These Strawberry Chocolate Chip Cookies are filled with pools of creamy white chocolate, rich dark chocolate, and chewy tart freeze-dried strawberries.
These strawberry chocolate chip cookies are top-notch. If you like chocolate covered strawberries imagine them in cookie form….yeah they are that good. Perfectly chewy with slightly crisp edges, pockets of sweet chocolate, and chewy freeze-dried strawberries. What’s not to love?!
I used my No Chill Soft Chocolate Chip Cookies as a starting point. Used some white chocolate with dark chocolate and freeze-dried strawberries. I found real strawberries to be a little too wet for my liking so freeze-dried to the rescue. They have all of the flavor but no added moisture!
Reasons Why You Need To Make These Easy Cookies
- They are something different from the normal chocolate chip cookie
- Loaded with pockets of white and dark chocolate
- Studded with chewy bits of freeze-dried strawberries
- Can bake right away or later
- Freezer-friendly so you can enjoy anytime
What Is In Strawberry Chocolate Chip Cookies?
DARK AND WHITE CHOCOLATE CHIPS: Ghiradelli and Guittard are some of my favorite brands. I used bar white chocolate in this recipe to get bigger pools of chocolate.
FREEZE-DRIED STRAWBERRIES: Found in a lot of grocery stores now and also found at Target, Trader Joe’s, and Amazon.
BUTTER, BROWN SUGAR, SUGAR, EGGS, VANILLA, FLOUR, BAKING SODA, AND SALT.
THE COOKIE BATTER: Cream the butter and sugars then add the eggs and vanilla. Add the dry ingredients and mix just until combined. Stir in the chocolate chips then stir in the strawberries.
FORM INTO COOKIE BALLS: I like to use a heaping 1.5 tablespoons for these cookies.
BAKE: Bake the cookies at 350 degrees F for 10-12 minutes or just until the edges start to brown. The middles will still look very soft but they will finish baking after they are removed from the oven.
Most local grocery stores now carry freeze-dried strawberries but you can also find them at Target, Aldi, Trader Joe’s, Whole Foods, and Amazon.
YES! You can shape them into cookie balls and place them on a baking sheet and freeze them for 2 hours then place them in a freezer-safe container and freeze them for up to 3 months. No need to thaw but may need a few extra minutes of baking. Baked cookies freeze well too. Cool completely then freeze in a freezer-safe container for up to 3 months.
Store cooled cookies in an airtight container at room temperature for up to 1 week.
I did not have success using fresh strawberries and this is because of how wet they are.
A Few Other Tips
- It’s important to add the strawberries last so they aren’t pulverized to nothingness.
- Chilling the dough isn’t necessary but it does allow the strawberry flavor to intensify. Allow the dough to sit at room temperature for 30 minutes before scooping.
- It’s important to let the cookies rest on the baking sheet to finish baking. Otherwise, they will fall apart if you try to transfer them to finish cooling.
Strawberry Chocolate Chip Cookies
- 1 cup (226g) butter, partially melted
- 1 cup (180g) packed brown sugar
- ½ cup (110g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2½ cups (335g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (160g) white chocolate chips or chunks
- ⅓ cup (50g) dark chocolate chips
- 1¾ cups (50g) freeze-dried strawberries, slightly broken up
- Preheat oven to 350℉.
- Partially melt the butter then cream with the brown sugar and granulated sugar until smooth and creamy. Scrape the sides well and add the eggs and vanilla and mix just until combined.
- Add the flour, baking soda, and salt. Mix just until almost combined. Scrape sides and add the white and dark chocolate and mix on low speed just until combined. Mix in the freeze-dried strawberries on low speed just until combined.
- Scoop into 1.5 tablespoons proportions and place on a baking sheet 2-3 inches apart. Bake for 10-12 minutes or just until the edges start to turn light brown; centers should look very soft. Cool on baking sheet for 5 minutes then transfer to cool.
- STORAGE: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- FREEZER-FRIENDLY: Freeze completely cooled cookies in a freezer-safe container for up to 3 months. Can also freeze dough balls for up to 3 months. Add a few extra minutes to bake time. No need to thaw.