Strawberries and Cream Cookies
These cookies pack serious strawberry flavor thanks to freeze-dried strawberries - way more intense than fresh ones would be. The white chocolate balances out the tartness perfectly.
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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.