Strawberry White Chocolate Chip Cookies

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A summer twist on the classic chocolate chip cookie…sweet, chewy, and oh-so delicious Strawberry White Chocolate Chip Cookies! It’s the perfect cookie to enjoy all summer long. Made in one bowl with melted butter, two types of sugar, gooey white chocolate chips, and crunchy freeze-dried strawberries. All together it creates the ultimate summertime cookie! Every bite leaves you wanting more. Bonus? These cookies are so simple, need no refrigeration time, and are ready to eat in less than 30 minutes!

About The Recipe

To celebrate the last weekend of July, we are sharing one last extra summery cookie. Between you and me, these cookies might just be one of my favorite recipes we’ve shared to-date!

They’re sweet, chewy, easy to make, and the perfect combination of flavors.

We were originally going to make this recipe with fresh strawberries, as we have so many from our local farmer’s market. But, we were afraid the extra moisture from the berries would add too much liquid to the dough, causing these cookies to be a mess.

So, we opted to use some freeze-dried strawberries as a way to ensure these cookies turned out every single time!

Luckily, these cookies turned out on the first try.

And, since freeze-dried strawberries tend to be a bit more sour than fresh strawberries, the use of the white chocolate chips really levels out the sourness and creates a cookie that’s creamy, not too sweet, and SO. GOOD.

I am simply OBSESSED with these cookies and I hope you all love them just as much as we do!

Reasons You Will Love These Strawberry White Chocolate Chip Cookies

• Made in one bowl which means…less dishes!
• Soft, chewy, and melt-in-your-mouth delicious.
• No refrigeration needed.
• Ready in 30 minutes or LESS!
• Freezes well.

Equipment Needed

• Mixing Bowls
• Whisk
• Rubber Spatula
• Sheet Pans
• Large Cookie Scoop

Ingredients

Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.

• Salted Butter – To make these cookies extra chewy, we use melted buutter.
• Brown Sugar – Keeps these cookies oh-so soft and chewy.
• Granulated Sugar – Adds more than just sweetness. By using granulated sugar, these cookies have just the slightest bit of crunch on the edges.
• Large Eggs – You will need one large egg, plus an egg yolk for these cookies! Adding the extra yolk not only adds more liquid, but it also adds a delicious richness in every bite.
• Vanilla Extract – A splash of vanilla adds just the right amount of flavor to these cookies!
• All-Purpose Flour – Regular unbleached all-purpose flour gives these cookies the perfect structure and texture.
• Baking Soda – Not only does baking soda provide just the right amount of rise to these cookies, but it also promotes spread and chewiness!
• White Chocolate Chips – Adds creaminess, sweetness, and extra deliciousness to each and every bite!
• Freeze-Dried Strawberry Slices – By using dried strawberries, you get a more intense strawberry flavor without adding any extra moisture to the cookie dough.

How To Make Strawberry White Chocolate Chip Cookies

Step 1: Make dough

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.

Step 2:Portion and bake

Use a 3 Tablespoon cookie scoop to portion dough on prepared pan. Bake for 12 minutes, or until the edges are golden brown.

FAQ’s and Troubleshooting

How To Get a Perfectly Round Cookie

The best way to achieve this is using a cookie scoop, as the dough balls will already be in close-to-perfect round. As they bake, the cookies will spread into a perfect round shape!

Though, sometimes the cookies can get a little wonky-shaped while spreading, but no worries! You can still fix it.

Using a biscuit cutter that’s larger than the cookie, bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!

How To Store

The best part about these cookies? They can be frozen for up to 3 months! Oh, yes, that’s right. After baking and cooling, you can place the baked cookies in an airtight freezer safe zip top bag and put in the freezer.

Though, if you’d like fresh baked cookies, you can actually freeze the cookie dough itself! Follow the directions all the way to portioning out the dough. From there, place a few inches apart on a lined sheet pan and place in the freezer for 1-2 hours, or until the cookie dough is frozen solid. From there, place the frozen cookie dough balls in a zip top bag and keep in the freezer for 1-2 months.

You can also keep these cookies in an airtight container or zip top bag on the counter for about a week!

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

• 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.

When you make these Strawberry White Chocolate Chip Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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