What kind of white chocolate works best.

I like to use Ghirardelli or Lindt White Chocolate Bars. Be sure to use pure white chocolate. The ingredients should contain "pure cocoa butter". We do not recommend using white chocolate chips.

Can I use freeze-dried strawberries instead of fresh strawberries?

This recipe was created using fresh strawberries. Freeze dried strawberries can be expensive and using fresh berries makes the recipe perfectly summery.

Can I use frozen strawberries?

Frozen berries will contain too much moisture and will make the cookie dough too "wet" and soggy. We recommend using fresh, firm berries cut into small 1/4 - 1/2" pieces.

Can I make these cookies gluten free?

Yes! Substitute an equal amount of your favorite gluten free flour blend for the all-purpose flour. We like to use King Arthur Baking Gluten Free Flour. Keep in mind, gluten free flour will produce different results in terms of both flavor and texture.

Can I freeze the cookie dough?

Yes. After the dough is made, scoop the dough into approximately 2 ounce balls and place on a parchment lined baking sheet. Freeze for 2 hours or until firm. Once the dough is frozen, place in a large freezer bag. Bake the cookies as directed straight from the freezer, adding 1 to 2 minutes to the baking time.

Strawberries and Cream Cookies - Browned Butter Blondie

Description

Strawberries and Cream Cookies are bursting with fresh, juicy strawberries and chunks of melty white chocolate. Make a batch in minutes with no chilling required. The perfect summertime cookie!

Ingredients

Scale

1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
1/3 cup (66 g) light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla
2 cups (250 g) all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup very fresh, firm strawberries, patted dry and stems removed, chopped into small bits
6 to 8 ounces white chocolate, chopped into chunks (I use Ghirardelli White Chocolate Bars)

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Instructions

Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar for 2 to 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
Add the egg, followed by the vanilla, mixing well with each addition. Scrape down the sides of the bowl once more.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
Add the dry ingredients to the butter and egg mixture in 2 additions. Mix just until a few streaks of flour remain. Do not over mix.
Add the chopped strawberries to the dough and use a large spatula or wooden spoon to gently fold together, being careful not to squash the strawberry pieces.
Add the chopped white chocolate and gently mix in with just one or two turns of the spatula. Do not over mix.
Use a large cookie scoop to portion the dough into 2 ounce balls and place on the prepared cookie sheet 2 to 3 inches apart.
Bake for 10 to 12 minutes or until the edges are set and the centers soft, but not raw. If the cookies are not spreading after about 8 minutes of baking, lift the pan and drop it back down onto the oven rack once or twice to help flatten the cookie dough balls. Repeat at the end of the baking cycle if needed. The cookie dough will remain pale. Do not over bake.
Remove the cookies from the oven and cool on the baking sheet for 10 minutes. Use a spatula to carefully transfer to a wire rack to cool completely.

Notes

Store cookies tightly covered at room temperature for up to 4 days.

May be frozen.