introduction
These cookies mix sweet white chocolate and bright freeze-dried strawberries. They bake into soft, slightly chewy cookies with pink flecks and white pockets of chocolate. They go well with coffee or a small gift on Valentine’s Day. If you like trying similar cookie ideas, see the Chewy Maple Cinnamon Cookies with White Chocolate for a warm spice twist: Chewy Maple Cinnamon Cookies with White Chocolate.
why make this recipe
This recipe is easy and fast. It uses simple pantry items and one special touch — crushed freeze-dried strawberries — for real berry taste without extra moisture. The white chocolate makes the cookies rich and sweet. These cookies look pretty and feel festive for Valentine’s treats.
how to make Irresistible Valentine’s Strawberry White Chocolate Cookies
Follow the directions below. Work in steps: cream the butter and sugars, add eggs and vanilla, then fold in the dry mix and mix-ins. Handle the dough gently so the cookies stay soft. For another soft-cookie idea, you can compare shaping and baking times with these Chewy Pumpkin Chocolate Chip Cookies: Chewy Pumpkin Chocolate Chip Cookies.
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
Directions :
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. In a large mixing bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed for 2-3 minutes until light and fluffy. Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 tsp pure vanilla extract. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing. Gently fold in 1 cup crushed freeze-dried strawberries and 1 cup white chocolate chunks. Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
how to serve Irresistible Valentine’s Strawberry White Chocolate Cookies
Serve at room temperature. Arrange cookies on a pretty plate or in a small box for a gift. They pair well with milk, tea, or coffee. For a party, place them on a dessert tray with small bowls of extra white chocolate chunks.
how to store Irresistible Valentine’s Strawberry White Chocolate Cookies
Cool cookies completely before storing. Keep at room temperature in an airtight container for up to 4 days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature when ready to eat.
tips to make Irresistible Valentine’s Strawberry White Chocolate Cookies
- Measure flour by spooning it into the cup and leveling. Too much flour makes cookies dry.
- Do not overmix after adding flour. Mix until you just see no streaks.
- Use freeze-dried strawberries crushed to small pieces so they spread flavor but do not add moisture.
- Press a few white chocolate chunks into the top of each dough ball before baking for a pretty look.
- For uniform cookies, use a cookie scoop. See how other cookie textures turn out in this Chocolate Blossom Cookies guide: Chocolate Blossom Cookies.
variation (if any)
- Add 1/2 cup chopped toasted almonds for crunch.
- Swap white chocolate for milk or dark chocolate for a different taste.
- Fold in 1/4 cup mini white chocolate chips for smaller chocolate pockets.
FAQs
Q: Can I use fresh strawberries instead of freeze-dried?
A: No. Fresh strawberries add too much moisture and change the dough. Freeze-dried gives the berry flavor without wetness.
Q: Can I use margarine or salted butter?
A: Margarine may change texture. If you use salted butter, skip or reduce the added salt.
Q: Can I make the dough ahead?
A: Yes. Chill the dough in the fridge for up to 48 hours. You can also freeze scooped dough for up to 2 months and bake from frozen with an extra minute.
Q: Why are my cookies flat?
A: Check butter temperature — it should be softened but not melting. Also do not overcream the butter and sugars.
Q: Can I change the sugar amounts?
A: You can reduce granulated sugar slightly, but it will change cookie spread and browning.
Conclusion
These cookies are simple, pretty, and full of flavor. They make a sweet Valentine’s treat or a nice gift. For a tart-style dessert that pairs strawberry and white chocolate in another way, see this recipe for Strawberry and White Chocolate Tarts, Pastry Maestra.
Irresistible Valentine’s Strawberry White Chocolate Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed for 2-3 minutes until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition. Stir in 1 tsp pure vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
- Gently fold in 1 cup crushed freeze-dried strawberries and 1 cup white chocolate chunks.
- Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.