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Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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