Strawberry and White Chocolate Chip Cookies Recipe
If you’re looking for a sweet treat that combines the freshness of strawberries with the smoothness of white chocolate, this Strawberry and White Chocolate Chip Cookies recipe is the perfect choice! These cookies are soft, chewy, and bursting with berry flavor, making them a delightful dessert for any occasion.
Why Make This Recipe
This recipe is a great way to enjoy fruit in your treats. The strawberries add a natural sweetness and juiciness, while the white chocolate chips offer a creamy contrast. These cookies are easy to make and can be enjoyed fresh out of the oven or stored for later. Plus, they look beautiful with specks of pink and white!
How to Make Strawberry and White Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips
- 1 tablespoon cornstarch (optional)
Directions
Step 1: Prepare the Dough.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch (if using). Set aside. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 2: Add the Strawberries and Chocolate.
Gently fold in the diced strawberries and white chocolate chips. Be careful not to overmix, as the strawberries can release juice.
Step 3: Scoop and Bake.
Use a cookie scoop or spoon to drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success:
- Use firm strawberries to avoid excess moisture in the dough.
- Store cookies in an airtight container in the refrigerator for up to 3 days.
- Scoop the dough onto a baking sheet and freeze. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
How to Serve Strawberry and White Chocolate Chip Cookies
These cookies are delicious on their own but can also be served with a scoop of vanilla ice cream for an extra treat. They are perfect for sharing at parties, picnics, or simply enjoying with a warm cup of tea or coffee.
How to Store Strawberry and White Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze the cookies. Just make sure they are completely cooled before placing them in a freezer-safe bag or container.
Tips to Make Strawberry and White Chocolate Chip Cookies
- Make sure your butter is softened to room temperature for the best mixing results.
- Do not skip the cornstarch if you want a softer and chewier cookie.
- Experiment with different types of chocolate, like dark or milk chocolate, for a different flavor.
Variation
You can customize this recipe by adding nuts like pecans or walnuts for extra crunch. Dried strawberries can also be used if you don’t have fresh ones available.
FAQs
1. Can I use frozen strawberries?
While fresh strawberries work best, you can use frozen strawberries if they are thawed and drained well to avoid excess moisture.
2. How do I make the cookies spread less?
Chilling the dough for 30 minutes before baking can help your cookies maintain their shape.
3. Can I double the recipe?
Yes! Simply double all the ingredients and follow the same instructions. Make sure you have enough baking sheets ready!
Strawberry and White Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon cornstarch optional
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup fresh strawberries, diced
- 1 cup white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch (if using). Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Fruits and Chocolate
- Gently fold in the diced strawberries and white chocolate chips. Be careful not to overmix, as the strawberries can release juice.
Baking
- Use a cookie scoop or spoon to drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
