Strawberry White Chocolate Chip Cookies
These sweet and chewy strawberry cookies are bursting with fresh berries and creamy white chocolate chips. They are made in one bowl, and the dough is ready in minutes with no eggs required!
Ingredients
- ¾ cup (1 ½ sticks, 170g) unsalted butter (softened)
- 1 ¼ cups 250g granulated sugar
- 1 tbsp lemon juice
- 1 ½ tsp vanilla extract
- 2-3 drops of pink food dye (optional)
- 2 ½ cups 300g all-purpose flour
- 2 ½ tsp baking powder
- 1 cup 165g fresh strawberries (diced small)
- 1 cup 170g white chocolate chips (divided)
Instructions
- Prepare your oven and baking sheets: First, preheat your oven to 350°F and line two large baking sheets with parchment paper to prevent any sticking.
- Cream the butter and sugar: In a large bowl with an electric mixer, beat the ¾ cup softened butter and 1 ¼ cups sugar on medium speed until light and fluffy, about 2 minutes.
- Mix in liquids: Beat in the 1 tbsp lemon juice, 1 ½ tsp vanilla, and the optional pink food dye until everything is well combined and evenly colored.
- Add dry ingredients: On low speed, carefully mix 2 ½ cups all-purpose flour and 2 ½ tsp baking powder until a soft, thick dough forms.
- Fold in strawberries and chocolate: With a spatula, gently fold in the 1 cup of diced strawberries and ¾ cup white chocolate chips until they are just distributed.
- Scoop the dough: Use a 2 tablespoon cookie scoop to drop balls of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake for 12-15 minutes, or until the bottoms are lightly golden and the edges look set. The centers will still be soft.
- Add final touches: As soon as you pull them from the oven, press the remaining ¼ cup white chocolate chips onto the tops of the warm cookies. Let them cool, then grab a cookie, pour some milk, and enjoy!
Notes
- Make sure your butter is softened to room temperature, not melted.
- Gently spoon your flour into the measuring cup for the best results.
- Fresh strawberries are highly recommended over frozen for this cookie recipe.
- The dough will feel slightly thick, which helps hold the fresh berries.
- Let the cookies cool on the pan for 5 minutes before moving them.