These are HUGE Strawberry White Chocolate Cookies speckled with creamy and rich white chocolate chips and beautifully balanced with tart freeze-dried strawberries. Grab your baking essentials and let’s go .

Does one ever say no to a perfectly soft but still chewy, very BUTTER-FORWARD cookie? What about one with chewy bright little bits of strawberry and silky-sweet white chocolate chips? Now that we have your attention.

Just, so good. They’re (maybe overly) large, they’re melty, and they’re all your favorite cookie textures. The freeze-dried strawberries used for these get so pleasingly chewy as they soak up the butter while baking, putting raisins-in-cookies to absolute shame (depending on your deeply held beliefs about raisins in baked goods, might be too late for that). The white chocolate is the richest and creamiest with its very sweet sweet beautifully balanced with the strawberries’ tart tart.

Ingredients For These Strawberry White Chocolate Cookies

First things first, let’s get your heart and grocery list ready for these buttery disks of joy. Here’s what you’ll need:

• salted butter (unsalted could work too, but salted is really a treat here!)
• light brown sugar
• granulated sugar
• egg
• vanilla
• flour
• baking soda
• salt
• freeze-dried strawberries
• white chocolate chips

Grab your cookie sheets, your parchment paper, all your hopes and dreams, and get ready for something special.

How To Make These Delicious Cookies

Here’s how they come together. We went all-in for about 9-12 giant cookies for this recipe but, of course, if you want to do sweet dainty little baby cookies instead of our jumbo ones, go for it!

1. Cookie batter . Combine the butter with the sugar until creamy. Next, egg and vanilla; mix until just combined. Add the dry ingredients and mix until just combined then fold in the white chocolate chips.
2. Crush the strawberries . Gently crush the pieces by hand into small chunks. Careful not to crush all the way into a powder. Fold those strawbs into the dough!
3. Roll and bake . We rolled them into about 9-12 larger dough balls and placed them on a parchment-lined baking sheet to bake for 9-11 minutes.

We veer on the side of under-baking (about 9ish minutes), so when you pull them out, they will be a little puffed. RESIST EVERY URGE IN YOUR SOUL and let them sit for just a few minutes so they can sink. You will be rewarded with soft, dense, tart-sweet little buttery medallions that will make you cry real tears.

What To Know About Freeze-Dried Strawberries

So here’s the deal on these little freeze-dried babies. They are a dream of a cookie add-in because they soak up moisture (read: all that delicious butter) and turn into buttery chewy little wonder bits. And who are we if not someone who appreciates a good butter vehicle? But because they soak up the moisture, it is important to not use too much flour!

• A word on the flour. We recommend spooning the flour into the measuring cup to get the amount right so you don’t get cookies that are too puffy! You want them to be able to sink and get dense/soft/chewy/dreamy.
• Gently crush into chunks, not powder. They will turn the cookies grey if you have too much of a powder (a little powder is unavoidable and totally okay!).
• Can I use fresh strawberries? We wouldn’t! They’d be too wet. But if you try and get a different outcome, do let us know!
• Where do I find these magical things? We have often found them at ALDI and Target, usually near all the other dried fruits. You can also order them on Amazon.