Go Back

Strawberry White Chocolate Cookies

Packed with real strawberry flavour and white chocolate chips, these chewy strawberry white chocolate cookies require no extracts, flavourings or cake mix to give that authentic strawberry taste!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Snack
Servings 25 cookies

Equipment

  • Electric stand or hand mixer
  • Whisk
  • Baking tray (silicone best for most even baking)

Ingredients
  

  • 260 g plain flour
  • 2 tsp cornflour
  • 1 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 28 g freeze-dried strawberries food processor required to blend to a strawberry dust
  • 190 g unsalted butter softened
  • 230 g caster sugar
  • 2 medium egg yolks room temperature
  • 1-3 cocktail stick dips of red or pink gel food colouring
  • 140 g white chocolate chips plus extra to press on top once baked

Instructions
 

  • Preheat oven to 180°/160° fan.
  • In a food processor, pulse the freeze-dried strawberries into fine strawberry dust.
  • Add the plain flour, cornflour, bicarbonate of soda, salt and strawberry dust into a medium sized bowl. Whisk togther until combined and then set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or a medium/large bowl if using an electric hand mixer), beat the softened butter and sugar on medium speed for 1 minute. It will look slightly paler in colour and will be a little fluffy.
  • Add the egg yolks and your chosen amount of red/pink gel food colouring and beat on medium speed until incorporated (about 10-15 seconds).
  • Add half the dry ingredients and beat on low speed until just combined, then repeat with the remaining half.
  • Add the white chocolate chips and beat on low speed until just combined (around 10 seconds).
  • Scoop 2 level tablespoons of dough per cookie. Press each tablespoon together and then roll into a ball. Evenly space out no more than 8 dough balls on a baking tray.
  • Place the tray into the oven for 10 minutes. The centres will look slightly underbaked at this point but that's ok.
  • Once removed from the oven, place the tray on a work surface for 5-7 minutes as the centres will continue to bake on the warm tray. While they're still warm, for perfectly round cookies use a spatula to lightly push any misshapen cookie edges inward to look more rounded. You can also lightly press a few extra white chocolate chips on top while they're still warm. This is optional but I think it makes them look prettier!
  • After 5-7 minutes, remove cookies from the tray and place on a wire cooling rack to cool completely.
  • Store in an airtight container at room temperature. Best eaten with 3 days.

Notes

If you’ve tried this recipe, tag @bakerjoblog on Instagram, Facebook, Pinterest or Twitter and/or use #bakerjoblog!
Keyword cookies, strawberry, strawberry white chocolate, white chocolate