Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
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.
- 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
