Strawberry Cookies With White Chocolate Recipe

These Valentine Strawberry Cookies enchant with a perfect blend of vibrant strawberries and creamy white chocolate. This Strawberry White Chocolate Chip Cookies Recipe offers a unique twist with hints of pudding and jello for added flavor, resulting in a soft, indulgent treat that delivers a memorable, balanced sweetness ideal for any celebration.

I love making these Strawberry Cookies With White Chocolate because they mix fun flavors with a bit of a nutritional boost. I start with 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt to keep the structure of the cookies balanced.

I cream 1/2 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar which gives the cookies that sweet crunch. Adding a large egg and 1 teaspoon vanilla extract helps the cookies come together nicely.

The real twist comes from mixing in one package of instant strawberry pudding mix and one packet of strawberry jello powder. I then fold in 1 cup white chocolate chips and 1 cup finely chopped fresh strawberries.

These cookies, reminiscent of many classic recipes, are perfect for Valentine’s treats and bring a fun, fruity taste that even a typical kid of grade ten would enjoy.

Why I Like this Recipe

I love this recipe because the mix of sweet white chocolate and tangy strawberries just blows my mind every time I make it. Sometimes I cant believe that a little bit of pudding mix and even jello powder can make the cookie extra moist and flavorfull.

I also really enjoy how easy it is to whip up, even on a busy day. It gives me a fun break where I get to mess around in the kitchen and the process feels almost like an experiment since the ingredients are not the usual ones for cookies.

Another reason I like this recipe is that it reminds me of my childhood baking sessions with my family. The blend of flavors really takes me back to those cozy moments, making every cookie taste extra special.

Ingredients

• All-purpose flour provides carbohydrates and structure for a chewy texture.
• Unsalted butter adds rich fat and creaminess while keepin flavors balanced.
• Granulated and brown sugar add sweetness and help in creatin the perfect cookie.
• Fresh strawberries offer a natural tang and a bit of dietary fiber in every bite.
• White chocolate chips deliver creamy, melt in your mouth sweetness and texture.
• Instant strawberry pudding and jello powders boost fruity flavor and moistness.
• Egg binds ingredients together and contributes essential protein for the recipe.
• Vanilla extract adds a warm, aromatic flavor that makes cookies extra enticing.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (3.4 oz) package instant strawberry pudding mix
• 1 (3 oz) packet strawberry jello powder
• 1 cup white chocolate chips
• 1 cup finely chopped fresh strawberries

How to Make this

1. Preheat your oven to 350°F. Grease a cookie sheet or line it with parchment paper.

2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large bowl, beat 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until the mixture looks light and fluffy.

4. Add in 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until you get a smooth mix.

5. Stir in the 1 (
3.4 oz) package instant strawberry pudding mix and 1 (3 oz) packet strawberry jello powder until everything is well combined.

6. Slowly mix your dry ingredients into the wet mixture until just combined. Try not to overmix it.

7. Gently fold in 1 cup white chocolate chips and 1 cup finely chopped fresh strawberries.

8. Drop rounded tablespoon-sized dough balls onto your prepared cookie sheet, spacing them out evenly.

9. Bake in the preheated oven for about 10-12 minutes, or until they start to turn lightly golden along the edges.

10. Let the cookies cool on the sheet for a few minutes then transfer them to a cooling rack to cool completely. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Cookie sheet or parchment paper
3. Medium mixing bowl for the dry ingredients
4. Large mixing bowl for wet ingredients
5. Whisk for combining dry ingredients
6. Electric mixer or hand mixer for beating the butter and sugars
7. Measuring cups and spoons for accurate portions
8. Spatula for stirring and gently folding in the chips and strawberries
9. Cooling rack for letting the cookies cool properly
10. Knife and cutting board for chopping the fresh strawberries

FAQ

Strawberry Cookies With White Chocolate Recipe Substitutions and Variations

• If you dont have all-purpose flour, you can try using a gluten-free flour blend. It might change the texture a bit but it works pretty well.
• If you’re out of unsalted butter, you can use an equal amount of margarine. Just be aware that it might add a slight different flavor.
• If you don’t have a large egg handy, you can mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes as a substitute.
• If you are low on granulated sugar, you can use an equal amount of coconut sugar. The sweetness is a bit different but its still a good swap.
• If white chocolate chips are low in stock, chopped white chocolate bars can work as a replacement, just make sure the pieces are about the same size.

Pro Tips

1. Chill your cookie dough for about 20 minutes before you bake. This helps the flavors meld and makes sure they keep their shape in the oven, instead of spreading out too much.
2. When you’re folding in the fresh strawberries and white chocolate, do it gently so you dont break the fruit or over mix the dough. It keeps the cookie texture just right.
3. Keep an eye on the cookies near the end of baking – even a minute too long can dry them out. Once the edges are a light golden, theyre usually perf just as a little under done in the center.