Description

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweetness of white chocolate chunks with the tart, fruity punch of freeze-dried strawberries. Soft and chewy with lightly golden edges, these cookies make a perfect festive treat for Valentine’s Day or any special occasion.

Ingredients

Scale

Wet Ingredients

1 cup (227g) unsalted butter, softened
2 large eggs, room temperature
1 tsp pure vanilla extract

Dry Ingredients

3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt

Add-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). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Cream butter and sugars: 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 the mixture is light, fluffy, and well combined.
Add eggs and vanilla: Beat in 2 large eggs one at a time, mixing thoroughly after each addition to incorporate fully. Then stir in 1 teaspoon pure vanilla extract for flavor.
Combine dry ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. This ensures an even distribution of leavening and seasoning.
Mix dry into wet ingredients: Gradually add the flour mixture to the butter mixture. Use a mixer on low speed or a spatula to fold the ingredients until just combined, being careful not to overmix to keep cookies tender.
Fold in strawberries and chocolate: Gently fold in 1 cup crushed freeze-dried strawberries and 1 cup white chocolate chunks to distribute the flavorful bits evenly throughout the dough.
Form cookie dough balls: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake the cookies: Place the trays in the preheated oven and bake for 10-12 minutes, or until the edges turn a light golden color while the centers remain soft and slightly underbaked for a chewy texture.
Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and allows them to firm up perfectly.

Notes

For best results, use room temperature eggs and softened butter to ensure smooth mixing.
Do not overmix the cookie dough once the flour is added to avoid tough cookies.
If you prefer a more intense strawberry flavor, increase the crushed freeze-dried strawberries to 1 1/4 cups.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
You can substitute white chocolate chunks with chips if preferred.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Valentine's cookies, strawberry cookies, white chocolate cookies, holiday cookies, chewy cookies, freeze-dried strawberries dessert