets with parchment paper.
- If using freeze-dried strawberries, crush them into small pieces. If using fresh strawberries, dice them and pat dry to remove excess moisture.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the crushed strawberries and white chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings:ย Approximately 24 cookies
- Prep Time:ย 15 minutes
- Cook Time:ย 10-12 minutes
- Total Time:ย 25-30 minutes
Variations
- Gluten-Free Option:ย Substitute all-purpose flour with a gluten-free flour blend.
- Vegan Option:ย Use plant-based butter, egg substitutes, and dairy-free white chocolate chips.
- Extra Flavor:ย Add a teaspoon of almond extract or a pinch of cinnamon to the dough.
- Mix-Ins:ย Consider adding chopped nuts, shredded coconut, or mini marshmallows for extra texture.
- Dark Chocolate Swap:ย Replace white chocolate chips with dark chocolate for a different flavor profile.
Storage/Reheating
- Storage:ย Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
- Reheating:ย To restore their fresh-baked texture, warm the cookies in a microwave for 5-10 seconds or in an oven at 300ยฐF (150ยฐC) for 5 minutes.
FAQs
How do I prevent the cookies from spreading too much?
Chill the cookie dough for 20-30 minutes before baking. This helps the cookies retain their shape.
Can I use fresh strawberries instead of freeze-dried?
Yes, but make sure to pat them dry thoroughly to avoid excess moisture in the dough.
Whatโs the best way to crush freeze-dried strawberries?
Place them in a zip-top bag and crush with a rolling pin, or pulse them in a food processor.
Can I use other fruits?
Yes, you can experiment with freeze-dried raspberries, blueberries, or even mango.
Are white chocolate chips necessary?
White chocolate chips enhance the sweetness, but you can substitute with dark or milk chocolate if preferred.
How do I ensure my cookies are soft and chewy?
Do not overbake the cookies. Remove them from the oven as soon as the edges are lightly golden.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 3 months.
Why did my cookies turn out too dry?
Overmeasuring flour or overbaking are common causes. Ensure you measure flour correctly and bake until just done.
Can I double the recipe?
Absolutely! Just ensure you adjust the mixing and baking times as needed.
What type of white chocolate chips work best?
High-quality white chocolate chips or chopped white chocolate bars yield the best flavor.
Conclusion
Strawberry white chocolate chip cookies are a delightful treat that combines the sweet-tart flavor of strawberries with the creamy richness of white chocolate. Perfectly soft and chewy, theyโre a versatile dessert thatโs easy to make and customize. Whether for a party, gift, or a simple indulgence, these cookies are sure to impress!
Print
Strawberry White Chocolate Chip Cookies
Description
Strawberry White Chocolate Chip Cookies are a delightful treat that combines the sweetness of white chocolate with the fruity tang of strawberries. Hereโs a recipe to make approximately 24 cookies.
Ingredients
- Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional, enhances strawberry flavor)
- Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Mix-ins:
- 3/4 cup freeze-dried strawberries, crushed into small pieces
- 1 cup white chocolate chips
Instructions
- Prepare for Baking:
- Preheat your oven to 350ยฐF (175ยฐC).
- Line baking sheets with parchment paper or silicone baking mats.
- Mix Wet Ingredients:
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the egg, vanilla extract, and lemon juice (if using); whisk until well combined.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Form the Dough:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the crushed freeze-dried strawberries and white chocolate chips until evenly distributed.
- Portion the Cookies:
- Using a cookie scoop or tablespoon, drop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them approximately 2 inches apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden.
- The centers may look slightly undercooked; this ensures a chewy texture.
- Cool:
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Notes
- Strawberries:ย Using freeze-dried strawberries provides intense flavor without adding moisture, which can affect the cookieโs texture. Avoid using fresh or frozen strawberries, as they introduce too much moisture.
- Storage:ย Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months.
- Customization:ย Feel free to substitute freeze-dried strawberries with freeze-dried raspberries or blueberries for a different flavor profile.
Your email address will not be published. Required fields are marked *