Ingredients
Dry Ingredients:
2 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients:
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
2 tsp pure vanilla extract
Add-ins:
1 cup chopped fresh strawberries (patted dry)
1 cup white chocolate chunks or chips
Optional Topping:
Crushed shortbread cookies or graham crumbs for crunch
Instructions
Prepare Strawberries: Dice strawberries into small pieces and pat dry with paper towels.
Cream Butter & Sugars: In a bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Add Egg & Vanilla: Mix in the egg and vanilla extract until smooth.
Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl. Gradually mix into wet ingredients until just combined.
Fold in Add-ins: Gently fold in white chocolate chunks and strawberries. If dough is sticky, chill for 15 minutes.
Bake: Scoop dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes until edges are golden.
Cool & Serve: Let cool for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.
Notes
Patting strawberries dry prevents soggy cookies.
Use good-quality white chocolate for the best flavor.
Dough can be frozen for up to 3 months. Bake straight from frozen, adding 2 minutes to the bake time.
For extra crunch, sprinkle crushed shortbread crumbs before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American – with Greek inspiration
Nutrition
- Serving Size: 1 cookie (about 45g)
- Calories: 165 kcal
- Sugar: 14g
- Sodium: 95 mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg