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Strawberry White Chocolate Chip Cookies on a white serving plate.
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Strawberry White Chocolate Chip Cookies

Bake up a batch of these chewy Strawberry White Chocolate Cookies made with fresh strawberries, white chocolate chips, and a hint of lemon.
Course Cookies, Dessert
Cuisine American
Keyword Cookies, strawberries
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 45 minutes
Total Time 1 hour 7 minutes
Servings 24 people
Calories 137kcal
Author Jillian Wade
Cost $9.15

Equipment

  • baking sheet
  • mixing bowl
  • hand mixer or stand mixer
  • Rubber spatula or wooden spoon
  • Measuring cups & spoons
  • Measuring spoons
  • Cookie scoop
  • wire rack

Ingredients

  • ½ cup salted butter
  • 1 cup granulated sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 4-8 drops pink gel food dye
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ cup fresh strawberries diced small
  • ¾ cup white chocolate chips divided
US Customary - Metric

Instructions

  • Move the oven rack to the middle position and preheat the oven to 350℉.
  • Line a cookie sheet with parchment paper.
  • Cream the butter and sugar together, then stir in the lemon juice, vanilla, and food dye.
  • Next, stir in the flour and baking powder until a dough forms.
  • Gently fold in the diced strawberries and half a cup of the white chocolate chips.
  • Scoop the dough onto the prepared cookie sheet, either using a 2-tablespoon cookie scoop or rolling about two tablespoons of the dough into balls.
  • Bake for 12-14 minutes or until the bottom of the cookies are slightly golden.
  • Add a few more white chocolate chips as soon as each cookie is removed from the oven.
  • Cool for 45 minutes and enjoy.

Notes

Cool Cookies completely before storing to maintain the best texture.
Store at Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 2 days.
Store in the Fridge: You can refrigerate the cookie dough for up to 24 hours before baking.
Store in the Freezer: To freeze, scoop and shape the dough balls, then freeze on a tray. Transfer to a freezer bag for up to 2 months. Bake from frozen, adding an extra 1–2 minutes.

Nutrition

Serving: 1cookie | 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: 36mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg