Description
Soft and chewy cookies filled with fresh strawberries and creamy white chocolate chips. Perfect for spring and summer treats, these cookies are easy to make and packed with fruity flavor and sweetness.
Ingredients
1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup diced fresh strawberries (patted dry)
3/4 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter and sugar in a large bowl until light and fluffy.
- Add the egg, vanilla extract, and almond extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined—do not overmix.
- Gently fold in the diced strawberries and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10–12 minutes, until the edges are golden and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Pat strawberries dry to prevent excess moisture in the dough.
For variation, try raspberries or add chopped nuts like pistachios or macadamias.
Store in an airtight container at room temperature for 3 days or refrigerate up to 5 days.
Microwave for 8–10 seconds to refresh cookies before serving.
Freeze baked cookies or dough balls for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
