Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies are a delightful treat combining the tartness of freeze-dried strawberries with the creamy sweetness of white chocolate. Soft, chewy, and full of flavor, they are perfect for sharing on a special occasion or anytime you crave a delicious homemade cookie.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe - Recipe Image

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 the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing on low speed or folding with a spatula until just combined. Be careful not to overmix.
Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks until evenly distributed.
Step 7: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and the centers still look soft.
Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For an extra burst of strawberry flavor, try folding in some fresh chopped strawberries along with the freeze-dried ones, but reduce the amount of freeze-dried to avoid sogginess.
If white chocolate chunks are not available, white chocolate chips or chopped white chocolate bars work just as well.
Chilling the dough for 30 minutes before baking can help maintain thicker, chewier cookies.

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 baked cookies for up to 3 months and thaw at room temperature before serving. Reheat gently in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture, which can make the dough wetter and the cookies softer or spread more. If using fresh berries, chop them finely and reduce the amount slightly, or consider slightly increasing the flour to compensate.

Why are my cookies spreading too much?

Cookies may spread if the butter is too soft or melted, or if the dough is warm before baking. Chill the dough for a while before scooping and baking to help maintain their shape.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

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4.6 from 124 reviews

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweet tartness of freeze-dried strawberries with creamy white chocolate chunks for a delightful, soft-baked treat. Perfect for sharing on Valentine’s Day or any special occasion, these cookies have a tender crumb and a burst of fruity flavor in every bite.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet 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

Dry Ingredients

2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt

Add-ins

1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and packed light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, ensuring the sugars dissolve well into the butter.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to incorporate air and create a smooth batter. Stir in the pure vanilla extract for enhanced flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasonings.
Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed or folding carefully with a spatula just until combined. Avoid overmixing to keep the cookies tender.
Incorporate Add-ins: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks, evenly distributing the flavorful pieces throughout the dough.
Portion the Dough: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers remain soft and slightly underbaked for a chewy texture.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

For best texture, do not overmix the dough once flour is added to avoid tough cookies.
Using room temperature eggs helps the batter mix more evenly.
Freeze-dried strawberries provide an intense strawberry flavor without adding moisture; avoid substituting with fresh strawberries.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
To make the cookies extra festive, sprinkle a few crushed freeze-dried strawberry pieces on top of the dough before baking.

Keywords: Strawberry white chocolate cookies, Valentine cookies, soft baked cookies, freeze-dried strawberry cookies, white chocolate chunk cookies