Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
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.
- 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
