Name: Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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

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) and line two baking sheets with parchment paper or silicone mats.

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 light and fluffy.

Step 3: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.

Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks.

Step 7: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart.

Step 8: Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.

Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use freeze-dried strawberries for concentrated flavor and texture without extra moisture. If unavailable, finely chopped fresh strawberries can be used but may alter cookie texture.

For added crunch, consider mixing in chopped nuts like macadamia or pecans.

Chilling the dough for 30 minutes before baking can help cookies hold their shape better.

Swap white chocolate chunks for dark chocolate if you prefer a richer taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container to maintain moisture. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in the microwave for 10-15 seconds to soften before serving.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain more moisture, which can affect the cookie texture and baking time. If using fresh strawberries, chop finely and reduce other liquids slightly to compensate.

How do I make the cookies chewy instead of crispy?

To keep cookies chewy, avoid overbaking—remove them once edges are set but centers still look soft. Using light brown sugar also helps retain moisture, contributing to a chewier texture.