Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the sweet tang of freeze-dried strawberries with creamy white chocolate chunks for a soft, chewy treat. They’re quick to make and perfect for sharing with loved ones or brightening any day with a touch of homemade sweetness.

Valentine’s Strawberry White Chocolate Cookies Recipe - Recipe Image

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 with granulated sugar and brown sugar on medium speed for 2-3 minutes until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, 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, until the edges are lightly golden but the centers remain soft.
Step 9: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a gluten-free version, substitute almond flour for all-purpose flour, noting this will change the texture slightly.
Swap white chocolate chunks for dark chocolate if you prefer a richer flavor.
If freeze-dried strawberries are unavailable, finely chopped fresh strawberries can be used but add them last to prevent sogginess.
Use vegan butter and add coconut flakes for a dairy-free twist with extra texture.
Using a cookie scoop ensures uniform cookies that bake evenly every time.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cooled cookies in a sealed bag or container for up to 3 months. Reheat gently in a microwave for 10-15 seconds or enjoy at room temperature for the best chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Yes, you can use finely chopped fresh strawberries, but add them just before baking to avoid making the dough too wet, which could affect the cookie texture.

Why do the cookies stay soft inside?

The combination of creamed butter and sugars, along with careful baking time, ensures the centers remain soft and chewy while the edges turn lightly golden.

Valentine’s Strawberry White Chocolate Cookies Recipe

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★★★★★

4.6 from 52 reviews

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine the luscious sweetness of white chocolate chunks with the vibrant tang of freeze-dried strawberries for a chewy, flavorful treat. Perfect for celebrating love or any cozy occasion, these soft cookies are quick to make and deliver a delightful burst of fruity and creamy flavors in every bite.

Author: Lena
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Dough:

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

For the Flavor Boost:

1 cup (150g) freeze-dried strawberries, crushed into small pieces
1 cup (175g) white chocolate chunks

Instructions

Preheat the oven: Set your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper or silicone mats to ensure even baking and prevent sticking.
Cream the butter and sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until the mixture becomes light and fluffy, incorporating air for a soft cookie texture.
Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition, then stir in the pure vanilla extract to enhance flavor.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed or folding gently with a spatula until just combined, avoiding overmixing to maintain cookie tenderness.
Incorporate flavorings: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks to distribute the fruity and creamy bursts throughout the dough.
Scoop dough: Use a cookie scoop or tablespoon to drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake the cookies: Bake for 10-12 minutes until the edges are lightly golden but the centers still look soft, ensuring a chewy texture.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly and maintain their shape.

Notes

Substitute almond flour for a gluten-free variation, but expect a different texture.
Replace white chocolate chunks with dark chocolate if you prefer a richer, less sweet flavor.
If freeze-dried strawberries are not available, finely chopped fresh strawberries can be used, added at the last minute to prevent sogginess.
For a dairy-free version, use vegan butter and consider adding coconut flakes for a unique taste twist.
Using a cookie scoop ensures uniform cookie sizes and promotes even baking.
Rotate baking sheets halfway through baking if your oven has hot spots for consistent results.

Keywords: valentine cookies, strawberry cookies, white chocolate cookies, holiday cookies, chewy cookies, freeze-dried strawberries