Strawberry White Chocolate Chip Cookies
These Strawberry Cookies are the perfect summer treat—big, chewy, and bursting with sweet, homemade strawberry jam in every bite. They're a delicious way to hold on to those sunny days just a little longer!
Servings: 16 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!