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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.
