If you’re looking for the ultimate sweet and fruity treat, these strawberry white chocolate chip cookies are it! They’re soft, chewy, and bursting with delicious strawberry flavor, all while being studded with creamy white chocolate chips. These cookies are perfect for springtime baking, Mother’s Day, or anytime you’re craving something a little extra special. I love how the tartness of the strawberries balances the sweetness of the white chocolate, making these a go-to favorite in my kitchen. Plus, they’re easy to whip up in no time—so let’s get baking!
Ingredients for Strawberry White Chocolate Chip Cookies
To make these irresistible white chocolate strawberry cookies, you’ll need:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup freeze dried strawberries, chopped if necessary
How to Make White Chocolate Strawberry Cookies
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Gently fold in the freeze dried strawberries and white chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1.5 inches apart. These cookies don’t spread too, too much, but leave a bit of space.
8. Bake in the preheated oven for 10-15 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will continue to set as they cool.
9. Allow the cookies to cool on the baking sheet. You don’t have to transfer these to a wire rack unless you really want to! I like to leave my white chocolate chip cookies just a bit undercooked, because white chocolate burns so easily, and then it kind of finishes baking on the cookie sheet.
10. Enjoy your delicious homemade strawberry white chocolate chip cookies!
Pro Tips
- Use freeze-dried strawberries instead of fresh ones. Fresh strawberries add too much moisture, making the cookies mushy. I really wanted to make this recipe with fresh strawberries, but it just didn’t work out for me. Freeze-dried strawberries provide concentrated flavor and the perfect chewy texture. If you go with fresh strawberries and it works, please let me know how you did it in the comments!
- Press extra mix-ins into your cookies before baking. To get extra-pretty cookies with bits of strawberry and white chocolate chips peaking out, first form your cookies into balls on your cookie sheet. Then, press in a couple extra white chocolate chips and a piece or two of freeze dried strawberries into the outer part of your cookie ball before baking.
- Don’t overbake! These strawberry and white chocolate cookies should be slightly underbaked in the center when you take them out of the oven. They’ll continue setting as they cool. Plus, white chocolate burns really easily, so definitely keep an eye out for that.
- For extra decadence, drizzle melted white chocolate over the cooled cookies for a bakery-style finish. If you use white chocolate chips, make sure to add a bit of vegetable or coconut oil to them to make the texture easier to work with. I would only recommend microwaving white chocolate chips for like 20-3o seconds at a time because it burns so fast. You can also buy chocolate melts in fun colors like pink if you want!
- Want a bit of crunch? Add 1/4 cup of chopped nuts, like macadamias or almonds, for an extra texture boost.
FAQs
Can I use fresh strawberries instead of freeze-dried?
I wouldn’t recommend it, as fresh strawberries have too much juice and can make the cookies overly soft and mushy. I’ve made these before with fresh strawberries and they taste pretty good. However, they fall apart on you for sure! I would suggest sticking to freeze-dried for the best texture and flavor.
How should I store these cookies?
Store your strawberry cookies with white chocolate in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them for up to 3 months.
Can I make these cookies ahead of time?
Yes! You can make the dough in advance and refrigerate it for up to 2 days. Just let it sit at room temperature for about 15 minutes before scooping and baking.
Can I add other mix-ins?
Absolutely! Try adding chopped nuts, a sprinkle of sea salt, or even a handful of dark chocolate chips for a fun twist.
These strawberry white chocolate chip cookies are the perfect combination of fruity, sweet, and chewy—just the kind of treat that makes any day a little brighter. Give them a try, and let me know how they turn out!
Strawberry White Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup white chocolate chips
- 1 cup freeze dried strawberries roughly chopped if needed
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the freeze dried strawberries and white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 1.5 inches apart.
- Bake in the preheated oven for 10-15 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet. If you want to transfer them to a wire rack, you can, but you don't have to.
