Soft, chewy, fruity, and a little bougie. These cookies are pink-ish, party-ready, and dangerously snackable.

The Backstory

So, we had just moved to Orange County — still living out of boxes, half my pantry was in shambles, and I got invited to a picnic birthday party for my friend’s kid. I didn’t have time for a grocery run or anything fancy… but I had butter, some fresh strawberries, white chocolate chips, and a craving to make something fun and low-key impressive.

Enter: these Strawberry White Chocolate Chip Cookies 💖🍓

They’re soft and chewy in the center, have that classic golden edge, and the pop of color from the strawberries? So cute. The kids were obsessed. Like… there were barely any left by the time I left the party.

Strawberries are having their moment right now—and I am so here for it 🍓. There’s something about in-season strawberries that just hit different. They’re juicy, bright, tart-sweet, and basically summer in fruit form. So naturally, I had to turn them into a cookie.

I love using fresh strawberries in this recipe because they bring real flavor and that little pop of tanginess that cuts through the sweetness. But here’s the trick: combining them with a splash of strawberry extract takes it to the next level. Not only does it boost the fruity vibes, but it also helps give the cookies that soft pink hue without relying on just food coloring. It’s like a strawberry shortcake, but make it bougie 🍓✨

And don’t even get me started on white chocolate chips. I know, I know—they’re technically not chocolate (no cocoa solids = chocolate impostor lol), but I don’t care. They’re sweet, creamy, and they melt just enough to feel fancy. Plus, they pair perfectly with strawberries. It’s giving “grown-up version of the strawberries shortcake”… but better, and in cookie form.

inside of a strawberry white chocolate cookie

Why You’ll Love These

🍓 Uses fresh strawberries — not just flavoring
🍫 White chocolate brings the creamy-sweet balance
✨ Pink-ish dough, super aesthetic
🧈 Soft centers, crisp edges — bakery-style at home
👶 Kid-friendly, but also adult-approved

📋 Recipe Info

Yield: ~16 cookies
Prep Time: 20 minutes
Chill Time: 30–60 minutes
Bake Time: 12–14 minutes

🧈 Ingredients

½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
¼ cup (50g) light brown sugar, packed
1 large egg, room temp
½ tsp vanilla extract
½ tsp strawberry extract (optional but highly recommend)
1½ cups (190g) all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup (120g) white chocolate chips
½ cup (75g) finely chopped fresh strawberries, patted dry
1–2 tsp AP flour (for tossing strawberries)
Optional: freeze-dried strawberries or flaky salt for topping

👩‍🍳 Instructions

1. Prep the Strawberries

Finely chop the strawberries, then blot with paper towels to get rid of excess moisture. Toss them in 1–2 tsp of flour. This keeps them from leaking too much juice into the dough.

2. Make the Dough

In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy (about 2–3 mins).
Add in the egg, vanilla, and strawberry extract. Mix until combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet mixture and stir until just combined. Don’t overmix.

3. Add the Mix-Ins

Gently fold in the white chocolate chips and floured strawberries. Be gentle — you want whole berry pieces, not mush.
If the dough feels a little too soft, add 1–2 extra tablespoons of flour until it feels scoopable.

adding strawberries & white chocolate chips into dough

4. Chill

Scoop the dough into balls (~2 tablespoons each) and chill them on a tray in the fridge for 30–60 minutes. This helps prevent spread and gives you that thick, chewy center.

5. Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Bake the cookies for 12–14 minutes, or until edges are lightly golden and centers are just set.

6. Optional Glow-Up

Top with crushed freeze-dried strawberries or a pinch of flaky salt while they’re still warm for ✨ that extra moment ✨.

Let them cool on the tray for 5 minutes, then transfer to a wire rack.

🍪 Storage Tips

Because of the fresh strawberries, store the cookies in an airtight container in the fridge. They’ll stay good for 2–3 days.
Want to save some for later? Freeze the dough balls and bake straight from frozen — just add 1–2 extra minutes to the baking time.

💬 Final Thoughts

These cookies are a whole vibe. Soft, chewy, slightly fruity, with a hit of creamy white chocolate — and they’re cute?? Honestly, I’d make them again just to eat them while watching Netflix.

They’re perfect for picnics, brunches, birthday parties, or any time you need a pink treat that feels extra without being high-maintenance.