Strawberry and cream is just about the best flavor combo imaginable. Whether showcased simply with bowls of lightly sweetened whipped cream or more elaborately as shortcakes, it is always a crowd pleaser.
Equal parts chewy center and crispy edges, this vanilla cookie gets the strawberry and cream treatment with white chocolate chips and freeze-dried berries. The tart strawberries pack an incredible flavor punch (gorgeously studded throughout each cookie) which balances with the sweetness of the chips beautifully.
The cookies are assembled in a single bowl and come together in about 10 minutes, tops. Don't skip melting the butter as it contributes to the cookies' chewiness and easy-peasy assembly. Breaking up the strawberries a bit before adding to the dough, makes for a nice distribution of both flavor and color—you can do so by crushing them in your fist before sprinkling them over the bowl.
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, melted
- 1 3/4 cups granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 cup white chocolate chips, plus more for pressing into cookies
- 1 cup freeze dried strawberries, crushed, plus more for pressing into cookies
Heat the oven to 350 F.
In a small bowl, whisk the flour, salt, and baking soda.
In a large mixing bowl, whisk the melted butter and sugar.
Add the vanilla and eggs to the bowl with butter and sugar. Whisk until fully incorporated and glossy, about 30 seconds.
Add the dry ingredients, then use a flexible spatula to mix until only a few streaks of flour remain in the dough.
Add the chocolate chips and crushed strawberries. Mix until the flour disappears.
Using a 1 1/2 tablespoon scoop (or measuring spoons), scoop 12 balls of dough onto a parchment-lined baking sheet.
Press a few extra chips and a piece or two of a crushed strawberry into the top of each scoop of dough.
Bake for about 12 minutes, rotating at the halfway point. Remove from the oven, then place a slightly larger cookie or biscuit cutter over each cookie and gently move in a circular motion, shimmying and rounding the cookie.
Let the cookies cool to room temperature (or eat warm). Cookies will keep up to 3 days on the counter in an airtight container.
- Let the melted butter cool slightly before adding it to the sugar.
- Crush the strawberries in your hands in such a way that you have a variety of different sized pieces, as well as some strawberry "dust."
- You can chop the freeze-dried strawberries with a knife, if desired, but the fist crush is much more fun, just sayin'.
- Pressing extra chocolate and strawberries into the top of each cookie makes them "insta-ready."
- Shimmying a cookie cutter over the freshly baked cookies helps to give your cookie a perfectly round shape. You can use a wide-mouth jar if you don't have a cookie or biscuit cutter.
- Freeze dried blueberries, instead of strawberries, would be lovely with the white chocolate chips.
- Freeze dried raspberries and semisweet chocolate chips would also be a great combo.
- Feel free to make this a chocolate covered strawberry situation with dark or semisweet chocolate chips instead of the white.