Strawberry White Chocolate Chip Cookies Recipe
These Strawberry White Chocolate Chip Cookies are the perfect blend of sweet and tangy! Buttery, chewy, and packed with creamy white chocolate chips and vibrant freeze-dried strawberries, they’re a delightful twist on the classic chocolate chip cookie. Easy to make with just one hour of chilling, they’ll be gone in no time—trust me, they’re that good!
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Equipment
- Baking trays with parchment paper
- Hand or stand mixer
- Ice cream scoop - For chocolate chip cookies, I always take the smallest scoop, 1 tbsp size.
- Cookie jar
Ingredients
- 1 ¾ cup All-purpose flour
- ½ tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- ½ cup Unsalted butter softened
- ½ cup Granulated sugar
- ½ cup Light brown sugar
- 1 Egg
- 1 tsp 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 tsp Baking soda, ½ tsp Baking powder, and ½ tsp Salt) in a medium bowl. Set aside.1 ¾ cup All-purpose flour, ½ tsp Baking soda, ½ tsp Baking powder, ½ tsp 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 tsp Vanilla extract until well combined.1 Egg, 1 tsp 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
Serving: 1cookie | Calories: 145kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 88mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 129IU | Vitamin C: 60mg | Calcium: 22mg | Iron: 2mg
Calories: 145kcal
Servings: 24 cookies
