Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweetness of white chocolate with the tangy burst of freeze-dried strawberries. Soft and chewy with slightly golden edges, these cookies make a perfect romantic treat or delightful dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough 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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
- 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 light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in pure vanilla extract for flavor depth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Mixtures: Gradually incorporate the flour mixture into the butter mixture, mixing on low speed or folding gently with a spatula until just combined to avoid overmixing, which can toughen cookies.
- Fold in Add-ins: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks to evenly distribute their flavors throughout the dough.
- Shape Cookies: Use a cookie scoop or tablespoon to drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges turn lightly golden but the centers remain soft, ensuring a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes so they firm up slightly before transferring them to a wire rack to cool completely, which prevents breakage.
Notes
- For best results, use room temperature eggs and softened butter to ensure proper mixing and texture.
- Crushing freeze-dried strawberries finely will help them incorporate better and distribute flavor evenly.
- Do not overbake to maintain soft and chewy centers; watch for lightly golden edges as the baking cue.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Optional: Add a pinch of cinnamon or almond extract for a flavor twist.
Keywords: Valentine’s cookies, strawberry cookies, white chocolate cookies, bake, dessert, romantic treat
