Dessert

Valentine’s Strawberry White Chocolate Cookies Recipe

ByLily Cross February 6, 2026February 6, 2026

Introduction

The irresistible Valentine’s Strawberry White Chocolate Cookies combine the fruity brightness of freeze-dried strawberries with creamy white chocolate chunks for a soft, chewy treat. These cookies are simple to make and perfect for showing love through baking any time of the year.

The image shows a stack and single display of soft cookies on a white marbled surface. Each cookie has three layers: the base layer is light golden brown with a soft texture, scattered with small white chocolate chips creating smooth round spots on top, and bits of red strawberry pieces spread evenly across the surface, adding specks of bright red and a slightly rough texture. The cookies are thick and slightly crinkled around edges, giving a homemade look. There are several white chocolate chips also loosely placed beside the cookies on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (227g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 1/2 cups (312g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (150g) freeze-dried strawberries, crushed
1 cup (175g) white chocolate chunks

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Step 2: In a large mixing bowl, beat the softened butter with granulated sugar and light brown sugar on medium speed for 2-3 minutes until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Gently fold in the crushed freeze-dried strawberries and white chocolate chunks.
Step 7: Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets about 2 inches apart.
Step 8: Bake for 10-12 minutes, until the edges are lightly golden but the centers still look soft.
Step 9: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a gluten-free version, substitute almond flour for all-purpose flour, but expect a different texture.
If freeze-dried strawberries are unavailable, use finely chopped fresh strawberries added at the last minute to avoid sogginess.
Swap white chocolate chunks for dark chocolate for a richer flavor.
Use vegan butter and add coconut flakes for a dairy-free twist with a tropical note.
Chilling the dough for 30 minutes before baking can help the cookies keep their shape better.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature or warm gently in a low oven for a few minutes to restore softness.

How to Serve

A stack of soft cookies filled with white chocolate chips and pieces of red strawberries is placed on a white plate. The cookies have a light golden color with a slightly cracked texture on top, showing the chunks of white chocolate and red fruit spread evenly within the dough. Around the plate, there are a few scattered white chocolate chips and strawberry bits. The white plate sits on a white marbled surface, giving a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of freeze-dried?

Yes, but fresh strawberries add extra moisture, which can make the dough soggy. Add them just before baking and use a smaller amount to avoid this issue.

What is the best way to crush freeze-dried strawberries?

Place the freeze-dried strawberries in a plastic bag and gently crush with a rolling pin or pulse briefly in a food processor until broken into small pieces but not powder.