Strawberry White Chocolate Chip Cookies

Strawberry white chocolate chip cookies are a sweet and fruity twist on classic cookies. With soft, chewy centers and bursts of juicy strawberries combined with creamy white chocolate chips, these cookies are perfect for any occasion. Whether you use fresh strawberries or freeze-dried ones for extra flavor, these cookies are sure to be a hit!

Why You’ll Love This Recipe

• Soft & Chewy – A perfect balance of crispy edges and a tender center.
• Sweet & Fruity – The combination of strawberries and white chocolate is irresistible.
• Easy to Make – No fancy techniques needed!
• Perfect for Any Occasion – Great for summer treats, Valentine’s Day, or holiday cookie platters.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Fresh or freeze-dried strawberries
• White chocolate chips

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients – In a bowl, whisk together flour, baking soda, and salt.
3. Cream butter and sugars – Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add wet ingredients – Mix in the egg and vanilla extract.
5. Combine dry and wet ingredients – Gradually add the dry ingredients and mix until combined.
6. Fold in strawberries and white chocolate chips – Gently stir them into the dough.
7. Scoop dough onto baking sheet – Use a cookie scoop to place dough balls about 2 inches apart.
8. Bake for 10-12 minutes or until edges are lightly golden.
9. Cool on a wire rack before enjoying.

Servings and Timing

• Servings: About 18 cookies
• Prep Time: 10 minutes
• Bake Time: 10-12 minutes
• Total Time: 20-25 minutes

Variations

• Strawberry Shortcake Cookies – Add crushed graham crackers to the dough.
• Extra Chewy Cookies – Use more brown sugar than white sugar for a softer texture.
• Chocolate Lovers – Swap white chocolate chips for dark or milk chocolate.
• Dried vs. Fresh Strawberries – Freeze-dried strawberries add more concentrated flavor, while fresh ones make the cookies extra soft.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 5 days.
• Freezing: Freeze cookie dough balls and bake straight from frozen, adding an extra 1-2 minutes to the bake time.
• Reheating: Warm in the microwave for a few seconds to restore softness.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid extra moisture.

Why did my cookies turn out too soft?

Fresh strawberries add moisture—use freeze-dried ones for a firmer texture.

Can I use white chocolate chunks instead of chips?

Yes! Chunks will create bigger, gooier pockets of chocolate.

How do I prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking.

Can I make these gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend.

What’s the best way to crush freeze-dried strawberries?

Use a food processor or place them in a ziplock bag and crush them with a rolling pin.

Can I add nuts?

Yes! Chopped almonds or macadamia nuts pair well with the flavors.

How do I make these cookies extra thick?

Use cold butter and slightly increase the flour.

Can I double this recipe?

Absolutely! Just make sure to bake in batches for even cooking.

What’s the best way to store these cookies?

Keep them in an airtight container with a slice of bread to maintain softness.

Conclusion

Strawberry white chocolate chip cookies are a fun, flavorful treat with the perfect mix of fruity and creamy sweetness. Whether you use fresh or freeze-dried strawberries, these cookies are guaranteed to be a crowd-pleaser. Bake a batch and enjoy a unique twist on a classic favorite!

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