Strawberry White Chocolate Chip Cookies
These strawberry white chocolate chip cookies are made with freeze-dried strawberries and white chocolate chips. These no-chill cookies are super chewy and taste like strawberries and cream! This recipe is perfect for spring and summer when you are craving a fruity, light dessert.
- Prep Time: 12
- Cook Time: 12
- Total Time: 30
- Yield: 12 1x
- Category: Cookies, Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
1/2 cup salted butter, softened
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
2 tablespoons strawberry powder (see notes)
1/2 cup white chocolate chips (I used mini chips)
1/2 cup freeze-dried strawberries
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, cream together softened butter and sugar until the mixture is light and fluffy.
- Add an egg and some vanilla extract to the bowl, and continue to beat until well combined.
- In a separate bowl, mix together the dry ingredients, making sure the strawberry powder is fully incorporated into the flour.
- Add the dry ingredients to the wet ingredients in the mixing bowl, and beat until you have a sticky dough. You can add a few drops of red food coloring to the cookie dough to create a more vibrant pink cookie. I just used strawberry powder in the cookies pictured here so the pinkish color is quite faint.
- Fold in the white chocolate chips and freeze-dried strawberry pieces until combined.
- Use a small or medium-sized cookie scoop to portion out the dough into about 12 to 15 dough balls. Roll scooped cookie dough in between your palms to form a round ball. Gently press the tops of the cookie dough balls into extra white chocolate chips. Place 6 cookie dough balls onto the prepared baking sheet, leaving at least 2 inches between each one.
- Bake the cookies on the center rack of your oven for around 12 minutes or until the bottoms are lightly golden.
- Cool the cookies on the baking sheet for a few minutes before transferring them to a plate or cooling rack to cool completely. Top baked cookies with extra freeze-dried strawberry pieces immediately before serving. Freeze-dried strawberries will become stale and soft after sitting out so be sure to add these at the last minute before serving.
- Store the cooled cookies in an airtight container at room temperature for up to a week. Cookies are best enjoyed in the first couple of days.
Notes
- Strawberry powder: Use a small food processor or blender to blend the freeze-dried strawberry pieces until they form a fairly smooth powder.
- See the blog post for more baking tips and details on how to customize this recipe.