If you’re searching for a treat that’s both utterly decadent and bursting with fresh, summery vibes, these White Chocolate Chunk Strawberry Cookies are absolutely irresistible. Each bite is a delight: buttery dough wraps around melty white chocolate and juicy strawberries, creating cookies with gooey centers and golden edges that somehow taste even better than they look! This recipe celebrates simple ingredients with a playful twist that transforms an everyday cookie into a sweet, crowd-pleasing masterpiece.

White Chocolate Chunk Strawberry Cookies Recipe - Recipe Image

Ingredients You’ll Need

Making White Chocolate Chunk Strawberry Cookies couldn’t be easier—the beauty is in the balance of just a few key ingredients. Each one plays its part, from lending structure and chew to adding bold pops of flavor and color. Here’s what you’ll need, and why each choice matters:

Unsalted butter: Softened to room temperature, it creates a rich, tender base without overpowering other flavors.
Brown sugar: Lightly packed for deeper flavor and added chewiness, making your cookies perfectly soft in the center.
Granulated sugar: Balances sweetness and helps the cookies crisp up just slightly around the edges.
Large egg: Binds everything together and gives the cookies structure for that perfect bite.
Vanilla extract: Rounds out the sweetness and brings out the natural flavors of the strawberries and chocolate.
All-purpose flour: Provides the right amount of structure without making the cookies dry.
Baking soda: Gives a gentle lift so the cookies stay soft and tender, not flat.
Salt: Just a touch balances the sweetness and deepens all the other flavors.
White chocolate chunks (or chips): Adds creamy, melty bursts in each bite that pair beautifully with fresh berries.
Fresh strawberries (diced small, blotted dry): The star ingredient for bright pockets of tart-sweet juiciness—be sure to dry them well to avoid soggy cookies.

How to Make White Chocolate Chunk Strawberry Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This not only helps prevent sticking, but it also ensures your cookies brown evenly, resulting in those picture-perfect edges every time.

Step 2: Cream Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Give this process a good 2 to 3 minutes—the mixture should become light and fluffy. This step is key for a cookie that tastes rich with every bite, so don’t rush!

Step 3: Add Egg and Vanilla

Beat in the egg and vanilla extract, making sure everything is fully combined. The vanilla adds an irresistible aroma while the egg is crucial for holding your White Chocolate Chunk Strawberry Cookies together without making them dense.

Step 4: Sift Together the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Sifting these together means every bite of your cookies is equally tender, without streaks or pockets of dry flour.

Step 5: Incorporate the Dry Into the Wet

Gradually stir the dry mixture into the wet ingredients. Don’t overmix—stop as soon as you no longer see streaks of flour, keeping your cookies soft and tender inside.

Step 6: Fold in White Chocolate Chunks

Add the white chocolate chunks and gently fold them through. If you want every cookie to have plenty of those creamy, melty bits, this step is your chance to make sure the chocolate is evenly distributed.

Step 7: Gently Fold in Strawberries

This is where the magic happens. Carefully fold in the diced, well-blotted strawberries. Try not to overmix—some streaks of pink in your dough are perfectly fine and add charm to your White Chocolate Chunk Strawberry Cookies.

Step 8: Scoop and Bake

Using a spoon or cookie scoop, portion out about 1.5 tablespoons of dough per cookie, spacing them roughly 2 inches apart on your baking sheet. Bake for 10 to 12 minutes; you’re looking for lightly golden edges with slightly soft centers. Trust me, they’ll finish setting as they cool.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for five minutes (they’re fragile at first), then transfer them to a wire rack to cool completely. This little pause helps them set up, making them easier to handle and even more delightful to devour.

How to Serve White Chocolate Chunk Strawberry Cookies

Garnishes

For a touch of elegance, try sprinkling your White Chocolate Chunk Strawberry Cookies with a dusting of powdered sugar, a drizzle of melted white chocolate, or a few extra pieces of diced strawberry on top. A handful of freeze-dried strawberry bits also adds color and extra berry flavor.

Side Dishes

These cookies pair beautifully with a simple glass of cold milk or a cup of hot tea. For a more decadent treat, serve alongside vanilla ice cream or a bowl of fresh strawberries to double down on those summery flavors.

Creative Ways to Present

If you’re baking for a gathering, stack the cookies in a glass jar tied with a ribbon or arrange them on a vintage cake stand. You can even sandwich a bit of whipped cream or mascarpone between two cookies for a playful mini dessert. These White Chocolate Chunk Strawberry Cookies look stunning in treat boxes for gifts, too!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your White Chocolate Chunk Strawberry Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to two days—though, if your household is like mine, they’ll disappear much faster!

Freezing

If you want to keep some on hand for later, you can absolutely freeze these cookies. Place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper, and freeze for up to 2 months. Thaw at room temperature when ready to enjoy.

Reheating

For that just-baked aroma and gooey texture, pop a cookie (or two) in the microwave for about 10 seconds. They don’t need long—just enough to revive the melty chocolate and soft centers. Warm cookies always feel like a treat, even days later!

FAQs

Can I use frozen strawberries?

While fresh strawberries are best for both flavor and texture, you can use frozen ones in a pinch. Be sure to thaw, dice, and dry them thoroughly with paper towels to prevent excess moisture, which can make your cookies spread too much.

What’s the best way to get chewy cookies?

Creaming the butter and sugar thoroughly and not overbaking are key! The centers should look a little soft when you take them out; they’ll firm up as they cool, resulting in perfectly chewy White Chocolate Chunk Strawberry Cookies.

Can I substitute white chocolate chips for chunks?

Absolutely! Either one works beautifully in this recipe. Chunks tend to create bigger pockets of creamy chocolate, while chips will be more evenly distributed throughout the dough. Both taste delicious.

How do I keep the strawberries from making the cookies soggy?

Make sure to blot your diced strawberries very well with a paper towel before adding them to the dough. This step is crucial and will help prevent soggy or overly soft cookies.

Can these cookies be made gluten free?

Yes, you can substitute your favorite 1-to-1 gluten free all-purpose flour blend for the regular flour. The texture may be slightly different, but you’ll still get delicious results—just keep an eye on the oven as they may bake a minute or two faster.

Final Thoughts

If you’re ready to indulge in cookies that celebrate the best of strawberry season and feel like a little bakery-style treat at home, you have to try these White Chocolate Chunk Strawberry Cookies. They’re simple, gorgeous, and guaranteed to make you smile—share a batch or keep them all for yourself! Either way, they won’t last long.