Valentine Strawberry White Chocolate (Print Version)

Soft, chewy treats bursting with strawberry and creamy white chocolate flavors, perfect for sharing.

# Components:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1/2 teaspoon vanilla extract
10 - 1/2 teaspoon strawberry extract
11 - 2-3 drops red or pink food coloring

→ Mix-Ins

12 - 1 cup freeze-dried strawberries, crushed
13 - 1 cup white chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
04 - Add egg, vanilla extract, strawberry extract, and food coloring to the butter mixture. Mix until fully combined.
05 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
06 - Fold in crushed freeze-dried strawberries and white chocolate chips until evenly distributed.
07 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are set and centers remain slightly soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • They're soft and chewy in the center with just enough structure to hold together, making them the kind of cookie you'll find yourself sneaking back to the kitchen for.
  • The flavor balance is honestly addictive—bright strawberry paired with creamy white chocolate tastes fancy enough to impress but comes together in under 30 minutes.
  • You can make the dough one day and bake fresh cookies whenever the craving hits, which is the kind of kitchen flexibility that saves sanity.
02 -
  • Fresh strawberries will make your dough too wet and the cookies will spread into pancakes—freeze-dried is the only way unless you want a different dessert entirely.
  • Don't overbake out of caution; the centers should still be slightly soft when they come out of the oven because they'll continue to cook on the hot sheet, and that's what gives you that coveted chewy texture.
03 -
  • Brown your butter before creaming it with the sugar if you want to add a subtle nutty depth that nobody will be able to identify but everyone will taste—it's a quiet upgrade that changes everything.
  • If you can't find freeze-dried strawberries, you can make a strawberry powder by pulsing regular freeze-dried strawberries in a food processor, which also helps them distribute more evenly throughout the dough.
Return