A Fruity Twist on a Classic – Try These Strawberry White Chocolate Cookies!
Chocolate chip cookies and I? We're in a long-term, deeply committed relationship. 💕 I've whipped up so many variations that I've honestly lost count. Is this my 10th chocolate chip cookie recipe? Or my 11th? Who knows! But one thing’s for sure—these Strawberry White Chocolate Chip Cookies are a standout!
What makes them so irresistible?
These beauties take the classic chocolate chip cookie to a whole new level! Imagine buttery, golden dough infused with sweet, creamy white chocolate chips and tangy bursts of dried strawberries. It’s a match made in cookie heaven—sweet, tart, chewy, and utterly addictive.
My family, friends, and even my colleagues have inhaled these cookies within minutes of them hitting the table! Seriously, I had to stash a few away just to make sure I got one myself.
And the best part? They come together in a snap! Just one hour of chilling (because we all know chilled cookie dough = better cookies), then a quick bake, and voilà! You’ve got a batch of warm, gooey, strawberry-kissed goodness ready to brighten your day.
If you love playing around with different cookie flavors as much as I do, don’t stop here!
My Chocolate Chip Sugar Cookies combine that classic chocolate chip goodness with the perfect soft sugar cookie base—ideal for when you can’t decide between the two!
Want a little caffeine kick?
Coffee Cookies are infused with rich coffee flavor and chocolate chips, making them the ultimate afternoon pick-me-up.
And for something truly unique, my Matcha Cookies balance earthy matcha with sweet chocolate chips for a totally irresistible treat.
Oh, and don’t forget—National Chocolate Chip Cookie Day is on August 4th! The perfect excuse (not that we need one) to whip up a fresh batch. 😉
Ready to bake? Let’s get to it! 🍪✨
🥘 Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar
- Egg
- Vanilla extract
- White chocolate chips, chunks, or a combination of both
- Freeze-dried strawberries, roughly crushed
See the recipe card for quantities.
🔪 Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—because easy cleanup is the best kind of cleanup!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set it aside for now—we’ll bring it back into the mix soon!
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until it’s light, fluffy, and absolutely dreamy (about 2–3 minutes).
Step 4: Add the Wet Ingredients
Beat in the egg and vanilla extract until smooth and well combined. This is where the magic starts!
Step 5: Combine the Ingredients
Gradually add the dry mixture into the wet ingredients, stirring until just combined. (No overmixing—we want soft, chewy cookies!)
Step 6: Fold in the Goodies
Gently fold in those white chocolate chips and freeze-dried strawberries, making sure they’re evenly spread throughout the dough.
Step 7: Chill the Dough
Cover the dough and pop it in the fridge for at least 1 hour (or up to 24 hours if you can wait that long!). Chilling helps the flavors meld and gives you thicker, more flavorful cookies.
Step 8: Scoop and Space
Once chilled, scoop out tablespoon-sized balls of dough and place them on the prepared baking sheet. Keep them 2 inches apart—these cookies need their space to spread and shine!
Step 9: Bake to Perfection
Bake for 10–12 minutes, until the edges are a lovely golden color and the centers are still soft. (They’ll firm up as they cool!)
Step 10: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely—if you can wait that long! 😏
🍪 Chocolate Chip Variations
- White Chocolate Chips – Sweet and creamy, letting the strawberries shine. Perfect for a dessert-like, fruity contrast.
- Dark Chocolate Chips (60–70% cocoa) – Bold and slightly bitter, balancing the sweetness for a rich, sophisticated twist.
- Milk Chocolate Chips – Classic, creamy, with caramel notes. Adds a comforting, chocolate-forward flavor.
Pick your favorite and bake away! 🍪✨
💭 Top tips
- If you’re unsure which chocolate chip cookies to take, try a mix! You could use half white chocolate and half dark or milk chocolate to create a flavor blend that’s both rich and creamy. This approach can balance the sweetness while still keeping some of the bright strawberry flavors intact.
- For the best texture and flavor, use freeze-dried strawberries instead of fresh or frozen ones—they won’t add extra moisture to the dough, ensuring your cookies stay perfectly chewy and don’t turn soggy!
🍽 Equipment
- Baking trays with parchment paper
- Hand or Stand mixer
- Spatula
- Ice cream scoop - For chocolate chip cookies, I always take the smallest scoop, 1 tablespoon size.
- Cooling rack
- Cookie jar
Other Strawberry Recipes for You to Try
- Heart-Shaped Puff Pastry Cookies
- How to make fresh Strawberry Cupcakes with Ricotta
- How do you make a Frozen Strawberry Daiquiri
- Delicious Strawberry Milk with Only Four Ingredients
- Fresh Strawberry Sponge Cake
- Creamy No bake Strawberry Cheesecake
- Strawberry Flavored Whipped Cream
- Strawberry White Chocolate Cocoa
- Quick Strawberry Cream
- "Easy As Pie" Strawberry Cobbler Recipe
- No Fuss Homemade Strawberry Simple Syrup
- Strawberry Moscow Mule
- How to make a Refreshing Strawberry Spritz Cocktail
- Homemade Strawberry Popsicles
- Easy Homemade Strawberry Milkshake with Ice Cream
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
Strawberry White Chocolate Chip Cookies Recipe
Equipment
- Baking trays with parchment paper
- Hand or stand mixer
- Ice cream scoop - For chocolate chip cookies, I always take the smallest scoop, 1 tablespoon size.
- Cookie jar
Ingredients
- 1 ¾ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Unsalted butter softened
- ½ cup Granulated sugar
- ½ cup Light brown sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- ¾ cup White chocolate chips chunks, or a combination of both
- ½ cup Freeze-dried strawberries roughly crushed
Instructions
- Whisk the dry ingredients (1 ¾ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, and ½ teaspoon Salt) in a medium bowl. Set aside.1 ¾ cup All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, ½ teaspoon Salt
- Cream ½ cup Unsalted butter , ½ cup Granulated sugar and ½ cup Light brown sugar in a large bowl until light and fluffy (about 2–3 minutes).½ cup Unsalted butter, ½ cup Granulated sugar, ½ cup Light brown sugar
- Mix in the wet ingredients by beating in 1 Egg and 1 teaspoon Vanilla extract until well combined.1 Egg, 1 teaspoon Vanilla extract
- Gradually mix in the dry ingredients until just combined—don’t overmix!
- Fold in ¾ cup White chocolate chipsand ½ cup Freeze-dried strawberries until evenly distributed.¾ cup White chocolate chips, ½ cup Freeze-dried strawberries
- Chill the dough in the fridge for at least 1 hour (or up to 24 hours for extra flavor and texture).
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into tablespoon-sized balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes until the edges turn golden and the centers are still soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Juyali says
These cookies were amazing! The white chocolate and strawberry combo is perfect, and chilling the dough really made a difference.
Ieva says
I went a littl crazy on my day off yesterday and made your matcha and white chocolate chip as well as these strawberry cookies. Both brilliant recipes, but these strawberry ones have to be my favourite - they instantly took me back to summer months 😀 First time I baked with freeze fried fruit too, and it's amazing how much flavour they add! Thanks for great recipes again! I'll be back for more 🙂
Sonja says
This might be the perfect spring cookie with the intense strawberry bursts coming through. The texture came out just perfectly chewie and crispy on the edges and the caramelised white chocolate was divine!
Marie-Pierre says
I love the bold-tasting freeze-dried strawberries in there! This acidic strawberry and smooth, creamy white chocolate create such a beautiful contrast of flavours!