Ingredients (~22 cookies)
- 1 1/2 cups unsalted butter, melted then cooled
- 1 cup dark brown sugar
- 1 cup white granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 Tbsp heavy cream, room temperature
- 3 3/4 cups all-purpose flour, spooned and leveled
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 1 1/2 cups white chocolate chips, plus more for topping
- 1 1/2 cups freeze-dried strawberries, crumbled into small pieces, plus more for topping
Melt the Butter and Let It Cool
Melt the butter in a microwave-safe bowl; Allow it to cool for ~10 minutes.
You want it cool enough that it won’t cook the eggs when you mix everything together.
Mix Your Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Set this aside – you’ll fold it in later.
Combine Wet Ingredients
In a large mixing bowl, combine the cooled melted butter with both sugars.
Add the egg, egg yolk, vanilla extract, and heavy cream; Mix until well combined.
The mixture should look smooth and cohesive at this point.
Fold Everything Together
Use a rubber spatula to fold the dry ingredients into the wet ingredients.
Don’t overmix here – you want tender cookies, not tough ones.
Gently fold in the white chocolate chips and crumbled freeze-dried strawberries until evenly distributed throughout the dough.
Chill the Cookie Dough
Using an ice cream scoop, portion the dough onto a parchment-lined baking sheet.
Refrigerate the cookie dough for 30 minutes.
This helps prevent the cookies from spreading too much during baking.
Bake at 350F
Preheat your oven to 350F and line baking sheets with parchment paper.
Place 6 cookie dough balls per sheet – they need room to spread.
Bake for ~13-14 minutes, turning the pan halfway through.
The centers might look slightly undercooked but they’ll set as they cool on the pan.
Top While Warm and Cool
Remove from the oven and immediately press additional white chocolate chips and crushed strawberries into the tops while they’re still warm.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
This gives them time to set up properly without breaking apart.
Strawberries and Cream Cookies
Ingredients
Ingredients (~22 cookies)
- 1 1/2 cups unsalted butter melted then cooled
- 1 cup dark brown sugar
- 1 cup white granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 Tbsp heavy cream room temperature
- 3 3/4 cups all-purpose flour spooned and leveled
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp kosher salt
- 1 1/2 cups white chocolate chips plus more for topping
- 1 1/2 cups freeze-dried strawberries crumbled into small pieces, plus more for topping
Instructions
- Melt butter in microwave and cool for 10 minutes.
- Whisk together flour, baking powder, baking soda, and salt in a bowl and set aside.
- Combine cooled melted butter with both sugars in a large bowl.
- Add egg, egg yolk, vanilla extract, and heavy cream and mix until smooth.
- Fold dry ingredients into wet ingredients until just combined.
- Gently fold in white chocolate chips and crumbled freeze-dried strawberries.
- Scoop dough onto parchment-lined baking sheet and refrigerate for 30 minutes.
- Preheat oven to 350F and line baking sheets with parchment paper.
- Place 6 cookie dough balls per sheet with space between them.
- Bake for 13-14 minutes, turning pan halfway through.
- Remove from oven and immediately press additional white chocolate chips and crushed strawberries on tops.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
