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5 from 3 votes

Strawberry White Chocolate Chip Cookies

These sweet, chewy strawberry cookies with white chocolate chips are a fun, easy one bowl cookie recipe to bake. The dough is made in minutes, and no eggs are required!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 137kcal

Ingredients

  • ½ cup (1 stick, 113 g) unsalted Butter softened to room temperature
  • 1 cup (200 g) granulated Sugar
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Vanilla Extract
  • Optional a few drops of Pink Food Dye
  • 2 cups (240 g) all-purpose Flour
  • 2 teaspoon Baking Powder
  • ¾ cup (125 g) Strawberries diced small
  • ¾ cup (128 g) White Chocolate Chips divided

Instructions

  • Position a rack in the center of the oven. Preheat the oven to 350℉ and line the cookie sheet with parchment paper (or you can use a silicone baking mat).
  • Dice the strawberries small and set aside.
  • In a large mixing bowl, with an electric mixer (you can use a hand mixer, or a stand mixer with a paddle attachment), on medium speed cream together the butter and sugar until light and fluffy.
  • Beat in the lemon juice, vanilla, and food dye (if using).
  • Next, with mixer on low speed, stir in the flour and baking powder until a dough forms.
  • With a wooden spoon, or spatula, gently fold in the diced strawberries and half a cup of the white chocolate chips. Reserve the rest of the chocolate chips to place on top of the cookies after baking.
  • Scoop the dough onto the parchment lined cookie sheet, either using a 2 tablespoon cookie scoop, or rolling about 2 tablespoons of the dough into balls, spaced 2 inches apart.
  • Bake for 12-14 minutes or until the bottom of the cookies are slightly golden and edges are set.
  • Add a few more white chocolate chips on top of each cookie as soon as they are removed from the oven, allow to cool and enjoy!

Notes

  • Storage: Store strawberry cookies in an airtight container for up to 4 days. Allow the cookies to cool completely before storing. For longer storage, I recommend freezing the cookies.
  • Freezing: Yes you can freeze strawberry cookies for up to 3 months. Store in an airtight container. Thaw at room temperature before enjoying. You can also freeze unbaked dough. Freeze cookie dough balls on a baking sheet solid, then transfer to a plastic bag. When ready to bake, do not thaw and bake frozen. Add a few minutes of baking time.
  • Strawberries: Fresh strawberries is recommended. Frozen strawberries will release too much moisture. Or you can replace with freeze dried strawberries. 
  • The dough may feel slightly thick, but that is needed so the fresh strawberries do not make the dough too ‘wet’ after being folded in
  • Be sure to gently fold in the strawberries.
  • While baking these cookies, if there is any dough waiting to be scooped and baked, it is best to keep it in the fridge until ready to bake.

Nutrition

Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 6mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg