Strawberry Chocolate Cookies
Soft, chewy, and bursting with flavor, these strawberry chocolate cookies are the perfect fusion of rich chocolate and fruity sweetness. Using freeze-dried strawberries and your choice of dark, milk, or white chocolate, this recipe brings a gourmet twist to a classic treat. Ideal for Valentine’s Day, brunch spreads, or anytime you need a comforting indulgence.
Equipment
- Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Hand or stand mixer
- Baking sheets
- Parchment paper or silicone mats
- Cookie scoop or spoon
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup freeze-dried strawberries lightly crushed
- 1 cup chocolate chips or chunks dark, milk, or a mix
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars in a large mixing bowl using a hand or stand mixer until light and fluffy (2–3 minutes).
- Add eggs and vanilla. Beat in the eggs one at a time, followed by vanilla extract. Mix until smooth.
- Combine dry ingredients. In a separate bowl, whisk together flour, baking soda, and salt.
- Mix wet and dry. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Fold in strawberries and chocolate gently with a spatula.
- Scoop dough into balls (about 1½ tbsp each) and place on prepared baking sheets 2 inches apart.
- Bake for 10–12 minutes, or until edges are golden and centers are just set.
- Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough for 30–60 minutes before baking.
You can use a combination of dark and milk chocolate for a more layered flavor.
Freeze-dried strawberries work better than fresh to prevent sogginess.
Cookies continue to cook slightly after being removed from the oven. Don’t overbake.
Store in an airtight container for up to 5 days at room temperature or freeze for up to 3 months.