Published: by Tasia · This post may contain affiliate links · 4 Comments
Soft, chewy strawberry white chocolate chip cookies. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with freeze dried strawberries and melted butter. These homemade cookies are made from scratch with no cake mix in sight!
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As someone who has been baking cookies for multiple decades now, I know a thing or two about a good cookie. I also know you all are busy, like me, so I'm back with another no-chill, uses melted butter cookie recipe.
The girls and I were making our Christmas cookie baking list recently and we wanted to add something new. Strawberries and cream was thrown out as an idea and I love that strawberries have that perfect red color, which goes well with multiple holidays {think 4th of July, Valentine's and Christmas}.
Tester Ashley commented: "The cookies are absolutely delish!!! Made them over the weekend and they have been loved by everyone who tried one!"
💗why you will love these homemade cookies
- Quick and easy ~ from start to finish should take 30 minutes.
- Melted butter = soft and chewy cookies {and no planning ahead}.
- No mixer required ~ this recipe mixes up in one bowl with a whisk and spatula.
- No chill time required!
- The cookie dough is made with freeze dried strawberries, which can be found year round. Making them the perfect festive cookie for Christmas or Valentine's Day!
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Unsalted butter~ gets melted, so no planning ahead. If you only have salted butter, eliminate the salt in the recipe.
- Sugars~ both granulated and brown sugars are used. I prefer dark brown sugar, but light brown sugar also works.
- Egg~ one large egg brings the dough together and adds structure.
- Vanilla~ I prefer a pure vanilla extract for the best flavor.
- Vinegar~ reacts with the baking soda to add thickness and also adds to the soft texture of the cookies. Both white vinegar and apple cider vinegar can be used.
- Baking soda~ helps to create a thick strawberry white chocolate chip cookie.
- Kosher salt~ balances the flavors. If you only have table salt, use half the amount.
- All-purpose flour~ be sure to spoon and level the flour or usea kitchen scalefor the most accurate measuring.
- White chocolate chips~Ghirardelliis my favorite brand of chips. You can use semi-sweet, milk or dark chocolate if that's more your thing. A chopped white chocolate bar can also be used.
- Strawberries~ this recipe uses freeze dried strawberries. Do not use fresh strawberries as they will add too much moisture to the cookie dough. You can substitute freeze dried raspberries or freeze dried blueberries.
- White chocolate bar{not shown} ~ optional, for making those melty pools of creamy white chocolate on top of the cookie.
👩🏻🍳 how to make strawberry white chocolate cookies
Start by pre-heating oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
Now melt the butter. Add both sugars and whisk until fully incorporated. Add the egg, vanilla and vinegar. Whisk until the mixture is combined and smooth. Sprinkle the baking soda and kosher salt over the mixture and stir well.
Then add the flour and stir until just a few streaks of flour remain. Fold in the white chocolate chips {or chopped white chocolate} and the freeze dried strawberries. Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. Top with chopped pieces of a white chocolate bar, if desired.
Bake the cookies until the edges are set. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired. Allow the cookies to rest on the pan 2 minutes, then remove to a wire cooling rack to cool completely.
🎥 video tutorial
tips for the best chewy cookies
- Follow the recipe ~ even one small change by you can change the outcome.
- Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen.
- Hold some extra white chocolate pieces aside to press on top of the cookies prior to baking to give them that bakery style look.
- Use real butter, not margarine for the best tasting cookies.
- Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
- Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
💬 frequently asked questions
where can I buy freeze dried strawberries?
Trader Joe's and Target are where I buy my freeze dried strawberries. They are typically with the dried fruits and nuts at TJ's or in the snack section of the grocery store.
can I use fresh strawberries?
No, they will add too much moisture to this cookie recipe. I would suggest searching for a from scratch recipe that has been created with fresh strawberries.
can I bake them as cookie bars?
Yes, press the dough into a parchment lined 8x8 baking pan and bake at 325°F for about 25 minutes.
how to store
Store strawberry white chocolate cookies in an airtight container at room temperature for 4-5 days.
The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.
Remember to snap a picture and tag me @twosugarbugs onInstagramif you make these Strawberry White Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more strawberry recipes
- Strawberry Cinnamon Rolls
- Strawberry Vanilla Cake
- No Bake Mascarpone Cheesecake
- Strawberry Crumb Cake
- Strawberry Filled Cupcakes
If you make this recipe {or any recipe!} from two sugar bugsplease come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Yield: 18 cookies
Strawberry White Chocolate Chip Cookies
Soft, chewy strawberry white chocolate chip cookies. You will love this NO CHILL bakery style cookie recipe because the quick and easy dough comes together with freeze dried strawberries and melted butter. These homemade cookies are made from scratch with no cake mix in site!
Prep Time10 minutes
Bake Time12 minutes
Total Time22 minutes
Ingredients
- ½ cup unsalted butter, melted (113g)
- ½ cup dark brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon vinegar*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups all-purpose flour (220g)
- ½ cup white chocolate chips** (90g)
- 1.2 ounces freeze dried strawberries, roughly chopped (34g)
- 1-2 ounces of a white chocolate bar, chopped (28-56g)
Instructions
- Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
- In a medium to large bowl, melt the butter (½ cup/113g). Add both sugars (½ cup/100g dark brown and ⅓ cup/67g granulated) and whisk until fully incorporated.
- Add the egg (1 large), vanilla (2 teaspoons) and vinegar*(1 teaspoon). Whisk until the mixture is combined and smooth.
- Sprinkle the baking soda (1 teaspoon) and kosher salt (½ teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/220g) and stir until just a few streaks of flour remain. Fold in the white chocolate chips (½ cup/90g). Then fold in the freeze dried strawberries (1 cup/100g).
- Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. Top with chopped pieces of a white chocolate bar, if desired.
- Bake the cookies for 10-12 minutes, until the edges are set. If the cookies haven’t flattened as much as you’d like, bang the pan on the counter once or twice and use a large round cutter to “scoot” the cookies into a perfectly round shape, if desired. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container.
I have not tested freezing this cookie dough prior to baking. I suspect it would work fine! Once you have scooped the cookie dough into balls, chill them until firm. Then place in an airtight container or zip-top bag and place in the freezer. When ready to bake the cookies, place the dough balls on a baking sheet while the oven preheats then bake as directed.
If you only have salted butter, eliminate the kosher salt. If you only have table salt, start with half the amount and adjust as needed.
*I’ve tested the recipe with both white vinegar and apple cider vinegar, they work interchangeably.
** You can also chop a white chocolate bar; weighing the chocolate will be the most accurate. You want 90 grams or about 3 ounces.
Nutrition Information:
Yield:
18Serving Size:
1
Amount Per Serving:Calories: 171Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 118mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 2g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
