Description
These Strawberry White Chocolate Chip Cookies are soft, chewy, and bursting with sweet strawberry flavor. The combination of juicy strawberries and creamy white chocolate chips makes these cookies irresistible! Perfect for spring, Valentine’s Day, or anytime you crave a fruity twist on a classic cookie.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for extra flavor)
- 1/2 cup freeze-dried strawberries, crushed (or 3/4 cup fresh diced strawberries, patted dry)
- 3/4 cup white chocolate chips
Instructions
Preheat Oven & Prep Baking Sheet:
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter & Sugar:
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Add Wet Ingredients:
Mix in the egg, vanilla extract, and almond extract (if using).
Combine Wet & Dry:
Gradually add the flour mixture, mixing until just combined.
Fold in Strawberries & White Chocolate:
Gently fold in the freeze-dried strawberries (or fresh strawberries) and white chocolate chips.
Scoop & Bake:
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and slightly golden.
Cool & Enjoy:
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Enjoy warm or store in an airtight container for up to 4 days.
Notes
If using fresh strawberries, pat them dry well to avoid excess moisture.
Freeze-dried strawberries give a stronger flavor and better texture.
Add a pinch of cinnamon for a warm twist.
Dough can be chilled for 30 minutes before baking for thicker cookies