Valentine’s Strawberry White Chocolate Cookies Recipe

Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies are easy to make and perfect for sharing with your loved ones. Soft, chewy, and bursting with fruity and creamy flavors, they’re a delightful treat that adds a sweet touch to any special occasion.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. 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 light and fluffy.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
5. Step 5: Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
6. Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks.
7. Step 7: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart.
8. Step 8: Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
9. 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

• If the dough is too soft to scoop, chill it in the fridge for 15-20 minutes for easier handling.
• Rotate baking sheets halfway through baking for even color.
• Substitute white chocolate chunks with white chocolate chips or chopped white chocolate bar.
• For extra strawberry flavor, add a teaspoon of strawberry extract along with the vanilla.

Storage

Store cooled cookies in an airtight container with a slice of bread to keep them soft longer for up to 5 days. You can also freeze baked cookies for up to 3 months. To reheat, warm them gently in the microwave for 10-15 seconds or in a low oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries have high moisture content and will make the dough too wet, resulting in a different texture. Freeze-dried strawberries are best to maintain the cookies’ structure and concentrated flavor.

What if I don’t have white chocolate chunks?

You can substitute with white chocolate chips or chop a white chocolate bar into small pieces. Avoid using milk or dark chocolate as it will change the flavor profile.

Valentine’s Strawberry White Chocolate Cookies Recipe

Print Recipe

★★★★★

4.9 from 58 reviews

These Irresistible Valentine’s Strawberry White Chocolate Cookies are easy to make and perfect for lovers. Featuring a delightful combination of freeze-dried strawberries and creamy white chocolate chunks, these chewy cookies are a festive treat ideal for Valentine’s Day or any special occasion.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet 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

Dry Ingredients

• 2 1/2 cups (312g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Add-ins

• 1 cup (150g) freeze-dried strawberries, crushed
• 1 cup (175g) white chocolate chunks

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and packed light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them. Then stir in the vanilla extract to add aromatic sweetness.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
5. Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Be careful not to overmix to maintain cookie tenderness.
6. Fold in Strawberries and Chocolate: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks to evenly disperse the flavorful add-ins throughout the dough.
7. Scoop Dough: Use a cookie scoop or tablespoon to drop rounded scoops of dough onto the prepared baking sheets spaced about 2 inches apart to allow for spreading.
8. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden but the centers still appear soft, ensuring a chewy texture.
9. Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps set the cookies without breaking them.

Notes

• If the dough is too soft to scoop, chill it in the fridge for 15-20 minutes to firm up.
• Rotate the baking sheets halfway through baking for even color and consistent baking.
• Store cooled cookies in an airtight container with a slice of bread to keep them soft longer.
• Freeze baked cookies for up to 3 months to maintain freshness.

Keywords: Valentine’s Day cookies, strawberry cookies, white chocolate cookies, chewy cookies, freeze-dried strawberries, easy cookie recipe