Dessert

Irresistible Valentine’s Strawberry White Chocolate Cookies Recipe

ByZoe Lane February 6, 2026February 6, 2026

Introduction

These Irresistible Valentine’s Strawberry White Chocolate Cookies combine sweet white chocolate with tangy freeze-dried strawberries for a delightful treat. Soft, chewy, and bursting with flavor, they are perfect for sharing or enjoying with a cup of tea.

The image shows a stack of soft, round cookies on a white plate set on a white marbled surface. Each cookie has a light golden color with a slightly cracked texture. The top cookie, placed flat in front of the stack, is dotted with shiny white chocolate chips and pieces of dried red strawberries, giving it bright red and creamy white spots. The cookies look chewy and thick, with a slightly uneven edge. Some extra white chocolate chips and small bits of dried strawberry are scattered casually on the plate and marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until light and fluffy.
Step 3: Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing.
Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks.
Step 7: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, until the edges are lightly golden but the centers still look soft.
Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For extra strawberry flavor, add a teaspoon of strawberry extract alongside the vanilla.
Use white chocolate chips if chunks are unavailable; the cookies will be just as delicious.
Try substituting freeze-dried raspberries for a tart twist on the flavor combination.
Chill the dough for 30 minutes before baking to help retain shape and enhance flavor depth.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container to retain moisture. Reheat cookies briefly in a microwave or oven to enjoy warm, soft bites.

How to Serve

A stack of soft cookies with a light golden color is shown on a white marbled surface, next to a few loose white chocolate chips. The top cookies have visible small red strawberry pieces mixed in, along with creamy white chocolate chips spread evenly across their tops. The cookies have a slightly cracked texture on their surface, showing softness inside. The background includes a blurred red strawberry adding a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries add moisture that can change the cookie texture, making them more cakey or soft. Freeze-dried strawberries provide intense flavor without extra moisture for better texture.