Strawberry White Chocolate Chip Cookies
It’s only August, and I’m definitely not ready to start saying goodbye to summer. Anyone else? So, I’ve been in the kitchen, channeling all that sunshine into the ultimate summer cookie. Think big, chewy, and bursting with sweet, juicy strawberry flavor.
Here’s the deal—I wanted a cookie that screamed summer, and I knew strawberries had to be the star. First, I tried whole strawberries. Rookie mistake. The cookies turned into a spread-out, soggy mess. Next, I went with freeze-dried strawberries, but they didn’t give me that chewy, sweet hit I was craving. And that’s when the light bulb went off: strawberry jam. But not just any jam—homemade, thick, and concentrated jam that I could swirl into the dough for the perfect cookie.
Now, you might be wondering if making your own jam is really necessary. And to that, I say, yes. When you’re chasing the perfect summer cookie, sometimes the extra step is totally worth it. I add a few tablespoons of jam at a time, getting the dough-to-jam ratio just right. It’s a little bit of extra effort, but trust me, when you bite into that soft, chewy cookie with streaks of strawberry goodness, you’ll know it was worth it.
These cookies are like a love letter to summer, capturing all the best parts in every bite. So, if you’re not ready to let go of those long, sunny days just yet, grab your apron and whip up a batch. Summer may be winding down, but these cookies are here to keep it going, one delicious bite at a time.
Strawberry White Chocolate Chip Cookies
Ingredients
Strawberry Jam
- 1 lb fresh strawberries diced
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla bean paste
Strawberry White Chocolate Chip Cookies
- 1 cup cold butter cut into small cubes
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 1/2 cup cake flour
- 1 1/2 cup all-purpose clour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cup white chocolate chips
- 1 cup Homemade strawberry jam cooled
Instructions
Strawberry Jame
- In a medium sauce pan over medium head combine strawberries, sugar, salt and vanilla bean paste. Stir frequently and use the back of a spoon to gently mash the strawberries until the volume decreases by half. 20-30 minutes.
- Pour into a heat proof container and set aside to cool completely
Cookies
- In a large mixing bowl, cream together cold butter, brown sugar, granulated sugar until light and fluffy (about 4 minutes). You can use a stand mixer or hand held mixer
- Add eggs one at a time and mix well
- Stir in the dry ingredients, flours, cornstarch, baking soda, and salt. Using a wood spoon or spatula stir in the white chocolate chips.
- Take about 1/3 of the strawberry jam to add to the top of the dough. Using a spoon or knife swirl the jam through the dough. Using a large cookie scoop make your dough balls, making sure to great streaks of jam.
- Repeat the process of jam swirling to make all dough balls.
- Place dough on a lined cookie sheet and place in freezer for at least 4 hours.
- Preheat oven to 375. On a lined cookie sheet placed cookies about 2 inches part (5-6 cookies per sheet). And bake for 18-20 minutes. Set on cooling rack to completely cool before digging in. Enjoy!
