These Strawberry Cookies are made from scratch and are super chewy, buttery, and have big flavor from using freeze dried strawberries and white chocolate chips! This recipe makes 18 cookies and can be made in less than an hour!
1 cupwhite chocolate , or chocolate chips, plus more for garnish
Equipment
3 tbsp Cookie Scoop
Instructions
Preheat the oven to 350° F and line 2 cookie sheets with parchment paper. Set aside.
Pulverize the freeze dried strawberries in a small blender or food processor. Measure out the 1 1/2 cups sugar into a small bowl and mix them in.
In a large bowl or using the bowl of a hand or stand mixer with the paddle attachment, combine the 1 cup softened butter with the strawberry and sugar mixture. Mix with a spatula or on low speed until a paste forms, about 1 minute. Add the egg, the egg yolk, and the 1 tsp vanilla and mix again.
Combine the 2 1/4 cup flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp kosher salt in another bowl (medium size) or on a large piece of parchment paper. Add it to the batter and mix on medium speed or by hand until the dough comes together.
Add the white chocolate chips or chopped chocolate saving a handful for topping, and add it to the batter. Scoop out the cookie dough and place them 2" apart from each other on the cookie sheets. Press a couple more pieces of chocolate onto each ball. Chill for 2 hours in the fridge or for 20 minutes in the freezer if you are short on time.
Bake the cookies for 17 minutes until the edges are golden brown. Cool on a rimmed cookie sheet.
Notes
Chilling options- the longer you chill the cookies the less they will spread in the oven.
Good- You dont have to chill the cookies.
Better- Chill for 20 minutes in the freezer.
Best- Chill for 2 hours in the fridge.
Use a 3 tbsp cookie scoop to measure out the cookies evenly.