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These are seriously some of the best cookies I’ve ever had. So easy to make and the combination of the strawberry and white chocolate is divine! Thank you!
Cynthia
This recipe was originally published in 2022 and we wanted to share it again as a fan-favorite for Valentine’s Day! ❤️
Does one ever say no to a perfectly soft but still chewy, very BUTTER-FORWARD cookie? What about one with chewy bright little bits of strawberry and silky-sweet white chocolate chips? Now that we have your attention…
OMG WHAAAAAT THESE ARE SO GOOOOOOOD.
Just, so good. They’re (maybe overly) large, they’re melty, and they’re all your favorite cookie textures. The freeze-dried strawberries used for these get so pleasingly chewy as they soak up the butter while baking, putting raisins-in-cookies to absolute 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 very sweet sweet beautifully balanced with the strawberries’ tart tart.
Have we mentioned how good?
In This Post: Everything You’ll Need For These Cookies
- Watch How to Make This Recipe
- Ingredients You’ll Need
- How to Make This Recipe
- What to Know About Freeze-Dried Strawberries
- More Uses for Freeze-Dried Strawberries
- Make-Ahead and Freezing Instructions
- Cookie Variations
- Frequently Asked Questions
Prefer To Watch Instead Of Read?
Ingredients For These Strawberry White Chocolate Cookies
First things first, let’s get your heart and grocery list ready for these buttery disks of joy. Here’s what you’ll need:
- salted butter (unsalted could work too, but salted is really a treat here!)
- light brown sugar
- granulated sugar
- egg
- vanilla
- flour
- baking soda
- salt
- freeze-dried strawberries
- white chocolate chips (Loved Ghiradelli best! ALDI’s were also good. Nestle wasn’t a fave but they’d work!)
Grab your cookie sheets, your parchment paper, all your hopes and dreams, and get ready for something special.
How To Make These Delicious Cookies
Here’s how they come together. We went all-in for about 9-12 giant cookies for this recipe but, of course, if you want to do sweet dainty little baby cookies instead of our jumbo ones, go for it!
- Cookie batter. Combine the butter with the sugar until creamy. Next, egg and vanilla; mix until just combined. Add the dry ingredients and mix until just combined then fold in the white chocolate chips.
- Crush the strawberries. Gently crush the pieces by hand into small chunks. Careful not to crush all the way into a powder. Fold those strawbs into the dough!
- Roll and bake. We rolled them into about 9-12 larger dough balls and placed them on a parchment-lined baking sheet to bake for 9-11 minutes.
We veer on the side of under-baking (about 9ish minutes), so when you pull them out, they will be a little puffed. RESIST EVERY URGE IN YOUR SOUL and let them sit for just a few minutes so they can sink. You will be rewarded with soft, dense, tart-sweet little buttery medallions that will make you cry real tears.
What To Know About Freeze-Dried Strawberries
So here’s the deal on these little freeze-dried babies. They are a dream of a cookie add-in because they soak up moisture (read: all that delicious butter) and turn into buttery chewy little wonder bits. And who are we if not someone who appreciates a good butter vehicle? But because they soak up the moisture, it is important to not use too much flour!
- A word on the flour. We recommend spooning the flour into the measuring cup to get the amount right so you don’t get cookies that are too puffy! You want them to be able to sink and get dense/soft/chewy/dreamy.
- Gently crush into chunks, not powder. They will turn the cookies grey if you have too much of a powder (a little powder is unavoidable and totally okay!).
- Can I use fresh strawberries? We wouldn’t! They’d be too wet. But if you try and get a different outcome, do let us know!
- Where do I find these magical things? We have often found them at ALDI and Target, usually near all the other dried fruits. You can also order them on Amazon (affiliate link).
Other Uses For Freeze-Dried Strawberries
Well, now that you have a bag of these bad boys and are already sitting down enjoying a batch of these cookie greats and thinking, “Where else can I use these little gems?”, might we suggest…
- plopped into a bowl of warm oatmeal
- stirred into your yogurt for a different texture berry
- you an overnight oats champ? we have an idea for you…
- added to cold and creamy smoothie
Also, please do not underestimate just what weird and wonderful little snackers they are, so eating them by the pinchful is acceptable!
Make-Ahead Instructions
Do you have some people to wow after dinner next week or do you just want to have something ready to go when you inevitably at some point in the future wander into your kitchen at 10pm thinking “Ugh, why aren’t there cookies?!”
Well, here’s the solution:
- Make the dough, roll it into balls and then freeze! That way they are ready to pop on the pan and bake whenever your heart shall call to them. Just give them a couple extra minutes of bake time from frozen.
- If you want to bake them and not jump immediately on the bake-and-eat-all train like we do, you can keep them in an airtight container for a few days and they will still wow. (You could also store fully baked in the freezer the same way, and then maybe give them a quick zap in the microwave for your soft, buttery, enjoyment.)
Variations On These Cookies
We’d like to take this opportunity now to just cheer you on to run forth into the night and make every variation on these you can! Obviously, you’re already thinking of trying these with freeze-dried raspberries, us too! Would a freeze-dried blueberry with a little zip of lemon zest in there be spectacular? We haven’t tried this yet, but doesn’t it sound like a dream?!
Could you skip the fruit bits altogether and just do a white chocolate chip cookie? Yes, for sure. But then you might find yourself thinking, “You know what these need? Little tart chewy bits of bright buttery strawbs. That sounds amazing!”
And then, well, you know…you’ll find yourself right back here. Repeat, repeat, repeat.
Strawberry White Chocolate Cookies: Frequently Asked Questions
Yes! The color of the cookies is slightly different from regular cookies because of the color from the strawberries. When you take them out of the oven, they can have a pink or even grey-tinted look to them. That’s normal! The grey color gets more intense as more strawberry powder gets mixed into the cookies which is why it’s a good idea to just crush those strawberries gently when you add them in.
Sadly, no. Your cookie dough batter will turn out too wet and the cookies won’t turn out very well.
Sure can! Freeze-dried blueberries or freeze-dried raspberries would be delicious!
Strawberry White Chocolate Cookies
- Total Time: 25 minutes
- Yield: 9–12 large cookies 1x
Description
These are HUGE Strawberry White Chocolate Cookies speckled with creamy and rich white chocolate chips and beautifully balanced with tart freeze-dried strawberries. Grab your baking essentials and let’s go!
Ingredients
- 1/2 cup butter (I usually use salted), softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups and 2 tablespoons flour (see notes section for weight in grams)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2–3/4 cup freeze-dried strawberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Using a stand mixer or an electric hand mixer, combine the butter with the sugars until creamy.
- Add the egg and vanilla; mix until just combined.
- Add the flour, baking soda, and salt; mix until just combined.
- Fold in the white chocolate chips. Crush the strawberry pieces gently by hand, not into powder but just into small chunks. Fold strawberry pieces into the dough.
- Roll into balls (9-12 total) and bake on a parchment-lined baking sheet for 9-11 minutes depending on the size of your cookies. I usually do this in two batches. At 9-10 minutes, the cookies will be puffed up slightly – they’re not going to stay like that! You’ll want to let them sit out for a few minutes so they can sink back down and firm up into soft, dense, buttery, delicious little miracle cookies.
Notes
Measuring the Flour: I normally scoop the measuring cup straight into the bag, or (ideally) I measure by weight. If you are able to go by weight, I would recommend 185 grams for a thinner edge and fatter center (my favorite), or 190-200 grams for a thicker all-around cookie. If you’re doubling the recipe using the scaling tool, be sure to double the weight here as well.
If You Want To Find Your Perfect Thickness: You can play around with this by starting at 185 grams of flour, and then baking one cookie to see how you like it. From there you can add a tablespoon or two (5-10 grams) more flour into the dough and baking another until you get the thickness you want. But if you don’t want to do all that, I find 185 grams to be perfect! 🙂 If you’re doubling the recipe using the scaling tool, be sure to double the weight here as well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: strawberry cookies, white chocolate chip cookies, strawberry white chocolate cookies
Even More Delicious Cookie Recipes To Start Baking!
- Favorite Browned Butter Chocolate Chip Cookies (browned butter makes everything better)
- The Best Soft Chocolate Chip Cookies (our most popular recipes!)
- Old School Homemade Oreos (cream cheese frosting, please!)
- The Very Best Chocolate Cookies (dark chocolate, delicate sugar, cardamom, just…yes)
- Soft Gingerbread Cookies with Maple Glaze (the perfect holiday or anytime treat!)
- Big Soft M&M Cookies (a classic favorite!)
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I want to make these so much! Bought the freeze dried strawberries…want a little more of a strawberry taste…going to look for strawberry extract…instead of vanilla.
Hi! Thank you for the recipe! Would diced fresh strawberries hold up well? Im assuming tbe moisture may change things?
Hello! They have too much moisture, would not recommend.
Amazing recipe, the cookies baked out really well. Used this recipe twice now, using either freeze dried raspberries or freeze dried strawberries.
One of my favourite recipes now for cookies.
I hardly leave comments but I had to for these cookies. I just made a batch and both of my kiddos said that it was their new favorite cookie, it beat out my famous chocolate chip pumpkin cookies for the #1 spot! They are so delicious and addicting!!! Even my husband who only wanted one, had more, ha ha. This will now be in our rotation and it’ll be perfect to make for guests. 🙂
I just finished making these. I really wanted to like them but, they’re a little too salty for my liking. I feel it over powers the strawberry flavor. I think next time I would use 1/4 c unsalted butter and 1/4c salted butter and more strawberries! I also had to increase the baking time to about 13 mins on 350, my first batch was still raw. Made 11 cookies. Definitely giving them another try!
Terrible. I followed the recipe to a T my cookies came out a flat, melted hot mess! Are the cookies supposed to chill first before baking bc mine didnt turn out right at all
My cookies turned out thin and all over the place
Can I use freeze dried strawberry granules instead of slices?
Thank you for this recipe. I used dried strawberries instead of the freeze dried and they are amazing!
These are absolutely delicious, I would never have dreamed of this combo for a cookie and they’re definitely a keeper.
So delicious! I use whatever dehydrated berries I have on hand, and in a desperate moment, cut a white chocolate bar into bites because we had no chips! A crowd pleaser, and a lovely treat with coffee in the morning too.
These are the perfect cookies. I make them all the time And everyone is always equally as impressed. Thank you so much for this outstanding recipe!
I made these for a Memorial Day bbq. We made ice cream sandwiches with them with homemade vanilla bean in between two of these cookies.
They were fantastic! Perfect thickness, texture, and flavor. Thanks for the recipe, this one’s a keeper!
That sounds amazing!
I’m gonna leave a review after I make these. Grok 3 gave me different metric measurements. 200g for both sugars. 325g AP flour & 30g freeze dried strawberries. What do you think?
Thank you, Sherry
These are so, so delicious! I loved the flavor of them, and so did the rest of my family. Thank you so much for these awesome cookies, Lindsay!!😊
These were so good! Loved the white chocolate flavor – highly recommended for anyone who wants a unique and delicious cookie! 😄
Delicious! I added 1 1/4 cups of the strawberries, as I wanted a strong, not subtle strawberry flavor. Will make again!!
I have made these many times and they never fail! Just here to say these become excellent Christmas cookies with a few drops of green food coloring 🙂 We planned to add in the mixer but forgot, so we folded in a few drops with the white chocolate chips and they were so fun and festive!
These cookies have made me a STAR among friends. They are fool proof, different, and couldn’t be more delish!!! I 100/10 recommend them.
Mikaela
These are super good.. i am not a white chocolate fan, but followed your recipe. They were a hit.. I did add 1 large lemon zest.. it kicks them up a notch!
Ohhh these were amazing!! Making a double batch next time !!! Yummm so delicious!!
Oh my word, these sound utterly amazing. Strawberry + white chocolate is one of my top favourite flavour combinations ever, so this is basically the cookie of my dreams. I haven’t come across a cookie recipe like this before, so I’m so excited for this. Thank you so much for your creativity and brilliance, I’m so glad I stumbled on this recipe. I must make this immediately!
Why so much salt? Salted butter, baking soda and now a 1/2 tsp of salt!!?? I was not a fan of the freeze dried strawberry texture either. How about fresh strawberries? Idk I had to throw these out, it was entirely too much for my palate.
These are wonderful!!! I’m not a dessert person but I loved these! My daughter asked me to give her freeze-dried strawberries for her birthday, having no idea what she would do with them. I ordered Huggiberries Freeze Dried Cube Strawberries from Amazon because of the great reviews.
Thank you for this recipe!
They are amazingly delicious. The cookies came out perfectly and I would double the recipe because they do not last long.
One thing that I noticed: the metric values for the measurements for the dehydrated strawberries are too high, I believe? For a doubled recipe requiring 1 1/2 cups of chopped strawberries, one 34 g bag of dehydrated strawberries was perfect.