Strawberries & Cream Cookies
I had a piece of white chocolate with freeze dried strawberries mixed in the other day….. WOW! So delicious. Turns out, it’s a popular cookie combo! Here’s a version we cobbled together with some recipes we saw.
*the first video….I did not pulse the strawberries before mixing into the batter. I found some of the bigger pieces burned a bit in the oven.
*second pic, pulsed the strawberries and added heart sprinkles. Either way is delicious!!
3 cups all-purpose flour, lightly spooned into the measuring cup and leveled off with a knife.
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter room temperature
1 cup granulated sugar
1/2 cup light brown sugar packed
1 tablespoon vanilla extract
2 large eggs room temperature
10 ounces white chocolate chips
3 cups freeze dried strawberries
Preheat the oven to 325°F. Line baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium speed for about 3 minutes, until light and fluffy, scraping down the bottom and sides of the bowl as needed. Beat in the vanilla.
Reduce speed to medium-low and beat in the eggs, one at a time.
Reduce speed to low and add the flour mixture, beating until just combined.
Pulse the strawberries in a mini food processor just a few times or crunch them up a bit in the bag to get the pieces a little smaller.
Mix in the white chocolate chips and dried strawberries, just until evenly combined.
Using a large cookie scoop, scoop cookie dough and roll it into a ball. Place on cookie sheet. (You can freeze half of the cookies for later-after you’ve rolled them into balls too).
*if you like thinner/crispier cookies-flatten the balls a bit before baking. If you prefer a “cakier” cookie-leave in a ball.
Bake for 13 to 15 minutes, or until golden at the edges but still soft in the middle. Press extra white chocolate chips on top, if desired. Cool cookies on the baking sheet, placed on a wire rack, for 20 minutes before serving.
