Print

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

4.6 from 118 reviews

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweet, tangy flavor of freeze-dried strawberries with creamy white chocolate chunks, creating a soft, chewy treat perfect for sharing on Valentine’s Day or any special occasion.

Ingredients

Scale

Cookie Dough

  • 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

  1. Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prepare for baking.
  2. Cream butter and sugars: 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, which helps create a tender cookie texture.
  3. Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure even distribution. Stir in the vanilla extract to add depth of flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring the leavening agents and salt are evenly mixed with the flour.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding gently with a spatula until just combined, taking care not to overmix to keep the cookies tender.
  6. Add strawberries and white chocolate: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks to distribute evenly throughout the dough.
  7. Shape cookies: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers still look soft, ensuring a chewy texture.
  9. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.

Notes

  • For best flavor, use high-quality white chocolate chunks and pure vanilla extract.
  • Ensure eggs are at room temperature to help the dough mix smoothly and rise evenly.
  • You can substitute freeze-dried strawberries with dried strawberries if unavailable, but the texture will differ.
  • Cookies can be stored in an airtight container at room temperature for up to 5 days.
  • To keep cookies soft, consider placing a slice of bread in the storage container to maintain moisture.

Keywords: Valentine's cookies, strawberry cookies, white chocolate cookies, freeze-dried strawberries, dessert, baked cookies, soft cookies, homemade cookies