×

Strawberry White Chocolate Cookies

Strawberry White Chocolate Cookies

The cookies are a huge strawberry white chocolate cookie, studded with rich white chocolate chips and balanced beautifully with freeze-dried frozen strawberries. Let’s get baking! Grab your baking supplies, and let’s start!

Just so good. These cookies are (maybe too) big and melty and have all the textures you love. These cookies are made with freeze-dried strawberry pieces that become chewy when they absorb the butter during baking. They put raisins in cookies to shame. White chocolate is rich and creamy, with its sweet-tart perfectly balanced by the sweet strawberries.

Ingredients for these Strawberry White Chocolate Cookies

Let’s first get your heart ready and your grocery list prepared for these delicious buttery discs. You’ll need the following:

  • Salted butter (unsalted would work, too, but the salty version is a real treat!)
  • Light brown sugar
  • Granulated sugar
  • egg
  • vanilla
  • baking soda
  • Salt
  • freeze-dried strawberries
  • and white chocolate chips (I loved Ghiradelli best! ALDI’s chips were also very good. Nestle was not a favorite, but it would work!)

Get ready to make something amazing. Grab your cookie sheets and parchment paper. All your hopes and wishes are welcome.

Enjoy These Delicious Cookies

This is how they are made. This recipe makes about 9-12 giant cookies, but you can make sweet, dainty baby cookies in place of the jumbo cookies.

  1. Cookie batter. Mix the butter and sugar until creamy. Mix the egg and vanilla until combined. Mix the dry ingredients until combined, then fold in white chocolate chips.
  2. Crush strawberries. Hand-crush the pieces into small chunks. Be careful not to grind the details all the way down into powder. Fold the strawbs in!
  3. Roll and Bake. We rolled the dough into 9-12 large balls and then placed them on a baking sheet lined with parchment paper to bake them for 9-11 minutes.

When you remove them, they’ll be slightly puffy. REFUSE TO FEEL ANY URGE AND LET THEM SIT FOR A FEW MINUTES SO THAT THEY CAN SULT. You will get soft, dense, and tart-sweet buttery little medallions. They will make you weep real tears.

What You Need to Know about Freeze-Dried Strawberries

Here’s what you need to know about these freeze-dried babies. These little buttery, chewy wonders are the perfect cookie addition because they absorb moisture (read all that delicious butter!) and become buttery, tough bits. Who are we, if not people who enjoy a good butter vehicle? It is important not to use too much flour because it absorbs moisture.

  • Just a word about the flour. It is best to spoon the flour into your measuring cup so that you get the right amount and don’t end up with overly puffy cookies. You want them to be able to sink and get dense/soft/chewy/dreamy.
  • Do not grind the cookie too finely. ).
  • Can fresh strawberries be used? No, we wouldn’t. The strawberries would be too wet. If you get a different result, please let us know.

Freeze-dried Strawberries: Other Uses

  • We have some suggestions for you now that you’ve got a bag full of these cookies and are enjoying a delicious batch.
    • Plopped into warm oatmeal
    • Stirred into yogurt for a new texture
    • Are you a master of overnight oats? We have a great idea for you…
    • Additions to a cold, creamy smoothie
  • It is okay to eat them in pinches.

You can prepare ahead by following these instructions.

  • You may want to impress people at your dinner party next week, or you might want something to hand when you stumble into the kitchen at night at around 10 pm and think, “Ugh! Why aren’t cookies there? !”
  • Here’s the answer:
    • Then freeze the balls! So they’re ready to bake when you want them. Give them an extra couple of minutes to bake from frozen.
    • You can still enjoy them if you don’t want to bake and eat them all immediately. They will still be delicious if you keep them in an aerated container. You can also freeze them in the same manner and then microwave to enjoy their soft, buttery goodness.

The Cookies You Love, in Variations

  • This is the perfect time to encourage you to try as many variations of these recipes as you can. You’ve already thought about trying them with freeze-dried raspberry, and we have, too! Wouldn’t a blueberry freeze-dried with some lemon zest be amazing? This is something we haven’t done yet, but it sounds like a wonderful idea. !
  • You could skip the fruit pieces and make a cookie with white chocolate chips instead. You can absolutely do that. You might then think, “You’re sure you know what they need?” Strawbs with a bright buttery color and little tart bits. “That sounds incredible!”

Ingredients

  • half cup Butter (I normally use salted)
  •  1/2 Pack Light brown sugar
  •  1/4 Granulated sugar
  •  One egg
  •  One teaspoon of vanilla extract
  •  One 1/4 You can also find out more about the following: 2 The following are the ingredients of tablespoons. Please see the notes for the weight in grams.
  •  Half a teaspoon of baking soda
  •  Half a teaspoon Salt
  •  1/2 – 3/4 freeze-dried strawberries
  •  1/2 White chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Combine the butter and sugars in a stand mixer (or electric hand mixer) until creamy.
  3. Mix the vanilla and egg until well combined.
  4. Mix the flour, baking powder, and salt until well combined.
  5. Fold in the white chips. Hand-crush the strawberries into small pieces, but not powder. Fold the strawberry pieces into the dough.
  6. Roll into balls (nine to twelve total) and bake for nine to eleven minutes, depending on your cookie size. I do this usually in two batches. The cookies will puff up a little at 9-10 minutes. They won’t stay that way! Let them rest for a couple of minutes to allow the cookies to firm up and become soft, dense, buttery little miracles.

Post Comment