White Chocolate and Strawberry Cookies

These White Chocolate and Strawberry Cookies are soft, chewy, and full of fresh, summery flavor. The combo of sweet strawberries and smooth white chocolate makes them a crowd-pleaser every time. They’re simple to prep, freezer-friendly, and perfect for quick desserts or turning into ice cream sandwiches. One batch and you’ll see why they’re on repeat in our kitchen.

Print Recipe

No ratings yet

White Chocolate Strawberry Cookies

Prep Time15 minutes mins

Cook Time9 minutes mins

Total Time25 minutes mins

Course: Dessert, Snack

Cuisine: American

Keyword: best cookie recipe, best cookies, einkorn chocolate chip cookies, strawberry, white chocolate, white chocolate chip

Servings: 24 cookies

Equipment

• 2 baking sheets
• 2 bowls
• 1 mixer or beater

Ingredients

• 2 ¾ cup all-purpose einkorn flour
• 1 tsp baking soda
• 1 tsp pink Himalayan salt
• 1 cup organic butter
• ¾ cup organic brown sugar
• ¾ cup evaporated sugar swap for organic granulated sugar
• 2 tsp organic vanilla extract
• 2 large egg (room temperature)
• 1 cup white chocolate chips (real good or nestle simple)
• 1 cup freeze dried strawberries chopped

Get Recipe Ingredients

Instructions

• Preheat your oven to 350°F (175°C). Line 2 cookie sheets with parchment paper.
• In a small bowl, whisk together the dry ingredients - 2 ¾ cup all-purpose einkorn flour,1 tsp baking soda, and 1 tsp pink Himalayan salt
• In a separate large bowl combine your wet ingredients- cream together the 1 cup organic butter melted, ¾ cup organic brown sugar, ¾ cup evaporated sugar, and 2 tsp organic vanilla extract. Mix until light and fluffy.
• Beat in the 2 large egg until well combined.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the 1 cup white chocolate chips and 1 cup freeze dried strawberries until evenly distributed throughout the dough.
• Using a 2 tbsp cookie scoop, scoop the dough onto the prepared baking sheet lined with parchment paper, spacing them at least 2 inches apart.
• Bake for around 9-11 minutes, or until the edges are just a touch of light brown.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• You can store these in an airtight container on the counter or  in a freezer bag and freeze until you are ready to eat.  To thaw out simply set out on the counter.
• You can swap regular flour for all purpose flour for every 1 cup or einkorn flour use ¾ cup all purpose flour.