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Strawberry and Cream Cookies
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Strawberry and Cream Cookies

Soft, chewy cookies loaded with white chocolate chips and freeze dried strawberries.
Course Dessert
Cuisine American
Keyword Berries, Cookies, strawberry, White Chocolate
Prep Time 30 minutes
Cook Time 22 minutes
Freeze Time 4 hours
Total Time 4 hours 52 minutes
Servings 18 cookies
Calories 272kcal
Author Colleen

Ingredients

  • 7 oz all- purpose flour
  • 2 oz bread flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 oz unsalted butter softened
  • 5 oz dark brown sugar
  • 2 oz sugar
  • 1 Tbsp corn syrup
  • 1 egg
  • 1 tbsp vanilla
  • 5 oz white chocolate chips
  • 5 oz ruby chocolate or strawberry and cream candy melts roughly chopped
  • 1 oz freeze dried strawberries
  • Optional Toppings: additional chocolate and crushed freeze dried strawberries

Instructions

  • In a medium bowl, whisk together the flours, cornstarch, baking soda, and salt and set aside.
  • In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the corn syrup and beat until combined.
  • Add the egg and vanilla. Beat until combined. Scrape the bowl down as needed.
  • Add the dry ingredients to the wet and mix on low until just combined. Add the white chocolate chips, ruby chocolate, and freeze dried strawberries. If desired, reserve some of these mix ins for topping later. Mix on low until combined. It should just take a few seconds.
    Strawberry and Cream Cookie Dough in a bowl
  • Use a large cookie scoop to portion the dough and place onto a tray or baking sheet lined with parchment paper. Repeat with the remaining cookie dough.
  • Place the trays in the freezer for at least one hour. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
  • When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 21- 22 minutes or until lightly golden brown.
  • Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.
  • If desired, melt some of the reserved white chocolate and ruby chocolate. Drizzle over the cooled cookies and sprinkle with freeze dried strawberry bits.

Notes

  • It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover with warm water while you prepare the rest of your ingredients.
  • You can break the strawberry pieces into smaller chunks, or leave them large.