Strawberry and Cream Cookies
These strawberry and cream cookies, loaded with fresh strawberry bits and white chocolate chips, taste like sweet cream and fresh strawberries in a cookie form.
My husband and I returned from a long road trip to see friends and came back home to find some strawberries that had seen better days! I stumbled on an easy strawberry and cream cookies recipe on Scientifically Sweet that looked tasty. The cookies were super easy to make and tasted fantastic, especially when dipped in milk. Yum!
Strawberry and Cream Cookies
Ingredients:
- ½ cup unsalted butter, melted and cooled
- ½ cup light brown sugar, packed
- ¼ cup white sugar
- 1 tsp vanilla extract
- 1Â large egg yolk
- 1â…“ cups flour
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¾ cup white chocolate chips, divided
- ¾ cup fresh strawberries, finely diced, divided
How to Make Strawberry and Cream Cookies
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Combine the cooled, melted butter, brown sugar, white sugar, and vanilla extract in the bowl of a stand mixer. Beat until creamy.
Beat in the egg yolk until the mixture looks glossy.
Combine the flour, baking soda, baking powder, and salt in a small bowl until mixed well.
Gradually add it to the butter mixture. Fold it in until evenly combined.
Add most of the white chocolate chips and fold them in. Add most of the chopped fresh strawberries and fold them in gently. No need to be too gentle here–strawberries are quite sturdy. Mix them in well, and the moisture from the strawberries will soften the cookie dough, making it easier to scoop.
Scoop mounds of dough onto prepared baking sheets.
Bake for 15-20 minutes until golden brown. Side Note: These cookies take longer to bake due to the moisture of the strawberries.
Remove from the oven and immediately press a few more of the remaining diced strawberries and white chocolate chips onto the top of each cookie.
Let them cool for 3 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling.
Equipment
Ingredients
- ½ cup unsalted butter melted and cooled
- ½ cup light brown sugar packed
- ¼ cup white sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 1â…“ cups flour
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¾ cup white chocolate chips divided
- ¾ cup fresh strawberries finely diced, divided
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Combine the cooled, melted butter, brown sugar, white sugar, and vanilla extract in the bowl of a stand mixer. Beat until creamy.
- Beat in the egg yolk until the mixture looks glossy.
- Combine the flour, baking soda, baking powder, and salt in a small bowl until mixed well.
- Gradually add it to the butter mixture. Fold it in until evenly combined.
- Add most of the white chocolate chips and fold them in. Add most of the chopped fresh strawberries and fold them in gently. No need to be too gentle here–strawberries are quite sturdy. Mix them in well, and the moisture from the strawberries will soften the cookie dough, making it easier to scoop.
- Scoop mounds of dough onto prepared baking sheets.
- Bake for 15-20 minutes until golden brown. Side Note: These cookies take longer to bake due to the moisture of the strawberries.
- Remove from the oven and immediately press a few more of the remaining diced strawberries and white chocolate chips onto the top of each cookie.
- Let them cool for 3 minutes on the baking sheet, then transfer to a wire cooling rack to finish cooling.
They look pretty! Why called strawberry and cream while no cream in them?
Angie,
The vanilla extract and white chocolate chips give the cookies a cream flavor! They are really tasty.
-Pam