Dessert

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

ByElla Hart February 6, 2026February 6, 2026

Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine sweet, tangy freeze-dried strawberries with creamy white chocolate chunks for a perfect treat. Soft and chewy with a delightful burst of flavor, they are a festive and delicious way to celebrate any occasion.

A stack of soft, round cookies sits on a white plate, each cookie showing white chocolate chips and small red strawberry pieces scattered throughout the golden-baked dough. The top cookie in the foreground is slightly flat, revealing the smooth texture of the dough mixed with the dotted white chocolate chips and vibrant red strawberry bits. Around the plate, there are more white chocolate chips and strawberry slices scattered loosely, enhancing the fresh and sweet look. The scene is set on a white marbled surface, with a blurred red object in the background. Photo taken with an iphone --ar 4:5 --v 7

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, granulated sugar, and 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 strawberry flavor, try adding a teaspoon of strawberry extract along with the vanilla.
Use white chocolate chips instead of chunks for smaller bursts of sweetness.
Press a few extra white chocolate chunks or freeze-dried strawberry pieces on top of each cookie dough scoop before baking for a pretty presentation.
To keep the strawberries crunchy, avoid substituting fresh strawberries—they will add moisture and change the texture.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm in a low oven (300°F/150°C) for 5 minutes or until soft and slightly warm.

How to Serve

The image shows a stack of soft cookies with a light golden color, each cookie studded with white chocolate chips and pieces of red dried strawberries scattered on top and inside. The top cookie leans slightly forward, displaying a rough, chewy texture with visible white chocolate and vibrant red fruit bits. White chocolate chips are also scattered lightly around the base on a white marbled surface. A woman's hand is holding the stack gently on the left side. The overall scene is warm and inviting, highlighting the mix of creamy white chips and bright red fruit against the pale cookie dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute freeze-dried strawberries with fresh strawberries?

Fresh strawberries contain more moisture and will change the cookie’s texture significantly, making them softer and possibly soggy. Freeze-dried strawberries provide concentrated flavor with a crisp texture that works best for this recipe.

Can I use milk or dark chocolate instead of white chocolate?

Yes, you can substitute with milk or dark chocolate chunks or chips, but keep in mind this will alter the flavor balance. White chocolate complements the strawberries with its creamy sweetness, so choose according to your taste preference.