Strawberry White Chocolate Cookies Recipe

These are HUGE Strawberry White Chocolate Cookies speckled with creamy and rich white chocolate chips and beautifully balanced with tart freeze-dried ...

By Alex

• Aug 03, 2026 • 0 Comments •

4.8

Strawberry White Chocolate Cookies Recipe

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

These are HUGE Strawberry White Chocolate Cookies speckled with creamy and rich white chocolate chips and beautifully balanced with tart freeze-dried strawberries. Grab your baking essentials and let’s go!

This recipe was originally published in 2022 and we wanted to share it again as a fan-favorite for Valentine’s Day! ❤️

Does one ever say no to a perfectly soft but still chewy, very BUTTER-FORWARD cookie? What about one with chewy bright little bits of strawberry and silky-sweet white chocolate chips? Now that we have your attention…

OMG WHAAAAAT THESE ARE SO GOOOOOOOD.

Just, so good. They’re (maybe overly) large, they’re melty, and they’re all your favorite cookie textures. The freeze-dried strawberries used for these get so pleasingly chewy as they soak up the butter while baking, putting raisins-in-cookies to absolute shame (depending on your deeply held beliefs about raisins in baked goods, might be too late for that). The white chocolate is the richest and creamiest with its very sweet sweet beautifully balanced with the strawberries’ tart tart.

Have we mentioned how good?

In This Post: Everything You’ll Need For These Cookies

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Ingredients For These Strawberry White Chocolate Cookies

First things first, let’s get your heart and grocery list ready for these buttery disks of joy. Here’s what you’ll need:

salted butter (unsalted could work too, but salted is really a treat here!)
light brown sugar
granulated sugar
egg
vanilla
flour
baking soda
salt
freeze-dried strawberries
white chocolate chips (Loved Ghiradelli best! ALDI’s were also good. Nestle wasn’t a fave but they’d work!)

Grab your cookie sheets, your parchment paper, all your hopes and dreams, and get ready for something special.

How To Make These Delicious Cookies

Here’s how they come together. We went all-in for about 9-12 giant cookies for this recipe but, of course, if you want to do sweet dainty little baby cookies instead of our jumbo ones, go for it!

Cookie batter. Combine the butter with the sugar until creamy. Next, egg and vanilla; mix until just combined. Add the dry ingredients and mix until just combined then fold in the white chocolate chips.
Crush the strawberries. Gently crush the pieces by hand into small chunks. Careful not to crush all the way into a powder. Fold those strawbs into the dough!
Roll and bake. We rolled them into about 9-12 larger dough balls and placed them on a parchment-lined baking sheet to bake for 9-11 minutes.

We veer on the side of under-baking (about 9ish minutes), so when you pull them out, they will be a little puffed. RESIST EVERY URGE IN YOUR SOUL and let them sit for just a few minutes so they can sink. You will be rewarded with soft, dense, tart-sweet little buttery medallions that will make you cry real tears.

What To Know About Freeze-Dried Strawberries

So here’s the deal on these little freeze-dried babies. They are a dream of a cookie add-in because they soak up moisture (read: all that delicious butter) and turn into buttery chewy little wonder bits. And who are we if not someone who appreciates a good butter vehicle? But because they soak up the moisture, it is important to not use too much flour!

A word on the flour. We recommend spooning the flour into the measuring cup to get the amount right so you don’t get cookies that are too puffy! You want them to be able to sink and get dense/soft/chewy/dreamy.

Gently crush into chunks, not powder. They will turn the cookies grey if you have too much of a powder (a little powder is unavoidable and totally okay!).

Can I use fresh strawberries? We wouldn’t! They’d be too wet. But if you try and get a different outcome, do let us know!

Where do I find these magical things? We have often found them at ALDI and Target, usually near all the other dried fruits. You can also order them on Amazon (affiliate link).

Other Uses For Freeze-Dried Strawberries

Well, now that you have a bag of these bad boys and are already sitting down enjoying a batch of these cookie greats and thinking, “Where else can I use these little gems?”, might we suggest…

plopped into a bowl of warm oatmeal
stirred into your yogurt for a different texture berry
you an overnight oats champ? we have an idea for you…
added to cold and creamy smoothie

Also, please do not underestimate just what weird and wonderful little snackers they are, so eating them by the pinchful is acceptable!

Make-Ahead Instructions

Do you have some people to wow after dinner next week or do you just want to have something ready to go when you inevitably at some point in the future wander into your kitchen at 10pm thinking “Ugh, why aren’t there cookies?!”

Well, here’s the solution:

Make the dough, roll it into balls and then freeze! That way they are ready to pop on the pan and bake whenever your heart shall call to them. Just give them a couple extra minutes of bake time from frozen.

If you want to bake them and not jump immediately on the bake-and-eat-all train like we do, you can keep them in an airtight container for a few days and they will still wow. (You could also store fully baked in the freezer the same way, and then maybe give them a quick zap in the microwave for your soft, buttery, enjoyment.)

Variations On These Cookies

We’d like to take this opportunity now to just cheer you on to run forth into the night and make every variation on these you can! Obviously, you’re already thinking of trying these with freeze-dried raspberries, us too! Would a freeze-dried blueberry with a little zip of lemon zest in there be spectacular? We haven’t tried this yet, but doesn’t it sound like a dream?!

Could you skip the fruit bits altogether and just do a white chocolate chip cookie? Yes, for sure. But then you might find yourself thinking, “You know what these need? Little tart chewy bits of bright buttery strawbs. That sounds amazing!”

And then, well, you know…you’ll find yourself right back here. Repeat, repeat, repeat.

Strawberry White Chocolate Cookies: Frequently Asked Questions

My cookies turned out pink! Is this expected?

Yes! The color of the cookies is slightly different from regular cookies because of the color from the strawberries. When you take them out of the oven, they can have a pink or even grey-tinted look to them. That’s normal! The grey color gets more intense as more “strawberry powder” gets mixed into the cookies which is why it’s a good idea to just crush those strawberries gently when you add them in.

Can I make these with fresh strawberries?

Sadly, no. Your cookie dough batter will turn out too wet and the cookies won’t turn out very well.

Can I use other freeze-dried fruit options?

Sure can! Freeze-dried blueberries or freeze-dried raspberries would be delicious!

Description

Preheat the oven to 350 degrees F.
Using a stand mixer or an electric hand mixer, combine the butter with the sugars until creamy.
Add the egg and vanilla; mix until just combined.
Add the flour, baking soda, and salt; mix until just combined.
Fold in the white chocolate chips. Crush the strawberry pieces gently by hand, not into powder but just into small chunks. Fold strawberry pieces into the dough.
Roll into balls (9-12 total) and bake on a parchment-lined baking sheet for 9-11 minutes depending on the size of your cookies. I usually do this in two batches. At 9-10 minutes, the cookies will be puffed up slightly; you’ll want to let them sit out for a few minutes so they can sink back down and firm up into soft, dense, buttery, delicious little miracle cookies.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Bake
Cuisine: American

Keywords: strawberry cookies, white chocolate chip cookies, strawberry white chocolate cookies

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
Cut tomatoes in half so you have 2 cups of tomatoes.
Slice green onions, more or less to taste.
For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
Then mix in avocado.
Serve salad right away.
This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

Ingredients

2 small avocados
1 T fresh lime juice
2 cups cherry tomatoes
12 oz. frozen shelled edamame (see notes)
1/2 cup sliced green onion

Cumin-Lime Vinaigrette

4 T fresh lime juice
1/2 tsp. ground cumin
1 tsp. Spike Seasoning
1/2 tsp. Vege-Sal (or salt)
3 T extra-virgin olive oil (more or less to taste)

Instructions

Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
Slice about 1/2 cup of green onion, more or less to taste
Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
Mix together tomato and edamame and toss with the desired amount of dressing
Then gently mix in the chopped pieces of avocado
Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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