Valentine Strawberry White Chocolate (Printable)

Chewy cookies combining strawberry and creamy white chocolate for a sweet, tender treat.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 3/4 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1/2 teaspoon vanilla extract
10 - 1/2 teaspoon strawberry extract
11 - 2 to 3 drops red or pink food coloring

→ Add-Ins

12 - 1 cup freeze-dried strawberries, crushed
13 - 1 cup white chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 minutes.
04 - Add egg, vanilla extract, strawberry extract, and food coloring to the butter mixture. Mix until fully combined.
05 - Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix.
06 - Fold crushed freeze-dried strawberries and white chocolate chips into the dough using a spatula.
07 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are set and centers remain slightly soft.
09 - Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • They're soft and chewy in the middle with just enough structure to hold together—no dense, cakey disappointment here.
  • The freeze-dried strawberries give you real fruit flavor without turning your dough into a wet mess.
  • White chocolate chips create little pockets of sweetness that don't overpower the strawberry; it's a conversation between flavors, not a showdown.
  • They take under 30 minutes from start to finish, which means you can actually make these on the day you want to share them.
02 -
  • Freeze-dried strawberries are absolutely crucial—don't substitute fresh or frozen regular strawberries, or your dough will become wet and your cookies will spread into thin puddles.
  • The centers should look slightly underbaked when you pull them out of the oven, because they keep cooking on the hot sheet and that's where the chewiness comes from.
03 -
  • Room temperature ingredients mix together smoothly and evenly, which means better texture—take your butter and egg out of the fridge 30 minutes before you start baking.
  • If you're making these ahead, scoop the dough onto parchment-lined trays, freeze them for 30 minutes, then transfer to a freezer bag; you can bake frozen dough directly from the freezer, just add 2 extra minutes to the baking time.
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