Description
Strawberry White Chocolate Cookies combine fresh, juicy strawberry pieces with creamy white chocolate chips in a soft, chewy cookie perfect for any occasion. These cookies offer a balanced blend of tartness and sweetness with tender texture and simple ingredients, making them a delicious treat to enjoy as a snack, dessert, or breakfast accompaniment.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened (dairy-free butter for vegan option)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg (or egg substitute for vegan option)
- 2 teaspoons vanilla extract
Add-ins
- 1 cup fresh strawberries, washed, diced and dried (or freeze-dried strawberries)
- 1 cup white chocolate chips (or milk/dark chocolate chips/yogurt chips as alternative)
Instructions
- Prepare Your Ingredients: Begin by measuring out all ingredients accurately. If using fresh strawberries, wash and dice them into small pieces, ensuring they are dry to prevent soggy dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later to combine with the wet ingredients.
- Cream Butter and Sugars: Using a mixer, beat the softened unsalted butter with both the granulated and brown sugars until creamy and smooth, which helps create that tender cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, ensuring the mixture is light and fluffy for a better rise during baking.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough, which could cause tough cookies.
- Fold in Strawberries and White Chocolate Chips: Gently fold in the diced strawberries and white chocolate chips, distributing them evenly throughout the dough while maintaining the dough’s light texture.
- Scoop and Bake: Use a cookie scoop or spoon to drop rounded balls of dough onto a parchment-lined baking sheet, spacing them apart to allow spreading. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until edges are lightly golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly without breaking.
Notes
- Choose ripe strawberries for maximum sweetness and flavor.
- Don’t overmix the dough; mix until ingredients are just combined to keep the cookies tender.
- Chill the dough for 30 minutes if time allows to reduce spreading during baking.
- Use parchment paper to prevent sticking and help cookies bake evenly.
- Adjust baking time for cookie size; larger cookies may require an extra minute or two but watch closely to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: strawberry cookies, white chocolate cookies, soft cookies, chewy cookies, dessert, berry cookies, gluten free option, vegan option
