Description
These Strawberries and Cream Cookies offer an irresistible blend of creamy white chocolate and dried strawberries. Easy to prepare, they are perfect for anyone craving a delightful homemade treat.
Ingredients
Scale
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 and 1/4 cups granulated sugar
- 1/4 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 11 ounces white chocolate chips
- 2 bags freeze-dried strawberries
Instructions
- Preheat the oven to 325°F and line two large baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt and set aside.
- In a stand mixer or large bowl with a handheld mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the vanilla extract and mix.
- Reduce speed to medium-low and add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
- Switch to low speed and add the flour mixture, mixing until just combined. Fold in the white chocolate chips and dried strawberries.
- Use a large cookie scoop to form balls of dough (about 3 tablespoons each) and place them on the prepared baking sheet, leaving 2 inches between each cookie.
- Bake one sheet at a time for 12 to 13 minutes or until the edges are golden and the centers are soft.
- Carefully tuck in any edges that spread too much to maintain a round shape. Add extra white chocolate chips on top if desired.
- Let the cookies cool on the baking sheet for 20 minutes before transferring to a wire rack.
Notes
Make sure the butter is at room temperature for easier mixing.
For best results, use quality white chocolate chips.
These cookies can be stored in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg