Strawberry White Chocolate Chip Cookies: A Sweet Treat for Every Occasion

Soft, chewy, and bursting with the sweetness of strawberries and creamy white chocolate, these cookies are a delightful twist on a classic favorite.

Why You’ll Love This Recipe

I love how these cookies combine fruity and buttery flavors with just the right amount of sweetness. The freeze-dried strawberries bring a concentrated berry punch that perfectly complements the smooth white chocolate. They’re easy to make, bake beautifully, and always impress—whether for holidays, parties, or simply to satisfy my sweet tooth.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

56 g (1/4 cup) salted butter, melted
132 g (2/3 cup) light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
120 g (1 cup) all-purpose flour, spooned and leveled
1/4 tsp fine sea salt
1 tsp baking powder
14 g (1/2 oz) freeze-dried strawberries, finely chopped
113 g (2/3 cup or 4 oz) white chocolate chips or chopped white chocolate bar
Pinch sea salt flakes

Directions

1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and well combined.
3. Add the egg and vanilla extract, whisking until the mixture becomes slightly thick and glossy.
4. In a separate bowl, whisk together the flour, fine sea salt, and baking powder.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the finely chopped freeze-dried strawberries and white chocolate chips (or chopped bar pieces).
7. Scoop the dough into balls (about 1½ tablespoons each) and place them on the prepared baking sheet, spacing about 2 inches apart.
8. Bake for 9–11 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Remove from the oven, sprinkle lightly with sea salt flakes, and let the cookies cool on the tray for a few minutes before transferring to a wire rack to cool completely.

Servings and Timing

Yields: about 12–14 cookies
Active prep time: 10 minutes
Bake time: 10 minutes
Cooling time: 10 minutes

Variations

• Add chopped macadamia nuts for extra crunch and texture.
• Use dark or milk chocolate chips instead of white chocolate for a flavor twist.
• Mix in a few more freeze-dried strawberries for extra fruitiness.
• Drizzle melted white chocolate over cooled cookies for a bakery-style finish.
• Turn them into cookie sandwiches by spreading cream cheese frosting between two cookies.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer and reheat briefly in a low oven (about 300 °F / 150 °C) or microwave for a few seconds to refresh their softness.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I prefer freeze-dried strawberries since fresh ones add too much moisture and can make the cookies soggy.

Can I make the dough ahead of time?

Yes—I can refrigerate the dough for up to 24 hours. I just let it soften slightly before scooping and baking.

What if I only have unsalted butter?

That’s fine—I simply add an extra small pinch of salt to balance the flavor.

Can I double the recipe?

Absolutely—this recipe scales easily, and extra dough can even be frozen for future baking.

How do I keep the cookies chewy?

I avoid overbaking. I take them out when the edges are set but the centers still look slightly soft.

Can I use white chocolate chunks instead of chips?

Yes—chopped white chocolate bars melt beautifully and give richer texture pockets.

Can I make them gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend and mix until just combined.

Why do I sprinkle sea salt flakes on top?

It enhances the sweetness and adds a subtle contrast that makes each bite more flavorful.

Can I use regular dried strawberries?

Yes, but I chop them finely. The texture will be chewier than with freeze-dried fruit.

How long do they stay soft?

Properly stored, they stay soft and chewy for 3–4 days, though they’re best the day they’re baked.

Conclusion

These Strawberry White Chocolate Chip Cookies always make me smile—the combination of sweet berries and creamy chocolate is irresistible. They’re quick to prepare, pretty to look at, and perfectly chewy. Whether I bake them for friends, family, or just myself, they never last long on the plate.

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