Here's a fresh take on a cookie! Cookies made with fresh fruit may just be another great reason to eat cookies for breakfast and these Strawberries & Cream Cookies are so soft and chewy with fresh juicy strawberries baked right in. The cookie dough is made with a blend of brown sugar and white sugar for the perfect amount of right sweetness, and pure white chocolate chips complement the sweet and tart strawberries with their creamy flavor. What makes my recipe different from many others is that it actually calls for fresh strawberries - not expensive freeze-dried strawberries. These are a Spring & Summery cookie, and I just love them! If you are interested in this idea of baking with berries, check out my popular Lemon Blueberry Cookies.
WHY YOU WILL LOVE THIS RECIPE
- Fast & easy to make - these cookies come together quickly and take under 30 minutes to make from start to finish.
- Chewy texture - using 1 egg yolk (not the white) will ensure these cookies stay chewy to account for the added moisture from the berries.
- Fresh strawberries - that's right! These cookies are made with fresh strawberries! Strawberries have a firmer texture than other berries when fresh which is why this recipe works. Cookies also have a shorter baking time than most recipes, so the strawberries won't break down as much.
- White chocolate chips - for the best flavor, use pure white chocolate (not compound) and you can use chips or chop it up from a bar.
INGREDIENTS
- Unsalted butter - these cookies have a soft and chewy texture and are made with butter. I prefer unsalted butter for its sweet creamy flavor.
- All purpose flour - regular all purpose flour is perfect to make chewy cookies. Use unbleached flour which will give you that nice dense texture.
- Pure vanilla extract - vanilla is essential to this recipe since it is the main flavor in the cookie dough that complements the sweet dairy notes. I like this Madagascar vanilla extract.
- Brown sugar - you can use light or dark brown sugar. I used dark brown sugar because I prefer the richer molasses flavor here. It keeps these cookies nice and chewy.
- Granulated sugar - simple fine white granulated sugar helps these cookies brown up nicely and get nicely browned around the edges.
- Egg - you just need one egg yolk for this recipe. Save the egg white for another use.
- White chocolate - pure white chocolate adds sweet milky creaminess to contrast the tart and sweet strawberries.
- Fresh strawberries - you will need fresh strawberries for this recipe and cut them up into small ½ -inch pieces so that they incorporate evenly into the cookie dough.
STEP BY STEP INSTRUCTIONS
- STEP 1). Mix butter and sugar. Combine cooled melted butter, brown sugar, granulated sugar and vanilla extract in a large bowl and whisk well until combined.
- STEP 2). Mix in egg yolk. Add the egg yolk and whisk until the mixture looks glossy like butterscotch sauce.
- STEP 3). Blend dry ingredients. Combine flour with baking soda, baking powder and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture. Fold it in until evenly combined.
- STEP 4). Fold in white chocolate and strawberries. Add white chocolate chips and fold them in, then add the chopped fresh strawberries and fold them in gently. You actually don't need to be too gentle here - strawberries are quite sturdy. Mix them in well and you'll see that the moisture from the strawberries will soften up the cookie dough and make it easier to scoop.
- STEP 5). Bake. Scoop mounds of dough onto prepared baking sheets and press a few extra strawberry pieces on top. Bake for 15-20 minutes until golden brown. These cookies take longer to bake due to the moisture of the strawberries. Let them cool for 3 minutes on the baking sheets and then transfer to a wire rack to finish cooling.
EXPERT BAKING TIPS
- Cut the strawberries into small pieces. They shouldn't be larger than ½-inch. If the strawberries are too big, then they will exude more moisture into one part in the dough and lead to uneven baking. Smaller pieces also distribute more evenly.
- Mix the strawberries in well. Strawberries are quite sturdy, so fold them in well and you'll see that the moisture from the strawberries will soften up the cookie dough and make it easier to scoop.
- Do not under-bake. Opposite to most cookies that you don't want to over-bake, it's best to not under-bake these ones as well since it's important to drive off some moisture from the strawberries. Bake them until evenly golden on the bottom and the edges then let them cool completely on a wire rack.
- Store chilled. For a cool treat in the Summer, I like to enjoy these cookies straight from the fridge!
RECIPE FAQ
Can I make these cookies without white chocolate?
Yes you can, but then you will lose the "cream" element of the cookies since white chocolate contains milk solids to give a sweet creaminess.
What type of chocolate should I use for Strawberries & Cream Cookies?
Make sure you use pure white chocolate. Do not use compound chocolate which contains other vegetable oils. White chocolate should contain pure cocoa butter.
Can I use frozen strawberries for these cookies?
I would not recommend frozen strawberries since they can release a lot of moisture into the dough and it will prevent the cookies from setting up properly. They will also become very soggy and mushy instead of retaining their shape in the cookies.
How do I store these cookies?
I would recommend storing these cookies in the refrigerator if you plan to keep them for longer than 1 day due to the moisture from the berries.
If you love cookies, check out these recipes!
Chewy Pumpkin Chocolate Chip Cookies The BEST Chewy Pumpkin Cookies Chewy Brown Butter Snickerdoodles Cookies Brown Butter M&M Cookies Recipe Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!
Baking with strawberries
Looking for other recipes with strawberries? Try these:
More cookies please!
Here are more delicious cookies to bake:
Video
Strawberries & Cream Cookies
Chewy, creamy and fresh Strawberries & Cream Cookies have a wonderful soft texture and light butterscotch flavor with milky chocolate chips and sweet and tart fresh strawberries baked right in! These are unique and perfect for baking in Spring and Summer when strawberries are abundant.
Ingredients
- ½ cup (113g) unsalted butter, melted and cooled
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg yolk
- 1 ⅓ cups (190g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup (113g) white chocolate chips
- ¾ cup (105g) chopped fresh strawberries (I cut them into quarters and then slice each quarter into 3 pieces so you get about 12 pieces per berry. They are quite small so they mix evenly into the dough and cook evenly.)
Instructions
- Preheat your oven to 350°F. Line tow large cookie sheets with parchment paper.
- Combine cooled melted butter, brown sugar, granulated sugar and vanilla extract in a large bowl and whisk well until combined. Whisk in egg yolk until the mixture looks glossy like butterscotch sauce.
- Combine flour with baking soda, baking powder and salt in a medium bowl and whisk to blend evenly. Add it to the butter mixture. Fold it in until evenly combined.
- Add white chocolate chips and fold them in, then add the chopped fresh strawberries and fold them in gently. You actually don't need to be too gentle here - strawberries are quite sturdy. Mix them in well and you'll see that the moisture from the strawberries will soften up the cookie dough and make it easier to scoop.
- Scoop mounds of dough onto prepared baking sheets and press a few extra strawberry pieces on top. Bake for 15-20 minutes until golden brown. These cookies take longer to bake due to the moisture of the strawberries. Let them cool for 3 minutes on the baking sheets and then transfer to a wire rack to finish cooling.
Quin
Hi Christina,
I'm about to make the Strawberries & Cream Cookies again. I notice that you recommend a certain kind/brand of white chocolate chip, but the link for that product isn't working. Can you send another link or give me the brand that you recommend?
Thanks,
christina.marsigliese
Hi Quin! Sorry the link isn't working. It should now be fixed. The chips I use are from Callebaut, but you can use any good quality pure white chocolate chips.
Brigid
Are you supposed to chill these before baking? Mine completely melted in the oven and I can’t figure out if my dough was too warm or if I got something else wrong. Taste delicious but look wonky
christina.marsigliese
Hi Brigid! They don't need to be chilled, but if you feel your dough is warm you can while your oven is preheating. Did you use a scale to measure the dry ingredients and use fresh strawberries?
Derek
Could I use same recipe but add strawberries and dried cranberries only and omit white chocolate chips?
Thanks
christina.marsigliese
Hi Derek! Yes, I think that should work.
Kitzia Serna
Can I make it a day before of my daughter birthday ?
christina.marsigliese
Hi Kitzia! Yes you can. I would recommend storing them in the fridge and then bring them out to warm up to room temp before serving.
J
How would you store these? Could freeze dried s-berries be used?
christina.marsigliese
Hi J! I would recommend storing these cookies in the refrigerator if you plan to keep them for longer than 1 day. If you want to use freeze dried berries I would recommend adding the whole egg as the dough will be too dry.
ivy
Can you use frozen strawberries?
christina.marsigliese
Hi Ivy! I would not recommend frozen strawberries since they can release a lot of moisture into the dough and it will prevent the cookies from setting up properly. They will also become very soggy and mushy instead of retaining their shape in the cookies.
Lindsey Schettini
These cookies were so easy to make and turned out sooo good!! Pretty wet dough after adding the strawberries but turned out amazing
christina.marsigliese
Thank you Lindsey! I'm so glad you enjoyed the cookies 🙂
Bee
How do you think these would be with dark chocolate chunks instead of white chocolate? Thank you so much.
christina.marsigliese
Hi Bee! You can do that, but you will be missing the "cream" element.
Matthew
Hi! Love this recipe. Why about freezing this dough? Is it possible?
christina.marsigliese
Thanks Matthew! I would not recommend freezing this dough as the strawberries will release a lot of moisture into the dough and it will prevent the cookies from setting up properly.
Adriana
Has anyone tried freeze dried strawberries?
christina.marsigliese
Hi Adriana! The cookie is meant to work with the moisture of the fresh strawberries, so if you only use dried strawberries I'd recommend the whole egg.
Adriana
Thank you for responding!
Jessica Burns
Went strawberry picking and had leftover after jamming and found your recipe.
I put far too many strawberries and white chips in, but they came out fantastic nonetheless. My 3 teen boys ate so many of them right after they came out of the oven.
christina.marsigliese
Thanks Jessica! Glad your boys enjoyed them!
Alison
It turned out good, it was yummy. Perfect balance of
christina.marsigliese
Thanks you so much Alison!
Natalie
I'm really happy with how these turned out! They're soft and chewy and the strawberry flavor is really nice with the fresh berries.
christina.marsigliese
Thank you so much Natalie!
Azeera Azlin Binti Rohimi
Hello Christina,
May I know how many cookies can we make from this recipe?
christina.marsigliese
Hi Azeera! I should yield 14 cookies.
Anna
Can you use frozen strawberries? Thanks
Quin
Love, love, love these cookies! This was my first time making strawberry cookies and I'm happy with how they turned out. I added 1 tsp of strawberry extract to kick up the flavor.
Thanks for a great recipe. Will definitely make them again!
christina.marsigliese
You are welcome Quin! Thank you for the feedback. I'm so glad you loved the cookies 🙂