Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe
Introduction
These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweet tartness of freeze-dried strawberries with creamy white chocolate chunks. Soft, chewy, and full of flavor, they make the perfect treat to share or enjoy anytime.
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 flour mixture to the butter mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
- Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks.
- 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, or until the edges are lightly golden but the centers still look soft.
- Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra flavor, lightly toast the white chocolate chunks before folding them into the dough.
- Try substituting freeze-dried raspberries for a tart twist.
- If freeze-dried strawberries are unavailable, chopped fresh strawberries can be used but expect a softer cookie texture.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cookies in a sealed container for up to 3 months. Reheat gently in a microwave for 10-15 seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular dried strawberries instead of freeze-dried?
Regular dried strawberries contain more moisture, which may alter the cookie texture and baking time. Freeze-dried strawberries keep the cookies crisp and flavorful without adding extra moisture.
How can I make these cookies more festive for Valentine’s Day?
Add red or pink sprinkles to the dough before baking or drizzle melted white chocolate colored with food-safe pink dye on the cooled cookies for a decorative touch.
PrintIrresistible Valentine’s Strawberry White Chocolate Cookies Recipe
These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweetness of white chocolate with the tangy and vibrant flavor of freeze-dried strawberries for a charming treat perfect for Valentine’s Day. Soft, chewy, and studded with bursts of strawberry and creamy white chocolate chunks, these cookies are easy to make and sure to delight.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 1/2 cups (312g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet 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
Mix-Ins
- 1 cup (150g) freeze-dried strawberries, crushed
- 1 cup (175g) white chocolate chunks
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, beat 1 cup of 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 the mixture is light and fluffy, which helps create soft cookies.
- Add Eggs and Vanilla: Beat in 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in 1 teaspoon of pure vanilla extract to add depth to the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute the leavening agent and salt.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the butter mixture while mixing on low speed or folding carefully with a spatula. Mix until just combined to avoid tough cookies from overmixing.
- Fold in Strawberries and White Chocolate: Gently fold in 1 cup crushed freeze-dried strawberries and 1 cup white chocolate chunks to evenly distribute while preserving texture.
- 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 for spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden but centers still appear soft, ensuring a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, which helps maintain their shape and texture.
Notes
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Freeze-dried strawberries provide intense flavor without adding moisture that could alter the cookie texture.
- Use parchment paper or silicone mats to prevent sticking and aid in easy cleanup.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Keywords: Valentine’s cookies, strawberry cookies, white chocolate cookies, freeze-dried strawberry cookies, soft cookies, dessert, easy baking
