Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Strawberry White Chocolate Chip Cookies

Strawberry White Chocolate Chip Cookies

Strawberry White Chocolate Chip Cookies combine the juicy sweetness of fresh strawberries with creamy white chocolate chips in a chewy, tender cookie. These delightful treats are perfect for any time of day, whether as a snack, dessert, or breakfast item, featuring a balance of fruity freshness and luscious creaminess in every bite.

  • Total Time: 27 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Mix-ins

  • 1 cup fresh strawberries, diced and patted dry
  • 1 cup white chocolate chips

Instructions

  1. Prepare Your Ingredients: Wash and dice fresh strawberries into small pieces, then set aside to slightly dry so they won’t release excess moisture into the dough.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated and brown sugar until the mixture is light and fluffy, which is key for achieving a chewy texture.
  3. Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly to combine, adding moisture and depth of flavor to the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring even distribution of leavening agents and seasoning.
  5. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently and just until combined to prevent tough cookies from overmixing.
  6. Fold in Strawberries and White Chocolate Chips: Carefully fold the diced strawberries and white chocolate chips into the dough, distributing them evenly without crushing the berries.
  7. Scoop and Bake: Use a cookie scoop or spoon to drop dough portions onto a parchment-lined baking sheet, spacing them to allow for spreading. Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, until the edges are golden but the centers remain soft.
  8. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack, allowing them to maintain their chewiness while firming up.

Notes

  • Chill the Dough: Refrigerate the dough for at least 30 minutes before baking to minimize spreading.
  • Use Ripe but Firm Berries: Select firm strawberries to prevent soggy dough and excess moisture.
  • Gentle Folding: Fold in berries and chips carefully to keep strawberry pieces intact and evenly spread.
  • Avoid Overbaking: Remove cookies when edges are golden but centers are slightly underdone for maximum chewiness.
  • Use Parchment Paper: Prevents sticking and over-browning on the bottoms of the cookies.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if gluten-free flour is substituted)

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 15g
  • Sodium: 80mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: strawberry cookies, white chocolate chip cookies, chewy cookies, fresh berry cookies, dessert cookies