Introduction

Celebrate love with these irresistible Valentine’s Strawberry White Chocolate Cookies. They combine the sweet tang of freeze-dried strawberries with rich white chocolate chunks for a soft, flavorful treat that’s perfect for sharing or indulging yourself.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe - Recipe Image

Ingredients

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup.
Step 2: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and salt.
Step 5: Gradually add the dry ingredients to the wet mixture. Mix on low speed or fold with a spatula just until combined to avoid overmixing, which can make cookies tough.
Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks, ensuring even distribution throughout the dough.
Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets to allow room for spreading.
Step 8: Bake for 10-12 minutes, or until the edges turn lightly golden but the centers remain soft and slightly underbaked for a chewy texture.
Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set and prevents breaking.

Tips & Variations

For an extra burst of strawberry flavor, sprinkle a few crushed freeze-dried strawberries on top of the cookie dough before baking.
Substitute white chocolate chunks with white chocolate chips or even milk chocolate for a different twist.
To keep cookies soft longer, avoid overbaking and store them in an airtight container.
If freeze-dried strawberries are unavailable, finely chopped dried strawberries can be used, but they may add more moisture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Reheat frozen cookies in a low oven (300°F / 150°C) for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have higher moisture content and will change the dough consistency, making it softer and potentially causing spreading issues. Freeze-dried strawberries are preferred for their concentrated flavor and crunch without added moisture.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid adding extra liquid. Chilling the dough for 30 minutes before baking can also help cookies hold their shape better.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

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4.6 from 108 reviews

These irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweet tang of freeze-dried strawberries with luscious white chocolate chunks in a soft and chewy cookie. Perfect for gifting or enjoying with a cup of coffee, these cookies feature a tender texture with a beautiful balance of fruity and creamy flavors.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract

Dry Ingredients

2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt

Add-ins

1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, creating a creamy base for your cookie dough.
Add Eggs and Vanilla: Beat in 2 large eggs one at a time, mixing well after each addition to fully incorporate them. Stir in 1 tsp pure vanilla extract to add depth of flavor.
Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt to distribute the leavening agent and seasoning evenly throughout the dough.
Combine Wet and Dry: Gradually add the dry flour mixture to the butter mixture, mixing on low speed or folding with a spatula just until combined to avoid overmixing which could toughen the cookies.
Fold in Add-ins: Gently fold in 1 cup crushed freeze-dried strawberries and 1 cup white chocolate chunks so they are evenly distributed without breaking up too much.
Form Cookies: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart to allow room for spreading.
Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers still look soft, ensuring a chewy texture.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.

Notes

Make sure butter is softened to room temperature for easier creaming.
Do not overmix once the flour is added, to keep cookies tender.
Freeze-dried strawberries add intense flavor without moisture, but can be substituted with fresh if crushed and dried.
Store cookies in an airtight container at room temperature for up to 5 days.
These cookies freeze well for up to 3 months—thaw at room temperature before serving.

Keywords: Valentine’s cookies, strawberry cookies, white chocolate cookies, freeze-dried strawberries, holiday desserts, soft cookies, chewy cookies