These strawberry white chocolate cookies feature a soft cookie base with gooey white chocolate, sweet strawberries, and lots of streusel baked on top.
This stack right here is the cookie that everyone wants to be. With white chocolate, strawberries, and streusel all hanging out in the same sentence it’s just really hard to go wrong, ya know?
To no one’s surprise, things are in fact going very right in the cookie universe today and all credit is due to these little streusel-covered GEMS.
They’re kinda like a cross between a muffin and a cookie and trust me, it’s something your life requires.
Dried strawberries add a little touch of summer to these cookies, while white chocolate and streusel topping do its usual stand-up job of just being dang delicious together.
It’s a trio of flavors for the record books and you’ll soon see why we can’t keep a batch of these cookies around for very long.
These Cookies Feature…
- A perfectly soft and chewy texture
- Rich white chocolate and sweet bits of dried strawberry
- Buttery streusel baked on top
- Lots of make-ahead options
Making The Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Freeze-dried strawberries
- White chocolate
- Light brown sugar
Choosing Your Strawberries
We recommend using freeze-dried strawberries in these cookies. It gives a lovely strawberry flavor and keeps out the extra moisture found in fresh strawberries which results in a soft and chewy texture.
You can find freeze-dried strawberries in the dried fruit section of most grocery stores, but we especially love buying ours from Aldi!
Tips for Perfect Cookies
- Crush strawberries – you can coarsely chop the strawberries or put them in a ziplock bag and crush them with a rolling pin to get bite-sized pieces.
- Cream butter and sugar together – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use room temperature egg – just like the butter, allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. A room temperature egg will incorporate much easier into the dough.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Chill cookie dough – chilling the dough for about 1 hour before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.
- Add streusel halfway through baking – bake the cookies for about 5 minutes until just beginning to melt and then top each cookie with streusel. Adding the streusel at this point rather than before baking will help it adhere to the cookies better.
- Allow cookies to cool 10 minutes on pan – once the cookies are a bit more set, transfer them to a cooling rack to cool completely.
Try these ideas for a different twist on these cookies!
- Try a different dried fruit – dried blueberries or cranberries would be a delicious replacement for the strawberries.
- Change up the chocolate – substitute milk chocolate, dark chocolate, or semisweet in place of the white chocolate.
- Add citrus – try a tablespoon of grated lemon, orange, or lime zest in these cookies for a little punch of citrusy flavor.
Storing and Freezing
Storing baked cookies: allow the cookies to cool completely, then transfer to an airtight container and store at room temperature up to 6 days.
Freezing baked cookies: allow the cookies to cool completely, then transfer to a freezer-safe container and freeze up to 2 months. Thaw cookies at room temperature several hours before serving. For peak freshness, we recommend freezing the cookies the day you bake them.
Storing dough: the dough can be mixed up and stored in refrigerator up to 3 days before shaping and baking cookies. Storing your dough several days before baking actually develops a lot of flavor!
These cookies are just a DREAM, plain and simple. The texture is so thick and chewy, inside is loaded with rich white chocolate and sweet strawberry pieces, and the buttery streusel piled on top seals this perfect cookie deal.
Do yourself a favor and get a batch of these in your cookie life asap. You’ll thank me later.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More cookie jar favorites you need to try next!
- Peanut Butter Rice Krispie Chocolate Chip Cookies
- Coconut Lemon Curd Thumbprint Cookies
- Citrus Browned Butter Shortbread Cookies
Streusel Strawberry White Chocolate Cookies
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon 2% or skim milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup freeze-dried strawberries, finely chopped
- 3/4 cup white chocolate chips or chunks
- 1/2 cup all-purpose flour (spooned and leveled)
- 2 tablespoons light brown sugar
- 2 tablespoons unsalted melted butter
- Place butter and sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg, milk, and vanilla, beating well until smooth.
- In a separate medium bowl, combine flour, baking soda, and salt. Fold into butter mixture until dough is just combined, then fold in strawberries and white chocolate.
- Scrape dough into a ball and wrap in plastic wrap. Refrigerate dough at least 1 hour or up to 3 days.
- When ready to bake cookies, preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
- Remove dough from fridge and use a medium cookie scoop to scoop dough out into 1-in balls. Place balls 2 inches apart on prepared baking sheets.
- In a small bowl, combine all streusel ingredients until crumbly. Set aside for a moment.
- Bake cookies at 350F 5 minutes until cookies are slightly melted. Remove from oven and sprinkle streusel topping on each cookie, pressing lightly to adhere crumbs. Continue baking cookies an additional 5-8 minutes until edges are lightly browned.
- Remove cookies from oven and allow to cool on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely. Enjoy!
Fay Telfer says
Can you alternate fresh strawberries ? Thanks…
Hi Fay – unfortunately, we found that fresh strawberries release too much water into the cookies while they bake which affects the texture. You could use another dried fruit such as cranberries or blueberries!