White Chocolate Strawberry Cookies

Soft cookie rounds studded with white chocolate chips and bits of strawberry—for a sweet, fruity twist on a classic cookie.

Why You’ll Love This Recipe

These cookies meld the creaminess of white chocolate with the sweet, slightly tart flavor of strawberries in each bite. Visually charming and delightfully balanced, they make for a standout treat.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All‑purpose flour
• Baking soda
• Salt
• Unsalted butter
• Granulated and/or brown sugar
• Egg
• Vanilla extract
• White chocolate chips or chopped pieces
• Dried or freeze‑dried strawberry pieces (or chopped fresh strawberries—see notes)

directions

1. Preheat oven and line baking sheet.
2. Cream butter and sugar, then beat in egg and vanilla.
3. Whisk dry ingredients: flour, baking soda, salt.
4. Gradually combine wet and dry mixtures.
5. Fold in white chocolate chips and strawberry pieces.
6. Scoop onto baking sheet and bake until lightly golden.
7. Cool slightly before transferring to rack.

Servings and timing

Yields about 24 cookies.
Preparation: 15 minutes.
Baking: 10–12 minutes.
Total time: ~30 minutes.

Variations

• Use dark or milk chocolate instead of white for contrast.
• Add a drop of strawberry extract for intensified flavor.
• Top baked cookies with a drizzle of melted white chocolate.

storage/reheating

Store in an airtight container at room temperature for up to 3 days. Warm slightly before serving if desired.

FAQs

Can I use fresh strawberries?

Yes—but they add moisture. Pat dry and reduce other liquids to avoid sogginess.

Are freeze‑dried strawberries better?

They maintain texture and tartness without moisture, making them ideal.

Can I use white chocolate chunks?

Absolutely—for varied texture and melt.

How can I prevent cookies from spreading?

Chill dough before baking and measure flour accurately.

Can I make them gluten‑free?

Use a 1:1 gluten‑free flour blend; add a binder if needed.

Can I use strawberry jam?

No—it’s too wet. Use preserves on top after baking instead.

Why are my cookies pale?

White dough won’t brown much. Watch bottoms for light golden edges for doneness.

Can I freeze the dough?

Yes—freeze scooped dough balls and bake from frozen, adding a minute or two bake time.

Can I add nuts?

Chopped almonds or macadamia nuts would pair well.

Can I make them dairy‑free?

Use dairy‑free butter alternative and white chocolate replacements.

Conclusion

White Chocolate Strawberry Cookies are a delightful, elegant treat marrying creamy sweetness and fruity brightness. Best enjoyed fresh, they are sure to impress at gatherings or as a charming everyday indulgence.

White Chocolate Strawberry Cookies

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White Chocolate Strawberry Cookies are soft, chewy treats loaded with sweet white chocolate chips and bursts of dried strawberries. These vibrant cookies are perfect for spring gatherings, Valentine’s Day, or whenever you crave a fruity twist on a classic cookie.

• Author: Emma Harper
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup white chocolate chips
• 1/2 cup freeze-dried strawberries, crushed slightly

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg and vanilla extract, beating until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips and crushed freeze-dried strawberries.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 9–11 minutes, or until the edges are lightly golden and the centers are still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Use freeze-dried strawberries for the best texture and flavor—fresh berries will make the dough too wet.
• Try adding a few extra white chocolate chips on top before baking for a prettier presentation.
• Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 14g
• Sodium: 90mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 20mg