Strawberry White Chocolate Chip Cookies
Super quick and easy strawberry white chocolate chip cookies are made with freeze dried strawberries and are crisp around the edge and soft and chewy in the center.
Why you’ll love these cookies
I’m glad you asked because this recipe is most certainly adapted from my super quick & easy small-batch chocolate chip cookies which means:
- They are super simple and have minimal ingredients
- They’re done in less than 20 minutes.
- Strong strawberry flavor with pools of creamy white chocolate.
I think you’ll also love my cookies and cream cookies and my lemon white chocolate cookies.
If you’re here for all things strawberry, you’ll love my strawberry vanilla cake, my strawberries and cream cupcakes and my strawberry muffins.
Ingredients:
- Flour: I just used all-purpose flour for this recipe however, I HIGHLY recommend using a digital scale, as over-measuring the flour is the most common baking mistake and may result in dry cookies.
- Sugar: I used JUST light brown sugar for these cookies and I don’t recommend substituting it. Granulated sugar makes these cookies super pale and chewy and dark brown sugar is too dark and molasses-y. However, you could do half dark brown sugar and half granulated sugar as that would be the equivalent of light brown sugar.
- Reducing the amount will alter the texture of the cookies as well so I don’t recommend reducing it.
- Butter: I LOVE using salted butter in cookies. I think it cuts the sweetness well but if you use unsalted butter, just add and extra ¼ tsp salt to the batter with the flour.
- Egg: I used one large egg in this recipe (50-60g without the shell).
- If it’s cold, just place it in warm water for 5-10 minutes.
- Vanilla: Don’t underestimate the power of vanilla extract in a cookie recipe. I stopped putting vanilla in EVERYTHING that I make but for cookies it’s essential.
- Baking Powder: just baking powder, no baking soda.
- White Chocolate: Both white chocolate chips or a chopped white chocolate bar work for these cookies.
- Strawberries: This recipe uses freeze dried strawberries. Fresh or frozen strawberries will not work here.
- The freeze dried strawberries can have a funny texture after baking so I recommend chopping them pretty small.
How to make strawberry white chocolate chip cookies
Step 1: Melt the butter and whisk it with the light brown sugar.
Step 2: Add the egg and vanilla and whisk aggressively for 1-2 minutes until the mixture lightens in color.
Step 3: Add the flour, baking powder and salt and fold just until there are only a few streaks of flour left.
Step 4: Fold in the chopped freeze dried strawberries and the white chocolate, just until they’re evenly distributed.
Step 5: Scoop seven 2 ounce cookies and place them on a large cookie pan (or two smaller pans), at least two inches apart.
Step 6: Bake the cookies for 10-12 minutes, remove from the oven and tap the tray on the counter. Use a round biscuit cutter (or anything round) to scoot the cookies around so they are perfectly round. Top with a pinch of sea salt flakes and some freeze dried strawberry crumbs.
How to bake these cookies
I always bake in a convection oven but when I took some polls on instagram, most of you said you either don’t have one or you don’t know how to use your convection oven. So since I develop just about all my recipes in a 350F convection oven, I decided to experiment with a conventional.
If you don’t know the difference, a convection oven has a fan that circulates the heat more evenly. This usually results in a quicker bake, so always do less time if you’re unsure and it also gives a more even browning. If you’re not used to it, the change can be frustrating but I find the convection oven more convenient.
If you’re using a conventional (NO FAN) oven, I recommend baking these cookies at 325F (163C) for about 12-13 minutes (for 2 oz cookies) instead of 350F (177C) for 10-11 minutes in a convection oven.
Frequently Asked Questions
How can I store unbaked cookie dough?
The cookie dough is pretty soft so you’ll want to scoop it out, then refrigerate it on a plate or tray until the cookie dough balls are more firm. Then place them in a ziplock bag and freeze. To bake, remove the freezer as the oven is preheating and bake at 325 F convection (fan) OR 300 F conventional (no fan) for 14 minutes.
Can I make these dairy free or vegan?
I haven’t tested egg free cookies but you can make these cookies with dairy free butter and dairy free chocolate.
Can I make these gluten-free?
I haven’t tested this cookie with gluten-free flour but all my recipes that I have tested worked well with a 1:1 substitute for King Arthur Flour and Bob’s Red Mill.
What kind of chocolate can I use for these chocolate chip cookies?
As I mentioned before, you can use either white chocolate chips or a chopped up white chocolate bar. The cookies made with chocolate chips will spread just a tiny bit less resulting in a slightly thicker cookie with white chocolate that holds its shape.
If you use a chopped up white chocolate bar, the cookies spread just a tiny bit more and the white chocolate stays melted longer.
Can I double the recipe to make a big batch of cookies?
You can! I double this recipe all the time and it makes 16 normal size cookies (2 oz) or 8 large (4 oz) cookies.
I’ve also baked a double batch in an 8×8” pan as strawberry white chocolate cookie bars.
How to store the cookies after baking
These strawberry white chocolate cookies are best stored in your belly… lol. Ok, jokes aside, just place them in a ziplock bag and keep them at room temperature for up to five days. They obviously will dry out a little more by day 5 but I just pop in the microwave for like 5-10 seconds before eating.
Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section.
If you make these delicious white chocolate strawberry cookies, I’d appreciate it if you left a star rating for me. If it’s less than five stars, please let me know why! 🙂
As always, have a blessed day and happy baking!
Love, B
Strawberry White Chocolate Chip Cookies
Super quick and easy strawberry white chocolate chip cookies made with freeze dried strawberries are crisp around the edge and soft and chewy in the center.
Ingredients
- 1/4 cup (56 g) salted butter melted
- 2/3 cup (132 g) light brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup (120 g) all purpose flour spooned and leveled
- 1/4 tsp fine sea salt
- 1 tsp baking powder
- 1/2 oz freeze dried strawberries finely chopped
- 2/3 cup (4 oz) white chocolate chips or chopped white chocolate bar
- pinch sea salt flakes
Instructions
- Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line two cookie sheets with parchment paper.
- In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).1/4 cup (56 g) salted butter
- Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.2/3 cup (132 g) light brown sugar, 1 large egg, 1 tsp vanilla extract
- Add the flour, salt and baking powder and fold the cookie dough just until there are a few streaks left of flour.1 cup (120 g) all purpose flour, 1/4 tsp fine sea salt, 1 tsp baking powder
- Fold in the chopped strawberries and white chocolate, just until they're evenly dispersed.1/2 oz freeze dried strawberries, 2/3 cup (4 oz) white chocolate chips or chopped white chocolate bar
- Split cookie dough into 7 small cookies, about 2 ounces each, placing four per cookie sheet. Bake one sheet on the middle rack for 10-12 minutes, just until the edges are starting to brown and the center is puffed.
- Remove them from the oven, give the pan a quick tap on the counter and use a biscuit cutter to scoot the cookies to make them round.
- Sprinkle with sea salt flakes and freeze dried strawberry chunks and allow them to rest for 5-10 minutes before transferring off the cookie sheet.pinch sea salt flakes
Notes
You can also bake these into four large (4oz) cookies. Bake two per cookie sheet for 14-16 minutes.
Nutrition
Serving: 1gCalories: 285kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 41mgSodium: 164mgFiber: 1gSugar: 25g
Tried this recipe?Let us know how it was!
Saw your little remark that you doubled the recipe to use in an 8×8 as cookie bars! Did you have to change anything else for that? How long would you recommend the baking time to be, & at what temperature?
Hi! I baked them at 325F for 30/35 minutes 🙂
Thanks! 30/35 mins @ 325F is for convection oven?
yup!
Yes or 300 for conventional!