I don’t know if it’s just me, but when Summer comes around, I just have to make something with strawberries and white chocolate…
Last year, I made these Strawberry and White Chocolate Tartlets and this year I decided to make cookies, because… I am a cookie monster.
Just look at them, perfectly browned on the edges and soft in the middle. My idea of the PERFECT cookie! These cookies stay soft for up to a week, no kidding! Whenever I make cookies, I use my base recipe and everyone loves them 🙂
To make my cookies soft, I add 1tbsp of cornflour and to get the perfect chewiness, I don’t just use plain flour, but mix in a bit of bread flour too. These really are amazing.
Now onto the additions for this recipe, of course once you have a good base you can add pretty much anything, but today I decided on using baked strawberries and good old Green & Blacks white chocolate. I find that Green and Blacks is just the best, it doesn’t burn when you bake the cookies, isn’t gritty, keeps it shape, but oozes in the middle.
You can use chips or shop bought chunks, but I tend to chop my own chunks (I think secretly it’s because it means I can make huge chunks – I’m addicted to melted chocolate, so big oozing chunks are better than small!)
I was contemplating using freeze dried strawberries, which give a burst of flavour, but then I decided they may be a bit *too* intense for these cookies; with the white chocolate I thought they needed a light, sweet strawberry flavour, rather than a sharp burst.
You can buy baked strawberries on Amazon
I’d be wary of using fresh strawberries for these, I love baking with strawberries for desserts I’m serving immediately, but the cookies would only last around 2 days with fresh before going funny. I once made Strawberry scones and was hideously ill after eating them when they were 3 days old, baked is safer, take my word for it!!
So there we have it: perfect Summer cookies, easy to make and oh so satisfying!
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Strawberry and White Chocolate Cookies
Ingredients
- 2 cups plain flour
- 1/2 cup bread flour
- 1 tbsp cornflour
- 1 1/2 tsp bicarbonate of soda
- Pinch of salt
- 1 cup White Chocolate chunks/chips
- 1 cup diced, baked strawberries (not Freeze dried - I used Urban Fruit)
- 1 3/4 sticks (200g) unsalted butter, at room temp
- 3/4 cup caster sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- No need to preheat the oven yet, this dough needs to chill.
- Place the flours, bicarb and salt into a medium sized bowl. Add in the chocolate chunks and diced strawberries and stir until the chocolate and strawberries are coated.
- Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, 2-3 minutes on med-high speed.
- Add in the eggs and vanilla, scraping sides as necessary, and mix on med-high speed until well combined and smooth.
- Add in the flour mix and mix on low until a dough forms.
- Place the dough into a medium sized bowl and cover with cling film. Place in the fridge for 6 hours, but overnight if possible.
- Once chilled, preheat the oven to 180C/350F and line 2-3 baking trays. Using a 1.5tbsp cookie scoop, place dough balls 2 inches apart. Flatten ever so slightly with your hands, so they don't roll off the tray!
- Place in the oven for 8-11 minutes, until lightly browned in the middle and still soft and slightly under baked in the middle.
- Leave to cool completely on the trays. Once cooled, cookies will keep in an airtight container, at room temperature, for 5 days.
Recipe Notes
Recipe by Annie of Annie's Noms
Annie is a self-taught baker, recipe developer and food photographer. She has a slight obsession with tennis, motorsport, makeup, handbags and sunglasses! 
These look so yummy! I want one. I’m saving these for a cheat weekend.
I saved them for my cheat day as well – definitely worth it!!
They didn’t last long here either!!
Saw these on FG & pinned! they look AWESOME!
Thanks so much! 🙂
Hi Annie, what awesome cookies. I am definitely going to be trying your base cookie recipe. Love your blog too!
Thank you so much! 😀
i love white chocolate and i can’t recall seeing dried strawberries in a cookie. yum!
It’s the first time I’ve used dried/baked strawberries in a recipe – I’ll definitely be using them again, they really work well!
Nom nom I love this combo! I used to make ones with cranberries, white choco and macadamia nuts. Amazing together. These look so soft and delish, thanks for posting~~!
Oooh yes – cranberry and white chocolate in cookies is an amazing combination!! Thanks so much 🙂
Thanks for linking to Create Link Inspire at The Crafty Blog Stalker. You have been featured and pinned! Thank you for sharing.
–Katie, TheCraftyBlogStalker.com
Thanks so much for featuring me! 🙂
These look so good! I will have to try to find those strawberries – can’t wait to try this!
Thanks so much!
Great cookies, which won’t last long if I’m around 🙂
I have never used baked strawberries, but this just sounds delicious!! I especially love the combo of white chocolate with strawberries — and in a cookie? Divine!! Thanks for sharing!
This was the first time I’d used baked strawberries too, I usually just snack on them, but I’m so glad I did, they worked so well! 🙂
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Thanks so much for featuring me!! Have a great week 🙂
Your cookies look delicious! I’m featuring you this week!
Your Strawberry and White Chocolate Cookies look fabulous! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
Miz Helen
Thanks for sharing at Family Fun Friday! I’m featuring your recipe this week and can’t wait to see what you have for us this week.
Thanks so much for the feature!
Hi Annie, thanks for sharing with us at Best of the Weekend. Love the flavor combination of this cookie – pinned to our party board!
I have these in the oven now!
I found that chilling it made it really difficult to shape as the dough was a solid lump, and I don’t have a cookie scoop. But the dough is delicious, which is a good indication of the cookie to come!
For the strawberry, I used berries which we’d sliced and dehydrated at home. They’re not as moist as yoyes look, but still delicious.
Yes, chilling the dough is definitely easier to shape with a cookie scoop! I like it chilled as the cookies spread less and as I use a cookie scoop I don’t have to shape them, but can imagine it is hard to shape without. If you let it sit out for 10 mins it softens quite a bit, so it should be better to shape. Oooh, I love dehydrated berries, they may not be as moist, but I love the intense flavour they give, I’m going to have to try them in some cookies!