comment icon 566 more comments Does one ever say no to a perfectly soft but still chewy, very BUTTER-FORWARD cookie? What about one with chewy bright little bits of strawberry and silky-sweet white chocolate chips? Now that we have your attention… OMG WHAAAAAT THESE ARE SO GOOOOOOOD. Just, so good. They’re (maybe overly) large, they’re melty, and they’re all your favorite cookie textures. The freeze-dried strawberries used for these get so pleasingly chewy as they soak up the butter while baking, putting raisins-in-cookies to absolute shame (depending on your deeply held beliefs about raisins in baked goods, might be too late for that). The white chocolate is the richest and creamiest with its very sweet sweet beautifully balanced with the strawberries’ tart tart. Have we mentioned how good?
In This Post: Everything You’ll Need For These Cookies
Prefer To Watch Instead Of Read?
Ingredients For These Strawberry White Chocolate Cookies
First things first, let’s get your heart and grocery list ready for these buttery disks of joy. Here’s what you’ll need:
salted butter (unsalted could work too, but salted is really a treat here!) light brown sugar granulated sugar egg vanilla flour baking soda salt freeze-dried strawberries white chocolate chips (Loved Ghiradelli best! ALDI’s were also good. Nestle wasn’t a fave but they’d work!)
Grab your cookie sheets, your parchment paper, all your hopes and dreams, and get ready for something special.
How To Make These Delicious Cookies
Here’s how they come together. We went all-in for about 9-12 giant cookies for this recipe but, of course, if you want to do sweet dainty little baby cookies instead of our jumbo ones, go for it! We veer on the side of under-baking (about 9ish minutes), so when you pull them out, they will be a little puffed. RESIST EVERY URGE IN YOUR SOUL and let them sit for just a few minutes so they can sink. You will be rewarded with soft, dense, tart-sweet little buttery medallions that will make you cry real tears.
What To Know About Freeze-Dried Strawberries
So here’s the deal on these little freeze-dried babies. They are a dream of a cookie add-in because they soak up moisture (read: all that delicious butter) and turn into buttery chewy little wonder bits. And who are we if not someone who appreciates a good butter vehicle? But because they soak up the moisture, it is important to not use too much flour!
A word on the flour. We recommend spooning the flour into the measuring cup to get the amount right so you don’t get cookies that are too puffy! You want them to be able to sink and get dense/soft/chewy/dreamy.
Gently crush into chunks, not powder. They will turn the cookies grey if you have too much of a powder (a little powder is unavoidable and totally okay!).
Can I use fresh strawberries? We wouldn’t! They’d be too wet. But if you try and get a different outcome, do let us know!
Other Uses For Freeze-Dried Strawberries
Well, now that you have a bag of these bad boys and are already sitting down enjoying a batch of these cookie greats and thinking, “Where else can I use these little gems?”, might we suggest…
plopped into a bowl of warm oatmeal stirred into your yogurt for a different texture berry you an overnight oats champ? we have an idea for you… added to cold and creamy smoothie
Also, please do not underestimate just what weird and wonderful little snackers they are, so eating them by the pinchful is acceptable!
Make-Ahead Instructions
Do you have some people to wow after dinner next week or do you just want to have something ready to go when you inevitably at some point in the future wander into your kitchen at 10pm thinking “Ugh, why aren’t there cookies?!” Well, here’s the solution:
Make the dough, roll it into balls and then freeze! That way they are ready to pop on the pan and bake whenever your heart shall call to them. Just give them a couple extra minutes of bake time from frozen.
If you want to bake them and not jump immediately on the bake-and-eat-all train like we do, you can keep them in an airtight container for a few days and they will still wow. (You could also store fully baked in the freezer the same way, and then maybe give them a quick zap in the microwave for your soft, buttery, enjoyment.)
Variations On These Cookies
We’d like to take this opportunity now to just cheer you on to run forth into the night and make every variation on these you can! Obviously, you’re already thinking of trying these with freeze-dried raspberries, us too! Would a freeze-dried blueberry with a little zip of lemon zest in there be spectacular? We haven’t tried this yet, but doesn’t it sound like a dream?! Could you skip the fruit bits altogether and just do a white chocolate chip cookie? Yes, for sure. But then you might find yourself thinking, “You know what these need? Little tart chewy bits of bright buttery strawbs. That sounds amazing!” And then, well, you know…you’ll find yourself right back here. Repeat, repeat, repeat.
Even More Delicious Cookie Recipes To Start Baking!
Favorite Browned Butter Chocolate Chip Cookies (browned butter makes everything better) The Best Soft Chocolate Chip Cookies (our most popular recipes!) Old School Homemade Oreos (cream cheese frosting, please!) The Very Best Chocolate Cookies (dark chocolate, delicate sugar, cardamom, just…yes) Soft Gingerbread Cookies with Maple Glaze (the perfect holiday or anytime treat!) Big Soft M&M Cookies (a classic favorite!)
Time To Show You Off!
Tag @pinchofyum on Instagram for a chance to be featured!
4.8 from 438 reviews If You Want To Find Your Perfect Thickness: You can play around with this by starting at 185 grams of flour, and then baking one cookie to see how you like it. From there you can add a tablespoon or two (5-10 grams) more flour into the dough and baking another until you get the thickness you want. But if you don’t want to do all that, I find 185 grams to be perfect! 🙂 If you’re doubling the recipe using the scaling tool, be sure to double the weight here as well.
