White Chocolate Strawberry Cookies
Easy & delicious white chocolate strawberry cookies made with fresh, ripe strawberries! They're made in under an hour with one bowl and a silicone spatula—no electric mixer required! 🍓
Servings: 16 strawberry cookies
Calories: 183kcal
Equipment
- medium mixing bowl for dry ingredients
- large mixing bowl for cookie dough
- Parchment Paper
- Wire rack
- microwave-safe bowls, for melting white chocolate
- Piping bags for decorating
Ingredients
Dry Ingredients:
- 1 ¾ cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp table salt
Wet Ingredients:
- ½ cup unsalted butter melted and cooled
- ¾ cup light or dark brown sugar packed
- ¼ cup granulated sugar
- 1 egg room temperature
- 1 tbsp vanilla extract
Mix-ins:
- 1 white chocolate bar roughly chopped
- ¾ cup strawberries diced, about 5-6 large strawberries
Decorating:
- 1 tbsp milk/dark chocolate melting wafers can sub 1:1 milk/dark chocolate chips
- 3 tbsp white chocolate melting wafers can sub 1:1 white chocolate chips
- red or pink oil-based food coloring
Instructions
For the cookie dough:
- In a medium bowl, stir together all of the dry ingredients: 1 ¾ cup all-purpose flour, 1 tbsp cornstarch, 1 tsp baking powder, ½ tsp baking soda, and ¾ tsp table salt.
- In a large mixing bowl, stir melted ½ cup unsalted butter, ¾ cup light or dark brown sugar, and ¼ cup granulated sugar with silicone spatula until fully combined.
- Mix in 1 egg and 1 tbsp vanilla extract until smooth.
- Add in all of the dry ingredients, chopped 1 white chocolate bar, and diced ¾ cup strawberries. Fold until no dry spots remain.
Scoop & bake cookies:
- Preheat the oven to 350°F/177°C. Line two baking sheets with parchment paper.
- Use a medium cookie dough scoop to gather dough (about 2-3 tablespoons each) and plop onto lined baking tray, about 3-4 inches apart.
- To make bears (optional): For the ears, take about 1 tsp of dough and split it in 2. Place them on top left and right sides of a cookie dough ball on the baking sheet.
- Bake for 11-13 minutes, or until edges are set and golden brown. Let cool on pan for about 5 minutes, then transfer to wire rack.Optional: For rounder, more aesthetic cookies, take a something circular and larger than your cookies (cookie cutter, mug, cup), and place it on top of a warm, freshly baked cookie. Move the circular object around to shape the edges of the cookie until it becomes rounder.
Decorate:
- Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
- Melt 3 tbsp white chocolate melting wafers in a small microwave-safe bowl. Add about 2 tbsp to piping bag and use this for the snouts and ears.
- Mix in red or pink oil-based food coloring to the remaining melted white chocolate. Use this for the blush.If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
- Add 1 tbsp milk/dark chocolate melting wafers to another small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until fully melted. Use this this to draw on eyes and noses.
- Enjoy!
Video
Notes
- Storage: Store cooled, freshly baked cookies in airtight container at room temperature for up to 3 days. They will get soggy over time due to the strawberries, so I recommend eating them as close to the day they’re baked as possible!
- Tip for measuring ingredients: I weigh my ingredients with a kitchen scale, rather than using measuring cups because it is more accurate. If using measuring cups, I recommend spooning flour into the cup and overfilling it, then leveling it off with a knife.
Nutrition
Serving: 1 cookie | Calories: 183kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 180mg | Potassium: 60mg | Fiber: 1g | Sugar: 16g | Vitamin A: 194IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
