What are the cookies made of? What is your favorite part about them.
These “strawberry white chocolate chip cookies no cake mix” are the perfect recipe for a special occasion. The ingredients make these amazing strawberry white chocolate chip cookies that will have everyone asking for more.
These are HUGE Strawberry White Chocolate Cookies with creamy and rich white chocolate chips and tangy strawberry freeze-dried. Gather your baking supplies and let’s get started!
Is it possible to turn down a wonderfully soft but yet chewy, BUTTER-FORWARD cookie? Why not combine chewy bright strawberry chunks with silky-sweet white chocolate chips? Now that you’ve caught our attention…
OMG WHAAAAAT THESE ARE INCREDIBLY DELICIOUS.
Simply amazing. They’re (maybe too) huge, melty, and have all of your favorite cookie textures. The strawberry freeze-dried in these cookies are so chewy when they soak up the butter during baking that they put raisins in cookies to shame (depending on your deeply held beliefs about raisins in baked goods, might be too late for that). The white chocolate is the richest and creamiest, with its sweet sweetness well tempered by the sour tartness of the strawberries.
Have we mentioned how fantastic it is?
This post has all of the ingredients for Strawberry White Chocolate Cookies.
These Strawberry White Chocolate Cookies’ Ingredients
First and foremost, prepare your heart and shopping list for these buttery delights. What you’ll need is the following:
- butter with salt (You could use unsalted, but salted is a fantastic pleasure!)
- brown sugar (light)
- sugar granules
- egg
- vanilla
- flour
- soda bicarbonate
- salt
- strawberry freeze-dried
- chips of white chocolate (My favorite was Ghiradelli! ALDI’s were also excellent. Nestle wasn’t a favorite, but they’d get the job done!)
Prepare your cookie sheets, parchment paper, and all of your hopes and aspirations for something really spectacular.
Making These Delectable Cookies
This is how they are put together. We made approximately 9-12 large cookies for this recipe, but you may make pretty tiny small baby cookies instead if you like.
- Cookie dough. Cream the butter and sugar together until smooth. After that, add the egg and vanilla and stir until just blended. Fold in the white chocolate chips after adding the dry ingredients and mixing until barely mixed.
- Strawberries should be crushed. By hand, gently compress the pieces into little parts. Take care not to smash everything to a powder. Incorporate the strawbs into the dough!
- Bake and roll We formed them into 9-12 bigger dough balls and baked them for 9-11 minutes on a parchment-lined baking sheet.
We underbake them (approximately 9 minutes), so they’ll be puffy when you take them out. RESIST EVERY URGE IN YOUR SOUL and allow them to settle in for a few minutes. Soft, rich, tart-sweet tiny buttery medallions will make you weep actual tears of joy.
What To Know About strawberry freeze-dried
So, here’s the problem with these freeze-dried gems. Because they absorb moisture (read: all that yummy butter), they transform into buttery chewy tiny miracle pieces. And who are we if not people who like a nice butter vehicle? However, since they absorb moisture, it is essential not to use too much flour!
- A note on flour. We suggest spooning the flour into the measuring cup to acquire the correct quantity and avoid fluffy cookies! You want them to sink and become thick, velvety, chewy, and wonderful.
- Crush into pieces rather than powder. If you use too much powder, the cookies will become grey (a little powder is inevitable and just OK!).
- Is it possible to use fresh strawberries? We certainly wouldn’t! They’d be soggy. However, if you succeed in achieving a different result, please let us know!
- Where can I get these enchanted items? We’ve seen these in ALDI and Target often, generally with the other dried fruits. They’re also available on Amazon (affiliate link).
Other Uses For strawberry freeze-dried
So, now that you’ve got a bag of these bad boys and are sitting there eating a batch of these cookie greats and wondering, “Where else can I utilize these little gems?”
- sat down in a bowl of hot oatmeal
- berries swirled into yogurt for a distinct texture
- Are you a master of overnight oats? We have a suggestion for you…
- blended into a cool, creamy smoothie
Also, don’t underestimate what strange and beautiful little snackers they are; pinching them is perfectly fine!
Preparation Instructions
Do you have some folks to impress after dinner next week, or do you just want to have something on hand for when you eventually walk into your kitchen at 10 p.m. wondering, “Ugh, why aren’t there cookies?!?”
So, here’s how to fix it:
- Prepare the dough, roll it into balls, and freeze it! That way, anytime your heart desires, you may drop them on the pan and bake them. Simply bake them for a few minutes longer from frozen.
- If you don’t want to bake them right away and eat them all, you can store them in an airtight container for a few days and they’ll still be delicious. (Alternatively, you could put completely cooked cookies in the freezer and then zap them in the microwave for soft, buttery delight.)
Changes to These Cookies
We’d want to use this time to encourage you to go out into the night and try as many different variations as you can! Obviously, you’re thinking about making them with freeze-dried raspberries, and we’re thinking the same thing! Would a freeze-dried blueberry with a smidgeon of lemon zest be incredible? We haven’t tried it yet, but doesn’t it sound fantastic?
Could you simply make a white chocolate chip cookie without the fruit bits? Yes, without a doubt. But then you can wonder, “Do you know what these people require?” Bright buttery strawbs with sour chewy pieces. That sounds fantastic!”
After that, well, you’ll find yourself right back here. Repetition, repetition, repetition
Frequently Asked Questions about Strawberry White Chocolate Cookies
My biscuits ended up being pink! Is this normal?
Yes! Because of the color of the strawberries, the cookies are somewhat different from conventional cookies. When you remove them from the oven, they may seem pink or even grey in color. That’s perfectly typical! The grey hue intensifies when more “strawberry powder” is combined into the cookies, which is why crushing those strawberries lightly while adding them in is a smart idea.
Can I use fresh strawberries in these?
Sadly, no. Your cookie dough recipe will be too moist, resulting in undercooked cookies.
Can I substitute other freeze-dried fruit?
Sure can! Blueberries or raspberries that have been freeze-dried would be great!
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Description
These are HUGE Strawberry White Chocolate Cookies with creamy and rich white chocolate chips and tangy strawberry freeze-dried. Gather your baking supplies and let’s get started!
- 1/2 cup softened butter (I generally use salted)
- 1/2 cup packed brown sugar (light)
- 1/4 cup sugar granules
- 1 egg
- 1 teaspoon essence of vanilla
- 1 1/4 cup flour plus 2 tablespoons flour, spooned into measuring cup
- 3/4 teaspoon soda bicarbonate
- 1 tablespoon salt
- 1/2–3/4 cup strawberry freeze-dried
- white chocolate chips (1/2 cup)
- Combine the butter and sugars in a stand mixer or an electric hand mixer until smooth.
- Mix in the egg and vanilla extract until everything is well mixed.
- Add the flour, soda bicarbonate, and salt; mix until just combined.
- Add the white chocolate chips and mix well. By hand, carefully crush the strawberry pieces into tiny bits, not powder. Strawberry bits should be folded into the dough.
- Roll into balls (9-12 total) and bake for 9-11 minutes on a parchment-lined baking sheet, depending on cookie size. This is normally done in two batches for me. The cookies will be somewhat puffy after 9-10 minutes; let them aside for a few minutes so they can sink back down and harden up into soft, thick, buttery tiny miracle cookies.
- 15-minute prep time
- 10 minutes to prepare
- Dessert (category)
- Bake method
- American cuisine
This recipe is for the perfect strawberry white chocolate chip muffins. They are soft, fluffy and have a delicious taste.
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