Strawberry White Chocolate Cookies

These cookies are filled with lots of white chocolate chunks and freeze dried strawberries for a bright, tart kick, and they are so addicting. The freeze dried strawberries are crunchy but also really light and more tart than sweet and they go perfectly with the white chocolate.

The resulting cookies are SO yummy and, of course, they are pretty easy to make. Think a chocolate chip cookie, but a little more white-sugar-leaning and obviously different mix-ins. Let’s get to it!

How to Make Strawberry White Chocolate Cookies

Starting out, we’re using a base for the cookies that is, as I mentioned, very similar to a chocolate chip cookie. For me though, I usually lean more heavily on brown sugar in a traditional chocolate chippers, and this version is leaning white sugar. Otherwise, I highly recommend buying white chocolate bars here and chopping them up along with giving the freeze dried strawberries a light crush.

We’re starting off by beating together the butter and both sugars until light and fluffy- a good two minutes with an electric mixer. Then add in the egg and vanilla extract and mix until combined through. Add in your dry mixture and mix everything until you have a thick dough with no dry pockets of flour.

From there you want to stir in the chocolate chunks and freeze dried strawberries by hand. I like to lightly crush the strawberries before popping them into the dough, but they will continue to crumble as you stir everything together.

I also mentioned that I recommend using white chocolate bars chopped into chunks instead of chocolate chips- really you can use either that you prefer, but I think the cookies are much better with the bar chocolate. Plus, it’s much easier to find a decent-quality white chocolate in bar form!

Scoop out the cookies and press some extra bits of white chocolate into the top for prettier cookies. And then bake them up in batches until they are just lightly golden around the edges- you want to avoid over-baking here and instead lean towards under baking. They will finish up as they cool and this helps them stay chewy and perfect for longer.

Cool them and enjoy!

Tips & Tricks for Strawberry White Chocolate Cookies

Here are my tips to make the perfect Strawberry White Chocolate Cookies:

• Do I have to use bar chocolate? I definitely think it’s the better option here, but you will still end up with beautiful cookies with white chocolate chips.
• Use freeze dried strawberries for the perfect texture and tartness in these cookies. You don’t want any large chunks of strawberries, but some chunkiness is great here.
• Be sure to fully mix your dough- You don’t want any dry pockets of flour, and you want the dough to be fully mixed through.
• Can I chill the dough and store it for later? Yes, you can freeze the cookie dough after scooping it and then bake from frozen whenever you’d like.
• How do I know when the cookies are finished baking? You want to bake the cookies until they are just lightly golden brown on the edges, but they may look slightly underbaked in the center. They will finish cooking they cool.
• I’m at about 5,000 ft. above sea level, and I find that folks who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Strawberry White Chocolate Cookies

Servings 24 cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tbs. cornstarch
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup softened unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 1 egg
• 2 tsp. vanilla extract
• 8 oz chopped white chocolate or chocolate chips
• 1/2 cup freeze dried strawberries

Instructions

1. Preheat your oven to 350 degrees and line two large baking sheets with parchment paper.
2. In a medium bowl, stir together the flour, cornstarch, baking soda, and salt, and set this mixture aside.
3. In a large bowl, beat together the softened butter, granulated sugar, and dark brown sugar until light and fluffy- this should take about two minutes with an electric mixer.
4. Beat in the egg and the vanilla extract until mixed through. Then add in the dry ingredients and mix everything together until you have a thick, soft dough. Stir in the chopped chocolate and freeze dried strawberries, reserving a handful of the white chocolate chunks to use on the tops of each cookie.
5. Scoop the dough out onto your prepared baking sheets in 2 tablespoonful balls and gently press one or two chunks of chocolate onto the top of each cookie. Optionally, sprinkle the tops of the cookie dough with flakey salt.
6. Bake the cookies for 8-10 minutes, or until the edges are lightly golden brown and the cookies have spread out. The centers may still look underbaked, but they will finish as they cool on the pan. Cool and enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!