Best White Chocolate Strawberry Cookies Recipes

WHITE CHOCOLATE CHIP STRAWBERRY FUDGE DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter, sugar, egg and strawberry extract in a large bowl.
• Beat at medium speed until well blended.
• Beat in buttermilk and strawberry puree.
• Combine flour, cocoa, baking soda and salt in a medium bowl and mix into creamed mixture at low speed until blended.
• Stir in white chocolate chips.
• Drop by rounded tablespoonfuls about 2-inches apart onto greased cookie sheets.
• Bake 10-12 minutes or until tops spring back when touched lightly.
• Remove immediately to wire racks to cool completely.

STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
• Sift flour, baking soda, salt, and baking powder together in a bowl.
• Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
• Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

WHITE CHOCOLATE CHIP AND STRAWBERRY COOKIES

Steps:

• Preheat oven to 350°.
• Clean, trim, and slice berries.
• Puree/mash strawberries in a blender, or with a fork for less mess (berries should now be 3/4 cup), leaving some larger chunks if desired; set berries aside.
• In a large bowl beat butter and sugars.
• Beat in one egg at a time.
• In a separate bowl whisk flour, salt and baking powder.
• Add dry mixture to creamed mixture, about 1/2 a cup at a time.
• When well mixed, slowly add berries, about 1/4 cup at a time, while mixing at the same time, ensuring berries are spread well throughout.
• Add the white chocolate chips and stir to combine evenly throughout batter.
• Drop batter in tablespoons about 1-inch apart on a greased baking sheet.
• Bake at 350° for 11- 12 minutes for soft cookies, or up to a maximum of about 14-15 minutes for crunchier cookies, watching the edges to ensure they are lightly browned.
• Cool on wire racks.

CHOCOLATE BROWNIE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE AND STRAWBERRY PRESERVES

Steps:

• For the cookies: Preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper.
• Whisk the flour, baking powder and salt in a small bowl.
• Stir the 2 cups chocolate chips and butter in a medium bowl over a saucepan of barely simmering water until the chocolate mixture is melted and smooth. Remove the bowl and set aside. The mixture may be thick.
• Combine the eggs, sugar and vanilla in a large bowl. Beat the egg mixture using an electric mixture, until light and fluffy, about 5 minutes. Add the melted chocolate mixture and beat until well blended. Add the flour mixture and beat until just incorporated. Stir the remaining 1 cup chocolate chips into the batter. If the batter is very soft, chill for 15 to 20 minutes to allow the batter to firm up slightly. The batter can be prepared 1 day ahead. Let the batter stand at room temperature at least 1 hour before continuing.
• Using a small cookie scoop, drop the batter in rounded tablespoonfuls onto the baking sheets, spacing 1 1/2-to-2-inches apart. Bake the cookies until slightly firm to touch and crackled all over tops but still soft in the center, 12 to 15 minutes. Cool the cookies on the sheets.
• For the white chocolate ganache: Bring the cream to simmer over medium heat in a heavy small saucepan. Remove the pan from heat and add the white chocolate chips. Stir until melted and smooth. Chill the ganache until firm enough to spread, 1 to 2 hours. The ganache can be prepared 1 day ahead. Cover and keep chilled. Let the ganache stand at room temperature 2 hours to soften slightly before using.
• For the strawberry preserves: Mix the preserves and the lemon zest in a small bowl.
• Spread about 1 teaspoon ganache onto the flat side of each cookie to within 1/4-inch of the edge. Spoon 1/2 to 1 teaspoon strawberry preserves on the ganache side of half of the cookies. Place the remaining cookies on top, ganache side down, to form sandwich cookies. Chill until the ganache is firm, 15 to 20 minutes. Insert lollipop sticks into the ganache filling, if desired
• For the white chocolate drizzle: Place the white chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Drizzle the melted chocolate over the top of one side of each sandwich cookie, using a fork. Chill until the chocolate has set, about 10 minutes. The drizzle can be prepared 1 day ahead. Store airtight in the refrigerator.

CHOCOLATE BROWNIE SANDWICH COOKIES WITH WHITE CHOCOLATE GANACHE AND STRAWBERRY PRESERVES

Steps:

• For the cookies: Preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper.Whisk the flour, baking powder and salt in a small bowl.Stir the 2 cups chocolate chips and butter in a medium bowl over a saucepan of barely simmering water until the chocolate mixture is melted and smooth. Remove the bowl and set aside. The mixture may be thick.Combine the eggs, sugar and vanilla in a large bowl. Beat the egg mixture using an electric mixture, until light and fluffy, about 5 minutes. Add the melted chocolate mixture and beat until well blended. Add the flour mixture and beat until just incorporated. Stir the remaining 1 cup chocolate chips into the batter. If the batter is very soft, chill for 15 to 20 minutes to allow the batter to firm up slightly. The batter can be prepared 1 day ahead. Let the batter stand at room temperature at least 1 hour before continuing.Using a small cookie scoop, drop the batter in rounded tablespoonfuls onto the baking sheets, spacing 1 1/2-to-2-inches apart. Bake the cookies until slightly firm to touch and crackled all over tops but still soft in the center, 12 to 15 minutes. Cool the cookies on the sheets.For the white chocolate ganache: Bring the cream to simmer over medium heat in a heavy small saucepan. Remove the pan from heat and add the white chocolate chips. Stir until melted and smooth. Chill the ganache until firm enough to spread, 1 to 2 hours. The ganache can be prepared 1 day ahead. Cover and keep chilled. Let the ganache stand at room temperature 2 hours to soften slightly before using.For the strawberry preserves: Mix the preserves and the lemon zest in a small bowl.Spread about 1 teaspoon ganache onto the flat side of each cookie to within 1/4-inch of the edge. Spoon 1/2 to 1 teaspoon strawberry preserves on the ganache side of half of the cookies. Place the remaining cookies on top, ganache side down, to form sandwich cookies. Chill until the ganache is firm, 15 to 20 minutes. Insert lollipop st
• CATEGORIES:
• Chocolate
• Dessert
• Cookie
• Main Ingredient
• Chocolate
• Strawberry
• Course
• Dessert
• Dish
• Cookie
• Technique
• Baking

WHITE CHOCOLATE STRAWBERRY COOKIES

Steps:

• 1. Preheat oven to 350°. In a large bowl, cream the butter, cream cheese, and 2 cups of sugar until light and fluffy.
• 2. Beat in egg, lime juice, and lime zest.
• 3. Combine the flour, baking powder, and salt; gradually add to the creamed mixture and mix well.
• 4. Add the white chocolate chips. Mix in gently.
• 5. Gently fold in chopped strawberries (drain any accumulated juices first).
• 6. Gently scoop into balls on a greased baking sheet and bake at 350° for 8-10 minutes or until bottoms are lightly browned.
• 7. Cool 1 minute before removing to wire racks.
• 8. Best if consumed within a couple of days. If they even last that long. Enjoy!

STRAWBERRY COOKIES WITH WHITE CHOCOLATE CHUNKS RECIPE - (4.5/5)

Steps:

• Preheat the oven to 350°F and line cookie sheets with parchment paper. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes. Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside. In a separate bowl, beat butter with sugar and cream cheese until it's light and fluffy. Add egg and vanilla and mix well. Gradually add flour mixture and mix until it's well combined. Stir in chopped white chocolate. Sprinkle strawberries with 1 to 2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter. Drop heaping tablespoon of batter onto pan leaving an inch space between each cookie. Set the cookies in the refrigerator for 5 to 10 minutes before baking. Sprinkle the cookies with sugar if you want, but do not overdo it because they are sweet enough. Bake for 13 to 15 minutes, until the edges become golden brown. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely. Notes: It was time for a few tricks. In order not to lose color, I squeezed a little lemon juice over the strawberries, then drained them and sprinkle flour over them in order not to color the dough and that the strawberries would not sink in while baking.

WHITE CHOCOLATE, STRAWBERRY, AND OATMEAL COOKIES

Steps:

• Preheat oven to 350°.
• Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk.
• Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes).
• Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
• Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.
• Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.

STRAWBERRY COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• 1.Preheat the oven to 350 F and line pans with parchment paper. 2.Pour fresh lemon juice over chopped strawberries, drain them after a few minutes. 3.Whisk together 1¼ cup all-purpose flour, salt and baking powder and set aside. 4.Beat butter with sugar and cream cheese until it’s light and fluffy. 5.Add egg and vanilla and mix well. 6.Gradually add flour mixture and mix until it’s well combined. 7.Stir in chopped white chocolate. 8.Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter. 9.Drop heaping tablespoon of batter onto pan leaving an inch space between. 10.Set the cookies in the refrigerator for 5-10 minutes before baking. 11.Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough. 12.Bake for 13-15 minutes( until the edges become golden brown). 13.Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

STRAWBERRY COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Mix cake mix, oil, water, and egg till blended. Then add morsels.
• Each cookie is about a spoonful on an ungreased cookie sheet.
• Bake at 350°F for 10 minutes.