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Irresistible Strawberry White Chocolate Cookies

Delightfully soft and chewy cookies filled with fresh strawberries and creamy white chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup sugar
  • 1/2 cup butter, softened Make sure the butter is softened to room temperature.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour Measure flour correctly to avoid dry cookies.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup chopped strawberries
  • 1/2 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing.
  6. Gently fold in the chopped strawberries and white chocolate chips until evenly distributed.
Baking
  1. Drop dollops of cookie dough onto prepared baking sheets, leaving enough space between them.
  2. Bake for 12-15 minutes until edges are lightly golden.
  3. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For a dairy-free version, use coconut oil instead of butter, but expect a slightly different texture. Monitor baking time carefully to avoid drying them out. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.