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Strawberries and cream cookies
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5 from 1 vote

Strawberries and Cream Cookies

BY: Abyz
Soft and chewy cookies packed with creamy white chocolate and freeze-dried strawberries.
Prep Time :15 minutes
Cook Time :12 minutes
Total Time :57 minutes
Servings :9

Ingredients
  

  • 115 g melted butter ½ cup
  • 100 g granulated white sugar ½ cup
  • 65 g light brown sugar ⅓ cup
  • 1 large egg
  • 1 teaspoon 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
 

  • Whisk the butter and sugars. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks like wet sand.
  • Add the egg and vanilla. Whisk until fully combined and slightly smoother.
  • Add the dry ingredients. Add in the flour, baking soda, and salt. Fold gently until just a few streaks of flour remain, don't overmix or the cookies will turn out tough.
  • Fold in the mix-ins. Add the white chocolate chips and chopped freeze-dried strawberries. Fold gently just until distributed and no flour streaks remain.
  • Scoop and chill. Using a large cookie scoop, portion the dough into 9 to 10 balls. Refrigerate for at least 1 hour or up to overnight (overnight is best!). This step is non negotiable.
  • Preheat and shape. When ready to bake, preheat your oven to 350°F (180°C). Roll each dough ball gently between your palms and place on a parchment-lined baking sheet, spaced at least 2 inches apart. (See note 1.)
  • Bake. Bake for 9 to 12 minutes, until the edges are set and the centers still look a little underdone. That's exactly what you want. Let the cookies rest on the baking sheet for about 10 minutes to firm up.

Notes

  1. 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
  2. The centers will look underbaked when you pull them out. Don't panic, they firm up completely as they cool.
  3. For a slightly crisper edge, bake closer to the 12-minute mark. For extra chewy centers, pull them at 9 to 10 minutes.

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