Strawberry White Chocolate Cookies
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Made with fresh strawberries and sweet white chocolate, these Strawberry White Chocolate Cookies are perfect for spring or summer. It’s a quick and easy drop cookie recipe with no chilling required!
White Chocolate Strawberry Cookies … From Scratch!
For years, my go-to strawberry cookie recipe has been these Cake Mix Strawberry Cookies. They’re a 4-ingredient wonder made with just boxed cake mix, eggs, oil, and white chocolate chips.
While I love those cookies for their ease of preparation, slightly cakey texture, and vibrant pink color, I much prefer baking with actual strawberries when they’re in season.
Enter: these fresh strawberry white chocolate chip cookies. They’re made with more than four ingredients, but they’re still incredibly quick and easy to make. No dough chilling required, simply combine the cookie dough and drop onto a baking sheet!
Make these cookies for your next spring or summer gathering. They’d be perfect for potlucks, barbecues, baby showers, or as a special treat for Mom on Mother’s Day.
Ingredients in Strawberry White Chocolate Cookies
Not many people bake cookies with fresh fruit in them, but it’s just as easy as any other mix-in! To make these white chocolate chip strawberry cookies from scratch, you’ll need the following ingredients:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vanilla bean paste (or extract)
- Egg
- All-purpose flour
- Baking soda
- Salt
- Strawberries
- White chocolate
Can the Cookies Be Made with Frozen Strawberries?
I much prefer using fresh strawberries in this recipe, but if it’s not strawberry season or you’re all out of fresh berries you may use frozen.
However, frozen strawberries release extra moisture when thawed. Because of this, I recommend thawing the frozen strawberries and draining them well before dicing and adding to the cookie dough.
If you do not thaw and drain the frozen berries, the cookie dough will be too wet and the cookies won’t bake properly.
How to Make Strawberry White Chocolate Cookies
This is a simple drop cookie recipe that’s ready in less than 30 minutes. Here’s an overview of how the cookies are made:
- In a large bowl, beat the butter and sugars together with an electric hand mixer until smooth and creamy.
- Add vanilla and egg and beat until just combined.
- Add the flour, baking soda, and salt.
- Add in diced strawberries and white chocolate.
- Scoop dough with a 2-inch cookie scoop and drop about two inches apart on parchment paper-lined baking sheets.
- Bake just until the edges are set and starting to turn golden brown.
- Let the cookies cool for about 10 minutes on the baking sheets before removing to a wire cooling rack.
Recipe Variations to Try
There are a few tweaks you can make to this recipe if you’re feeling adventurous!
- Swap the strawberries for another fresh berry, such as blueberries, raspberries, or blackberries. You’ll want to chop any larger berries into bite-sized pieces so the cookie dough isn’t too chunky.
- Swap the white chocolate for semi-sweet or dark chocolate. That would make the cookies taste like chocolate-covered strawberries!
- Use frozen strawberries in place of fresh, noting that they must be thawed and drained before being added to the cookie dough.
- Use salted butter instead of unsalted if that’s all you have on hand. If using salted butter, omit the extra salt called for in the recipe.
- Use a blend of fresh berries for contrasting flavors and textures. Again, make sure any larger berries are cut into bite-sized pieces.
Tips for Making Cookies with Fresh Strawberries
- You may use either a chopped bar of white chocolate in the cookies or white chocolate chips. Some stores even sell white chocolate chunks. Use whatever you like!
- You don’t have to chill the cookie dough prior to baking, but you may choose to chill it for up to 24 hours if you’re prepping the cookies before a family gathering or party.
- I like to reserve a few white chocolate chunks and diced strawberries for pressing into the mounds of cookie dough prior to baking. This makes the baked cookies look even prettier!
Looking for More Strawberry Desserts? I’ve Got You Covered!
- Strawberry Crisp
- No-Bake Strawberry Cheesecake
- Strawberry Pound Cake
- Strawberry Poke Cake
- Strawberry Dump Cake
Strawberry White Chocolate Cookies
Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla bean paste, (or vanilla extract)
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup diced strawberries
- ½ cup white chocolate, chopped OR white chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking pan with parchment paper or lightly grease with cooking spray. Set aside.
- In a large bowl, beat the butter and sugars together with an electric hand mixer until smooth and creamy. Add vanilla and egg and beat until just combined.
- Add the flour, baking soda, and salt. Mix together until a crumbly mixture forms.
- Add in diced strawberries and white chocolate, reserving a few for the tops of the cookies (if desired).
- Scoop dough with a 2-inch cookie scoop and place about two inches apart on prepared baking pans. Top each cookie with reserved strawberries and white chocolate (if desired). Bake for 10-12 minutes, or until edges are set and start to turn golden brown. Remove from oven and let cool for 10 minutes on pan and then move to a wire rack to cool completely.
Notes
- Cookies will keep in an airtight container at room temperature for up to five days.
- See my tips and tricks for making these Strawberry White Chocolate Cookies above the recipe box.
These turned out amazing!!
I’m so glad you enjoyed, Jennifer!
Looks nothing like the picture, so if you want a pintrest-perfection looking cookie this isn’t the right choice… but they taste amazing! Like a strawberry shortcake cookie. My family tried this and they definitely recommend. I would be careful with the strawberries though, they can get very mushy
If you just plop the ingredients in, of course they won’t look like the photos. Glad you enjoyed, as taste is what matters.