Valentine Strawberry White Chocolate (Printable)

Soft, chewy treats bursting with strawberry and white chocolate flavors, ideal for sharing with loved ones.

# What You’ll Use:

→ 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 - 2-3 drops red or pink food coloring

→ Add-Ins

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

# How-To:

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 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 the wet ingredients, mixing until just combined.
06 - Fold in crushed freeze-dried strawberries and white chocolate chips using a spatula.
07 - Scoop tablespoon-sized mounds of dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 10-12 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 Advice:

01 -
  • They're soft and chewy in the middle with just enough texture from the freeze-dried strawberries to keep things interesting.
  • White chocolate melts into little pockets of sweetness that balance the tartness of the strawberries perfectly.
  • You can have them cooling on the rack in under 30 minutes from start to finish.
  • They actually look fancy enough to gift, which means you get credit for effort you barely spent.
02 -
  • Freeze-dried strawberries are crucial—fresh ones release liquid and make the cookies soggy, but freeze-dried ones keep that bright flavor while staying dry.
  • Don't overbake them thinking they need to be golden brown all over; the centers should still be slightly underbaked when you pull them out, because they'll continue cooking on the hot pan.
03 -
  • If you can't find freeze-dried strawberries, you can substitute freeze-dried raspberries for a slightly more tart flavor, or even skip the strawberry extract and just use more vanilla.
  • These pair beautifully with a cup of coffee, a glass of sparkling rosé, or honestly just eating one while standing in the kitchen with someone you like.
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