Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies are a delightful treat combining fruity strawberry bursts with creamy white chocolate chunks. Soft, chewy, and perfect for sharing with loved ones, they bring a sweet, comforting hug in every bite.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe - Recipe Image

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 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 butter mixture, mixing on low speed or folding gently until just combined. Avoid overmixing.
Step 6: Fold in the crushed freeze-dried strawberries and white chocolate chunks gently.
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, until edges are lightly golden but centers still look soft.
Step 9: Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a gluten-free version, substitute almond flour for all-purpose flour (note this changes the texture).
If you prefer a richer flavor, try using dark chocolate chunks instead of white chocolate.
When freeze-dried strawberries aren’t available, finely chopped fresh strawberries can be used, but add them at the last minute to avoid sogginess.
For a dairy-free option, use vegan butter and consider adding coconut flakes for extra texture.
Using a cookie scoop helps make uniformly sized cookies for even baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm them slightly in a low oven or microwave for a few seconds to regain their soft, chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Yes, you can use finely chopped fresh strawberries, but add them at the last moment before baking to prevent soggy dough. Freeze-dried strawberries are preferred because they keep the flavor intense without adding moisture.

Can I make these cookies vegan?

Absolutely! Substitute vegan butter for regular butter and consider using dairy-free white chocolate or coconut flakes for similar flavor and texture.

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

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★★★★★

4.6 from 131 reviews

These Valentine’s Strawberry White Chocolate Cookies combine the chewy richness of buttery cookie dough with bursts of freeze-dried strawberry flavor and luscious white chocolate chunks. Perfect for any romantic occasion or simply to indulge your sweet tooth, these cookies are quick, easy, and irresistibly delicious with a soft, tender texture and vibrant fruitiness.

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

Ingredients

Scale

For the Cookie Dough:

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

For the Flavor Boost:

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to ensure even baking and easy cleanup.
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, trapping air for a soft cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract for aroma and flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt through the flour.
Combine Wet and Dry: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing to keep cookies tender.
Fold in Flavor Boost: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks, distributing them evenly without breaking down the strawberries.
Scoop Dough: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets spaced about 2 inches apart to give room for spreading.
Bake: Bake for 10-12 minutes, or until the cookie edges are lightly golden and the centers still look soft for that chewy texture.
Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, maintaining their soft chewiness.

Notes

Substitute almond flour for a gluten-free version, but note the texture will differ.
Use dark chocolate chunks instead of white chocolate for a richer taste.
If freeze-dried strawberries are unavailable, use finely chopped fresh strawberries added at the last minute to avoid sogginess.
For a dairy-free alternative, use vegan butter and consider adding coconut flakes for texture.
Rotate baking sheets halfway through baking to ensure even cooking.
Using a cookie scoop ensures uniform cookie sizes and even baking.

Keywords: Valentine’s Day cookies, strawberry cookies, white chocolate cookies, chewy cookies, strawberry white chocolate, easy cookie recipe, holiday baking, dessert, homemade cookies