Name: WHITE CHOCOLATE STRAWBERRY COOKIES
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 45
Cuisine: American
Ingredients: 1 1/2 cups fresh chopped strawberries; 4 tbsp lemon juice; 1 cup white chocolate chips; 2 1/2 cups of flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, room temperature; 2 eggs; 8 oz softened cream cheese; 1 1/2 cups sugar; 2 tsp vanilla extract

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White Chocolate Strawberry Cookies are made with bits of fresh strawberries, white chocolate, cream cheese, and a bit of lemon juice for a sweet, slightly tangy cookie. Perfect for a summer time dessert, birthday party, picnic or bridal shower.

Fresh Strawberry White Chocolate Chip Cookies create the perfect ‘strawberries and cream’ flavor in an easy to enjoy treat.

What are White Chocolate Strawberry Cookies?

These cookies are a beautiful blend of fresh strawberries and white chocolate enveloped in a delicious cream cheese cookie dough. They are soft and fluffy with a rich, deep fruity flavor.

What is the secret to chewy Cookies?

To make soft, fluffy, chewy cookies you need to follow a few techniques and some baking tricks. These will ensure you get the perfect cookies every time.

Avoid over mixing. Cookie dough needs to be mixed only until everything is combined, otherwise the ingredients begin to break down and separate. This will result in flat, dense cookies.
Always use room temperature ingredients. Set out the eggs, butter and any other dairy products, allowing them to warm to room temperature. Warm ingredients combine better which is important for a creamy consistency and will prevent over mixing.
Bake at the correct temperature. Baking cookies too hot will result in uneven baking, dense texture, and hard cookies once they are cooled. Baking cookies too cool will result in uneven baking, flat cookies, and an undercooked interior.
Adding extra egg yolk is a secret used in the baking world. The extra yolks add moisture and increase chewiness.
Using more brown sugar than white sugar can help cookies stay chewy longer. Brown sugar has a higher moisture content and will inevitably help to soften cookies.

Can I make White Chocolate Chip Strawberry Cookies ahead?

Yes, this cookie dough can be made a day ahead of when you need it so that you can have the freshest baked cookies to serve. Simply make the cookie dough as directed, scoop the dough into small balls and arrange on a lined baking sheet. Cover the sheet with plastic wrap and refrigerate until you are ready to bake.

Can I substitute the White Chocolate?

If white chocolate isn’t your preference, or you don’t have any on hand, you can absolutely make substitutions. Here are some of our favorite ideas to try.

Dark chocolate chips would pair well with the fresh strawberry bits
Macadamia nuts would be a great addition, just be sure to decrease the chocolate or replace it completely so as not to overpower the cookie dough
Omit the chocolate altogether and you have some seriously scrumptious strawberry cookies
Use another fruit in place of the chocolate. We like raspberries or blueberries

How do you freeze Cookies?

This last batch we doubled and split up the 90 cookies it made. Some we froze, the rest we shared with friends and co workers. To freeze these cookies just follow these simple steps.

Bake the cookies as directed and allow them to cool completely
Once the cookies are cooled, place them in airtight, freezer safe bags
Place the bags in plastic containers to prevent breakage
Write the date on the container and store in the freezer

When you are ready to enjoy your cookies, remove them from the freezer and place them on your counter until they are thawed. If you want to reheat them, arrange them on a baking sheet and bake for 10 minutes at 350 or until warmed through.

How do you make White Chocolate Strawberry Cookies?

To make these cookies you need fresh strawberries. In a pinch you could use freeze dried strawberries, but they won’t hold as much flavor and the texture of the cookies will change a bit.

This recipe doubles easily. Which is great for big events!

Preparing the fresh strawberries

Hand chop the strawberries into small chunks.
Be sure to soak the strawberries in lemon juice or they will go dark when baked. Be careful you don’t soak them more than five minutes or they will begin to break down and get mushy.
Coat the strawberries with flour to ensure even baking of your cookies, and to prevent the color from bleeding into the cookie dough.

Here’s how you bake White Chocolate Strawberry Cookies

Preheat oven to 350 degrees F
Combine flour, baking powder, and salt in a medium sized bowl and whisk together.
Chop up fresh strawberries and let them soak for 5 minutes in lemon juice.
After a few minutes (no more than 5 minutes,) drain the strawberries and set them aside.

Blend together cream cheese, butter, and sugar until smooth.
Add in eggs and vanilla and blend thoroughly.
Add the flour mixture in three batches and mix together. Repeat until it is completely blended in.
In a separate bowl, coat the strawberries lightly in flour.
Slowly fold the coated berries into the dough.
Finally, add the white chocolate chips and gently fold them in.
Use parchment paper (or my favorite silpat mats) to line the cookie sheets
Drop by teaspoonful or use a cookie dough scoop to drop the dough on your baking sheets in 1 inch balls.

Strawberry White Chocolate cookie dough on the sheet and ready to bake.

If you would like, you can sprinkle the top of the cookies with sugar for a little extra sparkle before baking.
Bake for 10-12 minutes or until lightly brown.
Remove from oven. Wait a minute and then transfer the baked cookies to a cooling rack.
Cool on a cooling rack for 10 minutes before serving.

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45 cookies