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Strawberry White Chocolate Cookies Recipe

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3.9 from 3 reviews

Delightfully sweet and fruity Strawberry Cookies made with fresh strawberries, white chocolate chips, and a perfect blend of brown and granulated sugars. These soft, chewy cookies combine the fresh tang of lemon-infused strawberries with the rich creaminess of butter and vanilla, resulting in an irresistible treat perfect for any occasion.

Ingredients

Fruit

  • 1 cup fresh strawberries
  • 1 tsp lemon juice

Wet Ingredients

  • 8 Tbsp salted butter (room temperature)
  • 1 large egg
  • 1 tsp vanilla bean paste

Dry Ingredients

  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp sea salt
  • 1 tsp baking powder

Add-ins

  • 1/4 cup white chocolate chips

Instructions

  1. Mix Strawberries: Dice the fresh strawberries and toss them with 1 teaspoon of lemon juice. Let them sit while preparing the cookie dough to allow the flavors to meld.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cookies evenly.
  3. Cream Butter and Sugars: Using a hand mixer on low speed, cream together the room-temperature salted butter with both the light brown sugar and granulated sugar until the mixture is smooth and fluffy.
  4. Add Egg and Vanilla: Whisk in the large egg and vanilla bean paste to the creamed butter and sugars mixture until the batter is consistent and well combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sea salt, and baking powder to evenly distribute the leavening agents and seasoning.
  6. Form the Dough: Gradually add the dry ingredients to the wet ingredients a spoonful at a time, mixing gently on low speed until a consistent cookie dough forms without overmixing.
  7. Fold in Strawberries and White Chocolate: Strain the diced strawberries to remove excess juice, then gently fold the strawberries and white chocolate chips into the cookie dough to evenly distribute without breaking up the fruit.
  8. Portion Cookies: Using a 2-ounce cookie scoop, drop the dough balls onto a parchment-lined baking sheet, spacing them 2-3 inches apart to allow for spreading.
  9. Bake: Bake the cookies in the preheated oven for 20-25 minutes depending on your preferred texture—less time for chewier cookies or longer for crispier edges.
  10. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store in an airtight container.

Notes

  • Straining the strawberries is essential to prevent excess moisture from making the cookie dough too wet.
  • Room temperature butter ensures better creaming with the sugars for fluffier cookies.
  • Adjust baking time based on preference for soft or crispy cookies.
  • Use fresh strawberries for the best flavor and texture; frozen strawberries may make the dough too watery.
  • White chocolate chips add a sweet contrast but can be substituted with regular chocolate chips if preferred.

Find it online: https://yumntasty.com/strawberry-white-chocolate-cookies-recipe/