There’s something about the combination of white chocolate and strawberries that feels like a love letter in dessert form. These cookies capture the essence of that sweet, tender pairing, transforming simple ingredients into soft, chewy delights that melt in your mouth. Whether you’re baking them for a Valentine’s treat, a special occasion, or just because you deserve a little indulgence, this recipe is here to brighten your day with every bite.
These cookies remind me of sunny afternoons when I’d visit a local bakery with my grandmother. We’d sit by the window, sharing treats while watching the world go by. The strawberry pieces in these cookies take me back to those moments, with their bright bursts of fruity sweetness perfectly balanced by the creamy richness of white chocolate. The magic here lies in how easy these are to make while delivering big-time flavor and coziness.
Why You’ll Love This Recipe:
- Bursting with flavor: The strawberries add a fruity tang, and the white chocolate complements it with creamy sweetness.
- Easy to make: No advanced baking skills required! This recipe is beginner-friendly but produces bakery-worthy results.
- Versatile: Perfect for parties, gifting, or just keeping a stash at home for those moments when a sweet craving strikes.
Ingredients You’ll Need:
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup dried strawberries, chopped
How to Make White Chocolate Strawberry Cookies
This recipe is like a warm hug in cookie form. Let’s bake these beauties together!
Step-by-Step Instructions:
- Prep Your Ingredients:
Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup later. - Cream the Butter and Sugars:
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key to achieving soft cookies, so take your time – about 2-3 minutes with an electric mixer. - Add Egg and Vanilla:
Beat in the egg and vanilla extract until fully combined. The vanilla adds that irresistible cozy flavor to the cookies. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add this mixture to the wet ingredients, stirring just until combined. Be careful not to overmix – you want tender cookies, not tough ones! - Fold in the Mix-Ins:
Gently fold in the white chocolate chips and chopped dried strawberries. These add all the pops of flavor and texture that make these cookies special. - Scoop and Shape:
Use a cookie scoop or tablespoon to drop dough balls onto your prepared baking sheet, leaving about 2 inches of space between each one. This gives them room to spread and bake evenly. - Bake:
Bake the cookies for 8-10 minutes or until the edges are set and just starting to turn golden. The centers may look slightly underbaked, but that’s okay – they’ll firm up as they cool. - Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).
Helpful Tips:
- Use softened butter: It’s essential for achieving the right texture. If your butter is too cold, it won’t cream properly with the sugars.
- Don’t skip the cornstarch: This is the secret to super soft and chewy cookies.
- Dried strawberries are key: Fresh strawberries can add too much moisture, but dried ones provide concentrated flavor without compromising texture.
- Chill the dough (optional): If your dough feels a little too soft, pop it in the fridge for 20 minutes before baking to prevent excessive spreading.
Details:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- If you can’t find dried strawberries, freeze-dried strawberries are a great substitute. Just crush them into smaller pieces before mixing them in.
- For a festive touch, drizzle melted white chocolate over the cookies after they’ve cooled.
Nutritional Information (Per Cookie):
- Calories: 150
- Carbs: 20g
- Fat: 7g
- Protein: 2g
- Sugar: 12g
Frequently Asked Questions:
Can I use fresh strawberries instead of dried ones?
Fresh strawberries can make the cookies too moist and may cause them to spread too much. Stick with dried strawberries for the best results.
Can I freeze these cookies?
Absolutely! You can freeze the dough or the baked cookies. For the dough, scoop it into balls and freeze them on a tray before transferring them to a freezer bag. Baked cookies can be stored in an airtight container in the freezer for up to 3 months.
What if I don’t have white chocolate chips?
You can chop up a white chocolate bar into chunks as a substitute. It works just as well!
Storage Instructions:
- At Room Temperature: Store cookies in an airtight container for up to 5 days.
- Freezer: See the FAQ above for freezing instructions.
Related Recipes:
If you loved these White Chocolate Strawberry Cookies, you’ll definitely enjoy:
- Chewy White Chocolate Macadamia Nut Cookies
- Strawberry Shortcake Muffins
- Double Chocolate Chip Cookies
Conclusion:
These White Chocolate Strawberry Cookies are the perfect way to bring a little sweetness into your life. Whether you’re baking them for a special occasion or just because, they’re sure to become a fast favorite. With their soft, chewy texture and perfectly balanced flavors, they’re practically irresistible. So, grab your apron, preheat your oven, and let’s get baking!
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White Chocolate Strawberry Cookies
Description
There’s something about the combination of white chocolate and strawberries that feels like a love letter in dessert form. These cookies capture the essence of that sweet, tender pairing, transforming simple ingredients into soft, chewy delights that melt in your mouth. Whether you’re baking them for a Valentine’s treat, a special occasion, or just because you deserve a little indulgence, this recipe is here to brighten your day with every bite.
These cookies remind me of sunny afternoons when I’d visit a local bakery with my grandmother. We’d sit by the window, sharing treats while watching the world go by. The strawberry pieces in these cookies take me back to those moments, with their bright bursts of fruity sweetness perfectly balanced by the creamy richness of white chocolate. The magic here lies in how easy these are to make while delivering big-time flavor and coziness.
Ingredients
- 1 cup butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/2 cup dried strawberries, chopped
Instructions
- Prep Your Ingredients:
Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup later. - Cream the Butter and Sugars:
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key to achieving soft cookies, so take your time – about 2-3 minutes with an electric mixer. - Add Egg and Vanilla:
Beat in the egg and vanilla extract until fully combined. The vanilla adds that irresistible cozy flavor to the cookies. - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add this mixture to the wet ingredients, stirring just until combined. Be careful not to overmix – you want tender cookies, not tough ones! - Fold in the Mix-Ins:
Gently fold in the white chocolate chips and chopped dried strawberries. These add all the pops of flavor and texture that make these cookies special. - Scoop and Shape:
Use a cookie scoop or tablespoon to drop dough balls onto your prepared baking sheet, leaving about 2 inches of space between each one. This gives them room to spread and bake evenly. - Bake:
Bake the cookies for 8-10 minutes or until the edges are set and just starting to turn golden. The centers may look slightly underbaked, but that’s okay – they’ll firm up as they cool. - Cool and Enjoy:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).
Notes
- If you can’t find dried strawberries, freeze-dried strawberries are a great substitute. Just crush them into smaller pieces before mixing them in.
- For a festive touch, drizzle melted white chocolate over the cookies after they’ve cooled.