Valentine’s Strawberry White Chocolate Cookies Recipe
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.
- 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
