Name: Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup (227g) unsalted butter, softened; 3/4 cup (150g) granulated sugar; 3/4 cup (165g) packed light brown sugar; 2 large eggs, room temperature; 1 tsp pure vanilla extract; 2 1/2 cups (312g) all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 cup (150g) freeze-dried strawberries, crushed; 1 cup (175g) white chocolate chunks

Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweetness of white chocolate with the tartness of freeze-dried strawberries for a perfect balance. Soft, chewy, and full of flavor, they are an ideal treat to share with someone special or enjoy anytime you crave something delightful.

The image shows a stack of soft cookies with white chocolate chips and red berry pieces on top and inside. The cookies have a lightly golden color and a slightly cracked texture on the surface. There are two cookies in the front stacked slightly apart, showing the thickness and texture, with visible white chocolate chips and red berry bits embedded throughout. Scattered white chocolate chips and red berry pieces are around the cookies on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter, softened

3/4 cup (150g) granulated sugar

3/4 cup (165g) packed light brown sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

2 1/2 cups (312g) all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup (150g) freeze-dried strawberries, crushed

1 cup (175g) white chocolate chunks

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Step 2: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy.

Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined to avoid overmixing.

Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks.

Step 7: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart.

Step 8: Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.

Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra strawberry flavor, add a teaspoon of strawberry extract along with the vanilla.

If freeze-dried strawberries are unavailable, finely chop fresh strawberries and gently fold them in, though the texture will be softer.

Try white chocolate chips or chopped white chocolate bars if chunks are not convenient.

Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

FAQs

Can I substitute butter with margarine or oil?

Butter provides the best flavor and texture for these cookies. Margarine may work but can alter taste and consistency. Oil is not recommended as it may make the cookies too dense or greasy.

Can I use fresh strawberries instead of freeze-dried?

Yes, but fresh strawberries have more moisture and will change the dough’s texture and baking time. If using fresh, chop finely and reduce any added liquid elsewhere in the recipe to prevent sogginess.