Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Add strawberries and white chocolate: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks to distribute evenly throughout the dough.
- 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.
- 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.
- 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
