These are HUGE Strawberry White Chocolate Cookies speckled with creamy and rich white chocolate chips and beautifully balanced with tart freeze-dried strawberries. Grab your baking essentials and let’s go!
Strawberry White Chocolate Cookies
Featured comment
These are seriously some of the best cookies I’ve ever had. So easy to make and the combination of the strawberry and white chocolate is divine! Thank you!
Cynthia
This recipe was originally published in 2022 and we wanted to share it again as a fan-favorite for Valentine’s Day! ❤️
Does one ever say no to a perfectly soft but still chewy, very BUTTER-FORWARD cookie? What about one with chewy bright little bits of strawberry and silky-sweet white chocolate chips? Now that we have your attention…
OMG WHAAAAAT THESE ARE SO GOOOOOOOD.
Just, so good. They’re (maybe overly) large, they’re melty, and they’re all your favorite cookie textures. The freeze-dried strawberries used for these get so pleasingly chewy as they soak up the butter while baking, putting raisins-in-cookies to absolute shame (depending on your deeply held beliefs about raisins in baked goods, might be too late for that). The white chocolate is the richest and creamiest with its very sweet sweet beautifully balanced with the strawberries’ tart tart.
Have we mentioned how good?
In This Post: Everything You’ll Need For These Cookies
- Watch How to Make This Recipe
- Ingredients You’ll Need
- How to Make This Recipe
- What to Know About Freeze-Dried Strawberries
- More Uses for Freeze-Dried Strawberries
- Make-Ahead and Freezing Instructions
- Cookie Variations
- Frequently Asked Questions
Prefer To Watch Instead Of Read?
Ingredients For These Strawberry White Chocolate Cookies
First things first, let’s get your heart and grocery list ready for these buttery disks of joy. Here’s what you’ll need:
- salted butter (unsalted could work too, but salted is really a treat here!)
- light brown sugar
- granulated sugar
- egg
- vanilla
- flour
- baking soda
- salt
- freeze-dried strawberries
- white chocolate chips (Loved Ghiradelli best! ALDI’s were also good. Nestle wasn’t a fave but they’d work!)
Grab your cookie sheets, your parchment paper, all your hopes and dreams, and get ready for something special.
How To Make These Delicious Cookies
Here’s how they come together. We went all-in for about 9-12 giant cookies for this recipe but, of course, if you want to do sweet dainty little baby cookies instead of our jumbo ones, go for it!
- Cookie batter. Combine the butter with the sugar until creamy. Next, egg and vanilla; mix until just combined. Add the dry ingredients and mix until just combined then fold in the white chocolate chips.
- Crush the strawberries. Gently crush the pieces by hand into small chunks. Careful not to crush all the way into a powder. Fold those strawbs into the dough!
- Roll and bake. We rolled them into about 9-12 larger dough balls and placed them on a parchment-lined baking sheet to bake for 9-11 minutes.
We veer on the side of under-baking (about 9ish minutes), so when you pull them out, they will be a little puffed. RESIST EVERY URGE IN YOUR SOUL and let them sit for just a few minutes so they can sink. You will be rewarded with soft, dense, tart-sweet little buttery medallions that will make you cry real tears.
What To Know About Freeze-Dried Strawberries
So here’s the deal on these little freeze-dried babies. They are a dream of a cookie add-in because they soak up moisture (read: all that delicious butter) and turn into buttery chewy little wonder bits. And who are we if not someone who appreciates a good butter vehicle? But because they soak up the moisture, it is important to not use too much flour!
- A word on the flour. We recommend spooning the flour into the measuring cup to get the amount right so you don’t get cookies that are too puffy! You want them to be able to sink and get dense/soft/chewy/dreamy.
- Gently crush into chunks, not powder. They will turn the cookies grey if you have too much of a powder (a little powder is unavoidable and totally okay!).
- Can I use fresh strawberries? We wouldn’t! They’d be too wet. But if you try and get a different outcome, do let us know!
- Where do I find these magical things? We have often found them at ALDI and Target, usually near all the other dried fruits. You can also order them on Amazon (affiliate link).
Other Uses For Freeze-Dried Strawberries
Well, now that you have a bag of these bad boys and are already sitting down enjoying a batch of these cookie greats and thinking, “Where else can I use these little gems?”, might we suggest…
- plopped into a bowl of warm oatmeal
- stirred into your yogurt for a different texture berry
- you an overnight oats champ? we have an idea for you…
- added to cold and creamy smoothie
Also, please do not underestimate just what weird and wonderful little snackers they are, so eating them by the pinchful is acceptable!
Make-Ahead Instructions
Do you have some people to wow after dinner next week or do you just want to have something ready to go when you inevitably at some point in the future wander into your kitchen at 10pm thinking “Ugh, why aren’t there cookies?!”
Well, here’s the solution:
- Make the dough, roll it into balls and then freeze! That way they are ready to pop on the pan and bake whenever your heart shall call to them. Just give them a couple extra minutes of bake time from frozen.
- If you want to bake them and not jump immediately on the bake-and-eat-all train like we do, you can keep them in an airtight container for a few days and they will still wow. (You could also store fully baked in the freezer the same way, and then maybe give them a quick zap in the microwave for your soft, buttery, enjoyment.)
Variations On These Cookies
We’d like to take this opportunity now to just cheer you on to run forth into the night and make every variation on these you can! Obviously, you’re already thinking of trying these with freeze-dried raspberries, us too! Would a freeze-dried blueberry with a little zip of lemon zest in there be spectacular? We haven’t tried this yet, but doesn’t it sound like a dream?!
Could you skip the fruit bits altogether and just do a white chocolate chip cookie? Yes, for sure. But then you might find yourself thinking, “You know what these need? Little tart chewy bits of bright buttery strawbs. That sounds amazing!”
And then, well, you know…you’ll find yourself right back here. Repeat, repeat, repeat.
Strawberry White Chocolate Cookies: Frequently Asked Questions
My cookies turned out pink! Is this expected?
Yes! The color of the cookies is slightly different from regular cookies because of the color from the strawberries. When you take them out of the oven, they can have a pink or even grey-tinted look to them. That’s normal! The grey color gets more intense as more strawberry powder gets mixed into the cookies which is why it’s a good idea to just crush those strawberries gently when you add them in.
Can I make these with fresh strawberries?
Sadly, no. Your cookie dough batter will turn out too wet and the cookies won’t turn out very well.
Can I use other freeze-dried fruit options?
Sure can! Freeze-dried blueberries or freeze-dried raspberries would be delicious!
Strawberry White Chocolate Cookies
- Total Time: 25 minutes
- Yield: 9–12 large cookies 1x
Description
These are HUGE Strawberry White Chocolate Cookies speckled with creamy and rich white chocolate chips and beautifully balanced with tart freeze-dried strawberries. Grab your baking essentials and let’s go!
Ingredients
Units
Scale
- 1/2 cup butter (I usually use salted), softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups and 2 tablespoons flour (see notes section for weight in grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2–3/4 cup freeze-dried strawberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Using a stand mixer or an electric hand mixer, combine the butter with the sugars until creamy.
- Add the egg and vanilla; mix until just combined.
- Add the flour, baking soda, and salt; mix until just combined.
- Fold in the white chocolate chips. Crush the strawberry pieces gently by hand, not into powder but just into small chunks. Fold strawberry pieces into the dough.
- Roll into balls (9-12 total) and bake on a parchment-lined baking sheet for 9-11 minutes depending on the size of your cookies. I usually do this in two batches. At 9-10 minutes, the cookies will be puffed up slightly – they’re not going to stay like that! You’ll want to let them sit out for a few minutes so they can sink back down and firm up into soft, dense, buttery, delicious little miracle cookies.
Notes
Measuring the Flour: I normally scoop the measuring cup straight into the bag, or (ideally) I measure by weight. If you are able to go by weight, I would recommend 185 grams for a thinner edge and fatter center (my favorite), or 190-200 grams for a thicker all-around cookie. If you’re doubling the recipe using the scaling tool, be sure to double the weight here as well.
If You Want To Find Your Perfect Thickness: You can play around with this by starting at 185 grams of flour, and then baking one cookie to see how you like it. From there you can add a tablespoon or two (5-10 grams) more flour into the dough and baking another until you get the thickness you want. But if you don’t want to do all that, I find 185 grams to be perfect! 🙂 If you’re doubling the recipe using the scaling tool, be sure to double the weight here as well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: strawberry cookies, white chocolate chip cookies, strawberry white chocolate cookies
Even More Delicious Cookie Recipes To Start Baking!
- Favorite Browned Butter Chocolate Chip Cookies (browned butter makes everything better)
- The Best Soft Chocolate Chip Cookies (our most popular recipes!)
- Old School Homemade Oreos (cream cheese frosting, please!)
- The Very Best Chocolate Cookies (dark chocolate, delicate sugar, cardamom, just…yes)
- Soft Gingerbread Cookies with Maple Glaze (the perfect holiday or anytime treat!)
- Big Soft M&M Cookies (a classic favorite!)
Time To Show You Off!
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February 13, 2023
Created By The POY Team
Lindsay Ostrom
Recipe Developer
Rita Boersma
Writer
Eman Kemp
Editorial
Emily Caruso
Videographer
Just SO excited for these!!!
We hope you love them, Kelsey!
I didn’t realize this recipe calls for salted butter, which I never buy for baking thanks to every other recipe using unsalted. They were okay, but I think they would be better with that extra salt! Take note and don’t make my mistake!
Wow these are delightful. Didn’t have salted butter so I just added a little extra salt to the recipe. The whole family was a big fan…especially my 3 year old. I had to hide them at one point.
I probably wouldn’t have tried this recipe if it wasn’t on the spring bucket list, I’m not a fruity cookie person, but I’m glad I did. They are yummy with just a hint if strawberry. Next time I will add more berries and I will chop the berries with a knife rather than trying to crush with my hands. Crushing resulted in too much powder/ super fine pieces and I really like the chunks of strawberry.
Salt is really good stabilizer.
These look great! What temperature should they be baked at?
Thanks!
You do know….there is no such thing as white chocolate. So why do all you so called professionals continue the myth? Brown beans do not result in white!
Also noticed the missing temperature in the recipe. Her other cookie recipes are at 350 F so I am going to guess it’s the same for this one!
Thanks for catching this, Emily! Just updated the recipe card with that info.
Made these with salted butter but without the 1/2 tsp of salt, but heed the suggestion and use both salted butter and salt!
I was burned once a long time ago when I started baking and had used salted butter by accident plus the requisite salt and it came out way too salty, so I was cautious here. The salt will really bring out the flavors more, we sprinkled some on top afterwards.
Delicious and chewy goodness as promised. In the future i I’ll probably add more strawberry and increase bake time by a minute to suit my taste.
My kid said the chips look like teeth, then the strawberry looked like tongue and now I can’t unsee it. Maybe something to bring out around Halloween.
Love that observation from your kids 🙂 Thanks so much for the feedback, Tia!
Typically I don’t enjoy fruit in my cookies but these were such a buttery, sweet treat!
350 degrees!
will this work with regular chocolate chips?
Yes it will. Enjoy, Cynthia!
I assume that is 1 1/4 CUPS of flour, plus the 2 tablespoons?
That’s right!
You forgot the oven temperature.
Do you think the dough could be made the day before baking or will that mess with the texture of the freeze dried strawberries?
Making a day ahead should work out just fine!
These are seriously some of the best cookies I’ve ever had. So easy to make and the combination of the strawberry and white chocolate is divine! Thank you!
Aw we’re so happy to hear that, Cynthia! Thanks for giving them a try!
This is a perfect spring recipe! Reminds me of those strawberries and cream hard candies (anyone else?). I used a 2 tablespoon cookie scoop and got 12 cookies per batch – baked one batch for 9 minutes and froze another for a day when a fresh cookie is called for.
Any thoughts on how much your 1 1/4 cup + 2 tbsp of flour weighed? 🙂 I get that including grams on every ingredient in every recipe would be time consuming and unnecessary, but it seems important for flour in baking recipes!
I was going to post the same question. I hate measurements like these, especially in this day and age. It’s SO much easier to weigh in grams rather than measuring out multiple quantities of one ingredient.
Hi,
I find the king author weight chart to be particularly helpful. You can make the conversion yourself for almost anything, flour, sugar, etc.
https://www.kingarthurbaking.com/learn/ingredient-weight-chart
Thanks for the feedback, Ginette and Jen! We are working on getting the weight for you.
Great question, Jen! I don’t have the weight at the moment, but we can get that for you soon!
Update: I used the King Arthur guide linked in another reply and came up with 165 grams of flour. For me, this resulted in a very sticky dough and cookies that spread too much. I’d probably add another 20 or so grams next time.
What size cookie scoop do you typically use?
Would love the baking ingredients in grams, please! It’s impossible to accurately measure “1 1/4 + 2 tablespoons flour” (I’m assuming cups?) via the scoop and level method.
I tried these and even at 12 mins they were almost raw and there is wayyy too much baking soda. For a recipe with this much flour, I’d expect a third of the amount. I wanted to love these but won’t be making again sadly.
Sorry to hear that, Kristine! We appreciate the feedback!
I made these today following the recipe exactly but subbing Trader Joe’s brand gluten free flour and they came out amazing. A little flatter than the POY photos but incredibly tasty.
So glad to hear that, Callie! Thanks for the review!
These look awesome! Where do you find the freeze dried strawberries?
We’ve found them at Aldi and Target!
I haven’t been able to find freeze dried strawberries anywhere in Ontario, Canada. What else could I use?
I’m in Canada as well and got some at Costco just yesterday. In Alberta but most carry relatively the same stock across Canada.
I tapped some 7-11 Peanut cookies recently and loved it. And, I’ve never had the opportunity to taste Strawberry white Chocolate cookies. Maybe someday. 🙂
Another amazing recipe from you! These were fantastic. My entire house loved them! We live at high altitude and did not have to make any adjustments to these. Perfect balance of flavors and fluffy. I have not tried a recipe from you that wasn’t a 100% success yet. Thanks for this! Adding it to our regular dessert rotation. 😀
So happy to hear this, Shelbi! Thanks for the review!
Uhmmm so I added some macadamia nuts and my life is forever changed. Now I have to whip up another batch for my kiddo and husband because this one is not going to make it to the evening. Absolutely delicious! Followed the recipe as written plus added 1/2 cup of chopped up macadamia nuts
Amazing idea to add macadamia nuts! So glad the cookies were a hit!
I’m not sure what kind of magic happens when these are baking but they’re SO butter-forward it’s a real treat. The strawberry is so yummy, I put in extra in my second batch. I’ll be making these all summer!
These look delicious! 😋Where did you buy the strawberries?🍓
I got mine from Target in the nut aisle!
Thanks Kimberly 😊
We found them at Aldi and Target!
These cookies were delicious! My kids helped me bake them and they thought they were “bussin” (it’s a GREAR thing 😉)! Thanks for creating such a wonderful and easy cookie recipe… these are no fail!
It really is the best summer cookie! Thanks so much for giving them a try, Kimberly!
These were OK. The cookie batter was yummy, but the freeze-dried strawberries turned gummy and chewy and they added very little flavor to the cookie. It looks like I’m the only one that has had this problem so far, so I’m wondering what I did wrong. I followed the directions exactly (spooning in flour, gently crushing strawberries to have minimal powder, etc.).
Sorry to hear that Christy! It doesn’t sound like you did anything wrong. The strawberry chunks do become a bit chewy once baked, which is a feature that we really liked. The strawberry flavor isn’t super strong, but it does add a nice infusion of flavor to the cookies. We appreciate the feedback!
You want to know how good these are? In the words of my husband: “this may be the best cookie I have ever had.” Followed by, “yeah, you’re never allowed to make another variety of cookie ever again.” THAT GOOD.
That’s awesome, Erin! So glad they went over so well!
Sooo good! I used frozen strawberries and they worked just fine! Also added a little almond milk because my dough was too dry and not sticking. Came out perfect!
Follow this recipe as is, and you will not be disappointed. These are now my favorite cookies to bake. I’ve been on the hunt for a simple, not-too-thick/thin chocolate chip cookie recipe that has a crisp edge and soft center (and holds its texture for more than the first day), and this is it!! What’s great about it too is if you don’t want/can’t find the freeze dried strawberries since they’re not commonly sold, the recipe is very adaptable to other toppings. One time I made it as is, and another I omitted the white chocolate/strawberries for regular chocolate chips. Both came out perfect. 🙂 thank you so much!!
Love to hear that you’ve tried other variations with great results! Thanks so much for the comment, Alyssa!
Is it baking soda or baking power? I just made these and they taste a bit bitter. I wonder if it’s because of the baking soda?
We used baking soda!
Wow! Amazing flavor and texture
Glad to hear it, Jena!
I made these yesterday and they turned out great! I added some Trader Joe’s strawberry and cream pretzel pieces to the dough – added a nice crunch and a bit of salty-sweet. So good!
Wow, that sounds amazing! Great idea, Holly!
i repeat this it was too good.
Loved these! A *bit* thin for my taste, so I may add a little extra flour or chill the dough next time. But so tasty!!
I’m not at all a fan of white chocolate, but mixed with the strawberries and the buttery cookie, they were more like a cream undertone. I made a double batch to include a two dozen mini versions of these cookies on three cookie platters for various events this week and they are getting rave reviews. Thanks for another great recipe!