Strawberries and Cream Cookies
Soft and chewy cookies packed with creamy white chocolate and freeze-dried strawberries.
Ingredients
- 115 g melted butter ½ cup
- 100 g granulated white sugar ½ cup
- 65 g light brown sugar ⅓ cup
- 1 large egg
- 2 teaspoons vanilla extract
- 150 g all-purpose flour 1¼ cups
- ½ teaspoon baking soda
- ½ teaspoon salt
- 100 g white chocolate chips ½ cup
- 50 g chopped freeze-dried strawberries 1 cup
Instructions
- In a mixing bowl, whisk together the melted butter and both sugars until the mixture resembles wet sand.
- Add the egg and vanilla, and whisk until well combined.
- Sift in the flour, baking soda, and salt. Fold gently until just a few streaks of flour remain.
- Add the white chocolate and freeze-dried strawberries. Fold gently and be careful not to overmix.
- Using a large ice cream scoop, scoop the dough (you’ll get about 9–10 cookies). Refrigerate for at least 30 minutes or up to overnight.
- When ready to bake, preheat the oven to 350°F (180°C). Roll each dough ball gently in your hands and place them on a parchment-lined baking tray, at least 2 inches apart. (see note 1)
- Bake for 9–12 minutes, or just until the edges have set. For chewier cookies, slightly underbake.
- Let the cookies cool in the pan for 5–10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Don’t add extra freeze-dried strawberries on top before baking , they tend to burn. If you want to decorate, do it right after baking while the cookies are still warm