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Strawberry White Chocolate Cookies

Strawberry White Chocolate Cookies
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Strawberry White Chocolate Cookies are a soft, chewy, and irresistibly fruity treat combining fresh strawberries and creamy white chocolate in every bite. Perfect for any occasion, this easy-to-make recipe delights with its unique flavor twist and tender texture, making it an impressive dessert or cozy family snack.

Ingredients

Scale

Main Ingredients

  • 1 cup fresh strawberries, washed and finely chopped
  • 1 cup white chocolate chips
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Your Ingredients: Wash and finely chop fresh strawberries so they blend well into the dough without making it too wet. Measure out all dry and wet ingredients to have everything ready before mixing.
  2. Cream the Butter and Sugars: In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy. This step is essential for achieving the perfect cookie texture that is tender yet chewy.
  3. Add Wet Ingredients: Mix in the egg and vanilla extract until fully combined; these ingredients bind the dough and enhance flavor richness.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, and salt to distribute the leavening agent evenly throughout the dough.
  5. Fold Wet and Dry Ingredients: Gradually incorporate the flour mixture into the butter mixture, mixing gently. Then fold in the chopped strawberries and white chocolate chips carefully to keep the berries intact and evenly distributed.
  6. Portion and Bake: Scoop out cookie dough onto a lined baking sheet, spacing them apart to allow spreading. Bake at 350°F (175°C) for 12-15 minutes until edges turn lightly golden but centers remain soft.

Notes

  • Use room temperature butter and eggs for smoother mixing and better texture.
  • Pat chopped strawberries dry to prevent the dough from becoming too wet and sticky.
  • Refrigerate the dough for 30 minutes if you want thicker, less spread-out cookies.
  • Remove cookies when edges are set but centers are still soft to keep them chewy.
  • Fold the strawberries in carefully to avoid breaking them down too much.

Nutrition

Keywords: strawberry cookies, white chocolate cookies, chewy cookies, soft cookies, fruit cookies, dessert, baking

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