Valentine’s Strawberry White Chocolate Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
