Strawberry White Chocolate Chip Cookies

overhead shot of six white chocolate chip and strawberry cookies in lined pie plate with four more cookies around, fresh strawberries, and white flowers on marble surface.

Strawberry White Chocolate Chip Cookies

The only cookie recipe you'll ever need this summer...Strawberry White Chocolate Chip Cookies! It's sweet, chewy, and full of flavor. Bonus? It's made in one bowl and ready to eat in less than 30 minutes!

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cookies

Calories: 323kcal

Ingredients

⅔ cup salted butter melted
6 Tablespoon brown sugar firmly packed
9 Tablespoon granulated sugar
1 large egg room temperature
1 large egg yolk room temperature
¾ teaspoon vanilla extract
1½ cups all purpose flour
⅓ teaspoon baking soda
¾ cup white chocolate chips
1¼ cups freeze-dried strawberry slices

Instructions

Heat oven to 350℉/177℃.
Line sheet pan with parchment paper. Set aside.
In a medium bowl, combine butter and sugars.
Whisk in egg, egg yolk, and vanilla.
Add flour and baking soda.
Mix only to blend.
Fold in white chocolate chips and strawberries.
Use a 3 Tablespoon cookie scoop to portion dough on prepared pan.
Bake for 12 minutes, or until the edges are golden brown.
Let cool on pan.

Notes

Substitutions:

This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour.
These cookies can also be made vegan if plant-based butter, your favorite vegan egg, and non-dairy white chocolate chips are used.
You can also make this recipe dairy-free by using a plant-based/dairy-free butter and dairy-free white chocolate.
If you're not a fan of white chocolate, then you can use any chocolate you do like in this recipe! Dark chocolate, semi-sweet, bittersweet, milk chocolate…whatever you like most!

Expert Tips:

Room temperature is about 70℉/21℃.
Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
It’s best to use light colored sheet pans for these cookies.
Don’t forget to line your baking sheet.
It’s best to use a cookie scoop to ensure all cookies are the same size.
The cookie dough can be frozen and baked at a later date.
Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.

Nutrition