Description
Chewy, creamy, and fresh Strawberries & Cream Cookies feature a soft texture with a subtle butterscotch flavor, enhanced by milky white chocolate chips and sweet-tart fresh strawberries baked right in. These unique cookies are perfect for Spring and Summer baking when strawberries are at their best.
Ingredients
Wet 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
Dry Ingredients
- 1 ⅓ cups (190g) all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
Add-Ins
- ¾ cup (113g) white chocolate chips
- ¾ cup (105g) chopped fresh strawberries (quartered and sliced into small pieces)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the cooled melted butter, light brown sugar, granulated sugar, and vanilla extract until fully combined. Then whisk in the egg yolk until the mixture becomes glossy and resembles butterscotch sauce.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly mixed to ensure consistent texture in the cookies.
- Blend Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients bowl. Gently fold the ingredients together until just combined, being careful not to overmix to maintain chewy texture.
- Add Chocolate Chips and Strawberries: Fold in the white chocolate chips thoroughly, then gently fold in the chopped fresh strawberries. The moisture from the strawberries will soften the dough, making it easier to scoop.
- Scoop and Prepare Cookies: Use a spoon to scoop generous mounds of dough onto the prepared cookie sheets. Press a few extra strawberry pieces on top of each mound for a decorative and flavorful touch.
- Bake the Cookies: Bake the cookies in the preheated oven for 15-20 minutes or until the edges are golden brown. Because of the fresh strawberries’ moisture, these cookies take slightly longer to bake than usual.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 3 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- Cut strawberries small to distribute evenly and prevent sogginess in the dough.
- Do not overmix the dough to keep the cookies chewy and tender.
- Baking time may vary depending on your oven, so check for golden edges as an indicator.
- Cookies can be stored in an airtight container for up to 3 days to maintain freshness.
