Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
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.
- 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
